Peach Crumble

Published July 1, 2006.

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 them and measuring out the amount of peach juice that… read more

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 them and measuring out the amount of peach juice that would be added back to the filling: always 1/4 cup.

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Serves 4 to 6

Add the lemon juice to taste in step 2 according to the sweetness of your peaches. If ripe peaches are unavailable, you can substitute five 10-ounce bags of frozen peaches, thawed overnight in the refrigerator. The topping can be baked ahead of time, as directed in step 3, then cooled and stored in an airtight container. As directed in step 4, sprinkle the topping evenly over the fruit and continue to bake.

Ingredients

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