In the high desert canyons of Arizona, Navajo people tend their prized peach tree orchards. We were surprised that peaches, could grow in such a harsh climate of extremes, but they thrive next to the hot walls of the canyon. This recipe adds cornmeal and pine nuts, staples of the southwestern United States, for luscious, easily prepared crumble.
This dish is also excellent made with blueberries or thinly sliced apples, in which case may want with to forgo the nine nuts. The topping can be made ahead of time; just cover and chill it until ready to bake.
- ½ cup unbleached white flour
- ⅓ cup cornmeal
- ⅓ cup sugar
- ⅛ teaspoon salt
- ⅓ cup butter
- 1 tablespoon toasted pine nuts, (optional)
- 3 cups peeled and sliced fresh peaches (1 pound frozen)
- ⅓ sugar
- 1 tablespoon fresh lemon juice
- ½ teaspoon ground cinnamon
- Preheat the oven 375° In a bowl, combine the flour, cornmeal, sugar, and salt. Cut the butter into the mixture with two knives until coarse crumbs, form. Stir in the pine nuts, if using, and set aside.
- Combine the peaches, sugar lemon juice and cinnamon and spread in the unoiled pie pan. Sprinkle the topping mixture evenly over the fruit. Bake until the fruit is bubbling and the topping is golden about 30 minutes. Allow it to sit for a few minutes before serving, fresh and warm from the oven, or at room temperature or chilled. Store refrigerated.
Equipment: 9- or 10-inch pie pan
Reprinted from Moosewood Restaurant Book of Desserts, 1997, Moosewood Inc., Clarkson N. Potter publishers