Unbelievably Easy Peach Crumble
After eating our way through 2 pans of peach cobbler, we still had some peaches leftover that was well on their way to becoming overripe. I needed to make something with them instead of throwing them out, and I don’t think we could eat another cobbler.
I came across this peach crumble recipe and couldn’t believe how simple it looked so I thought I would try it out.
This will be the last of the peach recipes for a bit, I promise. I’m coming to the sad realization that summer is officially over and that we are well on our way to autumn.
THE BEST PEACHES TO USE FOR BAKING
Fresh peaches are best for baking, you can get away with unsweetened frozen peaches. If using frozen peaches, thaw, chop and blot them dry before using. Canned peaches are not ideal as they’re already too soft and mushy.
The best fresh peaches for baking are slightly firm (not hard) with zero bruises or soft spots. Your best bet is to purchase or pick about 9-10 firm peaches, then let them sit in a paper bag for 1-2 days to ripen. Some may have soft spots after this time, so that is why I suggest buying a couple more than you will actually need. Eat the others or add them to a smoothie.
Ingredients
7–8 medium peaches, slightly firm (about 7 cups of peach chunks)
1/2 cup packed brown sugar
1/2 cup flour OR 1/4 cup instant tapioca
2 tsp fresh lemon juice
1/4 tsp cinnamon
Crumble
1/2 cup packed brown sugar
1 tsp cinnamon
3/4 cup flour
1/3 cup butter, melted and slightly cooled
Optional: 1/2 cup chopped walnuts
Instructions
Preheat the oven to 350°F and grease a 9×13 inch pan.
Make the filling: Peel the peaches then cut into 1-2 inch chunks. You’ll need 7 cups.
In a large bowl, stir the peach chunks, brown sugar, flour, lemon juice, and cinnamon together until thoroughly combined. Set filling aside as the oven preheats.
Spoon the peach filling into the pan.
Make the crumble topping: In a medium bowl, combine the brown sugar, cinnamon, and flour. Stir in the butter and walnuts, if you’re using them. The crumble topping will be thick and crumbly. Sprinkle over peaches.
Place in the oven and bake for 40-50 minutes or until peach juices are bubbling on the sides.
Allow the pie to cool for 5-10 minutes then serve with vanilla ice cream.
Peach Crumble
Ingredients
Filling
- 7-8 medium peaches slightly firm, about 7 cups of peach chunks
- 1/2 cup brown sugar packed
- 1/2 cup flour OR 1/4 cup instant tapioca
- 2 tsp fresh lemon juice
- 1/4 tsp cinnamon
Crumble
- 1/2 cup brown sugar packed
- 1 tsp cinnamon
- 3/4 cup flour
- 1/3 cup butter melted and slightly cooled
Optional: 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 350°F and grease a 9×13 inch pan.
For Filling
- Peel the peaches then cut into 1-2 inch chunks. You’ll need 7 cups.
- In a large bowl, stir the peach chunks, brown sugar, flour, lemon juice, and cinnamon together until thoroughly combined. Set filling aside as the oven preheats.
- Spoon the peach filling into the pan.
For Crumble
- In a medium bowl, combine the brown sugar, cinnamon, and flour. Stir in the butter and walnuts, if you're using them. The crumble topping will be thick and crumbly. Sprinkle over peaches.
- Place in the oven and bake for 40-50 minutes or until peach juices are bubbling on the sides.
- Allow the pie to cool for 5-10 minutes then serve with vanilla ice cream.
