peach

Every summer my Mum says the same thing: “This year is going to be the last year the peach tree has peaches!” And so far, thankfully, she’s been wrong. Our one & only peach tree has been in the backyard ever since my Mum bought the house in the early nineties. And its been pumping out the juiciest, most succulent peaches ever since. Every year, without fail. (Touch wood!!) I better not be jinxing myself here. They really are the best peaches I’ve ever had, and I love coming home in Summer & getting to eat scores of peaches. 

Growing up, my Mum used to make apple crumble and we would always eat it with a healthy dose of freshly whipped cream. It was the best! Since we’re in peach season here, I figured I’d make peaches the star of the crumble this time around. It’s even quicker to prepare than apple crumble, as unlike the apples, you don’t need to remove the skins of the peaches. I mean, it’s a personal preference, but I really don’t find it’s necessary. And since the yellow peaches I use are already sweet on their own, this recipe doesn’t need a lot of sugar.