Joyous Peach Day, everyone!

This is a simple, tried and true crisp recipe that I have been using for a number of years. I saw it on Orangette via the kitchn. She used plums and I have used a mix of peaches and plums here. It’s super easy and always turns out great.

I was trying to remember a factoid about peach pits, but in tracking it down, realized it was about apricots instead. It comes to me from David Lebovitz‘s Ready for Dessert description of amaretti cookies. He says that authentic amaretti cookies in Italy are made with apricot kernels rather than almonds. In looking a little further, there is a New York Times article about “bitter almond” ice cream where the almond flavor comes from apricot pits. There is a quote about how one chef first learned how to use the kernel from a former chef of Chez Panisse, which is where, of course, the inestimable David Lebovitz once worked. Don’t eat apricot kernels, though.

Peach Crumble 

Several peaches, plums, berries, or combination of all (I used two large peaches and four small plums)

For the fruit 

2 tbs brown sugar

1 1/2 tbs flour

1/4 tsp cinnamon

1/4 tsp ground ginger

1/8 tsp salt

For the crumble: 

3/4 cup granulated sugar

1 cup flour

1/2 tsp cinnamon

1 tsp baking powder

1/4 tsp salt

1 egg, beaten

1 stick of butter, melted

Heat the oven to 375. Slice the fruit and start making the mixture for the filling. Mix together the brown sugar, flour, and salt. Spread over the fruit in a bowl and then arrange the fruit in a deep dish pie plate.

Next, the crumble topping. Add the sugar, flour, cinnamon, baking powder and salt and mix thoroughly. Add the egg and mix with your hand so that the the crumble is pretty soggy. Spread this over the fruits in the pie plate.

Then, gently pour the melted butter over the flour topping. Bake for 35 – 45 minutes until the topping is golden brown. Enjoy!