We are officially back in the US and slowly getting back to our routine and the rhythm of our lives here. One of the things I look forward to upon our return is reuniting with friends and catching up. I feel I have so much more appreciation for the people in my lives after not seeing them for a few months. So I was happy when a dear friend invited us over for a summer barbecue dinner at her house on Saturday night. As the days are getting shorter and the nights feel a little cooler, I feel like this type of outdoor leisurely dinners are slowly coming to an end.
I had asked my friend what we can bring for dinner and she suggested that we bring dessert. Given that she and her husband were serving grilled chicken and vegetables, I thought that a Peach Crumble Pie would be a nice complement to her entrée. Mind you, I am not a big baker. I like to cook because I like to eat home-cooked meals and avoid processed foods whenever possible. However, baking has always intimidated me and it’s something that I want to be more comfortable with.
A Peach Crumble Pie is a great recipe to try because it is fairly simple and easy. It is also seasonal and relatively healthy. I particularly like mine served with ice cream on the side.
Voila…our peach crumble
Peach Crumble Pie Recipe
Serves about 12
1 Basic Pie Crust, unbaked (9 inch)
3 1/2 pounds peaches, pitted and sliced
3/4 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 1/2 tablesppons cornstarch
1 teaspoon vanilla extract
2/3 cups rolled oats
1/4 cup flour
1/2 cup light brown sugar
1/4 teaspoon salt
2 tablespoons melted butter
1 tablespoon lemon juice
1 teaspoon water
1 – Preheat the oven to 375 degrees Fahrenheit. To prepare the topping: combine oats, flour, brown sugar and salt. Add the butter, lemon juice, and water. Stir well to combine. Press the topping mixture to forms clumps, then break them later into smaller pieces over the filling.
2 – To prepare the filling: mix peaches, brown sugar, cinnamon, ginger, cornstarch and vanilla extract in a medium bowl and toss well. Transfer to the pie shell.
3 – Bake 40 minutes. Then, take out the pie from the oven and place an aluminum foil like a tent loosely over the pie to prevent the topping from burning. Put the pie back in the oven and bake for another 40-45 minutes until the filling is thick and bubbly.