And the reason it is just peachy is on so many levels. Belinda Smith-Sullivan, who wrote the new cookbook Just Peachy (see what I did there :)) stopped by Tonia's Kitchen to talk about her book and a recipe for Raspberry Peach Crumble. Belinda says it's perfect for entertaining because the crumble is so quick. One Belinda's keys to this dish is mixing the fruit crumble mix with cardamom, which has been increasingly popular. She told Tonia that cardamom goes perfectly with peaches, and that a number of people are doing that very thing. As for the crumble itself, Belinda combines butter, flour and brown and white sugars. Try it and you'll agree, it's just peachy.
1 cup all-purpose flour
½ cup brown sugar, packed
½ cup sugar
1 teaspoon ground cinnamon
Pinch of salt½ cup unsalted butter, cut into small pieces
Filling
6–8 peaches, peeled, pitted and sliced
1 pint raspberries
½ lemon, juiced
¼ cup sugar
1 tablespoon cornstarch
Preheat oven to 350 F. In a medium bowl, combine flour, sugars, cinnamon, salt and butter. Using clean hands, rub together ingredients until mixture sticks together in small clumps.
Into a deep pie dish, arrange peaches and raspberries. Sprinkle with lemon juice, sugar and cornstarch and toss thoroughly. Spread the topping evenly over the fruit.
Bake in preheated oven until golden brown and juices are bubbling up through the topping, 45–50 minutes. Serve warm or room temperature
