Warm Baked Cinnamon Peach Crumble (Printable)
Golden cinnamon crumble over juicy baked peaches, ideal for summer evenings.
# What You'll Need:
→ Fruit Filling
01 - 6 large ripe peaches, peeled, pitted, and sliced
02 - 1/4 cup granulated sugar
03 - 2 tbsp all-purpose flour
04 - 1 tsp ground cinnamon
05 - 1/4 tsp ground nutmeg
06 - 1 tsp lemon juice
07 - 1/4 tsp salt
→ Crumble Topping
08 - 1 cup all-purpose flour
09 - 1/2 cup rolled oats
10 - 1/2 cup packed light brown sugar
11 - 1/2 tsp ground cinnamon
12 - 1/4 tsp salt
13 - 1/2 cup unsalted butter, cold and cubed
# How To Make It:
01 - Preheat the oven to 350°F. Grease a 2-quart baking dish lightly with butter or cooking spray.
02 - In a large bowl, combine the peach slices, granulated sugar, flour, cinnamon, nutmeg, lemon juice, and salt. Toss thoroughly until the peaches are evenly coated with the spice mixture. Pour the mixture into the prepared baking dish and spread evenly.
03 - In a separate bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt. Add the cold, cubed butter. Using your fingers or a pastry cutter, work the butter into the dry ingredients until the mixture forms coarse, pea-sized crumbs.
04 - Sprinkle the crumble mixture evenly over the peach filling, covering the fruit completely.
05 - Bake for 35 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges.
06 - Let the crumble cool for at least 10 minutes before serving. Serve warm with vanilla ice cream or whipped cream if desired.
# Tips from dashanddishes:
01 -
- The contrast between hot, spiced fruit and cold vanilla ice cream creates the most perfect temperature dance in your mouth
- It comes together in under an hour but tastes like something you labored over all afternoon
02 -
- Cold butter is nonnegotiable, I tried softened once and ended up with a sandy flat layer instead of delicious crumbles
- The bubbling is crucial, underbaked fruit filling tastes like raw fruit no matter how good the topping looks
03 -
- If your peaches arent quite ripe, roast them for 15 minutes before adding the sugar and spices
- Leftovers reheat beautifully at 160°C for 10 minutes and taste almost like fresh