I love peaches! They are in season right now here in Ontario (Canada). I’ve cooked / baked them in two ways recently: I made a peach crisp/ crumble and I broiled them with lemon juice and fresh thyme! Absolutely wonderful.
The first thing I had to do was wash them of course. Try to remove as much of the pesticides/ pollutants as possible.
Then I turned on the oven (preheated) to 350 degrees Fahrenheit.
Then I sliced them – about 7 of them and placed them in a 25 cm in diameter glass pie dish. I found this pie dish at a second hand store a while ago. I like it way better than the tin ones — and will last for a very long time. The peaches felt so soft and fuzzy in my hands.
Next I made the crumble. It’s really easy and fast!
Here’s what I used:
the 7 peaches
For the crumble:
1 cup (100 grams) of organic quick cooking oats (you can also use firm ones since this going in the oven)
1/4 cup (50 grams) of organic white flour
1/3 cup of butter (80 grams)**
1 tablespoon of cinnamon (very important)
1/4 teaspoon of sea salt
1/4 teaspoon nutmeg
whipped cream for garnish**
**note, for a vegan version replace butter with margarine and skip the garnish.
Here’s how it’s made:
You mix this together with a wooden spoon and then start to use your hands. Make sure the butter is at room temperature, it will mix easier. You want to have everything about pea sized.
Once it’s all mixed together, you spread this mixture over the sliced peaches and TA-DA, it’s ready to go into the oven.
Bake this for 30-40 minutes at 350 degrees fahrenheit. Watch carefully to make sure that it doesn’t overcook. The crisp will be crispy when it’s done (:)), and will turn darker in colour.
And lastly, enjoy it! I topped mine with whipped cream and a bit of cinnamon!