Every Farmers’ Market morning one of the first things I do is walk around the market with a notepad and make a quick list of everything being sold that day. I post these lists on Facebook through the morning to entice customers to come out to the market. Some mornings I can do this at a slower pace because the market’s not very busy, but some mornings there are dozens of people lined up at the gates waiting for the bell to ring and I have to hurry. This past Saturday was a hurry-morning, which was wonderful to see. But apparently I hurried too quickly past our largest certified-organic farmer’s tables, because several hours later when I finally got the chance to do my own shopping, he had baskets of peaches! They were small and hard, but they were the first peaches of the season. I bought his last basket and then never took a picture of them.
I set them in a corner of the kitchen counter to ripen and then promptly forgot all about them until last night, when my daughter points out the vinegar flies. Oops. One peach had a bad spot and the vinegar flies found it. So she cut up the rest of the peaches while I mixed up some crumble topping. Then I remembered the half bag of local pecans in the freezer- my last stash of local pecans from November. The last pecans of the year with the first peaches of the spring make a great combination.
Peach Crumble with Pecans and Ginger
This is a fast and easy dessert that everyone loves (especially served with whipped cream) but my kids especially love this for breakfast. You can easily make this gluten-free by using oat flour instead.
8 small peaches, sliced thickly but not peeled
1/2 c + 1 tbl blonde raw sugar
1/2 c butter, softened
1/2 c self-rising flour
1/2 c spelt flour
1/2 tsp ground ginger
a sprinkle of ground cinnamon
a pinch of salt
1 c pecans, chopped
Heat your oven to 350. Butter a small baking dish. Dump the sliced peaches in the buttered baking dish and sprinkle with 1 tbl sugar. Combine the 1/2 c sugar through pinch of salt in another bowl and kind of smear the butter into the dry ingredients until the mixture comes together into moist crumbs and lumps and there’s no dry flour left. Add the pecans and stir again. Sprinkle the crumb mixture over the peaches. Bake until the crumb topping starts to brown and the peaches are bubbling around the edges, about 30 minutes.
Serve warm or cold, with ice cream or whipped cream if you want, or with sausage and scrambled eggs for breakfast.