Narsai David Recipe: Peach Crumble
(KCBS) – What is the difference between a cobbler, crumble, crisp, and buckle? KCBS Food and Wine Editor Narsai David said it depends on which cookbook you’re looking at and which century or decade it was written. He described a crisp as a fruit and casserole with a crumbly mixture on top, and said a cobbler has a biscuit dough on top of the fruit or sometimes at the bottom. Here’s his simple Peach Crumble recipe.
2/3 cup brown sugar
5 TBS flour
zest and juice of one large lemon
a few gratings of nutmeg
4 lbs Peaches (about 8 medium size)
1 1/2 cups flour
¾ cup brown sugar
¼ tsp cinnamon
1 ½ sticks butter
PREHEAT THE OVEN TO 400 ( 375 CONVECTION)
Mix together the sugar, flour, lemon and nutmeg in a mixing bowl.
Pit and cut the peaches into ¾ inch thick wedges and place in the mixing bowl. Toss together until peaches are well coated, and pour into a 3 quart pan, such as a 9 x 13 glass baking pan.
Mix all ingredients together in a food processor or mixer until a granular texture about the size of peas.
Spread over the top of the peaches. Do not try to smooth it out, as the little bumps on the surface will brown and get crunchy in the baking.
Bake for 40 minutes. Then increase the temperature 25 degrees for about 10 minutes or until the top is nicely browned.
Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades. You can hear him Saturdays at 10:53am, 12:53pm and 4:53pm, and at 2:53am Sunday on KCBS All News 740AM and 106.9FM.
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