Fresh Peach Crumble


Have you ever picked fresh peaches before? This was my first experience, and I loved it! As our Labor Day weekend came to a close, Hubby and I headed out to Larriland Farm for just that purpose. It was a perfect way to wrap up the time we spent visiting our cousins in MD. Each of us grabbed cardboard boxes, stood on our tippy toes (Well, I did…), and pulled nature’s candy right off the trees.


Rows upon rows of glistening orangy-yellow-red hued fragrant fruit lined the field. Some were tossed to the ground in the search of perfection, while others filled wheel barrows to the brim. We were encouraged to eat as we walked, packing bundles to bring home, then biting right into to the sour-sweet center of others along the way.


Peach juice dripped down our chins as the hot summer sunshine beat down upon our faces, letting us know it was still there for at least a little while longer. Hubby and I purchased our large bushel, enjoying a few on our ride home, then saving the rest for a Rosh Hoshana dessert. While the holiday symbolically involves apples (and honey!), I had a feeling an exception could be made for the occasion.


The first baked good I whipped up was this peach crumble. Warm, gooey and rich, sprinkled with a spiced, (parve) buttery topping. The coolest part? I had the unique opportunity to be truly involved in preparing this dish from start to finish. It was certainly baked with lots of love, and I’m looking forward to sharing it with my family over the next few days.

As I previously explained, this is a time when I take a much-needed break from electronics and media, to spend quality time observing with my loved ones, reflecting during synagogue and taking an introspective look upon the moments that have passed as well as the ones on the horizon.

Although I won’t be posting for the next two days, I leave you with some great recipes to get you through: My grandmother’s sweet noodle kugel (you can also make my savory version!) and my apples and honey panini.

L’Shana Tova to all those observing. May everyone have a very happy, healthy and sweet New Year.


Recipe from

2 1/2 to 3 pounds fresh peaches (About 6)

1/4 cup brown sugar

1 cup all-purpose flour

1 cup granulated sugar

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1 large egg, beaten

1/2 cup butter, melted (I used dairy-free Nature’s Balance)


Preheat oven to 375° and pour flour into a mixing bowl.


Add sugar,




And cinnamon.


Stir well.


In a small bowl, crack your egg and gently beat it.


Pour egg into flour mixture.


Use a fork to combine everything, creating a crumb effect.


Wash peaches well, being sure to remove the fuzz. Dry.


Slice in half. Look how beautiful they are inside!


Remove pits.


Thinly slice on a diagonal.


If you feel like being exact, you can check the weight on a food scale. Mine equaled 6 peaches for just under 3 lbs.


Pour brown sugar into a bowl.


Toss in peaches and coat well.


Butter an 11″ x 7″ baking dish.


Transfer peaches.


Cover with crumb mixture.



Drizzle melted butter evenly over top.



Bake for 40-45 minutes. Your house will smell amazing!


Eat and enjoy for a very happy, healthy and SWEET New Year!

Tune in to my next TV segment! TODAY at 12:30PM on CT Style News 8!

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7 thoughts on “Fresh Peach Crumble

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  5. Well, my husband and I made a good team making this cobbler. He was in charge of washing and slicing the peaches while I prepared the topping. We made this just last week and enjoyed it so much we are making it again. It is in the oven cooking as I am writing! Last week we just put spray whipped cream on top…very yummy! Tonight we have vanilla ice-cream. I’m sure it will be yummy, too! How can it not be? Thanks!
    Lori and Tommy

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