Peach Crumble
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Appears in Cook's Illustrated July/August 2006
Soggy topping and flavorless filling are the norm for this simple dessert. How do you make crumble crisp and the peaches actually taste like, well, peaches?
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...