Peach Crumble

Catherine says this is "extra super good!"  We added raspberries.

• • For the filling:
  • 2 pounds peaches or nectarines, cut into 1/2-inch wedges (6 cups)
  • 3/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 4 teaspoons cornstarch
  • 1/2 teaspoon coarse salt

  
  
• For the topping:
• • 6 tablespoons unsalted butter, room temperature
  • 1/4 cup light-brown sugar
  • 1 cup all-purpose flour (spooned and leveled)
  • 1/2 teaspoon coarse salt
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  • Preheat oven to 375 degrees. Make the filling: Combine peaches, granulated sugar, lemon juice, cornstarch, and salt. Transfer to an 8-inch square baking dish.
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  • Make the topping: In a large bowl, using a mixer, beat butter and brown sugar on medium until light and fluffy. Add flour and salt and, with your hands, mix until large pieces form. Scatter over filling.
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  • Bake until center is bubbling, 40 to 50 minutes, tenting loosely with foil after 30 minutes. Let cool 20 minutes before serving.
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Add a cup of raspberries or blueberries to peach or apricot, or strawberries to rhubarb. The topping freezes well, so why not make a double batch and save half for another day?