peach-raspberry-crumble

Note to self #1: When you go to a TV station, and you bring along a brush and a can of hairspray, be sure you use them before you go on the air.

Note to self #2: More arm workouts. Stat.

Today I was on our local news station’s Fresh Living show, and I just saw it on the air a few minutes ago. Life is about learning. What I wrote above are the two lessons I learned. I looked like “Two Face” from Seinfeld when she sat on the wrong side of the restaurant. Oh, and it looked much worse on my HD TV at home, so you’re getting a milder version on the web (thank goodness!).

The recipe I did is actually from a post I did almost five years ago.

peach raspberry crumble

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

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

1. Preheat oven to 350 degrees. In a large bowl, combine all fruit ingredients, and place in a medium sized casserole dish.

2. 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.

3. 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.