Peach Crumble

For an even sweeter summer, take advantage of the season's perfectly ripe peaches.

Filling:
2 lbs peaches or nectarines, cut into ½" wedges (6 cups)
¾ cup raw sugar
1 Tbsp. lemon juice, freshly squeezed
4 tsp. cornstarch
½ tsp. coarse sea salt

Topping:
6 Tbsp. unsalted butter, room temperature
¼ cup light-brown raw sugar
1 cup all-purpose flour, unbleached (spooned and leveled)
½ tsp. coarse sea salt

Preheat oven to 375°F (190°C).

Make the filling: Combine peaches, raw sugar, lemon juice, freshly squeezed, cornstarch, and salt. Transfer to an 8" square baking dish.

Make the topping: In a large bowl, using a mixer, beat butter and brown raw sugar on medium until light and fluffy. Add flour and salt and, with your hands, mix until large pieces form. Scatter over filling.

Bake until center is bubbling, 40-50 minutes, tenting loosely with foil after 30 minutes. Let cool 20 minutes before serving.

Makes 8 servings.

Cook's Note: 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?