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Peach crumble, not to be mistaken for a peach crisp or a peach cobbler, has a decadent, buttery topping. While they're all a variation of crustless pie, a cobbler tends to have a more solid piece of topping like biscuits or dumplings, a crisp tends to have oats in a more freeform topping, and a crumble usually has topping that forms larger clumps made made of flour, butter, and sugar. Here, I added a bit of ground cinnamon to give some warm, spiced notes and used brown sugar for a hint of molasses comfort. Be sure to pile the topping on generously so you don't get stuck with any lingering naked peaches that are crumb-free.
What People Are Saying:
"This was so incredibly good and ridiculously easy to make. Wouldn’t change a thing. Made last night and it’s gone today. Will be making this again at the beach later this summer—wrote it down so it’s definitely a keeper!” - KatS
Preheat your oven, and as it heats, combine peaches, sugar, lemon juice, cinnamon, ginger, and salt in a large bowl and toss to combine, making sure each slice of peach is coated.
Then, in a medium bowl, combine the dry ingredients and pour in the melted butter, stirring to combine until a coarse crumb forms. Don’t overmix here, we are just looking for a crumble, not a unified mixture.
Pour the peach mixture into a baking dish and sprinkle the crumb topping over evenly, taking care to cover the whole top, so that each bite gets both peaches and crumble.
By now your oven should be up to heat. Place the baking dish into the oven and bake for 45 to 50 minutes until the top is golden brown and the peaches are bubbling.
Then remove the dish from the oven and serve while warm, alongside a scoop of vanilla ice cream if desired.
The full list of ingredients and instructions can be found in the recipe below.
This dessert can be stored in the fridge for up to 5 days, covered. While the crumble won't stay as crunchy as time goes on, the peaches will still be sweet and juicy with a little reheating action.
large peaches, sliced (about 2 1/2 lb.)
granulated sugar
Juice of 1/2 lemon
ground cinnamon
ground ginger
Pinch kosher salt
all-purpose flour
packed brown sugar
kosher salt
ground cinnamon
(1 stick) melted butter
Vanilla ice cream, for serving
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