It’s such a myth that peaches are summer fruits. Find a ripe peach in your local market or nearby grocery store and you will eat them like me all year long because they are so addictive and there is so much you can do with them.
Trust me, there is no right time to eat a peach. Kathleen Purvis, the food editor of The Charlotte Observer, once said on Facebook, “Peaches should never be eaten before the Fourth of July.” But I don’t buy all this talk. When I’m in the mood, nothing can stop me from biting into one.
Weekly offs from the restaurant get me so bored at times that I land up doing some ‘out-of-the-box’ recipes like these. Now I know the next question you’d ask me is why not just a peach crumble. Well, I tend to get a bit eccentric at times and like to complicate the usage of words in my dictionary. But you don’t have to worry about the complexity of this dish because it follows more or less the same procedure or could actually be easier for some also.
I would strongly not recommend the tinned peaches but this recipe would work well for them too. (just in case you’re left with really no choice)
A few things to note while making this is always remember to use cold butter so I would suggest to take it out from the freezer only when you’re using it or it will cream into a dough.
Also, a great tip would be using a tart shell so that it your crumble slips out with easy eliminating it from breaking apart.
There’s nothing much to worry about with this dessert. A deliciously short and buttery biscuit base with a sweet, delicious taste of peach. Just remember to go all out and have fun!