Peach Crumble

Name: Peach Crumble
Yield: Serves 4 to 6
Ingredients: 3 1/2 pounds (1.59 kilograms), 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/66 grams); 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/142 grams); 1/4 cup, granulated sugar (1 3/4 ounces/50 grams) plus 1 tablespoon; 1/4 cup, packed brown sugar (light or dark), 1 3/4 ounces (50 grams); 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

Desserts or Baked Goods
Fruit
Fruit Desserts

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?

SERVES 4 to 6

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