RECIPE: 

Ingredients: 

Crumb Topping

1/3 cup (67g) packed light or dark brown sugar
1 Tablespoon (15g) granulated sugar
1 teaspoon ground cinnamon
1/4 cup (60g) unsalted butter, melted
2/3 cup (84g) all-purpose flour

Muffins

1/2 cup (115g) unsalted butter, softened to room temperature
1/2 cup (100g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
2 large eggs, room temperature preferred
1/2 cup (120g) yogurt
2 teaspoons vanilla extract
1 and 3/4 cups (220g) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon allspice
1/2 teaspoon salt
3 Tablespoons (45ml) milk (any kind)
1 and 1/2 cups peeled, chopped peaches (3 peaches)

Glaze

1 cup (120g) confectioners' sugar
3 Tablespoons (45ml) heavy cream (or milk for a less creamy texture)
1/2 teaspoon vanilla extract

Instructions: 

1. First, make the crumb topping: In a medium bowl, combine both sugars, the cinnamon, and melted butter. Stir in the flour. The crumb topping will be thick and crumbly. Set aside.

2. Preheat oven to 425F degrees. Cut parchment paper into squares to line muffins tins. 
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3. Make the muffins: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and granulated sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.

4. In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, all-spice, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined and little lumps remain. Fold in the peaches with a wooden spoon or rubber spatula.

5. Spoon the muffin batter evenly between all 12 muffin tins. There may be enough to make a 13th muffin in a 2nd batch, depending if there were a few extra peach chunks thrown in. Fill the muffin tins until they are full all the way up to the top. Press a handful of the crumb topping into the top of each; crumble it with your hands to make some big chunks.

6. Bake for 5 minutes at 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.

7. Make the glaze: whisk all of the ingredients together and drizzle over warm muffins.

Peach pie is a no brainer every year. Once peach season hits its a must make! This one is great when your baking for a large group or in my case a family of 6. I had lots of little helping hands grabbing the pealed part of the peach. Nothing goes to waste in this house! As always getting their cute little hands in shots just makes me giggle! Memories for life! 

RECIPE: 

Pie Filling: 
3/4 cup packed brown sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon kosher salt
6 cups fresh sliced peaches
2 tablespoons lemon juice
2 rectangular pieces of store bought pie dough rolled out to approximately 11×14-inches plus 2 more for the top lattice. {or homemade pie crust see recipe below}
1 egg, beaten

Pie Crust {this will make a crust for one pie dish} you want to x this by 5: 
1 1/4 cups all purpose flour
1 teaspoon salt
1 stick of butter {unsalted}
1/4 cup of ice-cold water
1 large egg

Instructions for the pie: 
1} Heat oven to 400-degrees F. Position oven rack in bottom third of oven.
2} In large bowl, whisk together brown sugar, cornstarch, cinnamon, ginger and salt. Add peaches and lemon juice; toss to coat. Set aside.
3} Fit one piece of pastry dough into an ungreased 9x13x1-inch sheet pan (quarter sheet pan). Allow access overhang. Do not trim. Pour peach filling into crust and spread evenly.
4} Place remaining piece of dough on top.** Pinch edges of two crusts together to seal, tuck under any extra pastry crust, as needed. Use a knife to cut vents across top of pie crust.
5} Brush crust with beaten egg. Optional: evenly sprinkle top with about a tablespoon of sugar.
6} Bake for 35-40 minutes, until bubbly and golden brown. Remove from oven and set aside to cool completely before slicing (if you can wait that long!).

Instructions for the crust: 
1} Whisk together the flour and salt
2} Grate butter over the flour mix
3} Use a pastry blender or a fork until everything is throughly coated 
4} Gradually drizzle water on top, using your hands mix until dough comes together. The dough should not be watery or wet. 
5} Roll out and use as instructed above.