Comments on: Peach Crumble

By: world chef

world chef — Sat, 05 Sep 2009 17:22:20 +0000

I love that you use star anise——-it boosts and compliments so many flavors as well as adds some subtley to so much——–
I am going to make this just as you directed then…
when makng the poaching liquid I am going to reduce the anise to 1 and cut the sugar a tiny bit but am going to add a bit of French lavender–another underated ingredient (and not often mastered…..probably will have to reduce the vanilla a bit to avoid any ‘soapiness” perception from the lavender.
peace,
and thanks you-beautiful photos–made my palate ready.

By: Cenk

Cenk — Sun, 30 Nov 2008 00:24:10 +0000

Thanks a lot for the info William. I made the necessary correction.

By: william wheeler

william wheeler — Sat, 29 Nov 2008 23:06:48 +0000

yes star anise is from the Illiciaceae. This family is closely related to the magnolia family (Magnoliaceae).

But Vanilla come from the Orchidaceae (orchid family)

See

http://www.uni-graz.at/~katzer/engl/Illi_ver.html

and

http://www.uni-graz.at/~katzer/engl/Vani_pla.html

By: Cenk

Cenk — Thu, 28 Aug 2008 08:16:06 +0000

Hi Kenya – The steeping process is done while the peaches are cool so no need to worry. You can reduce the boiling time if you like. Just boil as long as it takes for the skin to peel off easily. Hope you like it.

By: Kenya

Kenya — Wed, 27 Aug 2008 21:55:40 +0000

Hi there! I just came upon your blog today, which by the way is lovely. I was searching for a peach crisp/cobbler recipe and was reading over your instructions. I just have a quick question. You called for the peaches to simmer for 10 minutes, steep for 15-20 minutes then bake for about 30-40 minutes. I was just wondering if this produced a “mushy” result as far as the peaches. If I reduced the simmer and steeping times; would that be okay?

By: Cenk

Cenk — Mon, 04 Aug 2008 18:54:58 +0000

Hi Jennifer – Glad you liked the recipe! My advice would be to use a deeper and narrower bowl so that the crumb topping layer is a bit thicker. Some of it will sank into the filling but the outer layer will be very crisp. Also, as Kate points out in the recipe, do not pack the topping down. Hope these help.

By: Jennifer

Jennifer — Mon, 04 Aug 2008 15:26:21 +0000

I tried your recipe and it was absolutely delicious. I only ran into one problem: my streusel sank a bit into my peaches instead of getting brown on top. I think that I might have had too much liquid in my crisp, but the verdict is still out on that problem.

Any advice?

By: K

Sat, 01 Mar 2008 22:50:06 +0000

Clearly showing the star anise on a peach.
And vanilla.

Pornography.

By: Cenk

Cenk — Wed, 17 Oct 2007 21:51:17 +0000

Shaun – Wait for a couple more weeks. A poached quince dessert (which is also a traditional Turkish dessert) is coming soon.

Joan – Hope you like it!

By: joan tobin

joan tobin — Thu, 11 Oct 2007 12:45:24 +0000

I am going to make this crumble tonight it sounds fantastic!