This peach crumble recipe is full of bold, juicy flavor! No one will be able to resist the sweet fruit and golden spiced topping.
Here’s a summer dessert that’s easy to whip up and full of flavor: my favorite peach crumble recipe! Every peach season I try to make a few desserts to celebrate this incredible fruit and this one has become a family favorite.
Here a layer of juicy, tender peaches seasoned with vanilla and lemon juice. It’s topped with a golden crumble layer spiced with cinnamon and ginger that’s got just the right amount of crispness and irregular crumble pieces. Top with a dollop of vanilla ice cream and it’s the best treat.
5 Star Reader Review
“This recipe certainly deserves many stars! Easy to put together (I’ve already made three!), loved by everyone that has shared it. Especially loved by my husband. The last one I made I intended to share with my brother-in-law and his wife – hubby wanted it all to himself!” -Susie
Ingredients You’ll Need
Technically, a peach crisp has oats or nuts in the topping, whereas a peach crumble has a topping with just butter, flour and sugar. Of course, the lines have blurred in modern definitions so you’ll now see a lot of crumble recipes with oats. I already have this delicious Peach Crisp recipe, so I wanted to try out a true “peach crumble” here. Here’s what you’ll need:
- Ripe peaches: This is the key to this recipe! Use beautifully ripe peaches (see below), but canned unsweetened peaches also work in the off season.
- Granulated sugar and brown sugar: These add just the right sweetness.
- Cornstarch: Adds a nice thickness and body to the fruit layer; substitute arrowroot starch if desired.
- Vanilla extract: Peaches and vanilla go hand in hand.
- Lemon juice: After lots of recipe testing, I’ve found that a bit of lemon intensifies the peach flavor.
- Unsalted butter, all purpose flour, cinnamon, ground ginger, baking powder, and salt: These ingredients round out the crumble topping. Use vegan butter for plant-based. (I don’t recommend coconut oil because it doesn’t get as crisp.)
How To Ripen Peaches
It’s important to have ripe peaches for any peach dessert recipe to make sure the dessert comes out sweet enough. Do not attempt this peach crumble recipe with anything but beautifully ripe peaches! Give your peaches a gentle squeeze: it should be slightly soft to the touch. If the peaches feel firm, you’ll need a few days. Here’s how to ripen peaches:
- Place the peaches in a paper bag.
- Add a banana inside the bag. The banana emits ethylene gas, which helps the peaches ripen at the same time.
- Gently close the top of the bag and wait 1 to 3 days, depending on the ripeness of the peaches. Check each day by gently squeezing the fruit to see if the flesh feels soft.
Canned Peaches Also Work
I prefer this peach crumble recipe with fresh, ripe peaches. But if it’s the off season and you’re dying for a peach crumble, canned peaches work too! Just make sure that the can says unsweetened peaches or “no sugar added” somewhere on the label.
If you use sweetened peaches, you’ll want to slightly decrease the sugar or this will come out much too sweet. You can also use frozen fresh peaches or frozen peaches here (you may want to add a bit more sugar for storebought frozen peaches).
Tip: How to Easily Peel Peaches
If you don’t mind cooked peach skin in your desserts, you can skip this step. But we think it technically makes a better peach cobbler because the texture of the fruit is smoother. To peel peaches, don’t whip out a vegetable peeler!
Simply place them in boiling water for 45 seconds, then move them to ice water for about 1 minute. Use a sharp knife to pierce the skin, then use your fingers to pull it off in sheets. It’s so simple!
Ways To Serve Peach Crumble
When it comes to peach desserts, most of them taste better with vanilla ice cream. This isn’t always the case with other fruit desserts, but the combination of peaches plus sweet cream is truly incredible. Of course, you can use other things too! Here are a few ideas for how to serve peach crumble:
- Vanilla ice cream: purchased or homemade
- Whipped cream: homemade or yogurt whipped cream (or dairy-free whipped cream for vegan)
- Creme fraiche: purchased or homemade
- Cream sauce: try this Creme Anglaise recipe
Leftover Storage
Want to save this peach crumble? This dessert saves well at room temperature, refrigerated or frozen.
- It can stand for 1 day loosely covered at room temperature. This helps to maintain the crumble texture.
- Refrigerate for up to 3 days. It holds up pretty well in the fridge, and tastes even better when reheated.
- Freeze up to 3 months. Freeze for up to 3 months in a sealed container. Reheat it in a 350 degree oven until bubbly and the topping is crisped.
More Peach Desserts To Try
Dietary Notes
This peach crumble recipe is vegetarian. For vegan, use vegan butter. (As noted above, I prefer this to coconut oil in a crumble because vegan butter makes a crispier crumble topping.)
Easy Peach Crumble
Pin RecipeThis peach crumble recipe is full of bold, juicy flavor! No one will be able to resist the sweet fruit and golden spiced topping.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baked
- Cuisine: Dessert
- Diet: Vegetarian
Ingredients
- 5 cups sliced ripe peaches (2 pounds; about 6 medium or 2 16-ounce cans unsweetened peaches*)
- 1 cup granulated sugar, divided
- 2 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- 1 cup all purpose flour
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- 7 tablespoons unsalted butter, melted (or vegan butter)
- Vanilla ice cream, to serve
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Peel the peaches (or skip if desired): Prepare a medium saucepan of boiling water. Drop 3 peaches into the pot so that the water fully covers them and boil for 45 seconds. Remove the peaches from the water with a slotted spoon and transfer them to a bowl of ice water. Drop in the next batch and repeat. Once the peaches are cooled, use a sharp knife to puncture the skin of the peach, then peel it off in large sheets with your fingers. Repeat until all peaches are peeled.
- Make the filling: Slice the peaches. In a medium bowl, mix them with ½ cup of the granulated sugar and the cornstarch, vanilla extract, and lemon juice. Then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
- Make the topping: In a medium bowl, mix together the remaining ½ cup sugar and the flour, cinnamon, ginger, baking powder and kosher salt with a fork. Pour in the melted butter while mixing with the fork until all the butter integrates and a crumbly mixture forms. Use your fingers to sprinkle the crumbles evenly over the peach filling.
- Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for 1 hour, then serve. You can leave it out on the counter for up to 1 day, with a loose cover of foil or a towel to allow for air flow. After 1 day, refrigerate any leftovers. It also freezes well for several months in a sealed container; reheat it in a 350 degree oven until bubbly and the topping is crisp.
Notes
*This peach crumble is best with fresh peaches, but in the offseason you can use canned unsweetened peaches (no sugar added).
from A Couple Cooks https://ift.tt/q8hL4S7
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