M. Parret gave me some apples from his tree yesterday that I didn’t know what to do with and I had one peach leftover from the cobbler, so I made this crumble.
Pretty nice apples. Firm and sweet, they combined well with a little sugar, the peach and water to make a tasty compote. I was surprised. I’m not really that good at making desserts, she said, un-apologetically. Jade ate two
Peachy Pecan Apple Crumble
4 apples, peeled and coarsely diced
1 peach, peeled and coarsely diced
2 tbsp water
2 tbsp sugar
1/2 cup flour
3 tbsp + 1 tsp brown sugar
1/2 cup pecans, coarsely chopped
4 tbsp cold butter
Combine the apples, peach water and sugar in a pot. Bring to a boil, then simmer for about 10 minutes. Divide equally into 4 mini Le Creuset casseroles.
Mix the flour, brown sugar and pecans together. Cut in the cold butter with 2 knives until it forms a coarse meal, then sprinkle on top of the apples.
Bake for 20 minutes in a 375 degree oven. Serve with vanilla ice cream, if desired.