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.

Turkey and Vegetable Meatloaf

Don't let the fact that this meatloaf contains ground turkey scare you.  I know ground turkey is so lean that it can be dry, but this recipe contains a high concentration of vegetables, which not only adds incredibly flavor, but a great deal of moisture too.  I hope you'll give it a try.

To begin you'll need some roughly chopped carrots, onion, celery, mushrooms, and a few cloves of garlic.

Pulse in a food processor, in batches, until finely ground.

Tip: to keep the processor lid clean, drape a piece of plastic wrap over the bowl before placing the lid on. 

Like this.  Click the lid in place and pulse away.

When done, all the little bits that would have normally splashed up on the lid will now be on the plastic wrap instead.

And the lid will stay perfectly clean!  

Obviously, you wouldn't use this trick if you need to use the feed tube.  

Back to the veggies - process them until they look like this.   

In a large skillet over medium-high, heat a couple of tablespoons of olive oil.

Add the ground vegetables and cook, stirring frequently, for about 10 minutes.  Don't be alarmed if you see some liquid releasing from the vegetables.

Oh, and don't forget to add the kosher salt and pepper to the vegetables as they cook.

After 10 minutes pass, the liquid will have evaporated and the color of the vegetables will have darkened a bit. 

Stir in the Italian seasoning and remove from the heat.

Allow the vegetables to cool a bit.  To speed up the process, spread them out on a sheet pan.

Time to mix everything together.  In a very large bowl, place the turkey, panko breadcrumbs, beaten egg, and worcestershire sauce.

..... and don't forget to add the cooled cooked vegetables. 

Mix everything together very well.  You don't want any unmixed clumps to remain. 

Place the meat mixture on the prepared sheet pan and shape into a loaf like this. 

In a small bowl, place ketchup, brown sugar, and mustard.

Whisk together well. 

Brush the ketchup mixture evenly over the top of the meatloaf and bake in preheated oven for 45-50 minutes, or until an internal temperature of 165F is reached.  Rest for 10 minutes before serving. 

Enjoy!

Items used to make this recipe:

(affiliate links)

• nonstick foil https://amzn.to/3bq7c11

• silicone pastry brush https://amzn.to/2WNM5R8

• instant read digital thermometer https://amzn.to/35TcgKd

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Turkey and Vegetable Meatloaf

makes 8 servings

Printable Recipe

Ingredients

• 2 tablespoons olive oil

• 1 large onion, chopped

• 2 large carrots, chopped

• 2 ribs celery, chopped

• 6 ounces white or cremini mushrooms, chopped

• 3 cloves garlic

• 2 teaspoons Italian seasoning

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 2 pounds ground turkey

• 1 cup panko breadcrumbs

• 2 large eggs, beaten

• 1/2 teaspoon worcestershire sauce

• 1/2 cup ketchup

• 2 tablespoons brown sugar

• 1 tablespoon dijon mustard

Directions

1. Preheat oven to 350F and line a half sheet pan with nonstick foil.

2. Place onion, carrots, celery, mushrooms, and garlic in a food processor and pulse until finely ground, processing in batches as needed.

3. In a large skillet over medium high heat, cook ground vegetables, salt, and pepper in oil for about 10 minutes, stirring frequently, until excess liquid evaporates and the color of the vegetables darken slightly.

4. Remove the vegetables from the heat, stir in the Italian seasoning, and allow the mixture to cool before proceeding.

5. In a large mixing bowl, combine the cooled vegetable mixture, ground turkey, panko breadcrumbs, beaten eggs, and worcestershire sauce; mix very well until they are evenly distributed.

6. Place the turkey mixture on the prepared half sheet pan and shape into a loaf.

7. In a small bowl, combine ketchup, brown sugar, and mustard; pour evenly over meatloaf.

8. Bake in center of preheated oven for 35-40 minutes, or until it reaches an internat temperature of 165F; rest for 10 minutes before serving.

adapted from laurainthekitchen.com