Especially peaches.  I’ve had peaches on the brain for a while now.  A few weekends ago I picked up some fresh ones from the farmers market and they were amazing.  They were juicy and sweet and perfect.  I wanted to eat them every day.  They were the kind of peaches so sweet and ripe, if you don’t eat them they start to bruise just from sitting on the counter.  So sweet.

 

The raspberries from my garden have been pretty amazing lately too.  They are somehow sweeter then any other raspberries.  Far better then those in the store and somehow better then those at the farmers market too.  I had to build a small fence around them to keep the dogs out.  Seriously they were out there eating them non-stop. 

 

So I decided to put them together.  Right now I have raspberry peach rum infusing on the counter.  And I made you this crumble.  It was really good.  The ice cream I made to go with it was even better.  I couldn’t get through writing this late night blog post without eating a small dish of it.  See?

 

The crumble topping gets crisp and sweet.  The spices add depth.  And the fruit.  Well, really do I even need to tell you?  It’s raspberries and peaches, COME ON!

 

The ice cream I made to go with it was phenomenal.  Brown.  Butter.  Ice.  Cream.

 

It really shouldn’t be legal to add that much butter to that much cream and egg yolks.  I think we all know it’s not healthy.  But it is probably one of the most wonderful desserts I have ever tasted.  It’s smooth and creamy and beyond rich.  I could hardly keep from eating it before I had to take the crumble to a cookout.  It was really difficult.

 

The brown butter adds a rich nutty flavor to the ice cream.  It makes it almost caramel like.  It’s pretty special.  Here’s the recipe I used.  Follow it.  It’s easy and it works.   

 

It’s really easy to put this all together.  Make the ice cream base the night before; keep it in the fridge over night, and into the ice cream maker it goes in the morning.  Then make the crumble.  Right before you serve it all, heat up the crumble.  Then try to stop yourself from eating the entire batch.

 

 

 

Raspberry Peach Crumble

            Ingredients

 

For the crumble:

 

1 cup flour

1/2 cup oats

1/2 cup sugar

1/2 cup brown sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ginger

1 stick unsalted butter cubed and chilled

 

For the filling:

 

4 cups sliced peaches (4-5 peaches)

4 cups raspberries

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon ginger

 

            Directions

 

1.  Preheat oven to 350 degrees.  In a large bowl mix together peaches and raspberries.  If using frozen, thaw and drain juice before mixing.  Add cinnamon, nutmeg and ginger.  Set aside.

 

2.  Make the crumble.  Mix flour, sugars and spices.  Using your hands, add butter.  Mix until all butter is blended into dry ingredients and well incorporated.  The mixture will hold together slightly when pressed.  Take out 1/4 cup of crumble mixture and add to fruit.

 

3.  Spread fruit into serving dishes.  You can use a 9×13 pan like I did, or use adorable matching ramekins, which if I had enough I would.  Pretty much any baking dish will work.  Top with crumble.  Bake for 30-45 minutes until crumble is golden brown and fruit is bubbling.