Ingredients
Crumb Crust
2 1/2 cups flour (300 grams)
1/2 cup sugar (100 grams)
2 teaspoons baking powder (8 grams)
pinch salt
1/3 cup + 1 tablespoon butter (cold) (100 grams)
1 egg
Peach Filling
2 1/2 cups peeled, sliced then halved peaches (can substitute canned peaches drain well) (650 grams)
1 1/2 tablespoons sugar (24 grams)
Instructions
- Pre-heat oven to 350° (180° celsius). Grease and flour an 8" cake pan (20 centimeter). A spring form pan is my recommendation.
- In a medium bowl mix together peaches and sugar, set aside.
- In a large bowl whisk together flour, sugar, baking powder and salt, add butter using a pastry blender or fork combine to form a crumbly mixture, add egg and continue to mix only until still crumbly.
- Add approximately 2/3 of the crumbly mixture to the cake pan, spoon peach mixture on top and sprinkle with remaining crumb mixture.
- Bake for approximately 30-40 minutes or until lightly golden on top. Let cool. Serve with vanilla ice cream if desired. Enjoy!
Source:http://anitalianinmykitchen.com/italian-fresh-peach-crumb-cake/