Crumble Topping via Baked Explorations: Classic American Desserts Reinvented
I requested crumble recipes via Twitter last week because I've been unhappy with results from recipes I've used in the past. After a little while spent studying the recipes I received, I realized I was actually after a recipe for the top of a cake with a crumb topping! So, yes, this topping is technically for a crumb cake, but it's lovely here. Feel free to sub with your favorite crumble recipe! I'll be doing some experimenting of my own on the front soon, I hope!
1/2 c (71 g) brown sugar
1/4 c (50 g) sugar
1/4 tsp salt
1/2 tsp nutmeg
1/2 c (118 g) butter, melted
1 1/4 c (177 g) flour
Combine the sugars, salt, nutmeg and butter. Mix well, then fold in the flour just until no white streaks remain. Set aside while you prepare the filling.
I took a bunch of notes while I made the filling so I could post accurate measurements here, but you don't need to adhere strictly to them. Use what you've got in the ratios you like!
2 lbs 9 oz peaches; peeled, pitted and sliced
5 Tbsp (43 g) flour
3 Tbsp (25 g) brown sugar
1/2 tsp salt
1/2 vanilla bean, seeds only - save the pod for another use
Crumb Topping (recipe above)
Preheat your oven to 400F and line a baking sheet with aluminum foil. Set aside.
Mix all ingredients together and mound in a 6" cast iron pan (or other vessel). Break off small chunks of the crumb topping and place all over the top of the peach filling. Place your chosen baking vessel on top of the foil-lined pan (to catch drips) and bake the crumble for about an hour, until the top is golden. Serve warm or cooled.