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Pie Peach Crumble Recipe

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This recipe for Pie Peach Crumble is from It's in the Kitchen where the warmth of shared memories, laughter, and life, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust - make or use ready made crust)
Filling:
3 pounds peaches, halved, pitted, and cut into 12-inch slices (about 8 cups) - can use canned pie peaches
2 tablespoons light brown sugar
2 tablespoons all-purpose flour
Topping
3/4 cup all-purpose flour
1/4 cup light brown sugar
1/4 cup of sugar
1⁄2 teaspoon cinnamon
6 tablespoons cold unsalted butter, cut into small pieces
Directions:
Directions:
Preheat oven to 375 degrees
Make the Filling: In a large bowl, toss together the sliced peaches, flour and brown sugar until combined; set aside.
Make the Crumble: In a small bowl, combine the flour, sugar and cinnamon; using your hands (I use fork) to work in the butter until large clumps form.
Transfer the peaches to the pie shell, then break the crumble into medium to large size pieces and sprinkle evenly over the top of the pie. Place the pie on a rimmed baking sheet and bake until the juices are bubbling and the topping is golden, 1 hour to 1 hour 15 minutes. Let cool on a wire rack at least 1½ hours before serving. The pie can be stored, covered at room temperature, for up to 2 days.

 

 

 

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