Ingredients
The following ingredients have 8 Servings
- 8 medium ripe peaches, peeled and sliced
- 1/4 cup(s) packed brown sugar
- 1/4 cup(s) granulated white sugar
- 3 tablespoon(s) all-purpose flour
- 1/2 teaspoon(s) ground cinnamon
- 1/4 teaspoon(s) ground ginger
- 1/4 teaspoon(s) salt
- CRUMBLE TOPPING
- 3 tablespoon(s) cold butter, cut into small pieces
- 1/3 cup(s) brown sugar, firmly packed
- 1/3 cup(s) all-purpose flour
- 1/2 teaspoon(s) ground cinnamon
- 1/3 cup(s) chopped pecans or walnuts, optional
- 1 - single layer pie shell, I use frozen 9-inch deep dish
Instruction
- Preheat the oven to 400 degrees. Line a baking pan with foil.
- Peel, pit, and slice the peaches into a large bowl.
- Top the peaches with the filling ingredients.
- Mix together well.
- Pour peach mixture into a prepared pie shell. Place on foil-lined baking sheet.
- Add the topping mixture, except for nuts, to a small bowl.
- With a fork, cut into the butter until pea size.
- Sprinkle topping evenly over peaches. Add the nuts to the topping last.
- Bake in preheated oven for 45 minutes until peaches are bubbling and topping is browned. Cool on a rack.
- Store leftovers in the refrigerator tightly wrapped.
