PEACH CRUMBLE FRUIT PIZZA
On Friday, I dropped the girls off at my mom’s house and headed over to the grand opening of the new Busch’s Market in Brighton.
It’s about 20 minutes from her house and as much as I love listening to the Moana soundtrack while fielding 1,700 three year old questions (what do jelly fish eat??) (really, I do), the solo ride while listening to adult music was very welcomed.
This time, I was on the hunt for something to make for my dad’s birthday. I was inspired by the peaches that are in season and one of his favorites.
My Easter Egg Fruit Pizza has been a very popular post so I decided to do a spin-off with this Peach Crumble Fruit Pizza.
The best parts of a crumble combined with the ease of a pizza to give you a really easy and really flavorful dessert.
Back to my shopping trip – I love that Busch’s offers so many local products. There is a wide variety of fresh, local, organic products like eggs, dairy products, and vegetables. I grabbed some of the local produce to make dinner as well as the ingredients for this pizza.
They also have a huge prepared foods section and bakery (the oatmeal raisin cookie I had was delicious), all made in-house. I don’t recommend going on an empty stomach, you’ll be so tempted.
Or, if you’re not up for cooking dinner after grocery shopping, they’ve got you covered with the prepared foods.
Plus, there is a Starbucks in the market for a drink while you shop.
Tips for making this Peach Crumble Fruit Pizza a success…
- Use fresh peaches. They’re in season now and delicious.
- To easily remove the skins from the peaches, place them in boiling water for about 45 seconds then dip them in cold water. The skins should peel right off. Here’s a full tutorial from Barbara Bakes.
- If peaches aren’t in season when you’re reading this, you can use canned. A 29 oz can should do, just drain the liquid and pat them dry before assembling.
Things you may need…
- 1 box yellow cake mix
- 1/2 cup butter at room temp
- 1/4 cup light brown sugar packed
- 1 teaspoon cinnamon
- 1 cup sour cream
- 1 egg
- 2 large peaches skin removed, sliced thinly
- 1/4 cup chopped pecans
- <b>Cinnamon Glaze</b>
- 1/2 cup powdered sugar
- 1/8 teaspoon cinnamon
- 2 teaspoons milk
- Preheat your oven to 350 degrees and set out a pizza pan.
- In a large bowl, add the cake mix, butter, brown sugar, and cinnamon and combine with a pastry cutter (or a spoon) until crumbly. Reserve one cup of the mixture and set aside.
- Press the remaining mixture onto the bottom of your pizza pan. Set aside.
- In a small bowl, add the sour cream and egg and stir until blended.
- Gently spread the sour cream mixture over the crust.
- Top with peaches.
- Sprinkle on reserved crumbly mixture and sprinkle with nuts.
- Bake for 35-40 minutes or until golden brown and the center is set.
- Cool completely - approximately one hour.
- While cooling, make the cinnamon sugar glaze but adding all ingredients to a small bowl and stirring until fully combined.
- Once cool, drizzle the glaze over the pizza.
- Slice with a pizza wheel and enjoy!
Store in the refrigerator covered.
Recipe adapted from a Betty Crocker cookbook.
If you’re not already a MyWay member at Busch’s Market, you should be. I love it because you just have to enter your phone number at checkout (I never remember to carry those key tags). When you sign up, you get their newsletter and useful coupons. You’ll save all kinds of money.
Plus, sign up now for a chance to win free groceries!
Locals – check out the new Brighton Busch’s and let me know what you think!
Another way to use fresh peaches…