Peach Crumble

peach filling
7 ripe peaches, peeled and sliced
1/2 C sugar
1/2 C water

crumble
1/2 C sugar
3/4 C flour
1/2 C unsalted butter (1 stick), chilled

directions
Preheat oven to 350° F. Grease an 8x8 casserole dish. Put peaches, half cup of sugar and water in a saucepan and bring to a boil. Reduce heat and let simmer for 10 minutes. Drain and set aside.

While the filling cools, make the crumble by putting half cup of sugar and flour in a mixing bowl. Using the shredding plane, grate the butter into the flour mixture. This ensures an even crumb. Using a pastry cutter, work the mixture together until crumbs form.

Put the drained fruit into the bottom of the greased casserole dish, top with the crumble mixture, and bake for 50 minutes or until the crumble is a light straw or golden color. Allow to cool for 10 minutes before serving.

notes
If you're in a hurry, skip boiling the peaches with the sugar. This step simply makes for a more tender bite.