Just Peachy

I think I've found a new favourite dessert. For the past few weeks since my sister's big wedding, the fam and I have been living off wedding cake. It wasn't all eaten at the reception, unfortunately, so we had to take the towering delicious beast home. We gave most of it away to our neighbors, but we still had a ton left over. Finally we got rid of it last week, when the bottom layer was found to be moldy (even beneath that fondant).

The moral of the story is that we were, and still are, caked out.

So, seeing as it is August (gasp!), and the peach season is at its peak, I took advantage of some leftover peaches we had on the counter this week and tried my hand at a peach crumble recipe. I got the recipe from here, because it was an easy recipe, and it how it stated the number peaches that were needed, rather than going by cups and 'lbs', which I find more difficult to measure. The end results were impressive, and the kitchen smelled so good as it cooked.

Peach Crumble
serves 4

½ cup flour
½ cup packed dark brown sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
4 tablespoons butter, cut into small pieces
pinch salt
¼ cup chopped pecans or walnuts (optional)
4 large or 5 small peaches, peeled and sliced into thick pieces

Preheat oven to 450 degrees.
Mix the flour, brown sugar, cinnamon, nutmeg and salt together in a bowl.
Cut the butter into the mixture with your fingertips until crumbly.
Arrange the sliced peaches on the bottom of a buttered baking dish.
Cover peaches with crumble topping then sprinkle the nuts over, if using.
Bake for 20-25 minutes.
Enjoy warm with ice cream, whipped cream or on its own.