Peaches Darling

Today I had the distinct honor of baking. I say it's an honor, because rarely do I find the time to actually bake, purchase the correct ingredients (apparently you are supposed to do this)... and actually consume the products of my labored work within the same day.  Breakthrough moment!

I would gladly post a picture or two, however - the "peach crumble" (as it's called, thank you very much) did not last past a few minutes out of the oven before it was nibbled to death.  I believe the only thing that could have made it taste better was if I had a vintage apron on. Ah well, next time.

(Now, before I step too highly on my soap box I will say this - I buy organic ingredients and locally as often as I can. Today, a kind relative dropped off some peaches purchased that very morning from a farmer. I'm not sure if it was the freshness - or the lack of chemical, but I never cease to be amazed at how much more the flavors are intensified.)

So, after all this talk dear reader, I will post the scrumptious recipe I used with the help of the good old internet.

Enjoy (and salut!)

Peach Crumble
courtesy of the kitchn.com & orangette

"For the filling, we used five medium-sized yellow peaches, peeled and cut into slices. We tossed this with 1 1/2 tablespoons all-purpose flour, two tablespoons of brown sugar, a teaspoon of cinnamon, and a dash of freshly-ground nutmeg.

For the topping:
Scant ¾ cup granulated sugar (about 4 to 4 ½ ounces)
1 cup all-purpose flour
½ tsp. ground cinnamon
1 tsp. baking powder
¼ tsp. kosher salt
1 egg, beaten well
7 Tbsp. unsalted butter, melted

This baked up beautifully, bubbling around the edges, in about 40 minutes. We put it in the oven (375°) when we started eating dinner and it was ready just when we started getting hungry for dessert."

LINK to original.