Description
This Peach Crumble is a delightful dessert featuring juicy, spiced peaches baked under a buttery, crumbly topping. Perfectly golden and bubbling out of the oven, it’s best served warm with a scoop of vanilla ice cream for a comforting and sweet treat that is sure to impress.
Ingredients
Peach Filling
- 6 large peaches, sliced (about 2 1/2 lb.)
- 1/4 cup granulated sugar
- Juice of 1/2 lemon
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Pinch kosher salt
Crumble Topping
- 1 1/2 cups all-purpose flour
- 1 cup packed brown sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup (1 stick) melted butter
For Serving
- Vanilla ice cream
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the peach crumble.
- Prepare Peaches: In a large bowl, combine the sliced peaches with granulated sugar, lemon juice, ground cinnamon, ground ginger, and a pinch of kosher salt. Toss the mixture gently until the peaches are evenly coated with the spices and sugar.
- Make Crumble Topping: In a separate medium bowl, mix together the all-purpose flour, packed brown sugar, kosher salt, and ground cinnamon. Pour in the melted butter and stir until the mixture resembles coarse crumbs, ensuring the butter is fully incorporated.
- Assemble Crumble: Transfer the peach mixture along with its juices into a 2-quart baking dish, such as one measuring 11 by 7 inches. Evenly sprinkle the crumb topping over the peaches to create a uniform layer.
- Bake: Place the baking dish in the preheated oven and bake for 45 to 50 minutes, or until the topping is golden brown and the peach juices are bubbly and thickened.
- Serve: Remove the crumble from the oven and let it cool slightly. Serve warm with a scoop of vanilla ice cream on top for a delicious finishing touch.
Notes
- You can substitute fresh peaches with frozen if fresh are not in season, but thaw and drain excess moisture beforehand.
- Adjust sugar levels depending on the sweetness of your peaches.
- For a nutty crunch, consider adding chopped walnuts or pecans to the crumble topping.
- Use unsalted butter if you prefer to control the saltiness in the topping.
- Leftover crumble can be refrigerated for up to 3 days and reheated before serving.
