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mardi 21 juin 2011

Rainy Day Baking: Peach Crumble


I share many of the same feelings towards baking as Hannah Hart from My Drunk Kitchen ("I'm bored of baking"), but for some reason yesterday (blame it on the rain?) I found myself looking for an indoor project that could take up some time and would result in a final product that would make my fiancé look at me lovingly with the eyes of a well-fed Frenchman.

So I decided to save the peaches in our fruit bowl from certain death by kitty (he picks them out of the bowl with his tiny kitty teeth and then rolls them around all night) and make a crumble in my sober kitchen. I have been known to whip up some AMAZING creations in my drunk kitchen (sweet and sour shrimp was a personal best), but if I was going to go through the trouble of baking, I actually wanted to remember how I did it and maybe even write it down for you later, so no booze for blogger Emily.

So it is freezing and grey in Paris, which is how I found myself rainy day baking with Summer fruits on this late June day. While peaches are best in July, French fgrown versions of this fuzzy fruit have been in the coop for weeks and therefore I give them the Seasonal stamp of approval.

Having assembled my seasonal fruits and organic dry goods, I looked for recipes that would not require me to buy anything (it was cold out and I work from home, so not going to get dressed unless it's for an all-day or absolutely essential event, not just picking up flour).

I found a recipe at the Café Fernando site and modified it slightly to reflect my laziness and (totally sober) flights of fancy in the cuisine.

Here it is, I hope you have fun with this.

Side note, this alone is a great accomplishment for a day. If you make this Peach Crumble, I think you shouldn't have to do anything else all day, you've earned it.

Side, side note- this recipe calls for brown sugar, so either make friends with a stocked up anglophone fast or offer suggestions for supplements in the comments section. I think you could maybe add a small amount of syrup or mybe just use more regular sugar.

Parisian Rainy Summer Peach Crumble

Ingredients:

1 1/4 cup flour
2/3 cup unrefined sugar
1/3 cup brown sugar
1/2 cup of rolled oats
a pinch of salt
dashes of cinnamon & nutmeg
5 oz. butter

6-8 peaches (they can be a little on the unripe side)
lemon juice (half a lemon will do)
a vanilla pod (I'm lucky and scored some vanilla pods from a friend- you could add some vanilla extract if you don't want to buy expensive vanilla pods, which are not locally grown for most of my readers, I imagine)

Step 1: Preheat your oven to 350° F or 177° C depending on your part of the world.

Step 2: Put your dry ingredients (only half of the unrefined sugar-save the rest for later) in a food processer. When I made a crumble with my friend Terresa we did this part by hand (Terresa really hates processed foods, even food processed foods!) Terresa is an awesome hands on baker, but I took the hands off approach for this step- getting bored of baking already?

Alright, get your dry ingredients in your processer and pulse them with a non-blade food processer mixer attachement thing (the plastic one) until ingredients are mixed together.

Then add your butter in little bits and pulse throughout. You want your dry ingredients to moisten and ball up a bit, but you don't want dough- just crumble. Taste it. It should be good and sandy. Like sand would taste at Candyland beach. You can do it.

Step 3: Throw a little over a cup of water in a pot and bring it to a bowl. Add the rest of the sugar and let it dissolve while you add your lemon juice and vanilla (either the extracted seeds and remaining shells of the pods or your extract). When the sugar is fully dissolved you're ready for...
Step 4: Cut an "X" on the bottom of your peaches and set them in the syrup mix, lower heat, cover and let simmer for 10-15 minutes.

Step 5: Remove your peaches with a slotted spoon and put them in icy water to stop the cooking. Keep your syrup you'll need it later.

Step 6: Peel the skin of the peaches and extract the stone, cut them into medium size slices and throw them back in your syrup. Let them site there for another 10 minutes.

Step 7: Use your slotted spoon to fish the slices out and transfer them to your baking pan. Drizzle a few spoonfuls of the syrup mixture over the peaces and mix them around a bit.

Step 8: Add the Candyland sand to the top and scatter little bits of butter on top so it all gets good and golden.

Step 9: Bake for 30-40 minutes and let cool for a good while because it will be hot!

Enjoy! This is really good, I promise. I don't have any pictures of the finished product because we ate it so quickly. True story.

And also, baking isn't so bad after all. I survived this and am looking for more things to turn into crumbles!






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2 commentaires:

À 21 juin 2011 à 20:16 , OpenID missdarcyslibrary a dit...

Apricots make a very good crumble as well! You can cook them with a generous dollop of lavender honey, which makes them caramelize a bit, and sprinkle the cooked fruit with a few lavender flowers, which give the crumble a slightly spicy taste...

 
À 23 août 2011 à 21:36 , Blogger xlizzyx a dit...

MORE RECIPES BY ME (A 14 YEAR OLD TEENAGER) AT http://teenage-baking.blogspot.com/
I love crumble <3

 

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