Peach & Blueberry Crumble Bread Recipe

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by Farmshare member Jenna Lanoue

My husband and I typically have no trouble annihilating our small fruit share as-is each week (I predict upgrading to a large fruit share next time around). But when you come home armed with 2 pounds of gorgeous peaches that are all deliciously ripe at the exact same time, sometimes you need to turn them into something quickly, lest you turn into a peach yourself. My mom always told me “you are what you eat,” and this week instead of becoming a peach, I decided I’m getting a little fancy. I’m going to try being a peach (and blueberry) baked slice of heaven. (For those looking for Halloween inspiration, I checked. They don’t sell such costumes on Amazon.)

I’m usually pretty good at holding my own in the kitchen (it must be all the Food Network I watch), but what I’m not good at is leaving a recipe alone. Thursdays after pickup are usually spent on Pinterest, scouring page after page of other people’s recipes. But after searching, I often find myself wanting to combine 3 different recipes, don a chef’s apron, and head to the kitchen like a mad scientist ready to take down the other 3 contestants on an episode of Chopped. My husband is so wonderful to put up with my wild ways, though he’s not likely to complain when “crumble topping” is part of the deal. On this week’s episode of “How Far Can Jenna Stray From the Recipe,” see the mad scientist in her natural habitat create a Peach & Blueberry Crumble Bread.

A couple of liberties taken by yours truly that may be of note:

As a general rule of thumb, I add about 3x as much cinnamon as a recipe calls for. The ½ tsp below is a good measurement for a normal person, but for a cinnamon maniac such as myself, it probably looked more like a full teaspoon. I also thew a few sprinkles into the batter itself because, well, cinnamon.

I replaced the word “fold” with “whisk” when adding the fruit to my batter. It’s strange, I know, but I don’t love biting into a big chunks of fruit in my baked goods. Instead, I wanted to break up the fruit a bit, allowing the juices of the peaches and blueberries to release into the batter for extra moisture and flavor. I was not scared to smoosh (very technical terms here) the fruit with the whisk to help this happen. The choice is yours, but I would recommend adding the extra 2 heaping tablespoons of flour to the batter if you follow in my mad scientist footsteps.

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Jenna’s Peach & Blueberry Crumble Bread

INGREDIENTS:

For the Crumble Topping

3 Tbsp unsalted butter, melted
2 Tbsp granulated sugar
2 Tbsp brown sugar
½ tsp cinnamon
2/3 cup all-purpose flour
1/3 cup old fashioned oats

For the Bread

1 2/3 cups all-purpose flour+ 2 extra heaping Tbsp (optional)
½ tsp salt
1 tsp baking soda
½ tsp baking powder
5 Tbsp unsalted butter, softened
1/3 cup granulated sugar
2 large eggs
1/3 cup milk (I used almond milk)
½ Tbsp vanilla extract
2 FDC perfect peaches, diced (approx. 1 cup)
½ FDC perfect peach, peeled and mashed/pureed
1/3 cup blueberries

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INSTRUCTIONS:

For the Crumble Topping

1. In a medium bowl, mix together the melted butter, granulated sugar, brown sugar, cinnamon, and oats. Stir until well combined.
2. Add the all-purpose flour and stir until mixture is well combined. Set aside.

For the Bread   

3. Preheat oven to 350F.
4. In a medium bowl, combine the flour, salt, baking soda, and baking powder. Stir until well combined and set aside.
5. In a mixing bowl, cream together the butter, sugar, and brown sugar until light and fluffy (about 3 min on medium speed).
6. Add the eggs one at a time, mixing well after each addition.
7. Add the ½ mashed/pureed peach, milk, and vanilla; stir until fully combined.
8. Add the flour mixture in several additions, mixing well after each addition.
9. Fold in the diced peaches and blueberries. (Here’s where I actually used a whisk and wasn’t afraid to let the fruit get smooshed up.) If the batter seems too runny, add the extra heaping tablespoons of four one at a time until it reaches the right consistency.
10. Transfer batter into a greased loaf pan.
11. Using your fingers, crumble the topping over the batter, pressing it gently into the top of the batter.
12. Bake at 350F for 50 minutes, or until a toothpick inserted into bread comes out clean. (Tip: Check the bread after about 35 minutes and tent the top with a piece of aluminum foil if it is getting too dark.)
13. Allow loaf to cool for 20 minutes; transfer loaf onto a wire rack to finish cooling.