Peaches and Cream Custard Crumble

The air is cool, the leaves are changing, and I feel the need to wear fuzzy slippers - it is Autumn in Virginia.  Hoping to hold on to summer for just a little longer, I had a few late season peaches stashed away in my crisper drawer and the time has come to bid farewell my way, by making this decadently delicious Peaches and Cream Custard Crumble.  

No late season peaches left where you live?  Feel free to use frozen and get ready to enjoy something scrumptious!

For the crumble:  flour, sugar, room temperature butter, and pure almond extract.

You can mix the crumble together by hand, but I like to use my stand mixer.  Set aside until needed.

For the custard:  heavy cream, sugar, flour, egg, and pure vanilla extract.  

Whisk together and set aside until needed.

Prepare the peaches.  Just cut them into bite-size pieces.

Place them in the baking dish (either a 9-inch pie plate or 4 of shallow bakers) and pour the custard over.  Note: I've placed by baking dishes on a silpat lined half sheet pan - you do not need to do this, but I find doing so keeps the baking dish(es) from sliding, which can lead to disaster (don't ask me how I know).  

Heap on the tasty crumb topping and sliced almonds.

Bake for 30-40 minutes until the crumb topping is golden brown.

Drizzle with cream and serve warm or at room temperature.

Enjoy!

Items used to make this recipe:

(affiliate links)

• individual round baking dishes https://amzn.to/3soyIqh

• pure vanilla extract https://amzn.to/3r9wNGK

• half sheet pans https://amzn.to/34pWo5x

• silpat liner https://amzn.to/3B2ldR6

• all natural almond extract https://amzn.to/3gC0iL3

• cute little mixing bowls https://amzn.to/2HXR78M

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Peaches and Cream Custard Crumble

makes 4-6 servings

Printable Recipe

Ingredients

• 3 large peaches, peeled, seeded, and cut into bite-size pieces (about 3 cups)

• Garnish: 1/4 cup heavy cream

Crumb Topping:

• 8 tablespoons unsalted butter, room temperature

• 1 1/4 cups all purpose flour

• 1/3 cup granulated sugar

• 1/2 teaspoon pure almond extract

• 2 tablespoons sliced almonds

Custard Filling:

• 1/4 cup heavy cream

• 1/4 cup granulated sugar

• 1 tablespoon all purpose flour

• 1 large egg

• 1/2 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350F and arrange rack in center position.

2. To make the crumb topping, combine the unsalted room temperature butter, flour, granulated sugar, and almond extract, by hand or using a stand mixer, until mixture forms clumps; set aside until needed.

3. To make the custard filling, whisk together heavy cream, granulated sugar, all purpose flour, egg, and pure vanilla extract.

4. Prepare peaches and place in baking dish(es); pour custard evenly over peaches, followed by the crumb topping and almonds.

5. Place baking dish(es) on a silpat lined sheet pan and bake for 30-40 minutes until the crumb topping is golden brown.

6. Drizzle with additional heavy cream just before serving warm or at room temperature.

Strawberry Rhubarb Custard

One of the things I most like about being a member of a CSA program (besides enjoying organic, locally grown produce) is the challenge of using fruits and vegetables that I wouldn't normally purchase.  Rhubarb is one of those items I don't purchase, but suddenly I was faced with a fresh supply that I needed to use up quickly.  Also included in this week's CSA delivery were ripe strawberries.  Strawberries and rhubarb are a classic pairing - here's what I did with them.  

Rhubarb is one of those items I didn't grow up eating, therefore I typically don't purchase it.  

Whisk together the custard.

Pour the custard over the fruit.

Dot with butter before baking.

Enjoy chilled.

Items used to make this recipe:

(affiliate links)

• Le Creuset stoneware baker https://amzn.to/3umMM6n

• pure vanilla extract https://amzn.to/3r9wNGK

• baking spray https://amzn.to/3LaDaRU

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Strawberry Rhubarb Custard

makes 6 servings

Printable Recipe

Ingredients

• 1 1/2 cups sliced rhubarb

• 1 cup sliced strawberries

• 1/2 cup granulated sugar

• 2 tablespoons flour

• 2 large eggs

• 2 tablespoons milk

• 1/2 teaspoon pure vanilla extract

• pinch of fine salt

• 1 tablespoon butter

Directions

1. Preheat oven to 350F and prepare a 1.5-quart baking dish with baking spray.

2. Combined rhubarb and strawberries and spread evenly in baking dish.

3. Whisk together the sugar, flour, eggs, milk, vanilla, and salt; pour over fruit.

4. Dot the top with little dabs of butter.

5. Bake uncovered in center of preheated oven for 1 hour.

6. Cool to room temperature, then cover well with plastic and chill before serving.

adapted from a pie recipe by Chef John