Mid-August=peaches. It was a hot day for peach and nectarine picking but we enjoyed walking through the rows of trees, heavy with fruit, at an orchard a few towns away. Once home, we got straight to work making a sort of shortbread cookie dough.
Ethan likes to be the one that twists or “cracks the code” in order to open the peach.
We sauteed two sliced peaches in a sprinkling of sugar and a dash of nutmeg.
About 3/4 of the dough is spread into a nine inch pan and the peaches are layered over the top.
The remaining dough is dropped on top of the sweet peaches to create a crumble topping.
And the rest is history.
- 2 medium sized peaches
- 1 tablespoon granulated sugar
- 1/4 teaspoon nutmeg
- 8 tablespoons unsalted butter, softened
- 1/2 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose unbleached flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Preheat oven to 350 degrees F.
Slice peaches and place into a skillet. Sprinkle granulated sugar and nutmeg over peaches and cook on medium for 5 minutes.
In a large bowl, cream butter and brown sugar until fluffy using a handheld mixer. Add egg and vanilla and mix until fully incorporated.
In a small bowl, whisk flour, baking powder and salt. Add to the butter mixture and mix until all flour is incorporated.
Spread 3/4 of the dough into a 9×9 pan. Arrange peach slices over top and dot remaining dough over the top of the peaches.
Bake for 30 minutes or until light browned. Let cool on a wire rack before slicing.
Or try these peach recipes: