Fresh juicy peaches are a summer guilty pleasure of mine. This recipe combines the peach flavor with the taste of traditional crumble topping, but looks like a pie. It is intriguing but sure to please. This cast-iron upside down peach crumble is sure to be a new favorite in your house. I hope you enjoy this new peach creation.
1 1/4 c oats
1/2 c butter (room temperature)
1/4 c flour
1/2 c sugar
1 T cinnamon
1 t salt
8 large peaches
1/3 c Prairiewind Farms Peach Syrup (Get it from Mark at the farmers market)
1/4 c sugar
1 T flour
1 t vanilla
3 T butter
1 puff pastry sheet (you can find it in the section with the refrigerated biscuits)
Preheat your oven to 350. Mix your base ingredients and add into a well-oiled large cast-iron pan. If you don't have a cast-iron pan, use a 9x13. Once you have added your base, cook for 8 minutes.
While it's cooking, peel and slice your peaches. Try to make them consistent sizes for even cooking. Add the peaches into a mixing bowl with the peach syrup, sugar, flour and vanilla. The peach syrup already has lots of great seasonings so it makes it even easier. Add the peach mixture to your pan after it has prebaked. Top it with small bits of butter spread out across the filling.
Finally, cut 1" strips of the puff pastry. I like to make a lattice, or a weave pattern with the pieces. Simply lay out your horizontal strips, and pick up every-other-one, to "weave" the vertical pieces into place. This make a great design. Not into that much work? You can simply cut out shapes of the puff pastry with a cookie cutter and place on top of the filling. Cook again for 15 minutes at 350 and then increase the heat to 400 for 15 minutes until the puff pastry has puffed and turned golden brown. Enjoy served warm with vanilla bean ice cream.
Fun Fact: To ripen peaches to perfection, place in a brown paper bag and roll the top of the bag so it seals. Check the peaches daily for firmness.