Peach Crumble

By dlgates60

Ingredients

• Crumb Topping:
• 1 round of pie dough or uncooked store-bought pie dough
• 4 pounds (about 8 large) peaches, peeled and sliced into wedges
• 1/2 cup sugar
• 3 tablespoons all-purpose flour
• 1 tablespoon lemon juice
• 1/8 teaspoon salt
• 1 1/2 cups all-purpose flour
• 3/4 cup light-brown sugar
• 1/3 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 3/4 cup chilled unsalted butter, cut into pieces

Details

Servings 8

Preparation

Step 1

1.Preheat oven to 400 degrees.

2.On a lightly floured surface, roll out half the dough to a 1/4-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan, and transfer to refrigerator to chill for about 30 minutes.

3.Combine the peaches, sugar, 3 tablespoons flour, 1 tablespoon lemon juice, and 1/8 teaspoon salt in a large bowl. Pour into pie shell.

4.To make the crumb topping, in a bowl, mix 1 1/2 cups flour, 3/4 cup light-brown sugar, 1/3 cup granulated sugar, and 1/4 teaspoon each salt and cinnamon.

5.Sprinkle the crumb topping over the top of the peaches to cover. If you have extra topping, place it in a plastic baggie and freeze it to use at a later date.

6.Place on foil-lined baking sheet in lower third of oven; reduce heat to 350 degrees. Bake until fruit bubbles and crust browns, 1 1/2 hours. If topping begins to brown too quickly, tent with foil. Let cool 6 hours.