i know, i know, i know.
i’ve heard all the excitement brewing about the release of the pumpkin spice latte at starbucks. i know. & i get it. i love a good psl just as much as the next coffee addict, & the mister & i are both looking forward to football, fall beer, & our first anniversary, but it’s just that the calendar still reads august, the thermometer still reads 90°+, & i’m not quite ready to give up the last of summer’s sun ripened tomatoes, the box of mcbee peaches that just arrived, & the fresh herbs that i haven’t managed to kill yet.
because in november, when i’m freezing to death, clutching my delicious pumpkin spice latte, at least i’ll know that we made the most of every piece of summer produce that we could get our unmittened hands on. including these,a elegantly simple take on peach crumble that’s delicious on it’s own, or topped with a scoop of vanilla ice cream.
& the prep time is virtually nonexistent, so they’re perfect when you’re short on time, but still want a fabulous dessert!
from bon appetit (serves 6)
5 amaretti cookies (super crunchy almond flavored italian cookies-if you can’t find them, substitute with crispy cinnamon flavored cookies, about 3/4 oz in weight)
3 tablespoons almonds
2 tablespoons flour
1 1/2 tablespoons sugar
3 tablespoons unsalted butter, cut into 1/2 inch cubes
3 ripe peaches, halved & pitted
vanilla ice cream, for serving
1. preheat the oven to 350°. grease a 9×13 glass baking dish. in the bowl of a mini food processor, combine cookies, almonds, flour, & sugar. pulse until coarsely chopped. add the butter & pulse until contents resembles coarse crumbs.
2. place the peaches, pitted side up, in the baking dish. stuff a heaping tablespoon of the crumb mixture into the center. bake for 35 minutes, until peaches are tender & crumble is golden brown. let cool a bit, serve each peach half with a scoop of vanilla ice cream & relish the last few days of summer.