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.
looks and sounds so yummy
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Thank you Eddie, I’m glad you liked it. It indeed was very yummy. I’m going to make it again tomorrow. 🙂
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There are a bunch of peaches and nectarines in the produce drawer – I’m sure I’m hearing them begging to be “crumbled”! Great tip about putting some of the topping on the bottom. Will try that. We finally finished up the gingerbread (not big dessert eaters), so this crumble may need to be put into place to fill the void.
Would chia seeds help absorb the liquid, or would it look too much like there were ants in the crumble?
Virtual hugs,
Judie
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lol I can hear the cry “crumble” all the way here… 🙂
I don’t use chia seeds often, but as much as I know they’re more beneficial when socked in water rather then heated. And yes, they would look like ants in the mixture – though it brings to mind a Chinese dish that’s called “ants climbing on tree”, so I guess in some cuisines it many be something to ravel about…. 😀
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I put chia seeds in our cooked cereal every morning, but they fade into the background with all the fruit, nuts and seeds. I also put in flaxseed meal, so that REALLY thickens up the “broth”.
Pain Perdu, bacon, polenta (w/white Cheddar), and poached eggs for Special Sunday Breakfast today.
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Sounds very healthy!
Though I have to admit your Sunday breakfast sounds much better! 🙂
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We love the fruity cereal every morning – excellent for regularity. But, yes, we DO look forward to Sundays.
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It looks great!
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Thank you Wendy, I’m glad you liked the crumble. 🙂
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Ronit that is gorgeous, what a great dessert. I have some peaches and nectarines and not really eating flour I was wondering what type of crumble topping I can make. This sounds wonderful and the black pepper on the peaches, wow, never would have thought of that. It sounds amazing,
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Thank you Suzanne, I’m glad you liked the crumble.
Black pepper is one of my favorite spices when it comes to fruit desserts. I highly recommend trying it.
As for flour substitute, I guess you can use less and increase the amount of nuts, maybe even grind some finer, or use fine almond meal. Hope it will work! 🙂
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Looks yummy
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Thank you Ruchi! 🙂
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Looks very appetizing!
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Thank you! 🙂
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I will definitely make it – thank you, Ronit!
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Thank you Dolly, I’m glad to hear! 🙂
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I love crumbles.
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Glad to hear! 🙂
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Looks yum!
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Thank you! 🙂
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Sweet! Interesting use of semolina here. I must try this!
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Thank you Annika, I’m glad you liked the recipe.
I love adding semolina to crumbles as it adds a nice extra crunch. I also add it to breads/foccacia. Highly recommended. 🙂
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I add it to pizza dough sometimes as well as to the pastry I use for making samosas, but I never thought to add it to crumbs.
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I hope you’ll try and enjoy it. I’ll be happy to hear your comments. 🙂
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I will! Apple picking season is just around the corner and everyone here likes an apple crumble!
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Sounds delicious! I love crumbles 🙂
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Thank you Katie, I’m glad you liked the recipe. It’s quick and tasty. 🙂
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Scrumptious Chef Ronit one of my favorites-and I too use pepper often in fruit (compote, etc.) lovely enhancement and flavors. Yay! xx
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Thank you Cheryl, I’m glad you liked the recipe and the use of black pepper. It’s really one of the best spices for fruits. 🙂
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xx
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Wow, this sounds so yummy. I would have never thought of adding black pepper to a desert. Would give this a try soon 😀
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Thank you Rhythm, I’m glad you liked the recipe.
Black pepper is really wonderful with fruits. I highly recommend it.:)
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Reblogged this on On the Road Cooking and commented:
I am crazy for a good crumb crust or fruit crisp to start with but the addition of black pepper to the peach layer really intriigues me to bake this yummy-sounding dessert!
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Thank you for reblogging and lovely comment.
Black pepper is really wonderful with fruits. I hope you’ll enjoy it too. I’ll be happy to hear your comments. 🙂
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I love peaches, crumb crusts and healthy amounts of cracked or coarse ground black pepper on almost every savory recipe; so I’m pretty positive your recipe will become a favorite!
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Glad to hear! 🙂
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It looks delightful. I’m intrigued by this recipe. I never would have thought to include black pepper in a peach crumble.
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Thank you Sheryl, I’m glad you’ve found the recipe interesting. Adding black pepper to fruit desserts is actually quite ancient and starts with the Greeks, so I can’t take full credit for it. I highly recommend trying it. 🙂
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Love crumbles! Think I’ll be making this soon 🙂
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Thank you DD, I’m glad to hear. I hope you’ll enjoy the crumble. I’ll be happy to hear your comments.:)
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The peaches are so wonderful right now! This looks like the perfect end-of-summer dish.
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Lovely recipe.Your last tip is very useful because I never thought of scattering little bit of crumble at the base.Thank you for sharing.
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Thank you Anuradha, I’m glad you liked the recipe and that you’ve found the tip helpful. 🙂
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Looks and sounds delicious, and I’m loving the walnut addition.
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Thank you Myra, I’m glad you liked the recipe. The walnuts were just perfect with the peaches. I’ll definitely use them again.:)
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Agreed….the peaches are so perfect right now. Saving this for sure-crumbles are on our list of faves. 🙂
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Thank you Gina, I’m glad you liked the recipe and hope you’ll enjoy it. I’ll be happy to hear your comments. 🙂
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Looks so yum!
I know fruits cultivated in Japan are extremely delicious (the best in the world! 😀 ) and tastiest eaten raw. On the other hand, too sophisticated for baking, unfortunately. I wish I could obtain the peaches!
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Thank you, I’m glad you liked it.
You’re lucky to have such high quality fruits, but it’s a shame they’re too sophisticated for baking. I would find it very hard. If you can get peaches preserved in their own juices, they could be a decent substitute for fresh ones in this crumble.
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Thank you for your advice! I’ll browse in shops and on the web!
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Hope you’ll be able to find some. 🙂
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Thank you… This looks so good.. definitely making it this next weekend
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Thank you, I’m glad you liked the recipe.I hope you’ll enjoy it. I’ll be happy to hear your comments. 🙂
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Lovely use of the peaches. I poached some in sweet wine and honey last week. I poached peaches in the wine this week. I’m turning into a poacher.
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Thank you Conor, I’m glad you liked the recipe.
Poached pears in wine and honey sound so good. A poacher is a noble profession! 🙂
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I’ve been having a peach every day for breakfast but your crumble has me thinking of preparing your crumble before they are gone from the markets.
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Thank you Karen, I’m glad you liked the recipe. Peaches are so wonderful this time of the year and it’s great to enjoy them fresh or in any other form. I hope you’ll enjoy this crumble. I’ll be happy to hear your comments. 🙂
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I saw giant peaches at the farmers market and was think of what to make
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Sounds like a plan! 🙂
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I do love a crumble, Ronit and we’re in the 9th day of spring here., .
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Hope you’ll soon be able to enjoy summer fruits and crumbles. 🙂
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Looks delicious and I can still buy peaches in bulk now but they are going fast. I like the idea of some of the crumbles in the bottom of the dish. I use pepper as well; a favorite way to eat cantaloupe is cut it up in pieces and sprinkle black pepper over it. Sometimes I put a little too much on 🙂
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Thank you Judi, I’m glad you liked the recipe and the tip about the crumbs on the bottom. Black pepper is so great with fruits. I love the idea of adding it to cantaloupe. 🙂
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Looks good 🙂 🙂
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Thank you! 🙂
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I love peaches, and crumbles are such a great treat with less effort. Yours looks so delicious!
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Thank you Mary, I’m glad you liked my version. Crumbles are indeed such an easy and tasty summer dessert. 🙂
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If this isn’t the taste of summer in a dish, I don’t know what is Ronit! Fresh ripe peaches. Even the words just evoke summer. Lovely crumble. I’m a fan!
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Thank you Lindy!
The peaches are so good right now – I can’t stop eating them… 🙂
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Oh, how I love a crumble, Ronit. Yours here with peaches sounds so very good! I’ve been enjoying peaches this season and will hate to see them go. However, I do have a half-dozen beauties just waiting for a use. Hmm …
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Thank you John! Yes, peaches are so good right now, it’s hard not to use them in just about anything. The crumble is really one of the easiest and tastiest ways and I hope you’ll enjoy it too. 🙂
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This sounds delicious! Although husband is allergic to tree nuts. Any recommendations on how to still get a good crunch?
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Thank you Lilieann, I’m glad you liked the recipe.
I think sunflower seeds or pumpkin seeds could be a good substitute, but I haven’t tried either. If you will, I’ll be happy to hear how it turned out. 🙂
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Making it this weekend😊
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Thank you Priya, I’m glad to hear. I hope you’ll enjoy it. I’ll be happy to hear your comments. 🙂
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I love a good peach crumble and yours looks so yummy Ronit! I’m sure the aromas from your kitchen were just heavenly!
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Thank you Marisa, I’m glad you liked my version. You’re so right about the aromas in the kitchen while this was baking. It made the crumble even tastier! 🙂
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I love crumbles and with the cooler weather hopefully around the corner, I can’t wait to try this. Pepper sounds like an interesting addition. I also love the idea of placing some of the crumble in the bottom as it is bound to soak up the juices from the peaches. It probably gives it a great crunch too.
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Thank you Loretta, I’m glad you liked my version. The bottom layer indeed absorbs the liquids and makes it easy to serve, and it is a very tasty layer on its own right. 🙂
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Reblogged this on Hello Creatives and commented:
I plan to reblog your post in my blog https://hellocreativestimes.com. Since you have enabled reblogging on your post, I am assuming that you are allowing others to reblog this post. However, if you have any objection to reblogging your post, please let us know as soon as possible. Thank you.
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Thanks for sharing your ” YUMMY” , wonder work. 🙂
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Thank you, I’m glad you like it. 🙂
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Very nice! thanks for sharing:)
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Thank you Rashmi, I’m happy to share. 🙂
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Wow wow wow. This is sooooooo awesome.
I am following your blog, and wanted to invite you to participate and feature as a Guest poster with us, and share some of your awesome recipes on our blog?
Have a look at: https://cookandenjoyrecipes.wordpress.com/2016/09/09/update-fellow-bloggers-sharing-is-caring-recipe-exchange/ and leave me a note in the comments with a link to a recipe on your blog, if you’re interested. That will be just fantastic. Hope to hear from you soon 😊
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Thank you Esmé, I’m glad you liked the recipe. I will check your link soon. 🙂
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Post will be scheduled for release Dec 8th – Thanks again for participating. Please let your followers know of this project and hopefully they will also join and follow and be Guest Bloggers.
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Looks yummy!!
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Thank you Deepti! 🙂
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An absolute gorgeous dessert!! Very well illustrated. Thank you for this post Ronit.
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Thank you Sumith, I’m glad you liked the recipe. This is one of my favorite desserts – so tasty and easy to make. 🙂
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Post released earlier than originally scheduled. Link: https://cookandenjoyrecipes.wordpress.com/2016/10/15/peach-walnuts-and-cinnamon-crumble/
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This sound so good! Thank you!
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Thank you Diane. 🙂
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