There is nothing like a bite of a delicious fruit-filled dessert when peaches are in season. Especially when they are as juicy and tasty as this summer.
I simply love the natural sweetness of the ripe peaches squooshed between two layers of shortbread-buttery flavored crumble. With just the perfect amount of crunchiness coming from the rolled oats mixed in the dough, and gooey-ness from the bubbling juice released by the peaches while baking.
I posted a similar recipe before for blueberry crumble bars. Just as tempting and as summery.
I’m now debating about what I love the most. The crumble bursting with blueberries and a hint of lemon flavor, or peaches with a touch of cinnamon… Man oh man, it’s not an obvious choice. NOT easy at all.
I guess we don’t have to play favorites right now. It’s summer after all. Both fruits are readily available and you can try them both.
And now that I think of it, here is a brilliant idea. The next crumble I’ll whip up will have blueberries AND peaches. Ha! Problem solved.
Ingredients: to make an 8×8 in (20 x 20 cm) dessert, cut in nine squares
For the dough:
- 4 oz (115 gr) – one stick of unsalted butter, melted
- 1 ½ cups (225 gr) of all-purpose flour
- 1 cup (90 gr) of old fashion, rolled oats
- ½ cup (100 gr) of sugar
- ¼ cup packed (50 gr) of brown sugar
- pinch of salt
- 1 egg
- 1 teaspoon of vanilla extract
For the filling:
- 4 medium, or 3 large of fresh peach slices (325 gr no peel/no seed)
- 1/3 cup (65 gr) of sugar
- 1 tablespoon (8 gr) of cornstarch
- 1/4 teaspoon of ground cinnamon
Preparation time: one hour
1. Preheat the oven to 375° F (190° C). Melt the butter in double boiler, or in the microwave for about 40 or 50 seconds. I set the microwave for 30 seconds, check and check every other 10 seconds. Let it cool down.
2. In a bowl, mix the flour, oats, regular sugar, brown sugars and salt.
3. Add the melted butter, vanilla extract and the egg. Mix until combined. You will get a coarse, crumbly mixture.
4. Move some of the dough to an 8×8 (20×20 cm) pan, covered with parchment paper, or greased with butter and flour. Save about a third of the crumble for the top.
Press the dough to the bottom of the pan, with the back of your spoon (or your hands). Bake at 375° F (190° C) for 10 minutes.
5. In a bowl, combine the peach slices, with 1/3 cup of sugar, cinnamon and cornstarch. Mix.
6. Distribute the peaches evenly over the dough.
Sprinkle the top of the peaches with the remaining dough that was set aside. I like to see bigger pieces of dough on top, so I squeeze the dough in my hand before crumbling it on top.
Bake for 35 to 40 minutes until lightly golden on top. Let it cool before cutting into squares.