Despite a high of 91 degrees yesterday, summer is quickly becoming a memory, what with football and school. Another sign: MacIntosh apples at the farm market. We have a few apples, but for now we are enjoying the last peaches and tomatoes of summer.
Saturday night menu: roast fluke with tomatoes, peppers, and feta, quinoa, and peach crumble. When we’re feeling lazy green vegetables are the first to go. The fish was fantastic with each flavor striking a distinct note.
The peach crumble was very simple and straightforward, rustic even. The tarragon lends sophistication.
2-3 large ripe peaches
1 cup oatmeal (slightly ground is preferable)
1/4 cup sugar
2 tablespoons room temperature butter
1/2 teaspoon ground ginger
1/2 teaspoon salt
dash of cinnamon
1 tablespoon chopped fresh tarragon
Preheat oven the 350 degrees. Wash and cut peaches into eighths,. Place in a small baking dish and cover the peaches with the tarragon. In a medium bowl, combine oatmeal and butter with your fingers. Add the sugar, salt and spices and crumble over the peaches. Cook until peaches are bubbling and the crumble turns golden brown, roughly 30 minutes. If you can, allow to cool for 10 – 45 minutes. If you are feeling fancy, creme fraiche or lightly whipped cream would be a nice accompaniment.
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