crumble pêche

Caramelized Peach and Sweet Barley Malt Crumble

This recipe was inspired by an idea that came to me while I was visiting the Masumoto peach farm in California. I was sad to see how many peaches were rejected for the tiniest imperfection, but it gave me solace to learn that they were used to infuse locally brewed beer with their superior flavor. Here a crumble topping made from rolled barley (the flakes are similar to oatmeal, which you can substitute) underscores the nutty barley notes in the beer.




Number of persons

Serves 6 to 9


3 tablespoons (42 g) salted butter
9 medium peaches (1.25 kg), pitted and quartered
1 cup (240 ml) beer, such as brown ale
2 cups (200 g) rolled barley or old-fashioned rolled oats
6 tablespoons (3 ounces; 85 g) unsalted butter, cubed and very cold
1½ tablespoons (21 ml) honey
Ice cream, for serving (optional)


Position a rack in the middle and preheat the oven to 375°F (190°C).


In a large deep skillet, melt half of the salted butter over medium heat. Add half the peaches and cook, tossing occasionally, until browned and fragrant, about 5 minutes. Transfer to a bowl and repeat with the remaining salted butter and peaches.


Return the all the peaches to the pan, pour in the beer, and simmer until the beer has almost evaporated, 10 to 15 minutes. Transfer the peaches to a 9-inch (23-cm) square baking dish.


In a large bowl, combine the rolled barley or oats, unsalted butter, and honey. Use your hands to press and pinch together the ingredients to form a crumble. Sprinkle the crumble evenly over the peaches.


Bake until golden brown, 20 to 25 minutes. Cool slightly on a wire rack.


Serve the crumble warm, topped with ice cream, if you like. Leftover crumble will keep, covered and refrigerated, for 2 days. Serve cold or at room temperature, or gently reheat in a low oven.