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Peach Crunch


I see summer as a time for celebration. Even when it’s bloody hot out (which it has been), we can at least celebrate the deliciousness that is in-season produce. Most notably, the peach and the tomato. While other fruits and vegetables might taste a bit like their summer cousins year round (i.e. eggplants, broccoli, apples, etc.), I have a hard time buying peaches and tomatoes anywhere but the farmers’ market. Grocery store tomatoes are waxy and hard. They never have the warm red glow of a recently picked tomato. Plus, I get really excited about the heirloom varieties. Recently, I’ve been drooling over a yellow tomato with green stripes–it never makes it to the table because I just eat it raw.

But the true queen of summer is the peach. I got addicted to peaches last summer. It wasn’t pretty. In fact, the peaches themselves weren’t pretty, but still, they were perfect and heavenly. I mostly eat them fresh and plain–a quick rinse and straight into my mouth. But a couple of weeks ago I decided to do some baking. With some inspiration from the Barefoot Contessa, here’s what I came up with. I liked this recipe because the top is crunchy and not overly sweet, letting the sweetness of the peaches take over. Also, by quartering the peaches (instead of making them smaller), the dessert is about the fruit–it doesn’t just disintegrate into mush.

Peach Crunch
Serves 8; Based on Barefoot Contessa’s Back to Basics Plum Crunch

6 peaches, peeled, pitted and quartered
1/2-3/4 cup brown sugar, lightly packed
1/4 cup all-purpose flour
3 tablespoons rum
For the topping
1/2 cups all purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon Kosher salt
1 cup oatmeal
1/2 cup chopped walnuts
1/2 pound (two sticks) cold unsalted butter, diced

Preheat the oven to 375°F.

For the fruit: in a large bowl, combine peaches, brown sugar, flour, and rum. Pour the mixture into a 12 x 8 inch shallow baking dish.

For the topping, combine ingredients in an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter forms peas. Scatter over peaches.

Bake for 40-45 minutes, until the fruit bubbles and the top is brown. Delicious warm or at room temperature.

Peach Crunch Cobbler on Foodista

One Comment leave one →
  1. 08/23/2010 11:04 AM

    I saw your blog in foodista and followed it here. This blog is great. This is lovely Peach Crunch recipe. I think you can also put other foodista widget in your past and present blog so that other foodista viewers can follow your blogs as well. I hope to see you there!

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