This crumble is a delectable combination of sweet and tart fruit flavors topped with spice filled, buttery cookie-like crumbs. Homemade chai ice cream is the perfect complement.
One of the best parts of summer is the bounty of fruits that are not just available but really are living their best lives during the hottest time of year. You can get peaches earlier in the summer, but until you’re breaking a sweat just walking from your car to the market, the season isn’t quite here yet. You’ll know that peach season has truly arrived when the rich, floral scent of this quintessential summer fruit slaps you in the face when you try to walk past. If you can smell them, you’d be a fool not to buy them.
I know most people think of the state of Georgia when they think about peaches, but I think of the piney woods of far east Texas. My sister and I spent summers there as kids visiting our grandparents. There were numerous peach farms in the area where we would go and pick peaches. The sun would beat down on us as we pulled perfectly ripened peaches from the trees. The task was less arduous than blueberry picking which we also did some summers so my complaining was kept to a minimum.
The ultimate reward was the first bite that you finally got after picking the desired quota designated by my mammaw. The sweet floral perfume would hit the tip of your tongue and your nose simultaneously flooding your senses with pleasure as juice dripped down your chin. It was sweet, tart, pungent and stupid tasty.
Every peach I had in my lunchbox fruit cup was not the same after that one. I would instead dream of the simple peach desserts we would get as a reward after peach picking. This recipe is somewhat of an homage to that memory with an updated twist.
In addition to fabulous peaches at the farmers market today, there were also fresh raspberries. I love the sharp tartness of raspberries with the sweetness of peaches, and the two colors together are just gorgeous, so I decided to jazz up the usual peach cobbler with half a pint of raspberries.
As I was writing this recipe, I wanted to jack up the flavor a bit. I love what I call Christmas spices of all varieties. That includes cinnamon, cloves, nutmeg, and ginger. Knowing that this was a summer dish though I didn’t want to go overboard. Peach and clove are a natural flavor pairing so I decided to incorporate clove into the crumb topping.
The idea of cloves somewhat randomly made me think of the flavors of chai tea and how lovely they might be with peaches as well. I thought blending the tea flavor into the cobbler itself might be somewhat overpowering, but a chai ice cream on the other hand…now that’s an idea.
Keep in mind, regular store-bought vanilla or cinnamon ice cream will not lessen the “f**k this is delicious!” factor at all, but if you’re looking to impress some dinner guests or are like me and just love to play in the kitchen, the chai ice cream recipe I’ve included below is blow your panties off good and something that really makes this dish memorable.
I hope you enjoy this spiced up twist on a classic summer dessert. Let me know how it goes below.
Peach-Raspberry Crumble with Chai Ice Cream
Chai Ice Cream*
- 4 C half and half
- 1/2 C sugar
- 4 egg yolks
- 1 vanilla bean**
- 1/4 C loose leaf chai tea (I used Rishi brand but any brand is fine)
- pinch of salt
Peach and Raspberry Crumble
- 1/2 C butter melted
- 3/4 C brown sugar
- 1/4 C white sugar
- 1/2 tsp salt
- 1/4 tsp cloves
- 1 tsp cinnamon
- 1 C flour
- 1/2 C old fashion oats
- 1/2 C lightly salted almonds chopped
- 4 small peaches
- 1/2 pint raspberries
- 1 lemon
- 1/2 C honey
- pinch salt
- 1/2 tsp vanilla
- 1 Tb +1 tsp cornstarch
Chai Ice Cream
- Pour half and half and chai tea into a small saucepan. Turn stove to low. Split vanilla bean vertically from end to end to expose the dark paste that’s inside. Turning your knife perpendicular to the board and holding one end of the bean, scrape the paste from inside the bean and add to half and half. Also, add bean after scraping. You’re going to strain the mixture after heating. Heat for 45 minutes over med-low heat or until scalded. The mixture will have just started to boil around the edges, but you don’t want it to come to a rolling boil. If it does, just lower the heat. Strain into the liquid measuring cup for easy pouring.
- Prepare a double boiler with simmering water. Whip egg yolks and sugar in small bowl with hand mixer until fluffy and light in color, about 2 minutes. While slowly whisking by hand, very slowly add the hot half and half to egg yolks. Add very slowly while constantly stirring. Be careful! The half and half will be very hot! Also, do not use electric mixer or mixture will become too frothy…trust me on this one. I made this mistake.
- Pour the half and half mixture into a double boiler or a glass bowl set over a pot of simmering water on medium heat. Heat for 10-15 minutes or until the mixture thickens. You want it thicker than heavy cream but not as thick as pudding. The mixture should easily coat the back of your spoon and hold a line when you draw your finger through the sauce. Be careful not to burn the bejeezus out of your finger!
- Rinse the strainer with hot water. Shake dry. Once thickened, strain mixture back into a small bowl. Congratulations! You’ve just made crème anglaise! Cover with plastic wrap with wrap touching the top of the crème anglaise to prevent a skin from forming. Chill for about one hour in the freezer or until the mixture is no longer warm to the touch.
- Churn ice cream according to your machine’s instructions. I used my KitchenAid ice cream maker attachment. If you’re using the same, be sure your bowl has been in the freezer for at least 24 hours to be ice cold. My ice cream churned for about 30 minutes before I put into a tupperware and placed it in the freezer. Allow the ice cream to harden in the freezer for at least 2 hours. Top the crumble with a scoop or two of ice cream and enjoy!
Peach and Raspberry Crumble
- Preheat oven to 375 degrees. Prepare an 8×8 square pan with butter. I use a paper towel and about 1 Tb of butter to smear the bottom and sides of the pan generously. I used two 4×4 pans in my photos for added cuteness, but cuteness doesn’t impact the yum factor.
- Melt butter. Combine butter with sugars, salt, and spices using a fork until well mixed. Add flour and mix with a fork until mixture resembles large crumbs. Add oats and almonds, and stir together with a spoon. Allow crumble to cool while you prepare the filling.
- Cut the peaches in half and remove pit. Cut halves into four slices and cut those slices in half horizontally once for large chunks. If your peaches are a bit on the large side, cut your four slices into three pieces instead of two. You’re aiming for large bite-size pieces. If you cut your peaches too small they will almost disintegrate into the sauce after cooking.
- Add the zest and juice of 1 lemon to peaches. Add all the remaining ingredients except raspberries and mix well to combine. Fold in raspberries after the other ingredients are thoroughly mixed to ensure you don’t rough up the raspberries.
- Add filling to the prepared dish and then top with the desired amount of crumble. We recommend about 1 C for an 8×8 crumble. You will have leftover crumble….what a damn shame. Keep in the freezer for up to a month. It’s amazing baked and sprinkled on ice cream or as the crunch in your yogurt parfait. Even better, it’s an excuse to make this recipe again very soon!
- Bake for 25-30 minutes or until golden brown and bubbly. Let cool for at least 30 minutes before eating.