Peaches with Cookie Streusel Topping

With fresh local freestone peaches available, today I'm making peaches with a simple streusel topping. This is somewhat like an apple crisp in that you bake it in a dish without a classic pastry crust.

Julian's Peaches with Cookie Streusel Topping

Peaches can be tricky because they are often very juicy and this makes pies and other desserts difficult. You don't want a pool of juices to form in the pan or the peaches to be 'soupy' and running all over the dish. So for that reason, I take extra steps to insure these come out just right. I use the same method for my fresh peach pie. 

Freestone or cling-free peaches refer to fruit where the flesh is not attached to the pit. When you cut or bite into these peaches, you can easily remove the pit, making them a pleasure to eat raw and great for cooking, baking, and canning, since they are easy to prepare. Freestone peaches tend to become available later in the season, between mid-June and mid-August. Many grocers do not mark the peaches but if the variety is shown (i.e., Cresthaven, O. Henry, Belle of Georgia, Contender) you can easily look them up online to determine if they are a freestone variety. It is best not to by a cling variety, as they will be difficult to prepare.

Freestone Peaches

Streusel topping is easy to make and can be used on many different baked goods from muffins and breads to cakes and pies or baked on its own and used as a topping for fresh berries and/or yogurt. You can even use the pre-baked version on top of a frosted cake, This is not the same topping I use for crisps or crumbles, as the results here are a bit more cookie-like with the mixture in large crumbles on top of the baked goods with more of the fruit showing through. It contains no nuts, although you could add them if you prefer.  

Cookie-like Streusel Topping

Make-Ahead Tip: For unbaked streusel, you can prepare it and store in an airtight container in the refrigerator for up to 5 days before baking. Or like I am today, you can make a double batch using it fresh for the fruit pie or other dessert you are making, and store the extra in the refrigerator for use later in the week. But do bake it before using it on fresh goods like fruits or yogurt as noted in the recipe below.  I'm making a double batch of both the topping and the peaches today for future use. The peach mixture can be made as shown in the recipe and then placed in a zippered plastic storage bag and frozen. Simply thaw and use when needed. 

Boiling Water - Ice Water - Ready to Peel and Pit

Streusel Ingredients (for one dish or pie)

1/3 cup granulated sugar
1/3 cup light brown sugar 
1/4 teaspoon salt
1/2 cup salted butter, melted and cooled slightly
1 1/2 cups all-purpose flour

Make the Streusel 

In a large bowl mix the granulated sugar, brown sugar, salt, butter, and flour together until combined. The mixture will be crumbly, but will hold together when squeezed. Form into crumbled chunks and refrigerate for your dessert (below) or other goods you are preparing to bake.

If making a pre-baked batch for use on fresh fruits, yogurt, etc., line a rimmed baking sheet with parchment paper. Preheat the oven to 350F degrees. Bake for 10-15 minutes until lightly golden. The crumbs won’t get completely crunchy until they cool. Allow the topping to cool completely and then package in an airtight container, or zippered storage bag until ready to use. To make up a batch of pre-baked streusel and you can keep it in an airtight container at room temperature for up to five days. You can refrigerate it for up to two weeks or freeze it for up to two months in a freezer bag. Allow it to thaw at room temperature before use. 

Peaches with Streusel Topping

3-4 pounds freestone peaches

1/2 cup sugar, plus 2 tablespoons

1 teaspoon grated lemon zest

1 tablespoon lemon juice

1/8 teaspoon salt

2 tablespoons fruit pectin*

1/4 teaspoon ground cinnamon

Pinch ground nutmeg

2 tablespoon cornstarch

   or 3 tablespoons Instant ClearGel

Streusel Topping (above)

*For fruit pectin purchase either Kraft SureJell or Ball RealFruit Low or No-Sugar Needed Pectin. 

Instructions

Bring a large pot of water to a boil. Immerse peaches for 30 seconds to 2 minutes depending on ripeness of the peaches (the more ripe, the shorter the time); remove with a slotted spoon.  Let cool briefly in an ice-water bath, then slip off the peach skins with your hands. If they will not come off use a potato peeler or knife to remove them.  Pit and slice the peaches into a medium mixing bowl. Discard the peach pits and skins.

Add the sugar, lemon zest and juice, and salt to the sliced peaches and toss gently. Let stand at room temperature for at least 30 minutes or up to 1 hour.

Combine pectin, cinnamon, nutmeg, and 2 tablespoons sugar in small bowl and set aside.

Adjust oven rack to the middle position and pre-reheat oven to 350F degrees or 325F if using the convect bake setting.

Transfer 1 cup peach mixture to small bowl and mash with a pastry knife or fork until coarse paste forms. Set aside. Drain remaining peach mixture through colander set in large bowl. Transfer peach juice to liquid measuring cup (you should have about 1/2 cup liquid; if liquid measures more than half cup, discard remainder). Return peach pieces to medium mixing bowl and toss with cornstarch or Instant ClearGel. Transfer peach juice to 12-inch skillet, add pectin mixture, and whisk until combined. Cook over medium heat, stirring occasionally, until slightly thickened and pectin is dissolved (liquid should become less cloudy), 3 to 5 minutes. Remove skillet from heat. Add the cooked pectin mixture to the peaches in the medium bowl along with the peach paste and toss to combine.

Transfer the peach mixture to a baking dish and add the streusel topping leaving some of the peaches uncovered.

Place the baking dish in the oven bake until crust topping begins to lightly brown, about 25-35 minutes. until topping is a deep golden brown and filling is starting to bubble. If topping becomes too brown, cover loosely with foil. Remove from oven and let sit on a wire rack until room temperature. Refrigerate the dish for 3 hours, then bring to room temperature for serving. The latter refrigeration causes the starches to set and it will remain so even when brought back to room temperature. 

Serve with a scoop of vanilla ice cream.