Name: Peach Crumble
Yield: Makes 6 to 8 servings
Cuisine: American
Ingredients: ½ teaspoon ground cinnamon; ¼ teaspoon salt; ¼ cup vegetable shortening; 2 tablespoons butter; 1 tablespoon whole milk; 1 teaspoon pure vanilla extract; 4 cups peeled, sliced fresh peaches (about 1½ pounds); 1 cup firmly packed dark brown sugar; 1 tablespoon fresh lemon juice; ½ cup quick oats (not instant); ½ cup all-purpose flour

Preparation info

Makes
6 to 8
servings

Difficulty
Medium

Appears in

The Glory of Southern Cooking

By James Villas

Published 2007

About

Crumbles, crisps, buckles, grunts, pandowdies, cobblers—the number of names used in the South to designate various styles of batter desserts made with fruits and berries is truly amazing, and most likely all derive from our British heritage. One may be crunchy, another mushy, and others more like cake than short pastry, but all are basically simple to make and provide delicious alternatives to more ordinary pies and puddings. This particular peach crumble, textured with oats,