This easy crumb cake comes from my friend Kelly Berzinski. Just mix up a quick crumb dough, press it into the pan, and add a mound of fresh peaches— you don’t even need a mixer. This recipe also tastes great with blueberries.
1 1/2 cups flour
1 cup sugar, divided in half
1/8 teaspoon salt
1/2 cup butter, softened
4 cups sliced peaches
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon cinnamon
3 tablespoons quick-cook tapioca
In a medium bowl, combine flour, 1/2 cup sugar, salt and butter, mixing with a fork or your fingers until crumbs are formed. Set aside 3/4 cup of mixture.
Press remaining crumbs on bottom and 3/4 inch up sides of a 9-inch springform pan. In a large bowl, combine peaches, remaining sugar, lemon juice, salt, cinnamon and tapioca. Let stand 15 minutes. Preheat oven to 425 degrees.
Pour peach mixture into prepared pan. Bake for 20 minutes. Sprinkle remaining crumbs on top of cake and bake for about 20 minutes more, or until golden. Remove from oven and cool on a wire rack before removing pan sides. Serves 8.
