Description

Is the bag of peaches on your kitchen counter ripening faster than you can eat them? While there are endless ways to cook and bake with the peak summer fruit (see: pie, sorbet, and pound cake), there are few recipes are simply and satisfying as a crumble.

Directions

1. Gather the ingredients.
2. Fill a large bowl with ice and water. Set aside.
3. Bring a large pot of water to a boil. Put peaches in boiling water and boil for about 10 to 20 seconds, or just until there are splits in the skin. 
4. Remove peaches to ice water to halt cooking process. 
5. Begin to peel peaches with a small, sharp knife. The skins should slip off easily.
6. Remove pits and slice peaches thinly.

Prepare the Peach Crumble

1. Preheat the oven to 375 F. Butter a 1 1/2-quart baking dish.
2. Pour out the water and ice from the larger bowl and add the fresh sliced peaches and brown sugar; stir to blend thoroughly. The combination of fresh peaches with brown sugar will create the syrup. Pour fruit and sugar mixture into prepared baking dish.
3. In a separate bowl, combine flour, granulated sugar, salt, and cinnamon. Stir with a spoon or whisk to blend.
4. Whisk the egg separately in small bowl and add to dry ingredients. Stir with a fork until mixture is crumbly.
5. Sprinkle crumb mixture evenly over the peach filling.
6. Drizzle the melted butter evenly over the crumb topping. 
7. Bake for 40 to 45 minutes, or until topping is lightly browned and filling is bubbling around the edges.
8. Serve crumble warm with a drizzle of heavy cream, a dollop of whipped cream, or a scoop of your favorite ice cream.