PEACH PIE CRUMBLE TOPPING RECIPE RECIPES

Steps:

• Make crust: In a food processor, pulse flour, salt, and granulated sugar until combined. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water, 1 tablespoon at a time); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight).
• Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edges. Make filling: In a large bowl, toss together peaches, brown sugar, and flour until combined. Make crumble: In a small bowl, combine brown sugar, flour, and oats; using your hands, work in butter until large clumps form.
• Transfer peach filling to pie shell, then sprinkle crumble evenly over top. Place pie on a rimmed baking sheet and bake until juices are bubbling and topping is golden, 1 hour to 1 hour 15 minutes. Let cool on a wire rack 1 1/2 hours before serving.

Steps:

• Preheat your oven to 400°F.
• Peel, pit and slice your peaches and do the same for the apple. Make sure your apple is sliced very thinly. Combine the fruit in a medium sized bowl and set aside.
• Roll out the pie crust and sprinkle it with a pinch of your sugar.
• Add the rest of your sugar, vanilla, cinnamon and nutmeg to your fruit mixture and fold together. Fill your pie crust with the fruit mixture.
• Cover the filling of the pie with aluminum foil and bake this for 10 minutes.
• While your pie is baking, add the butter to your apple crumble mix and combine until the mix is completely coated.
• Remove pie and aluminum foil. Add the crumble and bake for a remaining 30 minutes.