SOURCE: Martha Stewart
It’s peach season in Ontario which means baking with juicy, easy-to-peel, freestone peaches. I’ve made a few peach tarts in the past, including this one with a whipped cream mousse and this one with a mascarpone base. But this peach crumble pie really highlights the peaches.
It has a traditional bottom pie crust, a simple peach pie filling (just peaches tossed in a few tablespoons of flour and brown sugar), and a simple crumble topping (with oats, brown sugar, flour and butter).
The crumble topping really showcases the peachy fruit colour and aroma. I’ll be making this one again!