A simple summer favorite, revisited. Feel free to let the peaches macerate for more than an hour if you want a runnier filling. The crumble can be prepared ahead of time and stored in an airtight container for several days.
- 3½ lbs peaches, peeled, halved, pitted, and sliced into wedges (about 15 peaches)
- 1/3 cup sugar
- 1½ tsp cornstarch
- 3-4 tsp lemon juice
- 1½ Tbsp Silk Road Blend, ground
- Pinch salt
- 1 cup all-purpose flour
- 5 Tbsp white sugar
- ¼ cup packed brown sugar
- Pinch salt
- 2 tsp vanilla extract
- ½ cup sliced almonds
- 6 Tbsp unsalted butter, softened and cubed
- Preheat oven to 350° F. Line a baking tray with parchment paper.
- For filling, add peaches and sugar to large bowl and toss gently. Let rest for 30 min-1 hour, stirring gently a few times.
- While peaches are macerating, prepare the crumble. Combine flou, sugars, and salt in a food processor. Drizzle vanilla on top and pulse to combine. Add ¼ cup almonds and butter and pulse until mixture begins to clump, about 30 seconds, scraping halfway id necessary. Add remaining almonds and pulse to roughly combine.
- Transfer mixture to parchment-lined baking tray and spread into 1 layer, with breaking up any very large chunks into smaller chunks. Bake on middle rack until lightly browned, around 20 minutes.
- While crumble is baking, place a colander over a large bowl and drain peaches. Set aside ½ cup of drained juice and discard remaining juice (it makes a delicious syrup). Add lemon juice, salt, spices, and cornstarch to reserved juice and whisk together.
- Combine peaches and juice mixture in an 8-inch square baking dish.
- Remove crumble from oven and increase heat to 375° F.
- When crumble is cool enough to handle, sprinkle it on top of the peach mixture. Place in oven and bake for 25-30 minutes, until bubbling around edges.
- Let cool at least 15 minutes before serving. Serve with ice cream or Vanilla Lemon Whipped Cream.
*This recipe adapted from the Cook’s Illustrated Baking Book