Last weekend we headed to the Valley just in time to catch
the end of the peach season here in Nova Scotia. It was our first visit to the Dempsey’sCorner Orchards in Aylesford – a U-Pick paradise. In addition to the perfectly ripe peaches –
you can pick your own pears, plums, corn, grapes, pumpkins…and even
sunflowers! We left with a bounty of
beautiful tree-ripe peaches (lots of peach preserves in our future!) and a few
new friends, including these adorable little fellas.
Aside from a few minor disagreements on who should be responsible for pulling the cart, it was a fantastical day!
Jan's never met a cow she didn't like |
This little fella was super jealous of the cows freedom |
Pickin' Peaches with ATTITUDE! |
Our Bounty |
Fruit Filling:
5 Cups sliced peaches
1 cup blueberries
¾ cup granulated sugar
1 Tbsp lemon juice
4 tsp cornstarch
½ tsp salt
Crumble:
6 Tbsp butter (room temperature)
¼ light brown sugar
1 cup flour
Preheat oven to 375 degrees.
Combine fruit filling ingredients and transfer to 8x8 baking dish.
Cream together butter and brown sugar until light and fluffy. Add flour and salt and mix with hands until
large pieces form. Sprinkle crumble over
fruit filling.
Bake for 40-50 minutes, until centre is bubbling. Serve with vanilla ice cream! EAT!
This is one of my all-time favorite recipes and have made several times!
ReplyDeleteI stir the sugar mixture with the peaches instead of just sprinkling over top, seems to come out better. Doesn't need lemon zest but sure if would be good if I had it. Added vanilla to the topping. SO good with vanilla ice cream!
Mmmmm, another slightly different crumble that makes me hungry even this early in the morning.
ReplyDeleteThis looks so good. I would halve the recipe for the two of us and still have leftovers for the next day. It's certainly easy enough.
ReplyDelete