Ingredients
Peach Filling
- 5 cups sliced ripe peaches (2 pounds; about 6 medium peaches or 2 16-ounce cans unsweetened peaches)
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
Crumble Topping
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 7 tablespoons unsalted butter, melted (or vegan butter)
To Serve
- Vanilla ice cream
Instructions
- Preheat oven: Set your oven to 375 degrees Fahrenheit to prepare for baking the crumble.
- Prepare peaches (optional peeling): Boil a medium pot of water. Submerge 3 peaches fully for 45 seconds, remove with a slotted spoon, and immediately place them in ice water. Repeat with the remaining peaches. This process helps to loosen the skin, which you can then peel off easily with your fingers. This step is optional if you prefer unpeeled peaches.
- Make the peach filling: Slice the peeled (or unpeeled) peaches and combine them in a bowl with 1/2 cup granulated sugar, cornstarch, vanilla extract, and lemon juice. Mix gently until well incorporated, then pour the mixture into a greased 9-inch pie pan, 9 x 9 inch baking dish, or 7 x 11 baking dish.
- Prepare the crumble topping: In a separate bowl, mix the remaining 1/2 cup sugar with the flour, cinnamon, ground ginger, baking powder, and kosher salt using a fork. Drizzle in the melted butter and continue mixing with the fork until a crumbly texture forms. Evenly sprinkle this crumble topping over the peach filling using your fingers to break up any large clumps.
- Bake the crumble: Place the dish in the preheated oven and bake for 45 to 50 minutes. The topping should turn a golden brown color and the peach filling should be bubbly. Once baked, remove from the oven and cool for 1 hour before serving.
- Serve and store: Serve the peach crumble warm or at room temperature with a scoop of vanilla ice cream. The crumble can be left out on the counter for up to 1 day covered loosely with foil or a towel to allow airflow. Store leftovers in the refrigerator after 1 day. It also freezes well for several months in a sealed container; reheat in a 350-degree oven until bubbly and topping is crisp before serving.
Notes
- Peeling peaches is optional but recommended for smoother texture.
- Use fresh ripe peaches for the best flavor; canned unsweetened peaches can be used as an alternative.
- For a vegan version, substitute unsalted butter with vegan butter.
- Reheating frozen crumble improves texture and taste; bake at 350°F until bubbly and topping is crisp.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
