Thursday, September 3, 2009

Peach Crumble

My husband enjoyed the Fresh Peach Muffins but commented I thought you were going to make a cobbler or crisp. The old standby's are his favorites. I had a few peaches remaining from our trip to the orchard, so Tim this crumble is for you!!!

I checked the refrigerator and realized I didn't have any lemons. I do have the bottled lemon juice but don't like to use it in baked goods. I see this bottle of limoncello we purchased after enjoying limoncello on a cruise. Why is it the limoncello we had on the cruise was much tastier than the bottled variety. Maybe it was the ocean air or maybe the bottle of wine we had with dinner?? Anyway, I decided to try limoncello in this recipe as a substution for lemon juice.

Peach Crumble

4 ripe peaches, pitted and sliced
3 tablespoons of Limoncello
3/4 cup all-purpose flour
1/2 cup firmly packed dark brown sugar
1/4 pound (1 stick) unsalted butter, chilled and cut into thin pieces
1/2 cup quick-cooking oats

Preheat the oven to 375F.

Arrange the peach slices in a buttered shallow baking dish. Sprinkle with the limoncello, cinnamon and nutmeg.

In a small bowl, combine the flour and brown sugar. With your fingers, blend the butter into the flour-sugar mixture until it resembles coarse meal. Stir in the oats and sprinkle the mixture on top of the sliced peaches. Bake until the peaches are soft and the topping is brown, about 25 minutes.

Serve warm with whipped cream or ice cream!

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