Peach CrumblePosted: August 16, 2007
Last week I baked a Peach Crumble, which was essentially another version of the Plum Raspberry Crumble I made in July. I liked this one much better as it wasn’t nearly as tart as my first attempt.
:: 3 medium-large peaches in place of plums
:: omitted raspberries
:: increased amount of white sugar mixed in with peaches. I eyeballed this, but instead of 1/6 cup I probably added almost 1/4 cup.
I am curious about whether you all remove the skins from peaches prior to baking, and if so, how? I used a knife to score the bottom of the peaches with an X, and then immersed them in boiling water for 1 minute. The skin wouldn’t budge. I’ve read in multiple places that this is the way to remove skins, but it didn’t work for me. Perhaps it was the type of peaches? I used tree ripe. But the skin didn’t bother us so we still liked the crumble a lot.
Next time I hope to show actual knitting content!