|A simple thing|
This is just right for the end of summer (it IS coming to an end, I keep getting told), when peaches are a-plenty and a change from apple crumble might be welcome (yes, you can add apple to this, too!). Seems about right for a dessert after a late summer barbecue... These amounts are enough for 10 or 12, so you may want to cut down a bit. Also, there is another kind of peach you can use that is much available locally (see below). (Prep time: 15 mins, Baking: 25 mins.)
|For a change ...|
- 6 cups sliced peeled ripe peaches (or try using paraguayas (left), but you'll need more of them, maybe)
- 1/4 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon lemon juice
- 1/2 teaspoon grated lemon peel
- 1/2 teaspoon ground cinnamon
- 1 cup all-purpose flour
- 1 cup sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 egg, lightly beaten
- 1/2 cup butter, melted and cooled
- Vanilla ice cream, optional (but delish!)
- Preheat oven to 375°. Place peaches in a greased shallow 2-1/2-qt. baking dish.
- In a small bowl, combine brown sugar, flour, lemon juice, peel and cinnamon; sprinkle over the peaches.
- Combine flour, sugar, baking powder, salt and nutmeg. Stir in egg until the mixture resembles coarse crumbs. Sprinkle over the peaches. Pour butter evenly over topping.
- Bake 35-40 minutes. Serve with ice cream if desired. (Absolutely desirable - try nata ice-cream, too.)