Caramel Crumble Peach Pie

1 pastry shell

For the crumbs:

¾ cup SR flour

¼ cup sugar

¼ cup packed light-brown sugar

Dash of salt

½ teaspoon cinnamon

6 Tablespoon unsalted butter- cut into small pieces and chilled

For the Filling:

2.5 pounds peaches- peel and cut into 1/2-inch slices

1/4 cup cornstarch

1/4 cup salted caramel sauce

¼ teaspoon cinnamon

To make the crumb mixture, stir together with a fork: sugar, brown sugar, cinnamon, dash of salt and flour. Add butter and press it with a fork to combine evenly. The mixture should look like pea sized crumbs. Set in the fridge until ready to use. Preheat oven to 425 . Place peach slices into a large bowl, then, add cornstarch mixed with cinnamon, add salted caramel sauce and toss to coat them evenly. Place pie shell on parchment lined cookie sheet to prevent spills in the oven. Let the peach mixture sit at room temperature for 10-15 minutes then pour it into pie shell. Sprinkle with the crumbs and place in oven. After 10 minutes, reduce heat to 350 and bake for 45-60 minutes more or until the top are golden brown. Cool to room temperature before serving. (It will slice and lift easier when it’s completely cooled.) Serve with salted caramel sauce and vanilla ice cream. Yum!

1st picture, before adding crumbs and baking. 2nd picture is after baking. 3rd picture is ready to eat with vanilla ice cream. YUM!