This Peach crumble is made with a vanilla-laced peach filling and a perfectly crunchy, crumbly cinnamon topping, is an absolute crowd-pleaser. It's a quick and easy-to-prepare summer dessert that you’ll make again and again - Outrageously delicious!
I wanted a peach crumble packed with fresh juicy fruits, topped with a buttery, crisp, nutty, crumbly topping that is well browned and provide the perfect counterpoint to the sweet and juicy filling.
However, unlike the mango crumble, making this peach crumble recipe without a watery filling is challenging, considering the copious amount of liquid the fruit can release when baked.
Fruit recipes are extra special when made at the peak of summer, like mango kulfi or strawberry and cream. Crisps or crumbles are popular because they are relatively easy to make, showcase the fruit's natural flavors, and offer a comforting, rustic charm like in air fryer apple crisp.
When buying peaches, look for vibrant, golden-yellow or orange-colored skin, with little to no green undertones. A ripe fruit will have a sweet, fragrant aroma and will be heavy for it's size. Gently squeeze the fruit with your fingers to assess its firmness. As for the baked peaches recipe, avoid soft or mushy ones, as they may be overripe.
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Why this recipe works?
To make the filling flavorful and without being watery, I toss the sliced peaches with sugar, cornstarch, and vanilla extract. This releases the peaches' juices and creates a slightly jammy or saucy texture.
I use softened butter instead of melted butter to prevent a soggy topping because it is sitting on top of steaming fruit and help it develop a crunchy texture. It results in a clumpy rather than a sandy texture.
Baking the peach crumble in a fairly hot oven at 400 degrees Fahrenheit serves two purposes: it allows the excess liquid to evaporate more quickly, preventing the fruit from becoming overly steamed, and it helps the crumble topping achieve a beautiful golden-brown color.
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Peaches - This recipe works with ripe yet firm fruits. When baked peaches, they tend to release a significant amount of liquid, potentially resulting in a soggy topping for your crumble.
- Oats - Use rolled, old-fashioned or quick-cooking oats.
- Almonds - Sliced almonds add subtle nuttiness and a crunch factor.
- All-purpose flour - Helps bind the oats, almonds, and sugar together.
- Lemon - A dash of lemon juice enhances the sweetness and adds brightness without masking the fruit flavor.
- Cornstarch - It is pure starch and has a maximum thickening power when compared to wheat flour, which is only about 75% starch.
- Sugar - A modest amount of white sugar lets the fruit flavor shine.
- Brown sugar - Adds caramelly notes and compliments the warm cinnamon.
- Vanilla - Perfumes your house when baking.
- Cinnamon - Adds warmth and earthiness.
- Butter - Softened unsalted butter results in a chunky topping and not sandy.
Tip: If ripe peaches are unavailable, you can substitute 4 pounds of frozen peaches, thaw overnight in the refrigerator, and then drain any excess accumulated water.
Substitutions & Variations
- Make it nut-free. Skip almonds and use a total of one cup of oats.
- Switch up the nuts and use toasted pecans instead.
- Use other fruits like apples, pears, mango or nectarines instead.
- Make it gluten-free and use gluten-free all-purpose flour.
How to make peach crumble topping?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
1 & 2. Add all purpose flour, oats, almonds, brown sugar, cinnamon and salt into a medium bowl and mix to combine, making sure to break any lumps in brown sugar.
3 & 4. Add softened butter and mix using a rubber spatula or finger tips until it is well combined.
Tip: To maintain a crisp texture for the peach crumble topping, it is important to strike a balance between larger, chunky pieces and smaller, loose bits. This combination of textures helps to ensure that the topping retains its desirable crispness.
How to make peach crumble filling?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
Pro tip: How to peel peaches? I like to use slightly firmer peaches, which also help to be peeled easily using a vegetable peeler. If you use softer fruits, blanch them in a pot of simmering water for 15 seconds and then shock them in a bowl filled with ice water before peeling.
5 & 6. Cut the peeled fruits in half, pole to pole around the pit, using the crease in the skin as a guide. Grasp both halves around the fruit, twist apart, or cut sections around the pit to create 8 to 10 wedges each.
Tip: Resist the temptation to include any juices when slicing the peaches in the recipe, as doing so will result in an excessively watery filling.
7 & 8. Toss the sliced fruits with white sugar, cornstrach, vanilla extract and lemon juice.
Pro tip: Preparing the peach crumble filling as the final step is advisable, as the fruit filling tends to release more water if it sits for an extended period before baking.
9, 10. Scatter the crumble chunks generously across the surface of the fruit, aiming for a texture resembling that of a granola.
Tip: Avoid completely covering the surface to allow the syrup to evaporate effectively.
How to serve?
As with all warm desserts like the air fryer lava cake, a big scoop of creamy cold vanilla ice cream, melting all over the warm dessert, adds the perfect finishing touch.
Storage and Reheating
Store any leftovers in the refrigerator for up to five days. To reheat, use the oven instead of the microwave to ensure crisp topping. Bake at 350˚F, uncovered until heated through.
If you are using a cast iron skillet like given in this recipe, transfer your leftovers into a different container before storing it in the fridge.
Helpful tips
- Follow the peach crumble recipe as instructed and make the fruit filling just before baking to avoid any accumulation of excess liquid.
- Use ripe but firm fruits. They are easier to peel with a vegetable peeler, while also minimizing the juice released during the cutting process.
- Use any 9x9 baking dish instead of the skillet.
Recipe FAQs
The decision to peel or not to peel the peaches is up to you. Peeling peaches can be a bit time-consuming, especially if you're working with a large quantity. If you're looking for a quicker preparation method, leaving the skin on may be more convenient.
Keeping those beautiful skins on gives the dish a gorgeous, deep pink color and even more depth of flavor. However, the skin can be slightly chewy and won't result in a smooth, uniform texture and aesthetically pleasing appearance.
If your fruits are not fully ripe, then the cold temperature deactivates the enzyme that breaks down the pectin during ripening, which can turn the flesh mealy. The takeaway - Store your peaches on the counter, until they are fully ripe and then transfer them to the refrigerator to extend their shelf life.
Absolutely! While peach crumble is a classic, you can experiment with other stone fruits such as white peaches, nectarines or plums in the recipe.
Yes, you can use canned peaches for peach crumble. Drain the canned peaches well before using them. Also, it helps to use fruits packed in water instead of juice.
More fruit desserts
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Peach Crumble
Ingredients
Topping
- ½ cup All purpose flour
- ½ cup Rolled oats
- ½ cup Sliced almonds
- ¼ cup + 2 tablespoons packed brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablepsoons unsalted butter, room temperature
Filling
- 4 pounds peaches
- ½ cup sugar, white
- 4 teaspoons cornstarch
- 2 teaspoons vanilla extract
- 2 teaspoons lemon juice
Instructions
- Preheat oven to 400°F and have a 10-inch cast iron skillet or any similar size baking pan ready.
Make topping
- Add all topping ingredinets (except butter) into a medium boal and mix to combine, making sure to break any lumps in brown sugar.
- Add butter amd mix using your fingertips, until the butter is well distrubuted and the mixture is slightly clumpy. Tip: I use oftened butter instead of melted butter, to prevent a soggy topping and help it develop a clumpy, crunchy texture.
Make filling
- Peel the skin, remove the pits and slice each peach into 8 to 10 wedges. Tip: Use ripe yet firm fruits. They are easier to peel with a vegetable peeler, while also minimizing the juice released during the cutting process.
- Add them into the skillet along with the white sugar, cornstarch, vanilla extract and lime juice. Toss until combined and spread evenly.Tip: Resist the temptation to include any juices when slicing the peaches in the recipe, as doing so will result in a filling that is excessively watery.
Assemble and Bake
- Sprinkle the topping, crumbling with fingers if required to get that crumbly topping. Tip: To maintain a crisp texture, it is important to strike a balance between larger, chunky pieces and smaller, loose bits. This combination of textures helps to ensure that the topping retains its desirable crispness.
- Bake for 30 to 35 minutes or the topping is deep golden in color. Serve with vanilla ice cream. Tip: Baking in a fairly hot oven allows the excess liquid to evaporate more quickly, preventing the fruit from steaming.
Notes
- Weight is before peeling.
- I use a 10-inch oven-safe cast iron skillet. Use a 9x9 square or round baking dish instead.
- Make ahead, assemble crumble topping, cover, and set aside for a day. Chop peaches and store in an airtight container in the fridge. Toss peaches in cornflour, sugar and vanilla just before baking.
- Do not leave the peaches sitting around coated in the sugar.
- How to peel peaches? I like to use slightly firmer peaches, which also help to be peeled easily using a vegetable peeler. If you use softer fruits, blanch them in a pot of simmering water for 15 seconds, then shock them in a bowl filled with ice water before peeling them.
- It is advisable to prepare the peach crumble filling as the final step, as the fruit filling has a tendency to release more water if it sits for an extended period before baking.
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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