Contributors Week, Mothers! pt. III

On the first Saturday of every month the Pittsburgh Veggie Foodies get together at someone's home and are treated to hospitality, good eats and steady drinks.  The dinners are themed and change every month.  The only caveat is that it will be vegetarian and organic. This month's was Southern Cooken.

Brye Dignam is the founder of the PVF's, a painter and my neighbor in Pittsburgh.   And it's the first organic desert for Nothugs.  Bravo.

* I love cooking with alcohol.  This one calls for a 1/4 cup of Brandy.  She's a fine girl.

Photos by BD

What you Need:
3lbs ripe peaches (7 to 8 cups) pitted peeled and chopped
1/4 cup brandy
1/4 cup sugar

Crumble
8 TBSP butter
1cup of packed brown sugar
1/2 cup shredded coconut
1 TBSP freshly squeezed lemon juice
1 cup of all purpose flour
pinch of salt





Organic Peach Crumble

Preheat oven to 400. Grease an 8 or 9 inch square or round pan.

Put the peaches in a bowl along with the sugar and the brandy and toss.

For the crumble, cream the butter and brown sugar together using an electric mixer, food processor or fork.

Stir or pulse in the remaining ingredients until combined and crumbly; it won't hold together like a dough. (You can make this in advance if you like; pile onto a piece of plastic and wrap, then refrigerate or freeze until about 30 minutes before you're ready to use it. Defrost if necessary, then use.)

Pour the peaches into the prepared pan. Crumble the mixture over top. Bake until golden and just starting to turn brown, 30 to 40 minutes. Serve warm with cream.

For recipes from the around the world: Pittsburgh Veggie Foodies