🌎 The World Cookbook

Store-bought pie crust (or make your own)
7-8 medium peaches, slightly firm (about 7 cups of peach chunks)
1/2 cup packed light or dark brown sugar
1/2 cup all-purpose flour
2 teaspoons fresh lemon juice
1/4 teaspoon ground cinnamon
Crumble:
1/2 cup packed light or dark brown sugar
1 teaspoon ground cinnamon
3/4 cup all-purpose flour
1/3 cup unsalted butter, melted and slightly cooled
optional: 1/2 cup chopped walnuts

Make the filling: Peel the peaches then cut into 1-2 inch chunks. You'll need 7 cups. In a large bowl, stir the peach chunks, brown sugar, flour, lemon juice, and cinnamon together until thoroughly combined. Set filling aside as the oven preheats. Preheat oven to 400°F. Spoon the peach filling into the crust, leaving any liquid behind in the bowl-- don't want all that in the pie. Make the crumble topping: In a medium bowl, combine the brown sugar, cinnamon, and flour. Stir in the butter and walnuts. The crumble topping will be thick and crumbly. Sprinkle over peaches. Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F and bake for an additional 30-35 minutes. After the first 20 minutes of bake time; check to make sure the crust doesn't brown too quickly. Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up; place it in the refrigerator during this time so the filling is super sturdy. Serve with vanilla ice cream if desired. Cover pie leftovers tightly and store in the refrigerator for up to 5 days.