Peach Crumble

Name: Peach Crumble
Yield: Serves 4 to 6
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 1/2 cups prepared peaches); 1/3 cup, granulated sugar (2 1/3 ounces); 1 1/4 teaspoons, cornstarch; 3-5 teaspoons, fresh lemon juice from 1 lemon (see note above); Pinch, table salt; Pinch, ground cinnamon; Pinch, ground nutmeg; 1 cup, unbleached all-purpose flour (5 ounces); 1/4 cup, granulated sugar (1 3/4 ounces) plus 1 tablespoon; 1/4 cup, packed brown sugar (light or dark), 1 3/4 ounces; 1/8 teaspoon, table salt; 2 teaspoons, vanilla extract; 6 tablespoons, unsalted butter, cut into 6 pieces and very soft; 1/2 cup, sliced almonds

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Appears in Cook's Illustrated July/August 2006

Desserts or Baked Goods

Fruit

Fruit Desserts

SERVES4 to 6

WHY THIS RECIPE WORKS

For our peach crumble recipe, we wanted to get a good result every time with peaches that varied in sweetness and juiciness. Solving this problem involved letting peeled, sliced peaches macerate in sugar for half an hour before draining the...

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