Peach Sugar Cookie Crumble
This is like peach crisp with a sugar cookie topping. Since it uses canned peaches, you don't have to save this recipe just for peach season. It's delicious with ice cream. —Teri Rasey, Tulsa, Oklahoma
Ingredients
- 2 tablespoons butter
- 4 cans (15-1/4 ounces each) sliced peaches, drained
- 1-3/4 cups sugar, divided
- 3 teaspoons vanilla extract, divided
- 1 teaspoon crystallized ginger, finely chopped
- 1/2 teaspoon ground cinnamon
- 1 cup shortening
- 1/4 cup packed brown sugar
- 1 large egg, room temperature
- 1 teaspoon almond extract
- 2-1/2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- Optional: Chopped pecans, coarse sugar and vanilla ice cream
Directions
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1Preheat oven to 350°. Melt butter in a 12-in. cast-iron or other ovenproof skillet over medium heat. Add peaches, 3/4 cup sugar, 2 teaspoons vanilla, ginger and cinnamon. Cook and stir until peaches soften and begin to break down, about 10 minutes. Remove from the heat.
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2In a large bowl, cream shortening, brown sugar and remaining 1 cup sugar until light and fluffy, 5-7 minutes. Beat in egg, almond extract and remaining 1 teaspoon vanilla. In another bowl, whisk flour, cornstarch, baking soda and baking powder; gradually beat into creamed mixture. Crumble dough over peach mixture. If desired, sprinkle with pecans and coarse sugar.
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3Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack. If desired, serve with ice cream.
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