Rosemary Peach Crumble
August 31, 2017 • Desserts,
Every year in Colorado, we anxiously await for the perfect moment when the Palisade peaches will ripen and get ready to devour them. Sometimes they come in too quickly to eat – try freezing them whole if you you have too many, as the skins will slip off easily when they thaw. Or better yet, make a bit batch of this crumble and invite your friends over for dessert.
My personal touch, little secret if you will, is adding minced rosemary to the peaches in the filling. It complements the peaches nicely, and your friends will just wonder what it was without necessarily being able to name it.
The topping for this crumble is drizzled with melted butter before baking, and you can just see from the picture how good that’s going to taste!
I made this for a catering event I did last weekend, so I couldn’t cut into the finished crumble for a photo, but didn’t it bake up nicely? I served a generous portion with a dollop of creme fraiche on top garnished with a couple of rosemary leaves. So pretty, so yummy!
- 12 ripe peaches
- ¼ cup lightly packed brown sugar
- ¼ cup flour
- 1 teaspoon ground cinnamon
- 2 tablespoons minced rosemary
- 1½ cups sugar
- 2 cups flour
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 2 eggs, beaten well
- 14 tablespoons butter, melted
- Crème fraîche, for garnish
- Preheat the oven to 375 degrees. Blanch the peaches in boiling water and slip off the skins. Coarsely chop the peaches, discarding the skin and pits.
- Whisk together the brown sugar, flour, cinnamon and rosemary, and toss with the peaches. Pour into an 13 x 9 inch glass baking dish that you've sprayed with cooking spray.
- Combine the sugar, flour, cinnamon, and baking powder in a medium bowl. Whisk to blend well. Add the egg and use your hands to mix thoroughly, and then sprinkle evenly over the peaches.
- Spoon the butter evenly over the topping, and bake until the top is browned and the peaches are soft, about 30-40 minutes.
- Serve crumble warm or at room temperature, garnished with crème fraîche.
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