Smack Yo' Mama Peach Crumble

I opened up my blogger to write a post about how good I've been and that I was headed back to the gym today. Pssh. Yeah, that didn't happen. I forgot to stick my sneakers in my gym bag so instead, I decided to go straight home and make a peach crumble. Even trade right? No? Hmm. Well, last weekend (as you know) I went to the beach and on our way home I picked a peck of peaches. 

 

 

Guys, these peaches are the shit. Not kidding. They are giant and super sweet and not too firm. Tonight I decided to make a peach crumble because I was afraid they would start to go bad and I'm so glad I did. This recipe turned out AMAZING. I know this because I'm eating as I type. Nom nom nom. :D

I asked y'all what I should make and one of my sweet readers pointed me in the direction of Ina Garten. After pulling up the Food Network website, I printed out the recipe for the Peach and Blueberry Crumble and got to work. I headed over to my craptastic Food Lion to find that there wasn't a blueberry in sight. I silently cursed them and picked up some delicious looking raspberries instead.

First, preheat your oven to 350, then gather what you'll need:

For the fruit:

nocoupons

• 2 pounds firm, ripe peaches (6 to 8 peaches)
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 cup fresh blueberries raspberries (1/2 pint)

For the crumble:

nocoupons

• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/4 cup light brown sugar, lightly packed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 1/4 pound (1 stick) cold unsalted butter, diced

Can I tell you a secret? I've never made a fruit crisp/crumble/cobbler with fresh fruit. I'm the girl who always grabs the can at the last minute so I wasn't really sure what I was doing with these peaches. First, I brought a pot of water to a boil and dropped in these pretty babies for about 30 seconds. 

 and then into an ice bath straight away.

 Then, I used the back of the spoon to gently peel away the skins.

They were prepped and ready to slice up! Easy peezy!

 I added in my half pint of raspberries and here's where I start to salivate. This sight alone was enough for me. Fresh fruit? Yes please.

I mixed the peaches and raspberries with sugar and flour, lemon and lemon zest and set it aside while I mixed my topping.

 Here's the part where I tell you I screwed up. You know it happens to me every time. I wasn't reading (where it says to use your mixer/paddle attachment) and the first batch of topping I made was in my food processor...and it made a gooey mess. That shit went in the trash and I started on round two.

I put my stick of butter, flour, sugar, salt and cinnamon in my mixer this time, a whizzed it up. 

Yeah, that's better. 

I spread it over top the fruit and slid it into my oven.

The raspberries add just enough tartness to even out the super sweet peaches. That crumb topping will be my go-to from now on. It was so easy and so good. 

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On a random note, I want to thank you for all the sweet comments about my new haircut the other day. I was obviously a little freaked right after and when I wrote my post. Well, it's two days later and I'm in love. It literally takes me five minutes to blow dry and style my hair which is fantastic. Everyone at work says they think it makes me look younger which, I haven't quite decided is a compliment yet... I'm only 24. Do I want to look younger? Oh well. Better than my mom saying my bangs look like an old mans combover. True story.

Self portrait in the bathroom mirror at work? Just for you my peeps.