Peach And Red Currant Crumble

• 6 cups all-purpose flour
• 2 1/2 cups butter, softened
• 2 1/3 cups sugar
• 2 tsp vanilla extract
• 8 None eggs
• 1 1/2 tsp baking powder
• 1 1/4 lbs peaches, halved, stoned and cut into thin wedges
• 9 oz red currants
• 3/4 cup powdered sugar
• 2-3 tbsp lemon juice

1. Mix 2 cups flour, 3/4 cup of butter in flakes, 1/3 cup of sugar, 1 pinch of salt, and 1 tsp of vanilla extract in a mixing bowl. Combine ingredients well, then crumble by hand and place in refrigerator to chill.
2. Cream together 1 3/4 cups of butter, 2 cups of sugar, 1 tsp of vanilla extract and a pinch of salt. Add the eggs one at a time, alternating each time with 1 tbsp of flour and stir well. Mix the remaining flour with the baking powder, add to the mixture and stir briefly.
3. Preheat the oven to 325u0b0F. Pour the dough into a greased and floured 13 x 15 inch baking dish and smooth surface. Arrange the peach slices and red currants in an alternating pattern on the dough, top with crumble and bake on the middle shelf of the oven for about 25 mins.
4. Remove cake from oven and allow to cool for about 3 hours. Mix the powdered sugar and lemon juice and drizzle over cake before serving.

allpurpose, butter, sugar, vanilla, eggs, baking powder, peaches, red currants, powdered sugar, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/20051 (may not work)