It’s finally peach season! What would summer be without peaches? Sweet, juicy, and so indescribably flavorful, there’s a bit of perfection in each peach. Whether for snacking on or baking, there’s no shortage of ways to enjoy these beauties. Especially regarding the latter! So today, let’s turn our eyes on a timeless classic: The peach cobbler.
Our Peach Crumble Recipe: The Best of the Best
Crumbles are one of those those dishes that are so simple they are fool-proof. There’s no way to improve that. Well, until it comes with fruit. Then we’re of the mind, the fruitier, the better. Maybe that’s why I’m particularly fond of peach crumbles. Peaches are among my favorite fruits, and I look forward to the fuzzy fruits ripening every summer. If I find ripe, juicy peaches at the market or grocery store, I often buy them by the pound. Over the next few days, I eat them as they are or bake delicious treats out of them, like this one.
Peach crumble consists of fresh peaches, or canned ones if not in season. You’ll cook them in a little bit of cornstarch. As they simmer, they’ll begin emitting a juice, which will the coat and further flavor the sweet fruit. As it turns out, you can gild the lily in a becoming way!
For the crumble, you’ll need a few staple ingredients: butter, flour, and sugar. Simply mix everything until the mixture becomes, as you might be able to guess, crumbly. Next, you’ll commit to the bit and crumble the topping to your desired size and chill until ready to use.
I personally prefer to eat peach crumble while it’s still a bit warm, with some vanilla ice cream. But it also tastes great cold or the next day. If you can’t find peaches, don’t worry. This crumble recipe works just as well with apricots, nectarines, blackberries, and raspberries.
If you want to keep your mood sweet, we suggest taking a look at our other baking delights such as our strawberry brownie cake, chocolate pudding sheet cake, and cherry sour cream sheet cake.
Peach Crumble
Ingredients
For the crumble:
- 2 ¼ cups all-purpose flour
- ½ cup sugar
- ½ cup butter
- 1 pinch salt
For the filling:
- 1 ¾ lb peaches
- 2 tbsp cornstarch
- ¼ cup sugar
- ½ tsp cinnamon
Instructions
- Mix the ingredients for the crumble topping until a crumbly mixture forms. Let it chill in the refrigerator until ready to use.
- Pit the peaches and slice them. Place them in a pan and begin to heat them until they release their juices.
- Combine the cornstarch, sugar, and cinnamon and mix with the peaches.
- On the stove, let the mixture simmer for about 5 minutes until the juice thickens. If the mix is drying out, add a splash of water as needed.
- Pour the peach mixture into a baking dish and spread the crumble topping evenly over it.
- Bake the crumble for about 30 minutes, or until the topping is golden brown.