Peach Crumble and Lavender Ice Cream
Ok, I might be going lavender crazy… but the more I experiment with it, the more I love it! And then I learn it just doesn’t go with everything. Like this morning when I topped my morning latte with left over lavender whipped cream. Hu! To the sink!!! But with peaches? Oh my… yummy! While everyone seem to be rushing into fall desserts with pumpkins and apples, I nostalgically stick with end of summer ingredients, and decide to ignore those first few leaves on my lawn…
First, why crumble and not cobbler, or crisp? Well, there are differences between all of those, and if you want the full run down, visit the very informative post from The Kitchn that explains all those desserts. Crumbles are my favorites, because I really like the top to be CRUNCHY!!!
And because I also made the lavender ice cream that day, I decided to go for a deconstructed look, layering peaches, lavender ice cream and crumbles, nicely presented in a glass (or a mason jar, fashionable as it is lately). It went so well together, even my husband, who claims not to be “into flowers”, appreciated it!
Below you’ll find the options for either baking your crumble as a whole in a dish, or the deconstructed way. You’ll also find the recipe for Lavender Ice cream here, on my Recipage.
Enjoy what’s left of summer!
- 8 peaches
- 1 t vanilla sugar (or vanilla extract)
- 1/4 cup of light brown sugar
- 1 cup flour
- 1/2 cup sugar
- 1 stick butter + more for dish
- 1 egg yolk
- 1 pinch of salt
- cinnamon, ginger, nutmeg spices (optional)
- Peel and cut peaches in desired size. Place in a large pot with the 2 sugars and cook on medium, until slightly caramelized.
- Transfer to a buttered oven dish or individual dishes.
- Place all ingredients in a big bowl and mix with your hands until mixture forms clumps.
- Alternatively, faster method, which works great if your butter is cold: place all ingredients in a food processor and process until mixture look sandy. Then press the mixture between your fingers to form larger clumps.
- Spread the mixture on top of the peaches.
- Bake in oven at 350 for about 20 min (less if using individual dishes) until peach filling is bubbly and crust is golden brown. You can finish with 2 min under the broiler for maximum crisp!
- Serve warm with a side of whipped cream, vanilla ice cream or Tartine’s lavender ice cream (find my recipe on Recipage)
Deconstructed crumble option (look great as individual serving in a glass dish)
- Spread clumps of the crust mixture on a baking sheet lined with parchment paper. Bake for 10-15 min until clumps are golden. Let cool completely.
- In a glass cup, or mason jar, alternate layers of cooked peaches with layers of crust crumbles. You can also layer whipped cream or ice cream in between!
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