6 to 6 servings
Make up a double batch of the crumble topping when you make this recipe, and freeze the extra in a container. Then, when you are faced with a dessert emergency, you can throw a crumble together in minutes with whatever fruit you have. Frozen, even. And don't forget the ice cream.
- 6 cups peeled, pitted and thickly sliced peaches
- 1/2 cup granulated sugar
- 3 tbsp cornstarch
- 1 cup all-purpose flour
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/4 tsp ground cinnamon
- In a large bowl, toss the peach slices with the sugar and cornstarch. Dump into a greased 8 or 9 in. (20 or 22 cm) square baking dish.
- In a food processor, or in a bowl with a fork or pastry blender, combine the flour, butter, brown sugar and cinnamon. Mix and mash until the mixture becomes moist and crumbly. Call in your little baker and have him sprinkle the crumbly mixture evenly over the top of the fruit in the baking dish. Bake at 375′ (190°C) for 35 to 45 minutes, until the peaches are bubbly and the topping is browned.
- Serve warm with a big scoop of vanilla or butterscotch ripple ice cream.