I hope you’ve had the opportunity to enjoy fresh peaches this summer. I love in-season peaches purchased from the farm market or orchard. The fragrance of a perfectly ripe peach is incomparable and the taste! Dripping with juice, soft and flavorful, it’s simply the best! How long it takes: 15 minutes to prep, 50 minutes bake time Equipment you’ll need: 9 x 13 inch baking dish, mixing bowl Servings: 8 Peaches add so much deliciousness to recipes, too. I love this puffy peach pancake, a Dutch baby. A peach coffee cake is always a winner, too. I often start my day with a protein-packed peach banana smoothie. It has a secret ingredient that may surprise you. And you are going to love this peach crumble dessert! It’s a no-fail dessert that isn’t fussy. Since the main ingredient is delicious peaches, topped with a crumbly buttery topping, how can you really go wrong? Served warm, with a scoop of vanilla ice cream slowly melting on top, peach crumble is a dream come true. I know you’ll enjoy this peach crumble dessert!
About this peach crumble
You can use fresh, canned, or frozen peaches. Don’t worry if peaches aren’t in season. You can substitute canned or frozen peaches, or even a different fruit for an equally delicious dessert. No need to peel the peaches. If you’re using fresh sliced peaches, you’re probably thinking you’ll have to peel them. While peaches can be easily peeled by a quick dip in a boiling water bath, who wants to subject their tender peaches to such torture? By the time the dessert is baked, the skins are tender and barely discernible, and I guarantee, there’s no remaining fuzziness. Of course, you can peel them if you like.
How To Make Peach Crumble
Prep the peaches. Preheat your oven. Slice a bunch of peaches into a greased baking dish and mix in a little sugar. Prep the crumble. Make a simple topping of melted butter, flour, sugar, and baking powder, warmly flavored with vanilla, cinnamon, and nutmeg. The topping mixture will look a lot like cookie dough. I like to use my hands to mix it and to scatter it evenly over the peaches. Just get into it and make it a tactile experience. Bake. Put the peach crumble in the oven on the center rack and bake for 45 to 50 minutes. How will you know it’s done? The top should be lightly browned, the peaches should be merrily bubbling, and the smell, well, you just won’t believe how good it smells. Serve warm. You’ll want to let it cool for a little while but it’s best if you serve your peach crumble warm, if possible, with a nice scoop of homemade vanilla bean ice cream. Ohhhh, so good!
make this crumble your own
Substitute canned or frozen peaches. Use two sixteen-ounce cans of peaches, well drained, or a two pound bag (32 oz.) of frozen peaches. There’s no need to thaw frozen peaches but add a bit more baking time. Try other fruits. I often make fruit crumbles with sliced apples, blueberries (fresh or frozen), or cherries. A combination of fruit is always good, too. Cooking for two? Simply halve this recipe, and you’ll each get two servings, one for today and one for tomorrow. Make it vegan. Substitute vegan butter, margarine, or coconut oil for the butter. Switch to whole wheat. Make the crumble a bit more healthy by substituting whole wheat flour for all-purpose flour. I daresay no one will notice a difference. Add nuts. Add 1 cup chopped pecans, almonds, or walnuts to the topping for extra crunch and flavor. Flavor enhancements: Add a tablespoon of bourbon, or a half teaspoon of almond extract to the peaches.
Storing Leftovers
Peach crumble is best served the same day but leftovers can be covered and stored in the fridge for a day or two. Serve warm, cold, or at room temp. The crumble topping will become softer after the first day.
