JUDITH’S PEACH CRUMBLE

By On November 6, 2012 · Leave a Comment
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RECIPE AND PHOTOS SUBMITTED BY Judith Parady Rice
I woke up this AM with an apple dessert on my mind and this is what I’m having for my breakfast. Made it up, and it is to die for.The old Grammie hasn’t lost her touch yet. 🙂
Peach Crumble.MMM-MMM Good!
I added this so the girls could see how I arranged peaches on crust.:)


Judith Parady Rice recipe for Peach Crumble
Two large cans peaches (29 0z. & I used DelMonte) drained.In a med bowl add peaches,
2 Tbls. Flour,
2 Tbls. white sugar,
one tsp. cinn.,
and 1/8 tsp.fresh grated,nutmeg.
Mix…let set, and make pastry .
2 cups flour
,1 tsp.sea salt,
6 Tbls. cold butter ,(cut up)
1/3 cup cold Crisco(cut up).
Blend, and add 4-6 Tbls. ice water.I put other crust in freezer…for later.
Roll out in oblong shape.for 8 1/2 X 12 1/2 tart pan.
Make crumble.
In med bowl add:
1 1/2 cup flour,
1 1/2 cup quick oats ,
1 cup lt. Br. sugar,
and 3/4 cup butter.
Blend.
Put peaches in crust lined pan,add half of crumbs on top. (Put other half in freezer.) sprinkle slivered almonds over top of crumbs.
Bake at 375 for 35 min. No long er, or almonds will burn.Bud said he likes this better than peach cobbler! 🙂:)
Save about two Tbls of juice….after draining…in case you need it.I did not!
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