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In today’s episode, Claire Saffitz guides you through the perfect late summer dessert: Peach Streusel Slab Pie. This dessert takes peach pie to the next level, with the slab pie format offering a greater surface area for an extra helping of crust and crumble. Get your peaches ready and follow along with this delicious recipe!
Claire Saffitz’s Ultimate Peach Streusel Slab Pie | Dessert Person
#peach #pie #clairesaffitz
Peach Streusel Slab Pie
Serves 20
BOTTOM CRUST
3¾ cups flour
2 tablespoons granulated sugar
1½ teaspoons salt
3 sticks unsalted butter
¾ cup (12 oz / 340g) ice water
FILLING
4¼ pounds ripe peaches, halved, pitted, and cut into ½-inch wedges
¾ cup demerara sugar
2 tablespoons cornstarch
1½ teaspoons ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¾ teaspoon Diamond Crystal kosher salt
3 tablespoons fresh lemon juice
2 teaspoons vanilla extract
CRUMBLE TOPPING
2 cups all-purpose flour
2 cups old-fashioned rolled oats
⅔ cup demerara sugar
2 teaspoons ground cinnamon
1 teaspoon Diamond Crystal kosher salt
2½ sticks unsalted butter, cut into ½-inch pieces, chilled
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Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor/Motion Graphics: Hal McFall
Animation Credits:
Character Designer/Animator/Backgrounds: Jack Sherry
Character Rigger: Johara Dutton
Music Intro: Mike Guggino
36 Comments
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how about with apples?
@csaffitz I don't know if you'll see this, but how does the weight/proportions change based off of different fruits, e.g. apples, blueberries, etc.?
i just made your peach cobbler recipe a few days ago, i have my last serving tonight! i modifeid it with gluten free flour since i'm gluten intolerant unfortunately haha, and the biscuit topping still came out amazing!!
I've always wondered, would it work to macerate the fruit in some sort of strainer above/in a bigger bowl, letting the juices drain as they seep out?
The Made-In commercials are so cringe. The company realizes that elitism is bad, right?
I have learned so much from this recipe thank you ❤
❤️
Clair recreates idea 💡 Little Debbie’s oatmeal creme pie! I feel like it would be so tasty to recreate at home.
100% trying this with all my extra peaches 🤩🤩
Looks delicious!!! Would this recipe work using the Made In slab dish too?
I love how she through Harris under the bus about the decision for the height of the water dispenser
Wonderful recipe! I definitely want to make this for our next gathering. Thank you!
Hehehe fuzzy😂
This would be amazing with apples too!
I'm so happy! I still have Demerara sugar from when I made another one of your recipes before!
It shouldn't bother me this much, but I always get frustrated when Americans use sticks as a measurement for butter.
1 c. this
2 tsps that
150g etc
But then: 2 1/2 sticks butter
What?
Is that a cup measurement? Weight?
Following this recipe, and just popped it in the oven. I’m excited! lol
why don't you also put the recipe in grams that are more accurate, thanks.
Made me laugh when Claire da it’s a good thing to do with children. The first that came to mind was how much flour sugar butter and oats would remain in the bowl and how much I’d be brushing up later 😂😂😂. I think the pie may end up much smaller.
peach cobbler!!! ❤
This was a bit of a disappointment. The crust was tough and underwhelming _ not flaky at all. Next time I’ll skip the crust and use the filling (delicious) and streusel for a regular crumble.
This was a bit of a disappointment. The crust was tough and underwhelming _ not flaky at all. Next time I’ll skip the crust and use the filling (delicious) and streusel for a regular crumble.
can I ask a basic question….why demure sugar and kosher salt? what make them differ from other types
Here’s a tip! Take the peach skins from the blanching and mash them/blend them and strain for more peach flavor and natural thickening from the pectin!
Is this the standard recipe for a single crust? Seems like not enough dough.
Not enough peaches for the size for pan and filing.
Thank you so much for this recipe! I have a stone fruit allergy that oddly enough means I can’t have raw stone fruit, but I can have them if they are cooked so I am very excited to try this out!
Just lovely. Thickening up the juices is the key here.
Can I freeze this to keep for longer?
yum
I did not use enough peaches because mine were shit, but this was absolutely delicious. Instant classic. I didn't have a rolling pin but A wine bottle did the trick eventually. Kitchen was 90 degrees so if thats you I recommend freezing the butter because it's not going to be frozen for long.
More elaborate cake episodes
Do you have a key lime pie recipe?
I made this with perfect, in-season local peaches. It's BANGIN, and looks just like the pie in the video, but next time I'll leave out the vanilla completely (why I even included it, I have no idea) and stick to just cinnamon for the spices.. All the "warm spices" threaten to mask the taste of the true star of this dish. If you have crappy supermarket peaches, by all means, hit them with a bunch of spices. Otherwise, let the peach flavor shine.
I’m wondering if I could use this same peach streusel recipe by using apples instead such as Honey Crisp Apples ❤ let me know your thoughts 😊 thank you 😊