I used to LOVE eating canned peaches. The syrupy sweetness, the strange canned mealy texture, the convenience of those little snack cups – they were the perfect treat for my five-year-old self. I can’t remember the last time I ate canned peaches, but I’m thinking I should definitely go ahead and can some for a taste of sunshiny summer in the middle of winter.
I haven’t gotten around to canning yet, but the abundance of peaches at the market are begging to be eaten. Peaches are delicious out of hand, but I love a good crumble. Crumbles are a fast and easy way to fancy up fruit. I used salted caramel to sweeten this crumble, but if you don’t have any salted caramel you can always use brown sugar.
When I made this, I intended it to be a dessert for two, but I ended up eating it all by myself. After the first bite, I was hooked. The creamy, cool ice cream melting into the warm, cinnamon-y, soft, sweet peaches, the crunch of toasty pistachios, and the satisfying crumbs were a bit too addictive. I managed to let Mike have a bite or two, but let’s just tell it like it is: I demolished it and called it dinner.
Peach Pistachio Caramel Crumble Recipe
- 1/4 cup shelled pistachios
- 1/4 cup plus 2 tablespoons flour
- 3 tablespoons brown sugar
- 1/4 teaspoon cinnamon
- sprinkle of salt
- 3 tablespoons chilled butter, cut into small pieces
- 2 peaches, pitted and sliced
- 1 tablespoon salted caramel or 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon cinnamon
- ice cream of choice
- pistachios, roughly chopped
- salted caramel, warmed, optional
Preheat the oven to 375°F.
In a dry pan, toast the pistachios over medium heat, shaking pan occasionally, until toasty and delicious, about 4-6 minutes. Remove from the pan. If inclined, use a clean kitchen towel to rub off the skins, if not, let cool and then roughly chop.
In a small bowl, toss the peaches with the caramel or sugar, cornstarch and cinnamon. Place peaches in a small ovenproof baking dish.
In a bowl, whisk together the flour, sugar, cinnamon and salt. Use your fingertips to work the cold butter into the mix until it starts to clump up into crumbs. Add most of the chopped pistachios (setting aside about 1 1/2 tablespoons for topping). Evenly spread the crumb topping over the peaches.
Bake the crumble for 30-35 minutes, until fruit is tender and bubbly and topping is firm and golden. Rest for 15 mins then enjoy with ice cream, reserved chopped pistachios and warmed caramel, if using!
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