The peach orchard

As we walked along the rows assigned for picking, the branches hung low with the weight of the heavy ripening fruit.

The low weighted branches with bright peach fruit lured my girls close.

At the suggestion of the farmer, they picked and ate, picked and ate and ate some more.  It is true that the sweet fruit tastes best right from the tree and warmed perfectly by the sun.

She found the best peaches high up in the branches and closest to the sun.

She begged for a lift upward to reach her desired peach that was carefully spotted from below.

Without individual baskets, they filled their arms with as many peaches as they 

could carry.

This one kept tasting. I think she tasted every peach she picked.

When the farmer cranked up his large old tractor for a hay ride, these kids went running down the rows to find him.  They were delighted when he pulled up with his trailer full of hay. We hopped on for a fun ride around the orchard.

Of course we had to bake something with our abundance of peaches.

This year we made peach crumble. It was incredibly easy and quite tasty too.

Not much was left after it hit the table.

Happy peach season to you!

Peach Crumble

6 cups fresh peaches, sliced (we left the skin on our peaches)

3/4 tsp. ground cinnamon 

1/2 tsp. vanilla extract 

3 Tbsp. sugar

1 cup + 3 Tbsp. flour

1 cup old fashioned oats

1 cup brown sugar

1 cup cold butter, cut into cubes 

Preheat oven to 350

Grease a 9x13 casserole dish

In large bowl combine peaches with cinnamon, vanilla, 3 tablespoons sugar and 3 tablespoons flour.

Pour peaches into the casserole dish.

In separate bowl, combine 1 cup flour, with oats and brown sugar. Cut in cold butter until you have a crumbly texture.

Pour crumbly topping on peaches.

Bake in the oven for 45-50 minutes uncovered.

Enjoy!

We use a standard pie dish and split the recipe in half. It was perfect!