Peaches and Cream Custard Crumble

The air is cool, the leaves are changing, and I feel the need to wear fuzzy slippers - it is Autumn in Virginia.  Hoping to hold on to summer for just a little longer, I had a few late season peaches stashed away in my crisper drawer and the time has come to bid farewell my way, by making this decadently delicious Peaches and Cream Custard Crumble.  

No late season peaches left where you live?  Feel free to use frozen and get ready to enjoy something scrumptious!

For the crumble:  flour, sugar, room temperature butter, and pure almond extract.

You can mix the crumble together by hand, but I like to use my stand mixer.  Set aside until needed.

For the custard:  heavy cream, sugar, flour, egg, and pure vanilla extract.  

Whisk together and set aside until needed.

Prepare the peaches.  Just cut them into bite-size pieces.

Place them in the baking dish (either a 9-inch pie plate or 4 of shallow bakers) and pour the custard over.  Note: I've placed by baking dishes on a silpat lined half sheet pan - you do not need to do this, but I find doing so keeps the baking dish(es) from sliding, which can lead to disaster (don't ask me how I know).  

Heap on the tasty crumb topping and sliced almonds.

Bake for 30-40 minutes until the crumb topping is golden brown.

Drizzle with cream and serve warm or at room temperature.

Enjoy!

Items used to make this recipe:

(affiliate links)

• individual round baking dishes https://amzn.to/3soyIqh

• pure vanilla extract https://amzn.to/3r9wNGK

• half sheet pans https://amzn.to/34pWo5x

• silpat liner https://amzn.to/3B2ldR6

• all natural almond extract https://amzn.to/3gC0iL3

• cute little mixing bowls https://amzn.to/2HXR78M

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Peaches and Cream Custard Crumble

makes 4-6 servings

Printable Recipe

Ingredients

• 3 large peaches, peeled, seeded, and cut into bite-size pieces (about 3 cups)

• Garnish: 1/4 cup heavy cream

Crumb Topping:

• 8 tablespoons unsalted butter, room temperature

• 1 1/4 cups all purpose flour

• 1/3 cup granulated sugar

• 1/2 teaspoon pure almond extract

• 2 tablespoons sliced almonds

Custard Filling:

• 1/4 cup heavy cream

• 1/4 cup granulated sugar

• 1 tablespoon all purpose flour

• 1 large egg

• 1/2 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350F and arrange rack in center position.

2. To make the crumb topping, combine the unsalted room temperature butter, flour, granulated sugar, and almond extract, by hand or using a stand mixer, until mixture forms clumps; set aside until needed.

3. To make the custard filling, whisk together heavy cream, granulated sugar, all purpose flour, egg, and pure vanilla extract.

4. Prepare peaches and place in baking dish(es); pour custard evenly over peaches, followed by the crumb topping and almonds.

5. Place baking dish(es) on a silpat lined sheet pan and bake for 30-40 minutes until the crumb topping is golden brown.

6. Drizzle with additional heavy cream just before serving warm or at room temperature.

Roasted Blueberry Ice Cream with Balsamic and Goat Cheese

I have to give full credit to my oldest daughter, ButterYum Jr, for making this amazing ice cream after finding the recipe by Kayley on a wonderful blog called Kitchen McCabe.  Roasting the blueberries with really good quality balsamic vinegar intensifies their flavor and adding goat cheese gives the ice cream a tangy quality and satisfying chewy texture.  It's brilliant.  

Items used to make this recipe:

(affiliate links)

• my favorite ice cream scoop https://amzn.to/3fBZyUI

• ice cream storage container https://amzn.to/3fB5gGj

• ice cream maker https://amzn.to/2YQdmFh

• microplane grater https://amzn.to/2SSGxng

• mesh sieve https://amzn.to/3cmchbY

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Roasted Blueberry Ice Cream with Balsamic and Goat Cheese

makes 2 quarts

Printable Recipe

Ingredients

• 12 ounces fresh or frozen blueberries

• 1 tablespoon very good quality balsamic vinegar

• 1 cup granulated sugar, divided

• 1 1/2 cups whole milk, divided

• pinch of fine salt

• 3 large egg yolks

• 4 ounces goat cheese, room temperature

• 2 tablespoons freshly squeezed lemon juice

• 1 1/2 cups heavy cream

Directions

1. Preheat oven to 425F.

2. In a 1 or 2-quart oven-safe casserole dish, combine the blueberries, 1/4 cup sugar, and the balsamic vinegar; toss well and roast, uncovered, for 30 minutes, then remove from oven and set aside until needed.

3. In a medium bow., beat egg yolks and set aside until the milk mixture is warm (step 4).

4. In a medium saucepan over medium-high heat, combine 1 cup milk, salt, and remaining sugar until the milk begins to steam.

5. Slowly pour about half of the milk mixture into the beaten egg yolks, beating constantly to prevent the yolks from curdling.

6. Pour yolk mixture into the the saucepan containing the remaining milk mixture and return to heat; whisking constantly until it thickens.

7. Remove from heat and pour into a large mixing bowl; whisk in the goat cheese, remaining milk, cream, and lemon juice until fully combined.

8. Puree roasted berries (including all their juices) in a blender or food processor until smooth; whisk into custard base until fully combined.

9. Pour ice cream mix through a sieve to remove any residual solids; chill in an airtight container for at least 4 hours or overnight (mixture should be 40F or less before processing in an ice cream machine.

10. Process mixture in ice cream machine according to manufacturer's instructions; transfer to a freezer-safe airtight container for storage.

11. Allow ice cream to sit at room temperature for 5-10 minutes before scooping.

recipe adapted from The Kitchen McCabe