Upside Down Peach Crumble Pie. A peach crumble in pie form using the crumble mixture as a the crust. Delicious with a scoop of good vanilla ice cream as a terrific summertime dessert.
With some big, ripe, juicy summer peaches in hand, I set out innocently enough to make one of the desserts I look forward to every year when the summer peaches come into season; a delicious peach crumble.
Being a little enamoured of good pie lately, it was almost a fleeting thought to try to adapt the crumble into yet another pie recipe. My standard crumble recipe already contains more butter than most that I have encountered, so I thought that it could conceivably hold together well as a pie crust and I was right!
The crumb mixture is just simply pressed into the bottom and sides of a springform pan or even a deep dish pie plate, so there’s not even the fuss of rolling out pastry crust; what could be easier? Even beginner bakers will have no trouble putting together this delicious twist on a summer classic.
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- 1 tsp baking powder
- 1 1/2 cups rolled oats large
- 1 1/2 cups flour
- ½ cup brown sugar
- ¾ cup cold butter cut in small cubes
- 6 -8 large ripe peaches
- ½ cup brown sugar
- 2 tbsp corn starch
- 1 tsp cinnamon
- ¼ tsp freshly ground nutmeg
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Grease a 9 inch spring form pan or deep dish pie plate.
In a large bowl toss together the baking powder, rolled oats, flour, and brown sugar.
Using your hands, rub the butter thoroughly through the dry ingredients.
Press the crumb mixture evenly into the bottom and sides of the greased pan.
Slice into thick wedges 6 -8 large ripe peaches, peeled or unpeeled; your choice.
Mix together the brown sugar, corn starch, cinnamon and nutmeg. Sprinkle over the sliced peaches and add the lemon juice and vanilla extract.
Toss all together with the sliced peaches and pour into the prepared crust. You can arrange the peach slices in a circular pattern in a couple of layers if you like.
Cover the pie with aluminum foil and bake for 15 minutes at 375 degrees F. Remove the foil, reduce the heat to 350 degrees F and bake for an additional 25 to 30 minutes or until the filling is bubbling.
Cool for at least 30 minutes to an hour before serving.
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