Eckert's Peachy Crumble

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If you like peach desserts with LOTS of peaches, you will adore this recipe for Eckert's Peachy Crumble. This is my favorite new peach recipe of the year! I love our family's peach recipes because they have been passed down for 7 generations but I also like the thrill of finding a new recipe to add to my summer mix. This recipe for Eckert's Peachy Crumble has become my summer 2018 go-to dessert. 

I first made this crumble in July before a dinner we hosted in the orchard and I shared it with the chefs who were preparing the dinner.... they all went crazy! If chef's are impressed with it, you know it has to be good, right? Well, my 9 x 13 pan of peach goodness was gobbled up in a matter of minutes. 

Eckert's Pick Your Own Peaches will be on sale this week at Eckert's, so come on out and pick before the season wraps up. The peaches are big, beautiful and oh-so- easy to pick. And remember, there is no such thing as too many peaches!

Eat well this summer, Angie

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Eckert’s Peachy Crumble

 Crumble
3 cups all-purpose flour
1 cup granulated sugar
¼ tsp. ground cinnamon
1 tsp. baking powder
¼ tsp. salt
1 cup (2 sticks) unsalted cold butter, cut each stick into 8 pieces
1 large egg, beaten

Peach filling
5 cups sliced or diced Eckert’s peaches (6-7 peaches)
2 Tbs. fresh lemon juice
½ tsp. lemon zest, optional
½ cup all-purpose flour
¾ cup granulated sugar
¼ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg

Butter the sides and bottom of a 9 x 13 baking dish. Set aside. Preheat oven to 375 degrees.

To prepare crumble: in a 4 quart mixing bowl, whisk together flour, sugar, cinnamon, baking powder and salt. Use two forks or a pastry blender to cut in the butter pieces. Then add the egg. Dough will be crumbly. Divide the dough into two. Pat half into the bottom of the prepared dish. Place remainder in the refrigerator.

To prepare filling: place sliced peaches in a 4 quart mixing bowl. Sprinkle with lemon juice and zest and stir gently. In a separate 2 quart mixing bowl, combine flour, sugar, cinnamon and nutmeg. Pour over peaches and toss gently. Spread peach mixture over the first layer of dough evenly.

Top peaches with remaining crumble. Bake for 45 minutes or until the top is slightly brown. Cool 20 minutes before cutting squares. Serve with Eckert’s Frozen Custard.

Amanda MorganComment