Welcome, ladies and gentlemen, to the part of the show when I cook things in France that are not French. It’s true that France is known for it’s cuisine and, as an American living here, I feel incredibly inspired by that. But, the facts are – living here is like living in a box with baguettes, some wine and an assortment of cheese. Yes, you can survive, but since 2/3 of those things are personal allergies, it’s not going to be very fun for me.
With today’s kitchen adventures, I went through quite the adventure to bring everything together, but here goes nothing.
First off, rules of the kitchen:
1. Make sure there are measuring cups/spoons BEFORE you start.
2. Check to see if the country you live in sells baking powder/baking soda.
3. Don’t get discouraged if it takes you an hour to find 6 ingredients in the store.
4. Suggested soundtrack cleanse: Taylor Swift (to make you happy), Sam Smith (to make you sad) and Frozen (so you can let it all go).
For this episode, I decided I would take advantage of the absolute OBSESSION with peaches in this part of France, and make a crumble (which also doesn’t require baking soda or powder) and voila!
1. Spend an hour in the “Supermarché” trying to find ingredients. Shake the boxes and cross your fingers that they’re actually what you need – cause, let’s be real, you can’t read the packages.
2. Grease your pan with butter, because there’s not enough of that in the recipe itself…just grab whatever looks like it will fit your stuff. Set the oven to something that’s not 250 degrees – because in France it’s CELSIUS, yo. Push some buttons, turn some nobs and eventually get it to somewhere around 180 degrees (which is something close to 350 degrees in Farenheight, don’t ask me, I’m just here for the food).
3. Use a knife, cave man style, to skin the peaches (because there isn’t a peeler, duh).
4. Throw them in a bowl with some sugar that looks about 3 tbsp, some cinnamon (3/4 tsp(ish)) and a couple of squeezes of vanilla extract (1/2 teaspoon). It’s probably going to look your dog threw it up, but it will smell like autumn and happy thoughts.
5. Dump everything in the pan you’ll be baking in. Wash the bowl in the cold water, since the hot water takes 3 hours to warm. Dry it thoroughly. Combine “dry ingredients” aka 1 cup of flour…as in an actual kids cup. Plastic rainbow, yes please. Same amount for oats, and 1 cup brown sugar. Mix.
6. After everything dry is mixed, add in 1 cup of butter. But, since the butter isn’t labeled with measurements, just go ahead and cut as much as you want. It’s France. There’s no such things as too much butter.
7. After everything gets crumblyumtious, sprinkle it like fairy dust over the top of the peach
dog barf filling, you have in the pan.
8. Throw it in the oven for about 45 minutes. But, since you can’t figure out the heating system until half way through, you might want to leave it in a little longer. Especially since the heat was set only for the bottom elements.
9. Take out of oven gingerly, trying your very best not to burn yourself, break the ceramic pan or permanently burn a counter. Allow to cool for a couple of hours.
10. Feed to darling brats, who will exclaim, through malicious grins, that they can’t stand it because they don’t like sugar…Share with parents, instead, and have them find value in you for something miraculously good.
And for those of you who would like the ACTUAL Recipe, here it is:
Fresh Peach Crisp
- 6 cups fresh peaches, peeled, pitted, and sliced – about 6-7 peaches
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 3 tablespoons sugar
- 1 cup + 3 tablespoons flour
- 1 cup old fashioned oats
- 1 cup brown sugar
- 1 cup butter, cold, cut into cubes
- Pre-heat your oven to 350 degrees.
- Grease a 9×13 inch casserole dish.
- In a large bowl, toss peaches with cinnamon, vanilla, 3 tablespoons sugar and 3 tablespoons flour. Pour the peaches into the greased casserole dish.
- In a separate large bowl, combine 1 cup flour with old fashioned oats, and brown sugar. Cut in butter until you have a crumbly consistency.
- Pour the crumbly topping on top of the peaches.
- Bake in the oven, uncovered for 45-50 minutes.
- *Notes: Some of you have suggested that this calls for too much butter. If a cup seems like too much for you, feel free to reduce the amount to 1/2 cup. If you want your Fresh Peach Crisp to be extra crisp, bake for 5-10 minutes longer, making sure to keep a close eye on it. I personally love the end result using a full cup of butter.