Peach Crumble Slab Pie Recipe

Name: Peach Crumble Slab Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups/300 grams all-purpose flour, more as needed; 3/4 teaspoon/4 grams fine sea salt; 2 1/2 sticks/10 ounces/285 grams cold unsalted butter, cut into 1/2-inch pieces; 4 to 6 tablespoons ice water, as needed; 6 pounds ripe peaches, nectarines or a mix, pitted and cut into 1 1/2-inch chunks; 1 1/4 cups/135 grams packed light brown sugar, more to taste; ⅓ cup/50 grams instant tapioca; Zest of 3 lemons; 3 tablespoons/45 milliliters fresh lemon juice; 1 1/2 teaspoons/5 grams finely grated nutmeg; 1 vanilla bean, split lengthwise and seeds scraped, or 1 teaspoon/5 milliliters vanilla extract; 1 teaspoon/6 grams fine sea salt; 1 1/2 cups/180 grams all-purpose flour; 1 cup/200 grams packed dark brown sugar; 2 teaspoons/10 grams ground cinnamon; 1 1/2 teaspoons/3 grams ground ginger; 1/2 teaspoon/3 grams fine sea salt; 1 1/2 sticks/6 ounces/170 grams unsalted butter, cubed

Servings: persons

2 1/2 cups/300 grams all-purpose flour, more as needed
3/4 teaspoon/4 grams fine sea salt
2 1/2 sticks/10 ounces/285 grams cold unsalted butter, cut into 1/2-inch pieces
4 to 6 tablespoons ice water, as needed
6 pounds ripe peaches, nectarines or a mix, pitted and cut into 1 1/2-inch chunks
1 1/4 cups/135 grams packed light brown sugar, more to taste
⅓ cup/50 grams instant tapioca
Zest of 3 lemons
3 tablespoons/45 milliliters fresh lemon juice
1 1/2 teaspoons/5 grams finely grated nutmeg
1 vanilla bean, split lengthwise and seeds scraped, or 1 teaspoon/5 milliliters vanilla extract
1 teaspoon/6 grams fine sea salt
1 1/2 cups/180 grams all-purpose flour
1 cup/200 grams packed dark brown sugar
2 teaspoons/10 grams ground cinnamon
1 1/2 teaspoons/3 grams ground ginger
1/2 teaspoon/3 grams fine sea salt
1 1/2 sticks/6 ounces/170 grams unsalted butter, cubed

1
In a food processor, briefly pulse together flour and salt.
2
Add butter and pulse until mixture forms chickpea-size pieces (6 to 8 1-second pulses).
3
Add ice water 1 tablespoon at a time and pulse until mixture is just moist enough to hold together.
4
Form dough into a large ball.
5
Wrap with plastic and flatten into a disk.
6
Refrigerate at least 1 hour.
7
Using a lightly floured rolling pin, gently roll out dough to an 11-x-15-inch rectangle, dusting with flour if dough is sticking.
8
Fold dough in half and transfer to a 9-x-13-inch baking dish.
9
Carefully press crust into the bottom of the pan and completely up the edges so its flush with the top of the pan (you dont need to crimp the dough).
10
Return crust to refrigerator while you prepare the filling and crumble topping.

1542

kcal

Calories

Fat

190

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 1/2 cups/300 grams all-purpose flour, more as needed, 3/4 teaspoon/4 grams fine sea salt, 2 1/2 sticks/10 ounces/285 grams cold unsalted butter, cut into 1/2-inch pieces, 4 to 6 tablespoons ice water, as needed, and more.

Yes, Peach Crumble Slab Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peach Crumble Slab Pie

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