This idea is from Bakerella--do you know that site? Every day or two, a scrumptious-looking cake or cookie recipe goes up. At chezTECH, we try to lay off the saturated fat, cake, blah blah--the usual thing, so it's mostly look and admire, rather than actually bake that stuff.
Nevertheless, Bakerella's recipe for peach crumble looked so good! The original recipe called for a box of yellow cake mix, a stick of butter, and a full cup of brown sugar. That's out of our league, so the recipe got tweaked. Still, the result is recognizable and makes up as easy as the original. As a plus, kids'll eat it too.
To make, you need:
- round or square glass baking pan somewhere between 8 and 10 inches
- 1 15 oz can of peaches in juice
- 1/3 cup cake mix--any kind of vanilla cake mix seems to work: after many tries, I've settled on Dr. Oeker's organic vanilla cake mix
- 1/3 cup regular (long-cooking) oatmeal
- 1 1/2 tablespoons cooking oil--we use canola around here
- 1/3 cup chopped pecans
Pour the peaches into the naked (ungreased) pan with all their juice, and cut them into bite sized pieces with a pair of kitchen shears (no need to get your fingers wet!)
Sprinkle the cake mix evenly over the peaches, then the oatmeal on top of that. Drizzle the oil as evenly as you can. There will be large areas with no oil, but that's OK--you're shooting for a little oil in each serving, not necessarily in each bite.
Take a table knife and plunge it through the topping, then twirl it around in place. This makes a little "well" where the liquid can bubble up through the dry ingredients while baking. Make about 6 or 8 of these wells, mostly in the middle of the pan. Top with the chopped pecans, spread evenly. Bake for 40 minutes. Yield: 4 servings
Eat hot or cold, good with coffee.
--TK
PS: If it turned out a little dry? Next time, add a couple of tablespoons of water to the peaches.
No comments:
Post a Comment