Peach Crumble, Peach Crisp

Our local orchard is called Sunny Slope Farms. I’ve been going there since I first came to the US, and Jeff’s been going since he was a wee kid. They make it so easy to eat in season fruit – they sell high quality apples, peaches and nectarines, in huge plastic sacks for between $US5 and $US10 a bag. They make the argument for buying local for me every season.

Since their peaches came in season a month or two ago, we’ve been bringing home a huge bag once a week, once every couple of weeks, and just gorging on peaches. The last bag took longer than usual to ripen, and when it did, et voila, the last dozen all became overripe at the same time. Jeff suggested a crisp, I wanted a crumble, turns out they’re the same thing.


  • 6 fresh peaches – peeled, pitted and sliced
  • 1 cup plain (all-purpose) flour
  • 1 cup white sugar.
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • Your favourite good vanilla icecream


  1. Preheat oven to 190C (375F). Butter an 8″ square (approx. 6 cup baking dish.)
  2. Place the peaches in the bottom of the baking dish.
  3. In a bowl, combine the flour, white and brown sugars, cinnamon and salt. Cut the butter into cubes, and mix with your fingers (or pastry cutter) until the mixture is crumbly.
  4. Sprinkle the crumb mixture in an even layer over the top of the peaches. For a nicely crisp crumb, this should not be too thick. Don’t be afraid to toss some of the crumb mixture if it doesn’t look proportionate to your fruit mix.
  5. Bake in the pre-heated oven for about 45 minutes, or until peaches are bubbling and topping is browned and crisp.
  6. Serve with a hearty scoop of your favourite vanilla icecream. Cream works too – but DO Not use that cream in a can – it’ll add water to your dessert and the crispy bits won’t be.

Oatmeal Cranberry White Chocolate Chip Cookies

2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dried cranberries
1 cup white chocolate chips


Preheat oven to 375ºF.

Using an electric mixer, cream butter or margarine and sugar together in a medium mixing bowl until light and fluffy.

Add eggs, mixing well. (Don’t be concerned if the mixture looks a little curdled at this point, it’ll come right again with the dry ingredients.)

Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition.

Stir in dried cranberries and white chocolate chips.

Using a small scoop, place even scoops onto parchment lined cookie sheets/baking trays. Bake for 6 minutes, then press each cookie down with a fork. Bake a further 4-6 minutes or until golden brown.

(the pressing down with the fork makes these cookies crisper. If you like a doughier style cookie, omit the pressing down, and cook for 10-12 minutes.)

Cool on wire rack.

Makes approximately 2 1/2 dozen cookies.

Honey Crackles

Image of Honey Crackles

(Image from Kelloggs Australia. Recipe from the back of a cornflakes packet when I was a kid)

These are a childhood favourite of mine. A traditional Australian sweet snacky baked treat. They can be easily made by kids, with adults having to be involved with the cooking of the honey mix, and the 10 minute stint in the oven.

From deciding to make this, to eating them, is about 30 minutes, which is also cool. I’ve been making these as my contribution to the US Summer events, family barbeques, birthdays, and the local woman’s club dessert meeting. Everyone has both never had them before (traditional Australian recipes don’t always feature large in country Southern New Jersey) and when they see how simple the recipe is, vows to make them.

A tip. The weather in SNJ is fairly humid, and Honey Crackles have so much sugar in them, they’re hydroscopic, which means they suck that moisture out of the air. On high humid days, Honey Crackles can start to fall apart very quickly. Coming from the second dryest state in the dryest Continent, this never was much of an issue for me before.

Honey Crackles

90g/3 oz butter
1/3 cup sugar
1 tablespoon honey
4 cups Kellogg’s® Corn Flakes

1. Preheat oven to 150°C/300F.
2. Lay out on baking tray 18-24 paper patty pan cases. (small size, not muffin size)
3. Melt butter, sugar and honey together in a saucepan until frothy.
4. Pour butter mix over corn flakes and mix well, but carefully, not crushing the flakes. Make sure the liquid is well distributed through the flakes.
5. Working quickly spoon into paper patty cases.
6. Bake in a slow oven for 10 minutes. NOTE: You will maybe think they aren’t cooked because they’re not brown, or they’re still fairly loosely joined together. Do Not Cook them for longer than 10 minutes. This is all they need to provide the final toasty taste. When they cool, they set up firmly and crunchily and hold together. They also don’t last do well the next day, so just make as many as you need.
7. Cool.