Recipe: Peach Pie with Crumble Topping (using oats and almonds)

PEACH PIE CRUMBLE

5 cups ripe, peeled, and sliced peaches (about 8 medium), preferably freestone*
1/4 cup dark brown sugar
1/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
pinch of salt
1 tablespoon lemon juice
1 (9- to 10-inch) pie shell, partially baked
for the Crumble Topping:
2 tablespoons unsalted butter
1 cup sugar
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
3/4 cup sliced almonds, crushed
1/2 cup rolled oats (old fashioned)
Vanilla ice cream (for serving)

Toss peaches with sugars. Allow to stand one hour.

Preheat oven to 400 degrees F.

Drain peaches and reserve juices. Set peaches aside.

Combine peach juice, cornstarch, spices, and salt in a small saucepan. Cook over low heat until thick and clear, stirring constantly. Combine with drained peaches, add lemon juice, and spoon mixture into the partially baked pie shell.

TO PREPARE THE CRUMBLE TOPPING:
Using fingertips, mix all the ingredients together. Sprinkle over the peaches.

Put into 400 degree F oven 10 minutes. Reduce heat to 350 degrees F, and continue baking for another 45 minutes.

Serve with vanilla ice cream.

*Tip: To peel peaches, immerse in boiling water for 30 seconds. Plunge into cold water and peel.

Makes 8 to 10 servings
Used by permission to Recipelink.com from Simon & Schuster
Source: Just Like Grandma Used To Make: More Than 170 Heirloom Recipes for Remembered Tastes and Cherished by Lois Wyse, Sheri Zitron Pincus, Liza Antelo