Hi my readers, some close, others distant but also close, some acquainted and of course, my grandmother... Its good to write to you again in the late summer, peaches are ripe, nail polish chipping, and the back to school nightmares have resurfaced- god, I thought I was going to accomplish much more than a rhubarb crumble bar or whatever, but I didn't, I guess that's a fact I will have to face. THERE IS STILL TIME THOUGH. I felt like I was busier than expected, in a good way but also I then struggle to use my time productively when face with a three day streak where there is nothing planned? Im either an ALL or NOTHING kind of girl, I guess. I just haven't been in the kitchen much this summer. Between the rain and the sucky garden, and mind you, I am NOT complaining I am just simply observing. Matter of fact: it has pissed rained all summer long and my garden sucks because of it, that's fine, right? And yes, don't worry, I am strongly aware of the far worse conditions other folks are battling this summer, like wildfires, or 100 plus degree weather, thoughts are with them. Like I said, I am not complaining, I am just observing.
Anyways, I bring you these: A jammy, salty and multipurpose dessert, for your summer stone fruits. You can really treat it as a crisp, a cobbler, or a bar of sorts- I have kind of done all three. By simply dolloping some vanilla ice cream or whipped cream on top, you have your crisp. Cut it into squares or not, the choice is yours. After baking, I let chill in the freezer for 40 minutes, as mine were more of a bar, and I cut into squares after chilling, topped with some flakey salt and its a decadent afternoon snack or a dessert with ice cream. They come together easily and are also zhuzhed up with a nuttiness from some browned butter that will be incorporated into your crumble, that's really the only " difficult" aspect of this recipe, or should I say the part that's going to need ALL of your attention because Browned butter quickly goes to BURNT butter and that's just horrid, so, do whatever you need to do to catch it at the right time. I also added some rhubarb to mine as I have a plethora of it in the freezer, this is totally optional! The rhubarb does offer a nice tanginess in relation to the overly sweet peaches, but they'll be just as good with out it.
Ingredients , For the Crumble:
1 stick of browned butter ( preferably unsalted)
2 cups AP flour
1 tsp. cinnamon
1 generous pinch of salt
3/4 tsp. baking powder
1/2 cup light browned sugar
1/3 cup granulated sugar
For the Filling:
4-5 stone fruits of your choosing, peaches, plums, apricots- pitted and cut into 1/2 inch pieces
1 cup diced rhubarb ( optional)
1/3 cup brown sugar
1/3 cup granulated sugar ( only add if using rhubarb)
2 teaspoons vanilla extract
pinch of salt
1 teaspoon cornstarch
Brown your butter - Place a small sauce pan on low-medium heat and add your stick of butter, this generally takes 5-8 minutes. You want to be constantly checking this and stirring to avoid burning. You are looking for it to begin to bubble and pop and for the milk solids in the butter to rise, this is when you will see dark brown flecks of browning and a nutty smell. Stop it here. You'll know its done browning when it has stopped popping and bubbling! Set to the side.
Preheat your oven to 350 degrees and line your baking vessel of choice (I used a 9" square pan) with butter and parchment paper. If you are struggling to get the parchment paper to stick, line your pan with butter or crisco first, then place the parchment paper in, fit as best you can , and grease.
Cut your peaches, or fruit in 1/2 inch squares and add to a bowl, If adding rhubarb, cut into small squares, like celery, and add to bowl along with fruit. Add in your brown sugar, salt, corn starch, Vanilla Extract, and toss until everything is well combined- set aside.
In a large bow, add your crumble ingredients, adding the butter lastly. You want the butter to not be piping hot when you add it to the crumble mixture- just above room temperature is good. Once your browned butter is added, mix your ingredients ( I like to use my hands here) until you get nice pearl sized crumble and everything is well combined.
Add about 2/3 of your crumble mixture to your lined baking pan and press an even layer down to the bottom of the pan, almost like a graham cracker pie crust- you want the pan to be covered nicely. Add in your fruit mixture, spread evenly, then add the rest of the crumble, just so that its laying nicely and crumbly on top. Top with flakey salt.
Bake for 40-50 minutes or until the peaches turn a bit jammy and bubbly on the ends. Let cool once finished.
**If you are going for BAR FORM:
You must let these cool sufficiently before cutting or it will be a sloppy mess, I placed mine in the freezer for about an hour or just until quite firm and then cut into mine, after that you could eat them directly cold or just let them come back to room temp.
xoxoxox
Enjoy!
Sarah
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