Peach Crumble

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!

Course Dessert

Cuisine American

Keyword peach crumble

Prep Time 15

Cook Time 35

Total Time 50

Servings Servings

Calories 238kcal

Author Maria Doss

Equipment

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.

Video

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