Peach Medeira Crumble

Peach Madeira Crumble

Peach season is coming to a close here and my last hurrah was a crumble using a type of Cling peach – basically a peach that maintains its firmness even when ripe and literally clings to the pit. While this makes the preparation rather difficult, it results in an excellent texture when baked – never mushy and always nice and firm.

It has been so rainy and cold here for the last few days that I wanted to do something nice and warm, but I had just made a pie and was kind of sick of traditional cobblers. It should also be noted that I needed my buttermilk for the chicken pot pie I am making tonight so that also forced me to experiment a bit with the recipe! I usually cover my cobblers with a sweet buttermilk biscuit dough.

Peach Madeira Crumble

4 cups peaches, peeled and sliced into 1/4 thick pieces.
1/4 c Madeira
1/2 c cane sugar

Mix everything together in a bowl and let sit at room temperature for 15 minutes to allow the peaches to soak up the flavor of the Madeira.

The Topping

1 c all purpose flour
6 TBSP butter, chilled
1/2 c brown sugar
1/3 c pecan pieces

Mix the flour and sugar together in a bowl. Using a pastry blender mix the butter into the flour mixture until it resembles cornmeal. Add the pecans.

Once the peach mixture is good and infused, place it into a 11×7 inch baking dish. Cover it with the crumble mixture and bake at 350 degrees for 30-40 minutes, depending on how dark you want your topping to get.

Serve warm with vanilla ice cream for the ultimate dessert.

Happy Eating!