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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3361 reviews
Yecora Rojo
Lucinda Rubio-Barrick

Excellent quality.

All-Purpose 'Standard' Blend

The last two orders were incorrect. First order we ordered 3, 5lb All Purpose flower we got 2 1/2lb instead. We were charged the higher price. Second ordered we ordered 6, 5lb All Purpose flower and we got 6, 2 1/2lb instead.We were charged the higher price again. We would love a response to this problem. [****] Doyce

These make the best hummus.

Canned chickpeas just don’t measure up. These, plus Soom Tahini, plus a proprietary blend of citrus juice 🍋, olive oil, diced chilis 🌶 and spices, make the best hummus ever. And don’t even get me started on couscous salad. Happy and satisfied customer. Will absolutely order again.

Yecora Rojo
Jeremy Shapiro

I’m enjoying using your flours again especially to make breads of Italian and French parameters and types of European flours, learning curves!

Outstanding! Nutty flavor!

Wow! I have every wheat grain Barton offers and several not offered but this is my favorite! This has a beautiful nutty taste unique to it. I wish berries were available!!! Outstanding and well worth your trying it.