Ingredients:

  • 1 cup (125g) all-purpose flour
  • 3/4 cup (150g) light brown sugar, packed
  • 1/2 cup (113g) unsalted butter, chilled and cubed
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1g) salt
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (113g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 cup (240ml) whole milk, room temperature
  • 3 cups fresh peaches, peeled and sliced
  • 1 tbsp (15ml) lemon juice
  • 2 tbsp (16g) all-purpose flour

Instructions:

  1. Preheat oven to 350°F (175°C). In a medium bowl, whisk together 1 cup flour, brown sugar, cinnamon, and 1/4 tsp salt. Use a pastry cutter or fork to work the chilled cubed butter into the mixture until pea-sized clumps form. Set aside in the fridge.
  2. Toss sliced peaches with lemon juice. Sprinkle with 2 tablespoons of flour and toss gently until evenly coated.
  3. Cream softened butter and granulated sugar together until pale and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
  4. In a separate bowl, whisk together 2 cups flour, baking powder, and 1/2 tsp salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, mixing until just combined.
  5. Grease a 9x13-inch baking pan and line with parchment paper. Spread the batter evenly into the pan.
  6. Arrange the floured peach slices over the batter, then evenly sprinkle the chilled crumble topping over the fruit.
  7. Bake for 55 minutes or until the cake is set and the topping is golden brown.