Peach Crumble
Fresh peaches tossed in brown sugar and cinnamon with a crisp crumble topping - this is the perfect peach crumble recipe!
Prep Time20 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 335kcal
For the crumb topping:
- 1 cup all-purpose flour
- ½ cup salted butter melted
- 1 cup brown sugar
- 2 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
For the Peach filling:
- 8 peaches
- ¾ cup brown sugar
- 1 tsp cinnamon
- 1 tbsp vanilla extract
- 2 tbsps salted butter melted
- ¼ tsp kosher salt
Preheat the oven to 375 degrees F.
Make the crumb topping by mixing together flour, melted butter, brown sugar, cinnamon, nutmeg, and ginger in a large bowl. Pinch together until crumbles form. Place in the freezer.
Make the peach filling by adding sliced peaches to a large bowl. Add brown sugar, cinnamon, vanilla extract, melted butter, and kosher salt. Toss together until all peaches are coated in sugar mixture.
Add peaches to a 9-inch pie pan. Remove crumb topping from the freezer and sprinkle on top of the peaches, forming an even layer.
Bake in the oven for 50 minutes.
Tips:
- There's no need to remove the peach skin. It will soften in the oven and won't have much taste.
- If you don't have a 9 inch pie pan, you can use a 9x13 baking dish.
- If your crumble has a lot of excess juice, you can very carefully strain the juice by pouring it out. Be sure not to drop the crumble!
Calories: 335kcal | Carbohydrates: 75g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 129mg | Potassium: 273mg | Fiber: 3g | Sugar: 60g | Vitamin A: 578IU | Vitamin C: 6mg | Calcium: 55mg | Iron: 2mg