Peach Crumble
For the filling:
4 pounds peaches, pitted and sliced
¼ cup granulated sugar
¼ cup light brown sugar
¼ cup cornstarch
juice from 1 lemon
2 teaspoons vanilla extract
pinch kosher salt
For the topping:
1½ cups all-purpose flour
½ cup light brown sugar
½ cup granulated sugar
½ teaspoon cinnamon
1 stick (8 tablespoons) butter, melted
pinch salt
vanilla ice cream, for serving
Preheat your oven to 375°F. In a large bowl, mix the peaches with the remaining ingredients for the filling, tossing well to make sure everything is evenly coated. Transfer the mixture to a large baking dish that holds about 10 cups.
In a separate bowl stir together the ingredients for the topping. The mixture should resemble wet sand and hold together when squeezed lightly in your palm. Sprinkle the topping over the peach mixture. Place the baking dish over a rimmed baking sheet (to protect your oven from dripping juices). Bake until golden brown and bubbly, about 45-60 minutes. Serve with vanilla ice cream.