5 peaches, halved, pitted, and cut into 1/2-inch slices (8 cups)
2 Tbsp light-brown sugar
2Tbsp all purpose flour
CRUMBLE-
1/3 cup light-brown sugar
1/3 cup all-purpose flour (spooned and leveled)
1/3 cup old-fashioned rolled oats
6 Tbsp (3/4 stick) cold unsalted butter, cut into small pieces
Instructions
Preheat over to 375 degrees
Filling- In a large bowl, toss together peaches,
brown sugar, and flour until combined.
Crumble- In a small bowl, combine brown sugar,
flour, and oats; using your hands , work in butter
until large clumps form
Transfer peach filling to pie shell, then sprinkle
crumble evenly over top. Place pie on a rimmed
baking sheet and bake until juices are bubbling
and topping is golden, 1 hour to 1 hour and 15
mins. Let cook on wire rack 1 1/2 hours before
serving. (store, covered, at room temp, up to 2
days)
Serving
Suggestions
vanilla bean ice cream
Originally Submitted
7/29/2011
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