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Peach Crumble Recipe

Peach Crumble

iamwinfred
This Peach Crumble Recipe is the one I make the moment peaches show up at the farmers market. Juicy, cinnamon-kissed peaches sit under a thick layer of buttery, golden crumb topping. No pastry skills required here. If you can rub butter into flour with your fingers, you can make this dessert.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 6 servings
Calories 310 kcal

Equipment

  • Baking dish 8x8 or 9x9 inch
  • Large mixing bowl
  • Medium mixing bowl
  • Pastry cutter or two forks
  • Measuring cups and spoons
  • Paring knife
  • Cutting board
  • Wire cooling rack
  • Y-shaped peeler (optional)

Ingredients
  

  • 6 cups fresh peaches peeled and sliced, about 6 to 8 medium peaches
  • 1/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon for filling
  • 1/4 teaspoon salt for filling

For the Crumble Topping

  • 1 cup all purpose flour
  • 3/4 cup brown sugar packed
  • 1/2 teaspoon ground cinnamon for topping
  • 1/4 teaspoon salt for topping
  • 1/2 cup unsalted butter cold, cubed (1 stick)

For Serving

  • vanilla ice cream optional, for serving
  • whipped cream optional, for serving
  • caramel sauce optional, for serving

Instructions
 

  • Preheat oven to 375°F. Lightly grease an 8x8 or 9x9 baking dish.
  • Peel and slice peaches into 1/2-inch wedges. Place in a large bowl.
  • Add granulated sugar, cornstarch, lemon juice, cinnamon, and salt to the peaches. Toss to coat evenly.
  • Pour the peach mixture into the prepared baking dish and spread into an even layer.
  • In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Cut in cold butter with a pastry blender or two forks until crumbly.
  • Sprinkle the crumb topping evenly over the peaches. Do not press down.
  • Bake for 40-45 minutes until topping is golden brown and juices are bubbling at the edges.
  • Let cool on a wire rack for at least 15 minutes before serving. Serve warm with ice cream if desired.

Notes

  • Use peaches that give slightly to gentle pressure. Rock hard peaches will not soften enough during baking.
  • Keep the butter cold right up until it goes into the flour mixture for the crispest topping.
  • Do not skip the cornstarch. It thickens the peach juices so your crumble is not watery once sliced.
  • Let the crumble rest before serving so the filling has time to set up properly.
  • Bake on a rimmed baking sheet to catch any bubbling juices that spill over the sides.
  • Frozen peaches: thaw and drain thoroughly before using.
  • Canned peaches: drain well to avoid a watery filling.
  • Add a cup of fresh blueberries or raspberries to the peach filling for a twist.
  • Add a handful of chopped pecans or walnuts to the crumb topping for extra crunch.
  • Store leftovers covered in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10 minutes to re-crisp the topping.

Nutrition

Serving: 1servingCalories: 310kcalCarbohydrates: 52gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 140mgPotassium: 280mgFiber: 3gSugar: 38gVitamin A: 15IUVitamin C: 12mgCalcium: 4mgIron: 6mg
Keyword easy dessert, fruit crumble, peach crumble, peach dessert, summer dessert
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