Peaches and Herb...Peaches and Herb...No not the 70's duet, but the theme for July's Improv Cooking Challenge! I didn't get around to making my recipe so last month, but there was no way I was going to miss out on cooking with these seasonal beauties. I toyed with a few different options before deciding on a crumble with mint (my other option was trying out a peach and rosemary sorbet). I put together a small crumble so Ron and I could enjoy it with few leftovers. Most of my crumble recipes stem off of my great-grandmother's dutch apple pie recipe. I find that there are few things in life better than a good buttery crumble. I absolutely loved this crumble and I was pleased that the mint was not too strong. I (Ron too) was a bit nervous that the mint would overpower the flavor of the peaches.
I gave Kellen a tiny bit of the fresh peaches and he really enjoyed it! I was extremely pleased because he has not been a fast friend of some of the foods we have tried so far. I am thinking it is a texture thing (he hates our homemade purees) and his desire to feed himself. Ron says that he is definitely our child- headstrong and independent. However, if anyone has any advice or experience with babies sensitive to new textures I appreciate your stories.
Big thanks to Kristen for hosting this great challenge. If you are interested in joining the Improv Cooking Challenge check out Kristen's blog Frugal Antics of A Harried Homemaker
for more details
4 Peaches, peeled and cubed
1 1/2 Tbl chopped fresh mint
1 1/2 Tbl fresh lemon juice
1/2 tsp ground cinnamon
2 Tbl sugar, divided
1/4 cup butter, softened
1 Tbl brown sugar
1 Tbl ground almonds (optional)
6 Tbl flour
Pre-heat oven to 350 degrees.
Toss peaches with mint and lemon juice. Scoop peaches into a small baking dish (I used a 9" oval au gratin). Sprinkle with 1 Tbl sugar and cinnamon.
In a medium bowl, cream butter and sugars. Stir in the almonds. Add flour 1 Tbl at a time and gently stir to incorporate (you can use more or less flour depending on how you prefer the texture of your crumble).
Evenly pour the crumble over the peaches. Bake for 30 minutes or until top is slightly brown.