The second I saw white peaches in stores, I bought 3 pounds. I seriously love peaches, especially white peaches.
It just so happened that the first peach appearance of the summer happened to fall during a 10 for $10 pineapple special at Kroger.
Needless to say, I had a ton of peaches and a ton of pineapple. I also had some coworkers I wanted to spoil just a bit before my last day of work.
Kristen asked me this weekend how I organize my recipes, and my method is somewhat unconventional. While there are things like Pinterest to help organize, I do most everything through email, so I go that route.
When I find a recipe online that I want to try, I copy and paste it into an email. I make the subject the title of the recipe and copy and paste the URL for the recipe along side the recipe title. I then send the recipe to myself and label it “recipe” in my Gmail inbox.
I can’t explain it, but this seems to work best for me. I’m able to comb my “stash” for recipe that include certain ingredients, like radishes, or collard greens, or…pineapple and peaches.
I emailed this recipe to myself way too long ago, and thanks to my crazy recipe “organization” I was able to find it.
I am not new to crumbles, but the peach + pineapple combination was a first for me and…wow.
The slightly tart pineapple is perfectly complimented by the ever sweet peaches. The tender, soft peaches were offset by the firmer, meatier pineapple cubes. The diced fruit was liberally covered in a sweet, salty, and buttery crumble that only makes fruit taste better. The result is a nutrient-rich, high-fiber dessert that’s perfect for summer’s best.
Peach Pineapple Crumble slightly adapted from Teenage Taste
4 medium ripe peaches, diced 1/2 pineapple, peeled, cored, and diced 3 Tbsp granulated sugar 1 Tbsp cornstarch 1/2 cup whole wheat pastry flour 1 tsp baking powder 1/4 tsp salt 4 Tbsp unsalted butter, cubed 1 cup old-fashioned oatmeal 1/4 cup brown sugar, packed
Preheat oven to 350 F.
Toss diced fruit together in an 8-inch square baking dish. In a small dish, whisk together 3 tablespoons sugar, cornstarch, and 1/4 cup of flour. Toss the mixture with the diced fruit. Set aside.
In a medium bowl, whisk together remaining 1/4 cup flour, baking powder, salt and brown sugar. Add the cold butter cubes. Use your fingers to break up the cold butter cubes into the flour mixture. Add the oatmeal and toss together.
Pour the oatmeal mixture over the prepared fruit. Place in the oven and bake for 30 to 35 minutes, or until juices from the fruit bubble up around the sides of the pan.
Remove the crumble from the oven and allow to cool for at least 15 minutes before serving.
Yield: 6 servings (about 3/4 cup each)
Nutrition Information: 261 calories; 8.5 g. fat; 0 mg. cholesterol; 176 mg. sodium; 43.7 g. carbohydrate; 4.2 g. fiber; 2.0 g. protein
Result: Simple and refreshing…perfect for summer! I love that crumbles come together in a jiff, but have a very homemade taste. This crumble was not short on the crumble and between the whole heat pastry flour and oats (along with the fruit), this crumble is high in fiber and nutrients. Enjoy!
We are officially acquainted with a new vet in town (a University of Illinois grad!). Miss Lily made it just over a week before coming down with a major eye issue (inflammation? scleroderma?) and she suddenly developed a hot spot on her forehead (if you Google that, beware – not pretty!). Ugh.
I am biking downtown for the farmer’s market this morning. I must admit, with the heat…the workouts have not been happening, and I can tell in my energy level and sleeping that I need to get back in my routine!