This Peach Crumble, or Crisp as they're sometimes called, was just a little bit tart but very tasty with vanilla ice cream. The topping is nutty and rich and a perfect compliment to the peaches. The peaches I used were very juicy, so I probably could have tossed them in flour before adding the topping, but I didn't mind the peach juice since I was serving it in bowls with the ice cream anyway. Some people serve crumbles or crisps on their own or with a little whipped cream, but I think you need the coldness of the ice cream to set it off just right. And now for my recipe...
8 ripe peaches, pitted and sliced
Juice of one small lemon (I used a Meyer lemon)
Pinch of cinnamon
A little grating of nutmeg
1/2 cup walnuts
1 cup of flour
3 tablespoons brown sugar
2 tablespoons granulated sugar
another pinch of cinnamon
a pinch of salt
6 tablespoons unsalted butter
1. Preheat oven to 375.
2. Arrange the peaches in a deep dish ceramic pie dish. Add the lemon juice, cinnamon and nutmeg.
3. Toast the walnuts on a cookie sheet for about 7 minutes or until fragrant. While they are toasting, combine the flour, sugars, cinnamon, salt in a mixing bowl. Add the butter cut up in pieces and then, with a pastry cutter or your fingers, work it until it resembles coarse meal.
4. Chop the nuts (I used this incredibly handy device Williams Sonoma Nut Chopper) and add them to the flour mixture. Mix well and top the peaches with this mixture.
5. Bake on the center rack of the oven for about 35 minutes or until top is lightly browned and the juices are bubbling. Serve warm with vanilla ice cream.
Serves approximately 6.