They”re ripe for the picking this month and popping up at fruit stands, farmers markets, and grocery stores all across the Front Range. For prime peach tasting, head to the Lafayette Peach Festival on August 19. With more than 30,000 pounds of certified organic Palisade peaches to choose from, you”ll want to pick up a pound or two to try this easy-to-make (and super delicious) peach and rhubarb crumble.
Peach Crumble
Courtesy of Lafayette Chamber/Lafayette Peach Festival
Ingredients
Crumble:
2 cups flour
1½ cups oats
2 cups brown sugar
1 cup butter (melted)
2 teaspoons cinnamon
Filling:
4 cups Palisade peaches (skinned and cut)
4 cups rhubarb (washed and cut)
Syrup (optional):
2 cups sugar
4 tablespoons flour
2 cups water
2 teaspoons vanilla
Directions
Mix and press together all crumble ingredients. Press some crumble (leave some for the top) into the bottom of a 9″ x 13″ baking pan. Spread cut peaches and rhubarb over the top of the crumble. If adding the syrup: Add all ingredients for syrup into a pan and cook on medium/high heat for 8 to 10 minutes, or until sugars have melted and the ingredients are blended. Pour over peaches and rhubarb. Sprinkle remaining crumble on the top of syrup and fruit. Bake at 350°F for one hour or until crumble on top is golden brown and fruit mixture is bubbling. Pairs great with vanilla ice cream.
