Peach Crumble

Many years ago I stumbled upon this recipe in one of my dessert cookbooks when looking for something to make with a bushel of peaches I had just bought at the store. I especially enjoy making this when peaches are in season, but I am sure frozen and thawed peaches would work too. Might have to try that some day soon. I have modified this recipe from the original to cut down the amount of sugar and butter in the entire dish. This is great after a brief cooling off period out of the oven with a drizzle of heavy cream or a scoop of vanilla ice cream or gelato. Once you make this one time you won’t want just an ordinary peach cobbler again. Mangia!

Ingredients
8 large peaches, (5 cups) sliced and skin removed
1 Tablespoon lemon juice
1/2 cup sugar
2 Tablespoons flour
1/2 teaspoon nutmeg

Topping
2-1/2 cups flour
1-1/2 cups unsalted butter, room temperature
1 teaspoon salt
1/2 cup brown sugar
1/2 cup chopped pecans, optional

Directions
1. Slice peaches and remove skins. Place in bowl and toss with lemon juice.
2. In separate bowl mix sugar, flour and nutmeg, toss with peaches to coat.
3. Preheat oven to 350. Spray the inside of a 3 quart baking dish and fill with peaches distributing evenly over bottom.
4. In another bowl mix flour and salt (only use salt if using unsalted butter, otherwise omit). Using a pastry cutter cut the butter into the flour until it forms peas side pieces. Add brown sugar and toss to combine. Spread over top of peaches.
5. Bake on cookie sheet to avoid spills for 40 – 50 minutes until lightly brown on top. Remove from oven and let cool for 10 – 15 minutes before serving.

Can easy be reheated in the microwave for 30 seconds, per serving and topped with a scoop of ice cream.

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Serves  8