Golden Peach Crumble, or How To Turn Lackluster Peaches into Pure Deliciousness

This story starts in a very optimistic place: I went to a fancy grocery store, bought some fancy, organic, hand-picked peaches and got all excited about the absolutely delicious peaches I would be eating once they got just a little bit riper. Unfortunately, the next two days (in my warm apartment, in the sun) resulted in peaches that were softer, but also bland, tasteless and just that little bit mealy. Things were looking bleak.

The Hyphenate Home Peach Crumble

Not totally unfamiliar with this situation (given the last couple years of poor peach harvests on the East coast), I decided the only thing to do was to make a last ditch effort to cook them into something edible. Pie dough seemed like a lot of work: peach crumble it had to be.

Apparently using golden syrup is also a way to celebrate Her Majesty birthday

In a pang of nostalgia for the British foods my mom sometimes bought when I was growing up, I had bought a can of Lyle’s Golden syrup at a specialty food store a few months ago and tried to reinvent the oatmeal raisin cookie with it. (Update: no reinvention success yet.) So I had some leftover and thought, well, why not just throw it in with the peaches?

Strangely enough, the combination worked perfectly, bringing out the dormant flavors of these sad peaches with just the right balance of sharp and sweet. No, this is not an ingredient available in every grocery store in America, but you can buy it on Amazon, so keep it around to save those bad peach days. Or if I figure out how to use it in an oatmeal raisin cookie.

The Hyphenated Home Peach Crumble

It’s not the most beautiful dessert in the world, but if it tastes amazing, who cares?

Golden Peach Crumble

4-5 large peaches, cut into 1/2″ wedges
1/3 cup Lyle’s Golden Syrup
1 1/4 tsp cornstarch
Juice from 1 lemon
pinch of cinnamon

1/2 cup whole wheat flour
2/3 cup rolled oats
1/4 cup of white sugar
1/4 cup of dark brown sugar
6 tbsp of butter
2 tsp vanilla

Preheat oven to 375° F. Mix all filling ingredients together in a large bowl. Let stand. Pulse flour and sugar in food processor, add vanilla, pulse, add butter, pulse into crumbs. mix in oats. Add 2 tbsp of water and mix until mixture forms clumps. Pour filling into an 8″ x 8″ baking dish. Sprinkle crumble over peaches. Bake for 30 – 35 minutes.

Yes, the addition of some heavy cream does add a little something extra

3 comments / Add your comment below

  1. Oh I need to try this today with my abundance of peaches. If I don’t find Lyles at the specialty store in Texas (which, of course, I won’t) I’ll try maple syrup and report back. New reader reporting for duty!

    1. Yay! Maple syrup sounds totally delicious and kind of an usual pairing with peaches (in a good way!)

Leave a Reply

%d bloggers like this: