Monday, February 8, 2010

Peach crumble--Knitters have to eat, part 2

Every so now and then, TECHknitting strays into the kitchen. Last time there, it was no-mess muffins, and this time, it's peach crumble. (Click to enlarge the photos)


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
Turn the oven on to 350 degrees.

 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.

10 Comments:

Blogger quinn said...

You...you mean...you can COOK, too?!!

Thank you, TechKnitter! Thank you so much for tweaking a yummy dessert recipe into something I will be permitted to eat.

Right after I make it, of course :)

February 9, 2010 at 5:29 PM  
Blogger subliminalrabbit said...

wow, it's "creative people bake and share recipes" month! i just tried a great banana bread one from ashley g, and now this? awesome!

thanks so much for sharing!

February 9, 2010 at 6:54 PM  
Blogger Kekumukula said...

Looks interesting! Have to try this; always made apple crumble but my little one is allergic to apples.

February 9, 2010 at 7:57 PM  
Blogger Sea said...

Experimenting with recipes is always good. I "adjusted" a carrot cake recipe, to use parsnips, and substituted the sultanas with a pack of the dried mixed berries . Beautiful :)
Carry on experimnting.

February 10, 2010 at 4:01 PM  
Anonymous Anonymous said...

Thanks for the recipe! DH had his aortic valve replaced last year so saturated fats are extremely limited in his(& so my) diet. He's also underweight, so I'm always on the lookout for a dessert that's not off limits! BTW There's a good carrot cake recipe, legal, on the bag of Bob's Red Mill Whole Wheat pastry flour.

February 10, 2010 at 7:21 PM  
Anonymous Dixie Ipsit said...

The peach crumble was lovely, but the CAKE POPS on the Bakerella page were so distracting that I might have to go make them right now! What a great idea.

February 13, 2010 at 10:59 AM  
Anonymous Dixie Ipsit said...

Dear TK,
I really didn't mean to be insensitive to you and to others who are careful about what they eat, either by choice or by necessity. I have found that some of the best low fat/low sugar recipes are in the Jane Brody cookbooks. She has a really good carrot cake recipe, with carrots (duh!), coconut, yogurt, pineapple, raisins and some other healthy, good ingredients I can't remember right now - and very little fat and sugar.

I also like a generic fruit crisp recipe that I found on the America's Test Kitchen site. All of the topping ingredients are mixed in a food processor - a lot of the fat (butter) is replaced by walnuts. Quick, easy and good.

February 13, 2010 at 1:17 PM  
Blogger TECHknitter said...

Hi Dixie--no worries! Those cake pops (and the whole rest of the Bakerella site) are verrrry clever!

February 14, 2010 at 8:25 AM  
Anonymous Anonymous said...

This doesn't help you at all, but I have been making a peach crisp similar to that for years, always to rave reviews. The one thing that isn't always easy to reproduce is that I can fresh Colorado peaches myself, and I have learned from sad experience that commercially canned peaches aren't the same.

Anyway, I dump a quart jar of sliced peaches, juice and all into a 9 x 13, sprinkle with the whole box of butter pecan cake mix, 1/2c. (more or less) ea coconut and chopped pecans and drizzle with 1 stick of melted butter. Bake for 1 hour...YUM! One of my absolute favorite desserts with about 5 min. prep and almost no dirty dishes. Good warm with ice cream or room temp. for breakfast. :) I console myself with the knowledge that the peaches and nuts are good for me.

February 18, 2010 at 10:25 AM  
Anonymous Anonymous said...

A hit at this house!
Thanks

April 7, 2010 at 2:54 PM  

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