Sunday, 14 August 2011

Peach crumble pie

A quick post to introduce my proposal for the  la recepta del 15 challenge. This month is all about peaches!

I've chosen this recipe because it's so easy to prepare and I had all the ingredients in the kitchen. It's like a double crumble to put it in some way. Actually it reminds to a German Streusel.


For the filling:

3 diced peeled peaches
2 tablespoons fresh lemon juice
¼ cup all-purpose flour
1 teaspoon cornstarch
1 cup granulated sugar
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

For the dough:

3 cups all-purpose flour
1 cup brown sugar
1 teaspoon baking powder
¼ teaspoon salt
1/4 teaspoon cinnamon
1 cup cold unsalted butter, cut into small pieces
1 egg, lightly beaten
1/2 teaspoon vanilla extract
Cinnamon and sugar-for sprinkling on top

1. Preheat the oven to 375 degrees F. Spray a 9×13-inch baking pan with cooking spray and set aside.

2. For the peach filling- place the diced peaches in a large bowl and sprinkle with lemon juice. Mix gently. In a separate bowl whisk together flour, cornstarch, sugar, salt, cinnamon and nutmeg. Pour over the peaches and carefully combine. Set aside.

3. For the dough-in a large bowl whisk together the flour, sugar, baking powder, salt, and cinnamon. Cut in the butter with a pastry blender until butter is mixed in, but you still have small chunks of butter. Mix the vanilla and egg together. Add into the flour and butter mixture and combine. The dough will be crumbly. Pat half of the dough into the prepared pan.

4. Spread the peach mixture evenly over the bottom crust. Crumble the remaining dough over the peach layer. Sprinkle with cinnamon and sugar.

5. Bake for 45 minutes, or until the top is golden brown. Cool completely on a wire rack.

El vam menjar tebi tal qual, però amb un bon gelat de vainilla ha de quedar un postr la mar de complet.