Homemade Peach Crumble (Print Version)
Juicy peaches under a buttery, golden-brown topping - a comforting dessert perfect with a scoop of vanilla ice cream.
# Ingredients:
→ For the Peach Filling
01 -
6-8 medium ripe peaches, peeled and sliced
02 -
2 tablespoons granulated sugar
03 -
1 teaspoon ground cinnamon
→ For the Crumble Topping
04 -
1 cup all-purpose flour
05 -
1/2 cup packed light brown sugar
06 -
1/4 cup almond flour (optional)
07 -
1/2 teaspoon ground cinnamon
08 -
1/4 teaspoon salt
09 -
1/2 cup (115g) cold unsalted butter, cubed
# Steps to Follow:
01 -
If using fresh peaches, wash, peel, and slice them. If using frozen, thaw them slightly and drain any excess liquid. Place the sliced peaches in a bowl.
02 -
Sprinkle the peaches with granulated sugar and ground cinnamon. Gently toss to combine and set aside.
03 -
In a separate bowl, whisk together the all-purpose flour, brown sugar, almond flour (if using), cinnamon, and salt.
04 -
Add the cubed cold butter to the dry ingredients. Use your fingers or a pastry blender to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
05 -
Pour the peach mixture into an 8×8 inch baking dish or similar. Spread evenly. Sprinkle the crumble topping over the peaches, making sure to cover the surface. Gently press down.
06 -
Preheat your oven to 375°F (190°C). Bake for 30-40 minutes or until the topping is golden brown and the peach filling is bubbly.
07 -
Let cool slightly before serving. Serve warm, with ice cream, whipped cream, or on its own.
# Additional Notes:
01 -
Add berries like raspberries or blueberries to the peach filling for variation.
02 -
Incorporate chopped nuts (pecans or walnuts) or rolled oats into the crumble topping for texture.
03 -
Use cold butter for the crumble topping to achieve the perfect crumbly texture.
04 -
Do not overfill the baking dish to avoid a soggy bottom.
05 -
Adjust sugar levels to your preference. You can also add a squeeze of lemon juice to the peach filling for brightness.