Peach Crumble

By danyell923

Ingredients

• For the Filling 2 pounds peaches or nectarines, cut into 1/2-inch wedges (6 cups) 3/4 cup granulated sugar 1 tablespoon lemon juice 4 teaspoons cornstarch 1/2 teaspoon coarse salt
• 2 pounds peaches or nectarines, cut into 1/2-inch wedges (6 cups)
• 3/4 cup granulated sugar
• 1 tablespoon lemon juice
• 4 teaspoons cornstarch
• 1/2 teaspoon coarse salt
• For the Topping 6 tablespoons unsalted butter, room temperature 1/4 cup light-brown sugar 1 cup all-purpose flour (spooned and leveled) 1/2 teaspoon coarse salt
• 6 tablespoons unsalted butter, room temperature
• 1/4 cup light-brown sugar
• 1 cup all-purpose flour (spooned and leveled)
• 1/2 teaspoon coarse salt

Details

Servings 8
Preparation time 15mins
Cooking time 80mins
Adapted from marthastewart.com

Preparation

Step 1

Directions

Preheat oven to 375 degrees. Make the filling: Combine peaches, granulated sugar, lemon juice, cornstarch, and salt. Transfer to an 8-inch square baking dish.

Make the topping: In a large bowl, using a mixer, beat butter and brown sugar on medium until light and fluffy. Add flour and salt and, with your hands, mix until large pieces form. Scatter over filling.

Bake until center is bubbling, 40 to 50 minutes, tenting loosely with foil after 30 minutes. Let cool 20 minutes before serving.


FOR DIFFERENT FRUITS

Fruit granulated sugar Lemon juice cornstarch

Blueberry-6 cups 1/2 cup 2 teaspoons 5 teaspoons
Raspberry-5 1/2 cups 1 cup none 5 teaspoons
apricot-2 lbs cut 1 cup 2 teaspoons 4 teaspoons
rhubarb-2 lbs thin 1 1/4 cups none 5 teaspoons