Peach Crumble
Peach Crumble Recipe is a delightful dessert that marries the sweetness of peaches with the irresistible crunch of crumble. Fresh slices of peaches topped with a layer of buttery cinnamon-infused crumble topping that tastes devine with a scoop of vanilla ice cream.
❤️ You’ll Love This Peach Crumble Recipe
- Flavor: Peach Crumble combines the natural sweetness of ripe peaches with a buttery crumble topping, creating a delightful contrast of textures and tastes.
- Texture: Every bite has soft, melt-in-your mouth kind peach mixture with a crunchy, nutty crumble topping.
Easy to prepare: Crafted with simple ingredients, this peach crumble dessert is easy to prepare.
Warm and Comforting: The blend of warm cinnamon, vanilla, and fragrant peaches offers a cozy and inviting aroma.
Perfect for All Occasions: Whether served on its own, with a scoop of ice cream or as a crowd-pleasing dessert at gatherings, Peach Crumble is a timeless classic that captures the essence of seasonal flavors.
🧾 Ingredient Notes
For Peach Mixture:
- Peaches:
- Choose ripe peaches for the best flavor.
- If peaches are unripe, you might need to adjust the sugar quantity.
- If you don’t have fresh peaches, use frozen or canned ones. If using frozen peaches, make sure to defrost them before using. When using canned peaches, use those in water and drain them, avoiding those in juice or syrup.
- Vanilla, Lemon Juice, and Ground Cinnamon: Vanilla enhances the flavor of the peach mixture, whereas lemon juice adds a tangy brightness that balances the sweetness of the peaches. Ground cinnamon brings warmth to the peach mix and the topping.
- Corn Starch: Corn starch is used as a thickening agent for the peach mixture. You can replace cornstarch with arrowroot starch as well.
- White Sugar: Added for sweetness.
For Crumble Topping:
- Unsalted Butter: Opt for unsalted butter to have better control over the saltiness of the crumble.
- All-Purpose Flour: All-purpose flour is the base of the crumble topping, creating a crumbly and crispy texture when baked.
- Light Brown Sugar and White Sugar: These sugars provide sweetness to the crumble. Light brown sugar adds a caramel-like flavor to the crumble.
- Pecans: I prefer chopping the pecans finely for a consistent texture. Avoid using large chunks for even distribution.
- Try other nuts like walnuts, almonds, etc.
👩🍳 How to Make Peach Crumble? (Pics)
Peel Peaches:
- Old-fashioned method: Peel the peaches using a peeler.
- Poaching Method: Or opt for poaching to easily remove the skins. Make a cross at the bottom of the peaches using a knife. To poach, briefly immerse the peaches in boiling water for about 30 seconds, then transfer them to an ice water bath. The skins will peel off easily.
Cut the peaches in half, remove the pit and make slices of medium thickness.
Make Peach Mixture:
Preheat your oven to 375°F (190°C).
1) Take the sliced peaches, white sugar, cornstarch, ground cinnamon, vanilla, and freshly squeezed lemon juice in a mixing bowl.
2) Mix well until the peaches are evenly coated.
3) Spread the peach mixture in an 8×8 or 9×9-inch pan, roughly 2-quart size.
Make Crumble Topping:
4, 5) Mix all-purpose flour, light brown sugar, white sugar, ground cinnamon, and salt in a bowl.
6, 7) Add the small cubes of unsalted butter to the dry ingredients. Use a pastry cutter, fork, or fingers to mix the butter until it resembles coarse bread crumbs. A few larger chunks of butter here and there in the mixture is ok.
8, 9) Gently mix in the finely chopped pecans to the crumble mixture.
Bake:
10) Evenly sprinkle and spread the crumble mixture over the peaches in the pan.
11) Place the pan in the preheated oven and bake for 45-50 minutes, until the crumble topping is golden brown and the peach mixture is bubbling.
Allow the peach crumble to rest for about 20 minutes. During this resting time peach juice will thicken. Serve and enjoy!
💭 Expert Tips For Making Peach Crumble
- Choose ripe peaches for the best flavor and sweetness in your crumble.
- If using salted butter, adjust or omit the added salt accordingly.
- For a finer texture, finely chop the pecans for the crumble topping.
- Allow the peach crumble to rest after baking to allow the peach juices to thicken and intensify the flavors.
🥣 Make Ahead & Storage
- Make Ahead: Prepare the peach mixture and crumble topping separately and store them in separate airtight containers for up to a day. At the time of baking, assemble and bake.
- Leftovers can be stored in the refrigerator for up to 3-4 days. Once refrigerated, the crispy topping will become soft and lose its texture.
- To reheat the peach crumble, place it in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed.
🍽 Serving Ideas
- Vanilla Ice Cream: Indulge in the perfect dessert pairing by serving the peach crumble with a scoop of vanilla ice cream. The contrast of warm crumble and ice cream creates a delightful combination.
- Whipped Cream or Coconut Whipped Cream: Serve with a dollop of whipped cream, or Opt for a dairy-free option by topping it with a dollop of coconut whipped cream.
- Drizzle with Sauce: Take the peach crumble to the next level by drizzling it with caramel sauce or butterscotch sauce.
- Yogurt and Honey: Transform the leftovers into a wholesome breakfast by serving it with yogurt and a drizzle of honey.
FAQs
The topping is the main difference between a peach crumble and a peach crisp. A crumble topping typically consists of flour, butter, and sugar, resulting in a texture resembling coarse breadcrumbs. A crisp topping, on the other hand, incorporates oats for added crunch and texture.
Peeling peaches is not necessary for this recipe. However, I prefer peeled peaches as they contribute to a smoother texture in the final dish. It’s a personal preference; you can peel them based on your taste.
Another Peach Recipe on the site – Peach chutney
Did you try this peach crumble recipe? I’d love to hear about it! Leave a review in the comment section below.
Peach Crumble Recipe
US measuring cups are used (1 cup = 240 ml)
Ingredients
For Peach Mixture:
- 2.5 lb Peaches, ~ 6 large, peeled and sliced
- ¼ cup White sugar
- 2 tablespoons Corn flour (corn starch)
- 1 teaspoon Ground cinnamon
- 1 teaspoon Pure vanilla extract
- 2 teaspoons Lemon juice, freshly squeezed
For Crumble Topping:
- ¾ cup All purpose flour (Maida)
- ½ cup Light brown sugar
- ¼ cup White sugar
- ¼ teaspoon Salt
- 1 teaspoon Ground cinnamon
- 6 tablespoons Unsalted butter, cut into small cubes.
- ½ cup Pecans, finely chopped
Instructions
- Preheat your oven to 375°F (190°C).
- Peel Peaches: Old-fashioned method: Peel the peaches using a peeler.
- Poaching Method: Or opt for poaching to easily remove the skins. Make a cross at the bottom of the peaches using a knife. To poach, briefly immerse the peaches in boiling water for about 30 seconds, then transfer them to an ice water bath. The skins will peel off easily.
- Cut the peaches in half, remove the pit and make slices of medium thickness.
- Make Peach Mixture: Take the sliced peaches, white sugar, cornstarch, ground cinnamon, vanilla, and freshly squeezed lemon juice in a mixing bowl. Mix well until the peaches are evenly coated.
- Spread the peach mixture in an 8×8 or 9×9-inch pan, roughly 2-quart size.
- Make Topping: Mix all-purpose flour, light brown sugar, white sugar, ground cinnamon, and salt in a bowl.
- Add the small cubes of unsalted butter to the dry ingredients. Use a pastry cutter, fork, or fingers to mix the butter until it resembles coarse bread crumbs. A few larger chunks of butter here and there in the mixture is ok.
- Gently mix in the finely chopped pecans to the crumble mixture.
- Bake: Evenly sprinkle and spread the crumble mixture over the peaches in the pan.
- Place the pan in the preheated oven and bake for 45-50 minutes, until the crumble topping is golden brown and the peach mixture is bubbling.
- Allow the peach crumble to rest for about 20 minutes. During this resting time peach juice will thicken.
Notes
- Choose ripe peaches for the best flavor and sweetness in your crumble.
- If using salted butter, adjust or omit the added salt accordingly.
- For a finer texture, finely chop the pecans for the topping.
- Allow the crumble to rest 20 minutes after baking to allow the peach juices to thicken and intensify the flavors.
