raspberry-crisp

I found a better way to peel peaches.  Most recipes say to blanch them in boiling water for a minute, shock them in ice water, and pull off the skin.  This is messy and time consuming.  Rather than battle with a slippery orb of peach flesh and extra pots and bowls, simply slice each peach in half, twist, pull out the pit, and slice each half into fourths.  Take each wedge, and with a sharp paring knife, slice off the skin.  Much easier!

I used almond flour in this recipe because I think it adds a little something, but to be honest, last year, Super Target was selling bags of almond flour for $1.99.  I don’t think they meant to do this.  Anyway, I bought about six bags of it and now it’s all stored in my freezer.  I try to use it as much as I can.  Since then, Target has fixed the price, and now it’s about $13.00 a bag.  So, if you want to leave it out, just substitute with regular flour.  It’ll still be great.

peach raspberry crumble

For the fruit:
6-7 ripe peaches, sliced in eighths, and peeled
1 1/2 cups (200g) frozen raspberries
1/4 cup (40g) flour
1/4 cup (55g) granulated sugar
1/4 teaspoon pure almond extract
1/4 teaspoon ground cinnamon

For the crumble:
1 cup (150g) unbleached all-purpose flour
1/2 cup (70g) almond flour (or 1/2 cup slivered almonds chopped up in a food processor)
1/4 cup (55g) brown sugar
3/4 cup (165g) granulated sugar
1/2 teaspoon coarse salt
1/4 teaspoon almond extract
1/2 teaspoon ground cinnamon
1 1/2 sticks (12 tablespoons, or 170g) cold, unsalted butter, cut in pieces

1.  Preheat oven to 350 degrees.
2.  In a large bowl, combine all fruit ingredients, and place in a medium sized casserole dish.
3.  In a separate large bowl, whisk all ingredients besides butter.  Add in butter, and using your fingers, break up until mixture is well combined, and clumps together.  Form into a ball, and crumble over the fruit.
4.  Place on a cookie sheet to catch drips, and bake for 10 minutes at 350ºF, then lower the temperature to 325ºF and continue baking until the juices are bubbling, about 45-55 minutes.  Serve with vanilla ice cream.