Peach, Walnuts and Cinnamon Crumble

Fresh peaches are everywhere now and I find it hard to resist baying them. The ones I’ve found this week were so ripe and juicy, I could see they will not keep for long. So I’ve decided to use some of them in a quick crumble – one of the easiest and tastiest fruit desserts.The result was very tasty and the aroma of cooked peaches and cinnamon, that filled the kitchen while baking, was wonderful.
I plan to make this crumble for Labor day weekend and will definitely make it again, while these wonderful peaches are still around.  If you’re lucky enough to get such lovely peaches, try this tasty crumble and I’m sure you’ll enjoy it.

Notes:
* The peaches were so ripe I could easily peel them with just the tip of a small knife. If the peaches you have are not as easy to peel, you can either leave the skin on, or cover them with boiling water for a few seconds, to loosen the skin, just like peeling a tomato, as you can see HERE.
* I usually make this crumble with pecans, but as I didn’t have them at hand I used walnuts instead, and the result was just as good. You can choose either, or any other nuts you like.
* Cinnamon is the main spice here, and sounds like a suitable choice. Black pepper may not sound as suitable, but I urge you not to omit it, as it adds a nice aroma and a subtle spicy flavor, which makes for a more interesting dessert.
* As I do with many desserts, here too I’ve used about half of the amount of sugar most recipes call for, and still found this sweet enough (especially if served with vanilla ice cream). If you prefer sweeter desserts, you can double the amount of sugar.
* Unlike in most crumble recipes, I prefer to scatter some of the crumbs mix on the bottom of the pan as well. It absorbs much of the liquids and helps with easier serving.

Makes: 8
Prep time: 20 minutes
Baking time: 1 hour

Ingredients:
For the peaches layer:
5 ripe yellow peaches
½ cup sugar (and up to 1 cup, see notes)
1 tsp cinnamon
¼ tsp freshly ground black pepper
Pinch salt
2 Tbs cornstarch
For the crumbs mix:
1 cup walnuts, roughly chopped
2 Tbs cornstarch
1 stick (115 grams) butter, cold
1 cup flour
Dash salt
½ cup sugar (and up to 1 cup, see notes)
½ cup fine semolina

1. Preheat the oven to 360F(180C). Butter a rectangular baking dish (9”x13”/23cm X33cm).
2. Cut the peaches in half, remove the pits and skin with a small knife. Cut each half into 3 segments and place in a bowl. Add the sugar, cinnamon, black pepper, salt and corn starch, mix gently and set aside.
 
3. Mix the chopped walnuts with the cornstarch and set aside. Cut the butter into large pieces and place in a small food processor fitted with the metal blade. Add the flour and salt and process coarsely. Transfer to a bowl, add the sugar and semolina and mix. Add the walnuts and mix briefly.

4. Scatter 1 cup of the mixture over the buttered pan. Arrange the peaches on top in one layer, and pour the juices all over. Scatter the rest of the crumbs mixture evenly on top.

5. Bake for 50 minutes, or until the crumbs mixture is golden and crispy. Serve warm or at room temperature.