Peach and Cherry Crumble

September 3, 2011



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I’m greedy with my time, and I hate to feel rushed. I find Labor Day intrusive. It’s nice to have this Monday off, but the weekend leaves me cheated. I wish I could celebrate the end of the season on its proper closing date: September 23rd. Nearly a full three weeks after our premature goodbye. I feel like I’m sixteen again, angry at the man for rushing me out of these lazy summer days. As grown-ups, we get an extra day off, then he clamps down. I feel jealous, possessive. We haven’t even had a harvest. And it’s definitely still warm enough for white pants.


I must admit, certain produce is drawing to a close. This may be the last weekend to make good with peaches, so use them while you can. But remember, just because the August fruits are gone, doesn’t mean the summer’s over. I’ll rebel, as usual, by swimming until the geese have flown. I love the way my lips turn a corpse-ish lavender in a late-September lake. It’s perfectly subversive because it’s a bit masochistic. It’s not easy to jump first thing into cold water, but when I’m done, the morning is mine.


I made this crumble last weekend, and there are still peaches lingering at farm stands, so I might make it again on Sunday. It was a great dessert with vanilla ice cream, although I thought it was better the next day: warmed up and served with Greek yogurt after an early swim. It’s got all the components of a satisfying breakfast–oats, stewed fruit, brown sugar. Don’t let it get away.

Happy long weekend. I hope you eek out every last, golden moment of this fleeting season.


Peach and Cherry Crumble

Makes 8 slices

Preheat oven to 350.


For the fruit:

Pit and peal 8 super-ripe peaches.

Cut 12-15 cherries in half, and pit.

Toss fruit with 1/4c all-purpose flour, 1/4 c brown sugar and the juice of 1/2 lemon.

Spread fruit evenly into a pie-plate.


For the crumble:

Toss ½ c flour with ½ c oats, 1/2 teaspoon cinnamon and 1/4 teaspoon salt.

Once combined, add 1 c white sugar and 1/2 c gently packed brown sugar.

Blend in 1 stick of cold, diced butter until sugar, flour and butter combine. The butter should form pearl-sized crumbs.

Add 2/3 c chopped pecans to the mixture and spread evenly over fruit.

Bake for approximately 45 minutes, or until fruits are bubbling and oats are browned.

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