For an even sweeter summer, take advantage of the season’s perfectly ripe peaches.
Prep: 15 mins
Total: 1 hr 20 mins
Servings: 8
Ingredients
For the Filling:
2 pounds peaches or nectarines, cut into 1/2-inch wedges (6 cups)
3/4 cup granulated sugar
1 tablespoon lemon juice
4 teaspoons cornstarch
1/2 teaspoon coarse salt
For the Topping6 tablespoons unsalted butter, room temperature
1/4 cup light-brown sugar
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon coarse salt
Directions
Step 1: Preheat oven to 375 degrees. Make the filling: Combine peaches, granulated sugar, lemon juice, cornstarch, and salt. Transfer to an 8-inch square baking dish.
Step 2: Make the topping: In a large bowl, using a mixer, beat butter and brown sugar on medium until light and fluffy. Add flour and salt and, with your hands, mix until large pieces form. Scatter over filling.
Step 3: Bake until center is bubbling, 40 to 50 minutes, tenting loosely with foil after 30 minutes. Let cool 20 minutes before serving.
Cook’s Notes
Add a cup of raspberries or blueberries to peach or apricot, or strawberries to rhubarb.
The topping freezes well, so why not make a double batch and save half for another day?