I am challenged by dough and crusts.  I find dough in general intimidating because it demands precision, accurate measurements, kneading, rolling, cutting–it’s all too much for a casual baker like myself.  Crusts are worse because they’re supposed to be buttery and flaky and don’t even get me started on that blind baking thing.  In short, dough for me is the human equivalent of your catholic school nun and the crust, her wooden ruler.

So I get around all that anxiety by using ready made pie crust and making a crumble.  A frozen pie crust is good to have around in your freezer for that easy pecan pie or peach pie you’d like to whip up at the last minute.  My favorite is the Marie Callender brand, (RIP Marie Callender and your creamy artichoke chicken.)  The crumble is for the crispy, sweet bites of buttery sugar to counteract the softness of the peaches.

Recipes I’ve found called for fresh peaches you have to par boil for a bit in order to peel the skin and then you still have to de-pit it.  Once again, ain’t nobody got time for that.  In this blog, we do shortcuts and shortcuts come in the form of canned peaches.  You’re welcome.

Ingredients

• 1 9-inch pie shell
• 2 cans of peaches – 14 oz, drained
• 1/2 cup melted butter
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 1 cup flour
• 1/2 teaspoon ground ginger
• 2 pinches salt
• 1 tablespoon cornstarch

Procedure

Preheat the oven to 375 degrees.

To make the crumble:

In a medium sized bowl, whisk together sugars, flour, ginger and salt. Add melted butter and stir until mixture comes together. Don’t be alarmed if the crumb topping starts to look like dough.  Keep stirring until you can break it up into smaller pea-sized clumps.

To make the peach filling

In another bowl, toss the peach slices with the cornstarch and about ¾ cup of the crumble. Pour peaches into the pie crust.

Top the peaches with the rest of the crumble and if you don’t cover all the peaches, it’s all good.  They’re like little rays of sunlight peeking through your crumble.

Place your pie pan on top of a baking sheet to avoid spillage in your oven and bake for 45-50 minutes or until filling is bubbly and topping is golden brown.