I absolutely love peach season so I always look forward to making a tasty dessert with some as fall starts. I will admit that pies kind of intimidate me and I am more of a crumbly topping type of person anyway so I searched for a delicious recipe to use and found this one that I think is a home run. It really is perfectly crispy with just the right amount of topping. It would be amazing with some fresh vanilla bean ice cream, but I only had whipping cream on hand to make up so either way is great. I think you'll want to Pin this dessert for later because it's a dish you must try this fall! [oh and a little tip - be sure to read through the entire recipe before you start because it will help you out a lot once you get started if you have an idea of the order of things]
| FILLING INGREDIENTS |
3 1/2 pounds ripe but firm peaches [6 to 7 medium], peeled and pitted; each peach halved and cut into 3/4 inch wedges [about 6-7 cups prepared peaches]
1/3 cup granulated sugar
1 1/4 teaspoon cornstarch
1 tablespoon fresh lemon juice
pinch of salt
pinch of ground cinnamon
pinch of ground nutmeg
| TOPPING INGREDIENTS |
1 cup unbleached all-purpose flour
1/4 cup granulated sugar, plus 1 tablespoon [divided]
1/4 cup packed brown sugar [light or dark]
1/8 teaspoon salt
2 teaspoons vanilla
6 tablespoons unsalted butter, cut into 6 pieces, softened
1/2 cup pecans
Adjust oven racks to tower and middle positions; heat oven to 350 degrees.
FOR FILLING: 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 or 9 inch greased pie plate.
TOPPING: While peaches are draining, combine flour, sugar [reserving 1 tablespoon granulated sugar], and salt in work bowl of food processor; drizzle vanilla over top. Pulse to combine mixture. Add butter and half of nuts; process until mixture clumps together about 30 seconds, pausing halfway through to scrape down sides of work bowl. Sprinkle remaining nuts over mixture and combine. Transfer mixture to parchment-lined baking sheet and spread into even layer. Bake on middle rack until lightly browned and firm, 18 to 22 minutes. Remove from oven and break into chunks. Set aside. You can do this early in the day or the day before and store in a sealed bag or plastic container until ready to use.
TO ASSEMBLE AND BAKE: Grasping edges of parchment paper, slide topping over peaches or scoop up by handfuls and distribute over peaches, breaking up any large pieces. Sprinkle remaining tablespoon sugar over top and place on lower oven rack. Increase over temperature to 375 degrees and bake until well browned and fruit is bubbling around edges, 25 to 35 minutes. Serve warm with vanilla ice cream or whipping cream.
Recipe from A Bountiful Kitchen