My pregnancy brain is getting worse and worse...
At 9:45 this morning, on my way out to take my daughter to the movies I realized I had an eyebrow appointment in 15 minutes. Now I could either make the appointment (barely) and disappoint my daughter or take my daughter and disappoint my eyebrows. Of course, I disappoint my eyebrows. I make a quick phone call to try and reschedule and I am so nicely told that... my appointment is at 4:30. Phew! Crisis averted...
I missed it anyway. I completely forgot till it hit me at 5:30. I have never done that before, no call, no show. Ugh. I called again right away and luckily they understood and were able to get me another appointment on Thursday.
But, I did not forget about the amazing peaches in my kitchen and the dessert that I was going to make tonight. Except, I couldn't remember if my husband requested peach cobbler or peach crumble. Ugh again. Oh well cobbler, crumble...can you go wrong either way! Crumble it is.
The Whisk Kid posted a recipe for a peach crumble (original recipe here) that was a little less than traditional. It had a yummy peach filling, but the topping was that of a crumb cake and not a traditional crumble. This sounds amazing and I was going to try it. So first, I assembled my ingredients. I started by making the crumb topping and followed the directions, but added half a teaspoon of cinnamon as well because it just seemed like it needed some cinnamon.
I started making my peach filling. The recipe called for 2 pounds and 9 ounces of peaches... um, what? I tried to eyeball the final product picture and thought that 6-7 average sized peaches should do it. I peeled and sliced the peaches over my 8 cup Pyrex measuring cup being sure to catch all the juices that were pouring out of these things. Peeling them was easy since they were so ripe, but took a bit of time. I made my filling, adding a bit of cinnamon and nutmeg to the peaches and substituted a teaspoon of vanilla extract for the vanilla seeds. They were so delicious as a filling that I was already planning making a pie out of it next time we go peach picking.
|Peach Filling, Peach Skins and Pits, Crumb Topping|
Assembled and baked. 1 hour at 400.
The Verdict: In a word, AMAZING! There was nothing to complain about. Well, the one thing I can complain about is the peach picking season is too short for this recipe to be this good. I wonder how it would come out with canned peaches in the winter? And other fruit? This one was a keeper.