Brown Sugar Peach Crumble

Recipe by Abby Love for Edible Austin
Photo by Casey Woods

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All-purpose flours are created with a mixture of hard-red and soft-white flours. BSM’s Rouge de Bordeaux, Marquis, Red Fife, Turkey Red, and TAM 105 will all work for the hard-red. We offer only one soft-white wheat, Sonora, and it’s a beaut. Both should be used in their ‘00’ form, where as much bran has been sifted out as possible. Alternatively, you can use either BSM AP Regular or BSM AP Premium. Any way you slice it, it should be delicious!

Yields one (10-inch) pie 

Pie dough:
1 3/4 cups Barton Springs Mill hard-red wheat flour, such Rouge de Bordeaux, Marquis, Red Fife, Turkey Red, or TAM105, type ‘00’
3/4 cup Barton Springs Mill Sonora wheat flour, type ‘00’
1 tablespoon sugar
1/4 teaspoon salt
1 cup cold butter, cubed
6 tablespoons ice water

Oat-crumb topping:
1/2 cup Barton Springs Mill hard-red wheat flour,such Rouge de Bordeaux, Marquis, Red Fife, Turkey Red, or TAM105, type ‘00’
1/4 cup Barton Springs Mill Sonora wheat flour, type ‘00’
1 cup rolled oats, regular or quick-cooking, but not instant
1 cup packed brown sugar
1 teaspoon salt
4 ounces unsalted butter 

2 pounds peaches or other ripe, in-season fruit
1 cup sugar
1 teaspoon salt
1 chilled disc pie dough
3 tablespoons Barton Springs Mill Sonora wheat flour, type ‘00’
1 recipe oat-crumb topping
Ice cream, for serving

For the pie dough, toss together the flours, sugar and salt in a medium bowl. Add the cold butter cubes and rub it into the flour mixture to coarse crumbles. (Some larger pieces are okay.)

Add the water and mix by hand until the dough just comes together. Divide in half, form into 2 discs, and wrap tightly in cling wrap. Refrigerate for at least an hour or up to 2 days. The dough may also be frozen at this point for up to 2 weeks.

For the oat-crumb topping, mix together all the dry ingredients in a medium bowl. Melt the butter and pour over the top, tossing to combine. The mixture should form clumps when you squeeze it. Set aside.

For the pie, pit and slice the peaches. Toss with the sugar and salt and allow to macerate for 30 minutes. Meanwhile, roll the chilled pie disc into a 10-inch round. Carefully transfer the dough to a pie plate, crimp the edges and freeze for 15 minutes. Heat the oven to 425°.

Toss the macerated peaches with the flour, then transfer the peaches with a slotted spoon into the frozen pie shell, reserving the excess liquid. Drizzle with ¼ cup of the liquid over the fruit and discard the rest. Top the peaches with the oat crumble, making sure to go all the way to the edges.

Set the pie on a baking sheet (and line with foil for easy clean-up) and bake for 15 minutes. Reduce the heat to 325° and bake an additional hour until the crust is golden brown.

Cool completely (or as long as you can wait) before cutting and serving with ice cream.



BSM Reviews

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3263 reviews
New Favorite Shirt

This is my new favorite shirt. They are very soft and comfortable, although they are a tad bit long for my taste. Not a big deal by any means - I've had it two weeks and already worn it 3 or 4 times.

Yecora Rojo
Dianne Vita

I bought the Yecora Red to make some artisan sourdough & it came out so delicious. It has a wonderful nuttiness with great complex flavors. Just love it. Can’t wait to try some of the “00” sifts.

Just what I wanted!

After having blue cornbread on a trip to Colorado, I looked everywhere for the cornmeal to make it after returning home to Boston. Luckily I found it through Barton Springs Mill, and it arrived a few days after ordering. I've already used it several times for several different recipes. It's awesome, and exactly the flavor and quality I was looking for. Highly recommend!!

Rouge de Bordeaux
Larissa Prusak
What a taste

I baked already two sourdough loafs with the flour and the taste and smell is amazing.

Helped with colic from breast milk!

I have three kids and breast fed all of them and I always had to watch my wheat intake otherwise my babies were gassy. I thought for whatever reason it was the gluten but then I learned that it’s actually how the wheat is made and what pesticides were used that upsets the babies and the mamas through the breast milk. So this third time around I have been searching for an organic wheat flour that wouldn’t upset my 6 month old’s tummy through the breast milk and I say success! I have baked muffins and cakes with this flour and have no complaints! If you want a fluffy result I’d recommend sifting as I would with any flour. Very happy and will buy again