Monday, September 24, 2012

peach crumble

I'm not going to lie, I ate the leftovers (trust me, they were few) for breakfast the next morning!!!

the goods:
2 pounds peaches, cut into 1/2-inch wedges
3/4 cup granulated sugar
1 tablespoon lemon juice
4 teaspoons cornstarch
1/2 teaspoon coarse salt
6 tablespoons unsalted butter, room temperature
1/4 cup light-brown sugar
1 cup all-purpose flour
1/2 teaspoon coarse salt

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

Make 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.

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