Description
This peach crumble recipe is full of bold, juicy flavor! No one will be able to resist the sweet fruit and golden spiced topping.
Ingredients
Scale
- 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
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon baking powder
- 1/4 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 1/2 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 1/2 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).
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
