Peach Crumble

 

Ingredients:

Filling:

3-1/2 Pounds Peaches (6 To 7 Medium)

1/3 Cup Granulated Sugar

1 1/4 Teaspoons Cornstarch

4 Tsp Fresh Lemon Juice From 1 Lemon

Pinch Table Salt

Pinch Ground Cinnamon

Pinch Ground Nutmeg

 

Topping:

1 Cup All-Purpose Flour

1/4 Cup Granulated Sugar Plus 1 Tablespoon

1/4 Cup Packed Brown Sugar (Light Or Dark)

2 Teaspoons Vanilla Extract

6 Tablespoons Butter, Cut Into 6 Pieces And Very Soft

1/2 Cup Sliced Walnuts, Almonds Or Pecans

Directions:

Preheat oven to 350F degrees. Lightly grease a 8-inch-square glass baking dish with butter.

FILLING: Peel and pit the peaches before cutting into 3/4-inch wedges (about 6-1/2 cups peaches)

Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times. Drain peaches in colander set over large bowl. Whisk 1/4 cup drained peach juice, cornstarch, lemon juice, salt, cinnamon, and nutmeg together in small bowl; discard excess peach juice. Toss juice mixture with peaches and transfer to 8-inch-square glass baking dish.

TOPPING: Combine flour, cup granulated sugar, brown sugar, and salt in a food processor; drizzle vanilla over top. Pulse to combine mixture, about five 1-second pulses. Add butter and half of nuts; process until mixture clumps together into large, crumbly balls, about 30 seconds, pausing halfway through to scrape down sides of processor bowl. Sprinkle remaining nuts over mixture and combine with two quick pulses. Transfer mixture to parchment-lined baking sheet and spread into even layer (mixture should break up into roughly 1/2-inch chunks with some smaller, loose bits). Bake on middle rack until chunks are lightly browned and firm, 18 to 22 minutes.

Slide topping over peaches and spread into even layer with spatula, packing down lightly (and breaking up any very large pieces). Sprinkle remaining tablespoon sugar over top and place on lower oven rack. Increase oven temperature to 375 degrees and bake until well browned and fruit is bubbling around edges, 25 to 35 minutes. Cool on wire rack until warm, at least 15 minutes; serve.

** Note: five 10-ounce bags of frozen peaches, thawed overnight in the refrigerator may be substituted for fresh peaches

 

Yields

6-8 servings

 

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