Peach crumble evokes images of summers spent at my great grandmother Mama Myrt's farmhouse at the foot of Mount Magazine in Arkansas. My brother and I passed our days trying to catch fish out of her pond, having hay fights in the barn and helping Mama Myrt remove bright green caterpillars from her garden. Nights were spent on her screened in sleeping porch with the sound of chirping crickets and the ticktocking of the clock lulling us to sleep.
It seems that every time we went to Mama Myrt's house, one of the first items on the agenda was to make a peach crumble. I remember my mom and great grandmother peeling peaches for what seemed like hours to a youngster waiting for a scoop of hot peaches topped with crumbly goodness.
In my version I use spelt flour for the crumble, agave nectar for a little extra sweetness and stud the peaches with ginger for knockout flavor. I have three ways for peeling peaches: cut an X on the bottom of the peach and either boil for 30 seconds or microwave for 30 seconds. Alternatively, use a paring knife to cut off the skin but you will lose more peach this way.
6-8 ripe peaches, peeled and sliced
2 tablespoons chopped fresh ginger
1 cup spelt flour
1/4 cup unsalted butter
1 tablespoon agave nectar
1/4 teaspoon sea salt
1/2 cup quick cooking oats
Preheat oven to 400°.
Make the crumble topping in the food processor or with your hands. Pulse the spelt flour, butter, agave and salt until a crumbly mixture forms. Add the oats and pulse just a few times to incorporate.
Mix together the peaches and ginger. Layer the peach-ginger mixture into a pie plate. Top with the crumble. To prevent spills place a rimmed baking sheet under the pie plate. Bake for 30 minutes. Serve hot with a scoop of vanilla ice cream.
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