Summer doesn't arrive for me until I make the first peach crumble or peach pie of the season. The act of peeling sweetly fragrant, soft, juicy peaches is just as sedating and relaxing to me as laying in the summer sun by the pool. For our end of the year picnic in the park, I made this Peach and Raspberry Crumble using some perfect peaches and raspberries from Chapel Market. The sweet and tang of the raspberries and peaches are the perfect match. Stay tuned for more pie recipes when I return home for two weeks at the end of June, for nothing means home in the summer to me more than making pies in my mom's kitchen and then digging into the pie with some ice cream during a backyard BBQ. What heavenly reverie.
Peach and Raspberry Crumble, adapted from Ina Garten's recipe
Fruit filling
2 1/2 lbs. peaches (about 10 small or 6 large peaches)
1/8 c. granulated sugar
1/4 c. brown sugar
1 Tbsp. flour
Lemon zest
pinch of nutmeg
1 c. raspberries
Crumble crust
3/4 c. flour
1/2 c. granulated sugar
1/4 c. brown sugar
1/2 c. oatmeal
pinch salt
pinch cinnamon
1/2 c. butter, cold, diced
