The entire filling AND crumble prep takes all of 10 minutes, including slicing the fruit.Īnd y'all, your people are going to flip for this pie, especially if you top it with a scoop of vanilla ice cream. You literally only need a fork, a spoon, a mixing bowl, and potentially a knife (unless you choose to use frozen peaches). So long as you have a pie crust on hand, this tasty peach number couldn't be easier to make. But if you're reading this in the dead of winter and have a hankering for this peach crumble pie, feel free to reach for frozen instead! Not only are they picked at peak freshness, but they're already prepped and ready to go. Since we're in the height of peach season here in Tennessee, I'm basically up to my elbows with fresh fruit. The rest of the ingredients - aside from the peaches - are regular pantry staples: brown sugar, granulated sugar, flour, cornstarch, cinnamon, kosher salt, and butter. Why I Love This RecipeĪside from being a multitasking hero, pie dough is also pretty darn inexpensive with even the pre-made and rolled crusts clocking in at around $2 apiece. Check out this post about the best pie crust brands to buy. While I love to make my own dough and freeze it ( this all-butter recipe is my favorite), I will also keep a box or two of commercially available pie crusts in the deep freeze. Use them to make a quiche or a pot pie turn them into empanadas or homemade pop-tarts or make a lovely dessert like this ridiculously easy peach crumble pie. They're a last-minute kitchen hero, and are incredibly flexible. Ever since I moved to the South, I have made frozen pie crusts part of my pantry.
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