My Turquoise Bag

It’s been three months since we moved into our new home. Although we are physically settled in, mentally I think I’m still processing this new life chapter.

I want to savour it one little moment at a time, because once upon a time, owning a home felt like a faraway dream.

A fulsome life update will be shared soon, but for now, I’d love to bookmark the end of Summer with a seasonal peach crumble recipe.

I used a combination of fresh and canned peaches. The blend of both came out perfectly.

Sweet, tart and juicy, this peach crumble paired harmoniously with a scoop of vanilla-honey gelato topped with fresh mint from our herb garden.

“Our herb garden”. It still feels pretty unreal to own a little outdoor space.

I hope you enjoy making this peach crumble as the glitter of summer fades and the winds of change start to feel a little cooler.

And what a summer it’s been. More on that in the next post!

Happy end of August, friends. 🌻

Recipe

Ingredients for filling:

5 fresh peaches, peeled and sliced
1 can of sliced peaches
¼ cup lemon juice
1 tbsp vanilla extract
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp cardamom (optional)
½ cup brown sugar
1 cup flour

Ingredients for topping:

1 ½ cup large oats
½ cup brown sugar
1 tsp ground cinnamon
½ tsp ground nutmeg
¾ cup unsalted butter, melted
1 tsp vanilla extract

Directions:

1. Preheat oven to 350F. Generously butter a 9×9 baking dish.
2. For the filling: in a large bowl, mix peach slices, lemon juice, vanilla, cinnamon, nutmeg, cardamom, brown sugar and flour. Toss until evenly coated.
3. Transfer peach filling into buttered baking dish.
4. For the topping: in the same bowl used for filling, add oats, brown sugar, cinnamon and nutmeg. Mix until well combined.
5. Melt butter. Once butter has cooled enough to handle with your hands (note: butter should still be warm, just not burning hot), add butter mixture to the topping. Add vanilla, mixing all together to combine. The topping mixture should just barely clump – add more butter if necessary.
6. Sprinkle the topping over the peaches, enough to cover the surface.
7. Bake at 350F for 45-50 minutes, or until golden brown on top and the sides bubble.
8. Let cool for 20 minutes before serving. Can also be served at room temperature. Scoop of vanilla ice cream optional, but highly recommended 🙂