So Trevor wanted to buy some peaches.
However, due to some odd placement decisions by the supermarket staff, he was not able to find his standard peaches. Just white peaches.
We eventually found the normal peaches in a bin over by the… frozen foods? (Err.. what?) By then he already had picked out his white peaches so we just ignored them and moved on.
Unfortunately, Trevor discovered the hard way that he did not like white peaches. He likened them to peaches with no peach flavour. I knew I needed to save the poor things before they ended up in the trash. So I improvised.
I knew that baking them off would help bring out some flavour, but Trevor had a point. White peaches don’t bring anything particularly vibrant to the table in terms of flavour profile. So I added a little raspberry jam.
Enough to add a little zing, but not so much that it would overpower the peach.
Then to add a little texture, it was time for some crumble. As far as the baked whole fruit thing goes, it usually has me reaching for rolled oats. Today there was a problem with that.
Hrm. What was a girl to do for some real crunch?
Oh, that’ll do. Definitely. I am a sucker for pecans and fruit. There is nothing wrong with chunks of pecan in a crumble.
Also, crumble is just another word for streusel. And we already all know how I feel about streusel.
Pile it on and pile it heavy.
Now that’s a crumble topped peach.
Want to take it a little further when you serve it up? You could go the standard method of vanilla ice cream. I will always be a fan of that, I love ice cream. But I had another idea, something to tie the dish all together.
A dollop of raspberry yogurt. I don’t usually go for the healthy option, but the slight tang, not to mention the raspberry to tie everything together, just sounded like it would go great with the freshness of a baked peach.
I made Trevor like these white peaches. Not too bad for an improv recipe if I do say so myself.
Baked Peaches with Raspberry Crumble
In my pictures there are 2 peaches, but with the amount of crumble I made, it could easily have topped 3 so I wrote the recipe for 3. Also, even though I made some decisions based on the flavour of white peaches, I think this recipe would work great with normal peaches too! Enjoy!
- 3 peaches (normal or white)
- 6 tablespoons seedless raspberry jam
- 1/4 cup flour
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 cup chopped pecans
- 2 tablespoons butter, cold, cut into pieces
- raspberry yogurt for serving (vanilla yogurt or ice cream would work well too)
- Preheat oven to 375 degrees F. Butter a 9×13 baking dish.
- Halve the peaches by running a sharp paring knife around the circumference of the peach, feeling for the pit with the knife without trying to slice through it. Twist the halves in opposite directions until one half dislodges from the pit. Remove the pit from the other half using a small spoon. Leave on the skin to help keep the shape of the fruit during baking. Put one tablespoon of jam in each peach half, filling the hole left by the pit and spread a little over the cut surface of the half.
- Crumble: Mix flour, brown sugar, and spices in a medium bowl. Toss in pecans. Using your fingers, work butter into the mixture until it resembles moist crumbs.
- Distribute crumble mixture over cut/raspberry side of peaches, placing peaches in greased baking dish, ensuring even space between the peaches.
- Bake for 25-30 minutes, or until a sharp knife meets little resistance in peach.
- Serve warm with a dollop of yogurt if desired.