Peach Slab Pie with Sugar Cookie Crumble

Peach Slab Pie with Sugar Cookie Crumble

If you follow me, you know I received almost a bushel of peaches recently. We ate lots and then I put the rest in the freezer. I wanted to make something for my husband to take into work. I had seen recipes for slab pie and thought that would be great with the peaches. Instead of putting another crust on top, I crumbled sugar cookie dough on the top. How could it not be good?

This recipe was easy. I already had the peaches sliced in the freezer, but you can use fresh ones or frozen ones. I thawed them out and then drained them since I knew that were really juicy. The recipe calls for 9 cups of peaches.  Although I put lots in the freezer, if I keep using them like this, we won't have any come winter. lol!

I used Pillsbury pie crusts since I already had them, but you could make your own crusts. Place one crust on top of the other and then roll out. I used a 15 X 10 X 1 inch cookie sheet. 
Once rolled out I placed it onto the cookie sheet and crimped the edges. 

I added the ingredients to the peaches and put them on top of the crust. I used 1/2 of a roll of sugar cookie dough and crumbled it on top of the peaches. 

Then I baked it. My husband was outside working so I took him a warm piece and he loved it. He even ate a few on his trip back home. 

You could also use nectarines. I think the sugar cookie on top made this extra yummy.

Recipe                                                       Print

Ingredients:

1

box Pillsbury™ refrigerated pie crusts, softened 

3/4

cup packed brown sugar

1/4

cup cornstarch (I also added about 1/4 cup of flour since my peaches were so juicy)

2

tablespoons lemon juice

9

cups frozen sliced peaches, thawed and drained (from four 10-oz bags) or fresh peaches

1/2

roll Pillsbury™ refrigerated sugar cookies

Directions:

1. Heat oven to 375°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold extra crust even with edges of pan. Crimp edges.

2. In large bowl, mix brown sugar, cornstarch and lemon juice. Stir in peaches to coat. Spoon mixture into crust-lined pan. Break cookie dough half into coarse crumbs; sprinkle evenly over filling. (Wrap and refrigerate other half of cookie dough for another use.)

3.  Bake 55 to 60 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes. Cut and serve.

The post Peach Slab Pie with Sugar Cookie Crumble first appeared on Eclectic Red Barn.

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