Peach Crumble Slab Pie | Recipe Cart | Recipe Cart

Ingredients

• 2 1/2 cups/300 grams all-purpose flour, more as needed
• 3/4 teaspoon/4 grams fine sea salt
• 2 1/2 sticks/10 ounces/285 grams cold unsalted butter, cut into 1/2-inch pieces
• 4 to 6 tablespoons ice water, as needed
• 6 pounds ripe peaches, nectarines or a mix, pitted and cut into 1 1/2-inch chunks
• 1 1/4 cups/135 grams packed light brown sugar, more to taste
• 1/3 cup/50 grams instant tapioca
• Zest of 3 lemons
• 3 tablespoons/45 milliliters fresh lemon juice
• 1 1/2 teaspoons/5 grams finely grated nutmeg
• 1 vanilla bean, split lengthwise and seeds scraped, or 1 teaspoon/5 milliliters vanilla extract
• 1 teaspoon/6 grams fine sea salt
• 1 1/2 cups/180 grams all-purpose flour
• 1 cup/200 grams packed dark brown sugar
• 2 teaspoons/10 grams ground cinnamon
• 1 1/2 teaspoons/3 grams ground ginger
• 1/2 teaspoon/3 grams fine sea salt
• 1 1/2 sticks/6 ounces/170 grams unsalted butter, cubed