Peach Crumble
This peach crumble recipe starts with six ripe peaches sliced thick enough to hold their shape once the buttery topping turns golden. The topping clumps into big, craggy pieces instead of a fine sandy layer, which is what separates a true crumble from a crisp or cobbler.
Equipment
- 9x13 inch baking dish - Lightly greased with butter or nonstick spray
- Pastry Cutter - Or two forks, or clean hands
- Large pot - For blanching peaches
- Bowl of ice water - For blanching peaches
- Rimmed baking sheet - To catch any juices that bubble over during baking
Ingredients
- 6 ripe peaches - about 2.5 lbs or 1.1 kg, peeled and sliced
- 1/3 cup granulated sugar - 65g
- 2 tablespoons light brown sugar - 25g, packed
- 2 tablespoons cornstarch - 16g
- 1 tablespoon fresh lemon juice - 15ml
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
For the Crumble Topping
- 1 cup all-purpose flour - 125g
- 1/2 cup light brown sugar - 110g, packed
- 1/4 cup granulated sugar - 50g
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter - 113g, cold and cut into small cubes
For Serving (Optional)
- Vanilla ice cream - for serving
- Whipped cream - lightly sweetened, for serving
- Heavy cream - for drizzling
- Fresh mint leaves - for garnish
- Toasted pecans or walnuts - chopped, for sprinkling
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
- Blanch peaches: cut a small X into the bottom of each, boil for 30-45 seconds, then transfer to ice water. Peel skins, remove pits, and slice into 1/2-inch wedges.
- In a large bowl, whisk together granulated sugar, brown sugar, cornstarch, cinnamon, and salt. Add peaches, lemon juice, and vanilla, and toss until evenly coated.
- Pour the peach filling into the prepared dish and spread into an even layer.
- In a medium bowl, whisk together flour, brown sugar, granulated sugar, cinnamon, and salt. Cut in cold butter using a pastry cutter or fingertips until coarse, pea-sized clumps form.
- Sprinkle the crumble topping evenly over the filling, leaving some larger clumps intact. Place the dish on a rimmed baking sheet.
- Bake at 375°F (190°C) for 40-45 minutes, until the topping is deep golden brown and the filling is bubbling at the edges. Tent with foil if browning too quickly.
- Remove from oven and let rest for 15-20 minutes before serving. Serve warm, on its own or with desired toppings.
Notes
- Use peaches that are ripe but still firm. Overripe peaches release too much liquid and can make the filling watery.
- Keep the butter cold until the moment you use it. Freeze it for about ten minutes before cubing for best results.
- Do not skip the cornstarch; it's essential for thickening the filling.
- Always whisk the dry ingredients (sugars, cornstarch, cinnamon, salt) together before adding them to the peaches to avoid cornstarch pockets.
- Leave the topping clumpy rather than pressing it down flat. Compacted topping bakes up dense instead of crisp.
- Bake on a rimmed sheet pan to catch any bubbled-over juice and save your oven from a mess.
- Let the crumble rest for 15-20 minutes before serving to allow the filling to thicken properly.
- Check for doneness by sound; a finished crumble will bubble audibly around the edges, not just in the center.
- Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Reheat in the oven at 350°F (175°C) for 10-15 minutes to re-crisp the topping.
Nutrition
Serving: 1servingCalories: 289kcalCarbohydrates: 47gProtein: 2gFat: 11gSaturated Fat: 7gCholesterol: 30mgSodium: 105mgPotassium: 150mgFiber: 2gSugar: 32gVitamin A: 10IUVitamin C: 15mgCalcium: 2mgIron: 4mg
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