Claudia's Fresh Peach Crumble
Claudia's Fresh Peach Crumble: A Culinary Delight
Claudia's Fresh Peach Crumble: A Culinary Delight
- Carbohydrate 116.444001080309 g
- Cholesterol 10.1677083333333 mg
- Fat 13.3360879166278 g
- Fiber 3.6905236416217 g
- Protein 5.23169833292399 g
- Saturated Fat 5.75159868054941 g
- Serving Size 1 1 Serving (217g)
- Sodium 175.584305555476 mg
- Sugar 112.753477438688 g
- Trans Fat 1.26675106943157 g
- Calories 591 calories
Step-by-step
- Preheat oven to 375 degrees.
- In a mixing bowl, add flour, sugar, cinnamon, orange marmalade; stir in peaches and toss to coat well. Place mixture into unbaked pie shell.
- In a small bowl, combine all topping ingredients and cut in margarine with a pastry blender or two knives until mixture is crumbly. Sprinkle evenly over top of fruit in pie shell.
- Place a baking sheet or heavy foil (shiny shine up) on oven rack; set pie atop the sheet or foil. Bake for about 40 minutes or until golden brown.
As I was flipping through my grandmother's old recipe box, a handwritten note caught my eye. It was a recipe for Claudia's Fresh Peach Crumble, a dessert that had been passed down through generations. The recipe was simple, yet the flavors were complex and satisfying. I couldn't wait to try it for myself.
The first step was to make the filling. I sliced some fresh peaches and tossed them with a mixture of flour, sugar, cinnamon, and orange marmalade. The marmalade added a lovely citrusy flavor to the filling. I then poured the filling into an unbaked pie shell.
The next step was to make the topping. I combined butter, oats, and flour in a small bowl and used a pastry blender to cut the butter into the dry ingredients. The mixture should resemble coarse crumbs. I sprinkled the topping evenly over the filling.
I baked the crumble in a preheated oven for about 40 minutes, or until the topping was golden brown and the filling was bubbly. The crumble was delicious served warm with a scoop of vanilla ice cream.
