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Peach Crumble Slab Pie

5.0(1102)

Juicy, fruit-filled, buttery and gently spiced, this recipe splits the difference between a peach pie and a crumble: a flaky, all-butter crust is a bed for the jammy sliced peaches, but a cinnamon-scented crumble tops it all off. Even better, this recipe feeds a crowd, making it ideal for toting to a picnic or barbeque. When peaches and nectarines aren’t in season, you can make this with a mix of plums and blueberries, cherries or ripe sweet pears. It’s best eaten after it cools on the day you bake it, but no one will turn it down the next day, either.

by Melissa Clark

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Dessert

Servings

(12–16)

Total time

3h 30m

Calories / serving

558 kcal

Ingredients (18)

serves

2 1/2 cups/300 grams all-purpose flour, more as neededflour
3/4 teaspoon/4 grams fine sea saltsalt
2 1/2 sticks/10 ounces/285 grams cold unsalted butter, cut into 1/2-inch piecesbutter
4 to 6 tablespoons ice water, as neededwater
6 pounds ripe peaches, nectarines or a mix, pitted and cut into 1 1/2-inch chunkspeach
1 1/4 cups/135 grams packed light brown sugar, more to taste
1/3 cup/50 grams instant tapioca
Zest of 3 lemonslemon
3 tablespoons/45 milliliters fresh lemon juice
1 1/2 teaspoons/5 grams finely grated nutmegnutmeg
1 vanilla bean, split lengthwise and seeds scraped, or 1 teaspoon/5 milliliters vanilla extractvanilla
1 teaspoon/6 grams fine sea saltsalt
1 1/2 cups/180 grams all-purpose flourflour
1 cup/200 grams packed dark brown sugarsugar
2 teaspoons/10 grams ground cinnamoncinnamon
1 1/2 teaspoons/3 grams ground gingerginger
1/2 teaspoon/3 grams fine sea saltsalt
1 1/2 sticks/6 ounces/170 grams unsalted butter, cubedbutter

01Make the crust: In a food processor, briefly pulse together flour and salt. Add butter and pulse until mixture forms chickpea-size pieces (6 to 8 1-second pulses). Add ice water 1 tablespoon at a time and pulse until mixture is just moist enough to hold together. Form dough into a large ball. Wrap with plastic and flatten into a disk. Refrigerate at least 1 hour.
02Using a lightly floured rolling pin, gently roll out dough to an 11-x-15-inch rectangle, dusting with flour if dough is sticking. Fold dough in half and transfer to a 9-x-13-inch baking dish. Carefully press crust into the bottom of the pan and completely up the edges so it’s flush with the top of the pan (you don’t need to crimp the dough). Return crust to refrigerator while you prepare the filling and crumble topping.
03Make the filling: In a large bowl, toss together peaches, sugar, tapioca, lemon zest and juice, nutmeg, vanilla and salt. Let stand 20 to 30 minutes. Taste and add a little more sugar if needed.
04Meanwhile, heat oven to 425 degrees. Place a large rimmed baking sheet on the oven floor to preheat. Arrange one oven rack on the lowest position and a second rack in the center position.
05Make the crumble topping: Whisk together flour, sugar, cinnamon, ginger and salt. Mix in butter with your fingertips until mixture is uniformly moist and comes together in large clumps.
06Assemble the pie: Spoon filling into crust and top with crumble. Move baking sheet to the lowest rack and place pie on baking sheet. Bake 15 minutes. Reduce oven temperature to 375 degrees. Move baking sheet with pie to the center rack. Continue baking until pie is golden brown and filling is bubbling, about 1 hour. Transfer to a wire rack to cool completely before slicing.

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