top of page

Peach Pie Crumble

Writer's picture: Tina HugginsTina Huggins


Years ago, I learned how to make Peach Cobbler with a pastry. It's a delicious recipe, but I was having a party with a larger group and needed a dessert that would be easier to serve. I found this recipe from Martha Stewart. I even make it in the winter using frozen peaches! You can make it a day ahead if you can keep the family fingers out of the pan! It serves 12-16 depending on the size pieces you cut. It is also delicious with a scoop of Vanilla ice cream.


Ingredients:


Crust

1 stick plus 5 tbls unsalted room temperature butter

Additional butter for greasing the pan

1 cup of sugar

2 cups all purpose flour

1 tsp. coarse salt

Filling

3 and a 1/2 cups of peaches cut into a half inch pieces. (Fresh or frozen peaches thawed)

1/2 cup sugar

2 tablespoons all-purpose flour

1 tablespoon fresh lemon juice and 1/2 teaspoon coarse salt

1tsp of almond extract (I added this to the recipe)


Directions


1. Preheat oven to 375°

Butter an 8x8x2 cake pan and line it with parchment, leaving a 2" overhang on two sides; butter the parchment.

2. Filling: Stir together cut peaches, sugar, flour, lemon juice, salt and almond extract in a bowl.

3. Crust: Beat softened butter with sugar til light and fluffy, about 3 minutes. Scrape down the bowl and add flour and salt. Beat until dough forms clumps, but does not completely hold together. Use only 21/2 cups of flour to press in the bottom of the pan and 1 inch up the sides of the pan. Crumble remaining flour mixture evenly over top, squeezing to create clumps.

4. Bake until bubbling in center and crust is golden, about 1 hour, 10 minutes (if browning too quickly, tent top with foil). Let cool 20 minutes. Remove from pan and let cool completely on a wire rack, about 1 hour. Cut into 2-inch squares.



Store the bars in the refrigerator, wrapped in plastic or in an airtight container for up to three days.



24 views0 comments

Recent Posts

See All

Comments


JOIN MY MAILING LIST

Thanks for submitting!

© 2023 by Lovely Little Things. Proudly created with Wix.com

  • Instagram
  • YouTube
  • Facebook
  • Pinterest
bottom of page