last weekend, chris and i went out to charlottesville, va for a day trip. he wanted to check out monticello and i just had never been to charlottesville so i wanted to check it out. although we weren’t able to see much of monticello because it was $22 a person to go on the tour and to even just walk up the trail just to look at the outside of the house (!?!?!?!?), we did find a wonderful orchard. they had beautiful peaches and nectarines.
we picked some up and i made a peach and raspberry crumble.
i used a combination of a couple recipes and i think it turned out pretty good. the filling recipe is from ina garten and the crumble topping is actually my dad’s from his banana crumble recipe. it was a little too sweet but still really yummy.
oh and i learned something new by making this recipe. i had never peeled peaches before. i really just thought that you used a regular peeler but nope. you have to blanch them first and then the skin easily peels off. amazing!
and then voila! a nicely peeled peach…
now on to the rest of the crumble…
Peach and Raspberry Crumble
adapted from foodtv.com & my family cookbook
- 5-6 large ripe peaches (white or yellow)
- 1/4 cup sugar
- 1/3 cup brown sugar
- zest of 1 orange
- 1-2 Tbsp. flour
- 1 1/3 cups flour
- 1 stick butter
- scant 2/3 cup brown sugar
- 1 tablespoon white sugar
- Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.
- Score an “x” on the bottom of the peach.
- Immerse the peaches in boiling water for 30 seconds, then place them in cold water.
- Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, sugar, brown sugar, and 2 tablespoons of flour. Toss well.
- Gently mix in the raspberries.
- Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour.
- Pour the peaches into the baking dish and gently smooth the top.
- To make the crumble, combine flour and sugars in another mixing bowl. Add butter in pieces and rub in with fingertips until pea-size clumps form. Sprinkle over peaches and raspberries.
- Bake for 45 minutes, until the top is browned and crisp and the juices are bubbly.
- Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.
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