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.
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.
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.
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.