Peach Crumble

This easy, relaxed dessert is a perfect way to celebrate summer. A sweet, saucy peach filling topped with a sugary crisp crumble topping. You can make it out of season too with frozen, thawed peaches!

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20

Cook Time 40

Cooling Time 10

Total Time 1 10

Servings

Calories 369kcal

Author Toni Dash

Ingredients

Peach filling

¼ cup Granulated Sugar
¼ teaspoon Salt
3 tablespoons All Purpose Flour regular or gluten-free measure-for-measure flour blend
6 cups peeled, pitted and sliced into ¾-inch thick slices Peaches yellow or white
1 teaspoon Lemon Juice

Crumble Topping

1 cup All Purpose Flour regular or gluten-free measure-for-measure flour blend
¾ cup Light Brown Sugar firmly packed
½ cup (1 stick) Unsalted Butter melted
½ cup finely chopped Walnuts

Instructions

Preheat the oven to 375 degrees F. Butter an 8-inch by 8-inch square baking dish.
In a small bowl combine the granulated sugar, salt and 3 tablespoons flour. Stir to fully combine.
Add the peach slices to a medium mixing bowl. Drizzle on the lemon juice, followed by the sugar mixture. Stir to fully coat the peaches.
Spoon the peaches and juices into the prepared pan.
In a medium mixing bowl combine the 1 cup flour and brown sugar. Stir to mix together.
Drizzle in the melted butter. Stir to fully combine. It should form small pea-size clumps.
Stir in the chopped walnuts.
Spoon the topping evenly over the peaches (you can also use your hands). Bake for 35-40 minutes or until the topping is lightly browned.
Remove from the oven and cool slightly on a wire rack for 10 minutes.
Scoop into bowls and top with a scoop of vanilla ice cream or whipped cream.

Video

Notes

Choose firm but fully ripe peaches. Yellow or white peaches will work. Frozen thawed peaches can also work!

Pro Tip: for easy peeling place the peaches in boiling water for 30 seconds then into an ice bath for a few seconds until they are cool to the touch. The skin will slide right off.

How to Store

Store sealed or in an airtight container in the refrigerator for up to 4 days.

Nutrition