For those of you who don’t know what that is, I’ll just simplify it by saying that it’s an hour of torture in which you are made toÂ repetitivelyÂ move a weight up and down and all around. To music.
They should really call it BodyDump, because the next day I was just a useless corpse that needed to be moved out of the way.
Alright, well, that’s not entirely true…I actually attended a Zumba class the next day. It was the day after that that I was just a body of jelly taking up space in my house.
I’ve gone back twice. Apparently, I enjoy being in pain.
The truth is, I love the class…the instructor is fantastic, and obviously, it’s working (and necessary).
But it’s love/hate. The worst thing about the class is that it really made me aware of just how weak I am. Nobody wants to know that.
I did the only thing I could do after finding out that I’m a flimsy bag of bones.
I made dessert. And I ate it. Obvs.
Back when I made my Ginger Peach Pound Cake, I had several peaches leftover that I really needed to use up. It’s the life of a food blogger…I mean, you’ve gotta have extras for the photos.
No one in my family is a huge fan of raw peaches, so I knew they’d go to waste if I didn’t cook them. While trying to decide what to make with them, I had one major criteria in mind: easy. Easy, which also entails fast, in my opinion, was essential. We still have boxes all over and I’m going stir crazy, so I wanted to get something made and out of the way, so I could work on more unpacking.
The Hubster wanted a pie. I didn’t feel like making a pie crust. Obviously, we needed to compromise. Enter the crumble. All the sweet fruity goodness of pie filling, with the simplicity of crunchy crumbs on top. Plus, it’s the perfect transition into autumn baking, what with the tasty, tasty cinnamon I put in the topping.
Plus, this can be made for anyone who has to be aware of food allergies, because it can very easily be made dairy free (vegan), as well as gluten free. Yay!
Finally, add the crumbly goodness on top. I wanted to keep everything about this recipe simple, easy, and quick, so I used my streusel recipe from my French Toast Cupcakes to top my crumble. It turned out to be the perfect amount once I had doubled it, and the flavor and texture were exactly what this recipe needed.
You’ll bake this until the topping is golden brown and the juices are bubbling. My favorite part about this recipe (aside from eating it) is when I first take it out of the oven. I love the fragrant smell of the fruit and cinnamon, and the juices are piping hot and bubbly, peeking up through the topping…it’s like happy in a pan.
A. Fast. Even with peeling and slicing the peaches, this was in the oven in under 20 minutes, and ready to be eaten in just over an hour. You could easily make this at the last minute and serve it warm with vanilla ice cream getting all melty and wild with it.
B. Easy. Peel and slice some peaches, mix them with berries, add some simple ingredients, top with a simple crumble and bake. E-a-s-y.
C. Delicious. Duh. With or without ice cream or a little whipped cream, topped with some fresh fruit, or just plain and straight fromt he pan, this is the perfect summer to fall dessert.
D. Something for everyone. This can be made vegan, dairy free, and gluten free. Just substitute margarine for the butter to make it vegan, and substitute GF flour for the all-purpose for a gluten free treat. Since there’s no rising, etc., it’s really that simple.
Soooo. w=Why aren’t you making it yet? Enjoy!
Peach Berry Crumble
Makes one 7×10 or 8×8-inch crumble
FOR THE TOPPING
1 cup (255 grams) brown sugar, packed
2 tablespoons (25 grams) sugar
1 cup (127 grams) all-purpose flour (or GF flour)
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup (1 stick or 113 grams) cold unsalted butter, cut into chunks (use margarine for vegan)
FOR THE FILLING
1 pound (about 454 grams) ripe peaches (about 4), peeled, pitted, and sliced
1 cup (about 160 grams) fresh blueberries
1 cup (about 155 grams) fresh blackberries
1/4 cup (64 grams) brown sugar
1/4 cup (32 grams) all-purpose flour (or GF flour)
1/4 cup (50 grams) granulated sugar
2 teaspoons lemon zest
2 tablespoons (30 ml) lemon juice
To make the topping: In a large bowl, combine the brown sugar, sugar, flour, cinnamon, and salt. Mix the cold butter into the mixture by hand, squeezing the pieces in to mix it.
Cover and freeze while you prepare the filling.
If you’re not using the streusel right away, refrigerate it until ready to use.
To make the filling: Preheat the oven to 350 degrees (180 C). Lightly spray a 7×10 or 8×8-inch baking dish with nonstick cooking spray (optional).
In a large bowl, combine the sliced peaches, blueberries, and blackberries, tossing gently to mix them evenly.
In another bowl, combine the brown sugar, sugar, flour, and lemon zest until evenly mixed. Stir in the lemon juice until all of the ingredients are wet, and have the consistency of paste.
Add the brown sugar mixture to the fruit, stirring gently with a spatula until everything is evenly coated. Transfer the mixture to the prepared baking dish. Distribute the topping uniformly over the top of the fruit.
Bake for 40 to 45 minutes, until the topping is browned and the juices are bubbling. Allow to cool for at least 15 to 20 minutes. Serve warm or at room temperature.
Recipe by Darla