|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 11g||57%|
|Total Carbohydrate 73g||27%|
|Dietary Fiber 4g||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This fresh peach dessert bakes to perfection with a crunchy spiced crumble topping. It's a fabulous alternative to the South's beloved peach cobbler, and nobody will complain. The dessert calls for fresh peaches, but frozen peaches or well-drained canned peaches may be substituted.
If you like a topping with more texture, add about 1/2 cup of rolled oats or some chopped pecans.
Note: while there are multiple steps to this recipe, this peach dessert is broken down into workable categories to help you better plan for preparation and baking.
Peel the Peaches
Gather the ingredients.
Bring a large pot of water to a boil.
Fill a large pot with ice and water. Set aside.
Put the peaches in the boiling water and boil for about 10 to 20 seconds, or just until you notice splits in the skin.
Remove the peaches to the ice water to halt the cooking process.
Begin to peel the peaches with a small, sharp knife. The skins should slip off easily.
Remove the pits and slice the peaches thinly.
Prepare the Peach Crumble
Preheat the oven to 375 F.
Butter a 1 1/2-quart baking dish.
Combine the fresh sliced peaches and brown sugar; stir to blend thoroughly. The combination of the fresh peaches with the brown sugar will create the syrup. Pour the fruit and sugar mixture into the prepared baking dish.
In a separate bowl, combine the flour, granulated sugar, salt, and cinnamon. Stir with a spoon or whisk to blend.
In a small bowl, whisk the egg. Add the egg to the dry ingredients and stir with a fork until the mixture is crumbly.
Sprinkle the crumb mixture evenly over the peach filling.
Drizzle the melted butter evenly over the crumb topping.
Bake the peach crumble for 40 to 45 minutes, or until the topping is lightly browned and the filling is bubbling around the edges.
- Substitute frozen peaches or well-drained canned peaches if you don't have fresh peaches.
- Peaches are available throughout the year, but they are in season from May until October. When buying peaches, choose fruit that is not too soft and is free from cuts and bruises. Ripe peaches will have a sweet aroma and yield to gentle pressure.
- If the peaches are hard, keep them at room temperature until they ripen. You can ripen them more quickly by putting them into a paper bag, which is similar to the way you ripen bananas.
- When the peaches are ripe, store them in the refrigerator. Bring them back to room temperature before eating to enjoy the flavor.