This peach crumble recipe is pure comfort in a dish. With a sweet, juicy peach filling and a buttery, crumbly topping, it’s surprisingly easy to make and perfect for any occasion, from a weeknight treat to a special dessert.
Key Ingredients & Substitutions:
- Fresh Peaches: Canned or frozen (thawed and drained) peaches work too if fresh aren’t in season.
- All-Purpose Flour: Whole wheat pastry flour can be used for a slightly nuttier flavor in the topping.
- Unsalted Butter: Margarine or a plant-based butter substitute can be used for a dairy-free option.
- Granulated Sugar: Brown sugar can be used in the filling for a deeper, molasses-like sweetness.
- Rolled Oats: Quick oats can be substituted, but rolled oats give a better texture.
Ingredients:
For the Peach Filling:
* 6-8 medium fresh peaches, peeled, pitted, and sliced (about 6 cups)
* ½ cup granulated sugar
* 2 tablespoons all-purpose flour
* 1 teaspoon fresh lemon juice
* ½ teaspoon ground cinnamon
* ¼ teaspoon ground nutmeg
* Pinch of salt
For the Crumble Topping:
* 1 ½ cups all-purpose flour
* ¾ cup packed light brown sugar
* ½ cup rolled oats
* ½ teaspoon ground cinnamon
* ¼ teaspoon salt
* ½ cup (1 stick) unsalted butter, cold and cut into cubes
How Much Time Will You Need?
- Total Time: 55 minutes
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Servings: 6-8
- Calories per Serving: Approximately 350-400 kcal (varies by portion size)
- Tools Needed: 9×13 inch baking dish, large mixing bowls, pastry blender or your hands.
Step-by-Step Instructions:
1. Prepare Your Peaches
Preheat your oven to 375°F (190°C). In a large bowl, combine the sliced peaches with granulated sugar, flour, lemon juice, cinnamon, nutmeg, and a pinch of salt. Gently toss until the peaches are evenly coated.
2. Assemble the Filling
Pour the peach mixture into your 9×13 inch baking dish, spreading it out evenly. This juicy base will become wonderfully tender as it bakes.
3. Make the Crumble Topping
In a separate medium bowl, whisk together the flour, brown sugar, rolled oats, cinnamon, and salt. Add the cold, cubed butter. Use a pastry blender, a fork, or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Top and Bake
Evenly sprinkle the crumble topping over the peach filling in the baking dish. Place the dish on a baking sheet (to catch any potential overflow) and bake for 35-40 minutes, or until the topping is golden brown and the peach filling is bubbly and tender.
5. Cool and Serve
Once baked, remove the peach crumble from the oven and let it cool for at least 15-20 minutes before serving. This allows the filling to set slightly. Serve warm, perhaps with a scoop of vanilla ice cream.
Storage Instructions:
Store leftover peach crumble covered tightly in the refrigerator for up to 3-4 days. You can reheat individual portions in the microwave or a warm oven until heated through. The topping might lose some of its crispness when refrigerated, but it will still be delicious.
Frequently Asked Questions (FAQ):
- Can I use frozen peaches? Yes, thaw them completely and drain any excess liquid before using.
- Do I need to peel the peaches? For a smoother texture, peeling is recommended, but you can leave the skin on if you prefer.
- Can I make this ahead of time? You can assemble the crumble and store it in the refrigerator for up to a day before baking.
- How do I know when the crumble is done? The topping should be golden brown, and the fruit filling should be bubbling around the edges.
- What if my crumble topping is too crumbly? If it’s too dry, add a tiny bit more melted butter, a teaspoon at a time.
- Can I add other fruits? Absolutely! Berries, apples, or plums can be added or substituted for a mixed fruit crumble.