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.
- 2 1/2 to 3 pounds peaches
- 1/4 cup brown sugar (packed)
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 large egg
- 1/2 cup butter (melted)
- Optional garnish: whipped cream or ice cream
Peel the Peaches
- 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
- Heat 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.
- Serve the crumble warm with a drizzle of heavy cream, a dollop of whipped cream, or a scoop of your favorite ice cream.
- 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.
- Want more recipes to make with those delicious peaches? Try this fresh peach crisp recipe.
|Nutritional Guidelines (per serving)|
|Total Fat||22 g|
|Saturated Fat||11 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||4 g|