Navajo Peach Crumble
|1/2 cups||unbleached white flour|
|1 tbsp.||toasted pine nuts, (optional)|
|3 cups||peeled and sliced fresh peaches (I pound frozen)|
|1 tbsp.||fresh lemon juice|
|1/2 tsp.||ground cinnamon|
- Preheat the oven 375° In a bowl, combine the flour, cornmeal, sugar, and salt. Cut the butter into the mixture with two knives until coarse crumbs, form. Stir in the pine nuts, if using, and set aside.
- Combine the peaches, sugar lemon juice and cinnamon and spread in the unoiled pie pan. Sprinkle the topping mixture evenly over the fruit. Bake until the fruit is bubbling and the topping is golden about 30 minutes. Allow it to sit for a few minutes before serving, fresh and warm from the oven, or at room temperature or chilled. Store refrigerated.