Navajo peach crumble from Moosewood Restaurant Book of Desserts by Moosewood Collective

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Hana.Sundet on August 31, 2024

    Used allspice instead of cinnamon & upped the amount of toasted pine nuts--the latter of which I sprinkled under the crumbs to prevent any burning. Very liquid filling, once cooked--could use some type of thickener if a less soupy texture desired. Good with ice cream; we had Lebovitz's peach-sour cream recipe in the freezer.

  • fractal on December 31, 2019

    Family favorite. Often sub almonds for the pine nuts.

  • ChristineL32707 on August 16, 2019

    Yum - cornmeal gave the “crumble” a slightly sweet flavor and almost crust-like texture. I may double the topping next time. I used sliced almonds because that’s what I had on hand. They provided a nice crunch. The filling was PERFECT - not overly sweet with a gentle warmth from the cinnamon. Of course I served it warm with vanilla ice cream.

  • luolili on February 17, 2018

    This is the best summer recipe. I make this every August when the local peaches are ripe. It works okay with frozen peaches too.

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