Peach Crumble

2006-09-05

Peach Crumble
 
Recipe from Cook's Illustrated, July & August 2006
Notes: There are two interesting techniques in this recipe: one is to macerate the peaches in sugar beforehand, to release excess juices and avoid a runny filling; the other is to prebake the crumble so that it stays crisp. Both contribute to a delicious result: the peach filling is just right, not too thin, not too thick, and the topping stays crispy. A great way to highlight this fruit.

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