Monday, February 09, 2009

Peach & Nectarine Crumble

My mother-in-law gave us a huge bag of fresh picked peaches and nactarines this weekend, so I decided to make a crumble. You can fit more fruit into this, since you can use any size baking dish, and I didn't feel like making two pies. This is a loose recipe, so you have to determine your own amounts. I used the same ingredients for the filling as I did for my apricot pie, and based the crumble topping on a few different recipes. The topping was really really lovely, without being too sweet.

Fruit, cut into 4-6 slices per piece depending on size (In this case about 6 peaches and 10 small nectarines)
1/2 c sugar
1/4 c brown sugar
1/4 c flour
1/4 tsp cinnamon
1/8 tsp nutmeg
2 tsp lemon juice, preferably fresh

Mix lemon juice with fruit. Whisk dry ingredients together, then gently mix into fruit. Add to baking dish.

Crumble Topping
Coconut, shredded
Cinnamon, ground
Ginger, ground
Butter, a little bit, melted

Like I said, you have to sort out your own amounts of the above and get the mix right. Mix all the dry ingredients together than add a splash of vanilla and mix in the melted butter. It shouldn't be too moist but not dry either. Top fruit with mix and bake on about 170C/350F for 45 minutes or so, until fruit is completely soft. Enjoy warm or cold. It's fine on it's own. You don't need any custard or ice cream with this one.

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