Warm Peach Crumble with Spiced Crumb Topping Recipe
This Warm Peach Crumble recipe features fresh or frozen peaches baked with a sweet, cinnamon-spiced crumb topping, creating a comforting dessert perfect for any season. The juicy peach filling is enhanced with lemon juice and vanilla, while the buttery crumble provides a crisp contrast. Serve warm with vanilla ice cream or whipped cream for an irresistible treat.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Peach Filling
- 6-7 cups fresh peaches (about 7-8 peaches, approximately 3 lbs) or frozen peaches
- ⅓ cup (75 g) granulated sugar
- 1 Tbsp cornstarch
- 2 Tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- Pinch of Kosher salt
Crumb Topping
- 1 cup (120 g) all-purpose flour
- 1 tsp Kosher salt
- ⅔ cup (150 g) packed light brown sugar
- ⅓ cup (75 g) granulated sugar
- 1½ tsp pure vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup (8 Tbsp; 1 stick) salted butter, cut into cubes
To Serve
- Vanilla ice cream or homemade whipped cream
Instructions
- Prepare the filling: Preheat your oven to 375°F (190°C). In a large cast-iron skillet, place 6 cups of peeled and sliced peaches. Add ⅓ cup of granulated sugar, 1 tablespoon of cornstarch, 2 tablespoons of fresh lemon juice, 1 teaspoon of pure vanilla extract, and a pinch of Kosher salt. Gently stir everything together with a spoon until the peaches are evenly coated with the mixture.
- Make the crumb topping: In a medium bowl, combine 1 cup of all-purpose flour, 1 teaspoon Kosher salt, ⅔ cup packed light brown sugar, ⅓ cup granulated sugar, 1½ teaspoons pure vanilla extract, 1 teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg. Add the ½ cup of cubed salted butter and use your fingers, a pastry cutter, or a fork to work the butter into the dry ingredients. Continue until large, coarse crumbs form.
- Assemble and bake: Evenly scatter the crumb topping over the peach filling in the skillet. Place the skillet in the preheated oven and bake for 50 to 60 minutes, or until the peach filling is bubbling and the crumble topping has turned golden brown and crisp.
- Cool and serve: Remove the skillet from the oven and allow the peach crumble to cool for about 30 minutes to set. Serve warm with scoops of vanilla ice cream or a generous dollop of homemade whipped cream for an extra indulgent dessert.
Notes
- Frozen peaches can be used in place of fresh peaches but thaw and drain excess liquid before using to avoid a soggy crumble.
- Adjust the sugar quantity based on the sweetness of your peaches; less sugar may be needed for very ripe peaches.
- For a nutty crunch, consider adding chopped pecans or walnuts to the crumb topping.
- This dessert can be assembled in advance and refrigerated before baking; just add a few extra minutes to baking time if baking straight from the fridge.
- Cast-iron skillet is preferred for even baking and rustic presentation, but you may use any oven-safe baking dish.
