Not Scotland

And we’re back.  It’s been a while, and no, this post isn’t about our whirlwind weekend trip to Scotland.  More on that later.  This post comes to you courtesy of the birthday gift I received from my parents.

Enamel Baking Pans courtesy of Mum and Dad

I’ve wanted a set of these bad boys for quite a while and a birthday giftcard to Liberty was just the excuse I needed for a kitchen splurge.

In honour of the hot, sunny, pre-Olympic weather I thought I’d take them out for a test drive and make a fruit crumble.  I picked up a few peaches at Broadway Market on Saturday and by Monday they were ripe and ready for baking.

Peaches peeled and mixed in with blueberries

Crumble mixed, no lumps of butter to be seen

Ready for the oven…hey, check out that cute baking dish! Thanks mum and Dad!



Peach and Blueberry Crumble

5 peaches
1/2 pint blueberries
2/3 c flour
2/3 c sugar
1 tsp cinnamon
1/3 c unsalted butter

To peel your peaches bring a pot of water to the boil, cut an x in the bottom of each peach and gently lower the peach into the boiling water.  After about 60 seconds you’ll see the skin start to come away from the fruit.  Remove the peach, dunk in cold water and slide off the skin.  Slice the peaches and combine with the blueberries.

Mix together dry ingredients.  Cut in unsalted butter until the mixture is crumbly and no large chunks of butter remain.  Scatter on top of the fruit.

Bake at 375 until the top is golden and the fruit soft.  Enjoy immediately with ice cream.