This is a simple slab pie. It’s made even more simple because I used a crumb topping. Not only is the crumb topping so tasty, but it’s also so much easier than rolling and spreading it across the top! If you have used a crumb topping on your pies before, I definitely recommend it. I used a mix of peaches and plums for this pie, but you could easily use any stone fruit you prefer. I made this a partial wheat crust, but it can just as easily be made with an all white or gluten free crust if you prefer.
Start by mixing the flour, brown sugar and spices in a bowl.
After I started it in a bowl, I decided to transfer it a food processor. It’s so much easier. If you have a processor, I recommend it as a time saver. So, add in chilled butter.
Pulse until you have large chunks of butter left, larger than pea size!
Now, mix your peaches and plum in a larger bowl.
Sprinkle with sugar and flour.
Sorry for the ugly photos, I took them in the evening and it was the ugliest lighting!
Pour into prepared bottom pie shell.
You will want to make sure you have enough filling to come almost flush with the top, just enough room to add the crumb topping.
Spread the crumb topping evenly across the fruit.
Bake until the crumb topping is golden and the fruit is nice and soft, but not mushy.
The side view here is pretty amazing. The flaky crust, juicy fruit and crumb topping, it’s all so delicious!
This dessert is the epitome of summer. It smells like, feels like and tastes like a warm summer day.
See if you can stop with only 1 piece, it’s impossible.
Now, sit back and enjoy. You deserve it.
Peach and Plum Crumb Slab Pie
- 10-14 cups stone fruit wedges I used plum and peaches, but you could also use nectarines, up to you.
- 1/2-3/4 cup sugar
- 1 1/2 cup whole wheat flour
- 3/4 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 8 tablespoons butter, chilled and cubed in 1/2 inch cubes
- Preheat oven to 375 degrees.Roll pie dough into jelly roll pan. Place in fridge, you need to keep it chilled.Combine the flour, brown sugar and spices in food processor. Mix. Add in butter and pulse only until butter is in small, pea sized pieces. Move this also to fridge, you will want this to stay chilled as well.In another bowl, combine the peaches, plums and sugar. Remove the prepared jellyroll pan from the fridge and fill with peach mix. Top the peaches with the crumb mix. Place in oven. Bake for about 45 minutes, until top is golden brown and fruit is soft, but not mushy.This amazing pie can be eaten right away, or cooled first. It is great as it is, or topped with whipped cream, pastry cream, or even ice cream. Now, sit back and enjoy. You deserve it!
Partial Wheat Pie Dough
- 1 1/2 cup all purpose flour
- 1 cup whole wheat pastry flour
- 1 teaspoon salt
- 2 sticks chilled butter, cubed
- 1/3 cup water, plus extra if needed
- Pulse flours and salt in food processor until blended. Add chilled butter and pulse again until butter is in small, pea sized chunks- see video. Add water and pulse. I prefer to pulse instead of just turning it on. I feel like it mixes these pastry doughs more efficiently. Pulse a few times and check to make sure you have enough water. Pinch a small amount of dough together, if it is too crumbly, add more water, a tablespoon at a time. Split dough and form into 2 disks. Chill for at least an hour, or up to 3 days
Gluten Free Pie Dough
- 1 1/4 cup gluten free flour mix.
- 1 teaspoon xanthan gum, if not in your flour mix
- 1/2 teaspoon salt
- 1/2 cup butter, chilled and cubed
- 1/4 cup ice water.
- Have all ingredients prepped and ready to go before you start. Make sure all ingredients are chilled. Add flour, xanthan gum and salt to food processor. Mix. Add in cubed, chilled butter. Pulse until butter is in pea sized chunks, don’t overmix. You want small chunks of butter in dough. Add water and pulse again until it comes together. After the first couple seconds, check to see if you need more water. You want the dough to start to come together when you pinch it. See video for example. Wrap dough in saran wrap and refrigerate for at least an hour or up to 3 days. Pull out and use as desired.