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peach shortbread crumble

Monday, September 27, 2010

Knowing that peaches will soon a thing of the past until next season, I thought I would bake one last time with a fresh peach.  I saw this recipe on Smitten Kitchen’s blog (she’s my favorite), and thought it was a clever idea. It’s almost like eating peach cobbler, but in the form of a cookie.

The recipe calls for browning the butter, which I did; I’m not sure if I could taste the difference. It isn’t necessary to do this and feel free to skip it. If you are like me and don’t have a pastry blender, you get the added bonus of using your hands to mix everything together.

If you have any leftover peach slices, chop them up and add it to pancake batter. Peach pancakes for breakfast is delicious.

I ate almost half the pan in one day; the cookies were pretty thin and there was fruit involved, so it’s okay.

Peach Shortbread Crumble
Adapted from Smitten Kitchen. (I halved this recipe.)

1/2 cup sugar (I used half brown and half white)
1/2 tsp baking powder
1 1/3 cups plus 1 1/2 tablespoons flour
1/8 tsp cinnamon
pinch of grated nutmeg
1/8 tsp salt
1/2 cup (1 stick) cold unsalted butter
1 large egg
1 peach, thinly sliced

Do ahead

Melt butter in a saucepan over medium-low heat. After the butter melts, it will foam, then turn clear and start to turn brown; mine turned foamy again. Stir frequently and scrape any browns bits from the bottom. This can burn quickly after it browns. Set it in the freezer until solid or make it the night before and put it in the fridge.

Preheat the oven to 375°F.

Spray an 8 x 8 inch pan with a nonstick spray. In a bowl, whisk together sugar, baking powder, flour, salt and spices. Use a pastry blender or your hands to blend the cold butter (browned or not) and egg into the flour mixture. It should be crumbly, you don’t want to incorporate the butter completely. Pat 3/4 of the crumbs into the bottom of the prepared pan, pressing firmly. Place peach slices on top in a single layer. Scatter remaining crumbs evenly over peaches and bake in preheated oven for 30 minutes, until top is slightly brown and you can see a little color around the edges.

Cool completely in pan before cutting into squares.

Share these, everyone loves them.

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