Peach Crumble Recipe
A Classic Dessert Made Easy
Equipment
- Mixing bowls (one for the filling, one for the topping).
- 8×8-inch baking dish or a similar-sized dish.
- Pastry cutter or fork (to cut butter into the topping mixture).
- Peeler for fresh peaches. Optional
Ingredients
For the Peach Filling:
- 6 cups fresh peaches, peeled and sliced (or 2 cans, 15 oz each, drained)
- ½ cup granulated sugar
- 1 tbsp lemon juice
- 2 tbsp cornstarch (or 3 tbsp all-purpose flour)
- 1 tsp ground cinnamon
- ½ tsp vanilla extract Optional
For the Crumble Topping:
- 1 cup all-purpose flour
- ½ cup brown sugar
- ½ cup rolled oats
- 1 tsp ground cinnamon
- ½ cup unsalted butter, cold and cubed
Instructions
Preheat the Oven:
- Preheat oven to 375°F (190°C).
- Lightly grease an 8x8-inch baking dish with butter or non-stick spray.
Prepare the Peach Filling:
- If using fresh peaches, peel and slice them evenly. Drain canned peaches thoroughly.
- In a large mixing bowl, combine peaches, sugar, lemon juice, cornstarch (or flour), cinnamon, and vanilla extract (if using).
- Mix gently until peaches are evenly coated and aromatic.
- Spread the peach mixture evenly in the prepared baking dish.
Make the Crumble Topping:
- In a separate bowl, mix flour, brown sugar, oats, and cinnamon.
- Add the cold butter cubes and cut them into the dry ingredients using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Optional: Chill the topping in the refrigerator for 10 minutes to keep the butter cold.
Assemble and Bake:
- Sprinkle the crumble topping evenly over the peach filling.
- Bake for 35–40 minutes, or until the topping is golden brown and the peach filling is bubbling around the edges.
Cool and Serve:
- Allow the crumble to cool for 10–15 minutes before serving.
- Serve warm with vanilla ice cream, whipped cream, or caramel sauce.
Nutrition
Calories: 250kcal
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