August is peach month with beautiful ripe peaches coming to market in New England. Peaches

are a favorite with my family from sliced peaches topped with yogurt and granola to elaborate

peach pies, tarts, cakes, cobblers, and crumbles. So many choices with to bake with delicious

summer fruit to delight family and friends. A crumble differs from a cobbler, a biscuit topping

while a crumble a topping of loose ingredients combined and place on top of the fruit. Don’t forget

to serve with rich vanilla ice cream.

For the peach filling: 

1/4 cup brown sugar

1/4 cup white sugar

1/2 cup all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon salt

8 cups peaches, thinly sliced

1 teaspoon cornstarch, dissolved in 1 tablespoon water

1 lemon, juiced

For the crumb topping:

3/4 cup brown sugar

1/4 cup sugar

3/4 cup all-purpose flour

3/4 cup oats

1/4 cup slivered almonds

1/2 cup dried cranberries

1/2 teaspoon freshly grated nutmeg

1 teaspoon ground cinnamon

1/2 teaspoon salt

         1 egg, slightly beaten 

         1 stick unsalted butter, melted

 Vanilla ice cream* or whipped cream, for serving

Directions

Preheat oven to 450 degrees F. To make the peach filling: In a large bowl, stir together sugars, flour, cinnamon, and salt. Add peaches and gently toss to coat. Mix together cornstarch slurry and lemon juice and stir into peaches to incorporate. Butter a 12 by 8-inch oval dish and add to peach mixture. 

To make the crumb topping: In a medium bowl, combine dry ingredients. Top peaches with crumb topping. Pour melted butter over crumb topping. Place in oven, bake uncovered for 35 – 40 minutes. Remove from the oven and let sit for 15 minutes before serving. Serve with vanilla ice cream 

* I love Breyer’s Ice Cream!

Enjoy!

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