The best dessert in the summer is anything with peaches. Although peach picking season is over in AZ, the peaches are still juicy and delicious in the grocery store. I picked up 6 amazing peaches at the grocery store just to make this recipe by Andrew Zimmerman.
6-8 large peaches, peeled, and cut into wedges
3 T. brown sugar
1/2 C flour
1/4 C sugar
1/4 t baking soda
1/4 t salt
4 T cold butter, cubed
1 egg yolk
1/4 t vanilla extract
1 T lemon juice
Vanilla ice cream for serving
1. Preheat the broiler on high and position a rack about 6 inches from the heat. In a large bowl, toss peeled peached with brown sugar and put them onto a baking sheet. Broil peaches for about 15 minutes. Flipping them halfway through, until caramelized and juicy. Let peaches cool and lower over temperature to 375 degrees.
2. Meanwhile, combine flour, sugar, baking soda and salt. Add butter and with your fingers rub together evenly. Stir in egg yolk and vanilla and refrigerate crumb topping.
3. Toss cooled peaches with lemon juice, put in baking pan or ramekins. Sprinkle crumb topping and bake until topping is golden and the fruit is bubbling (about 20 minutes)