Warm Baked Cinnamon Spiced Peach Crumble (Printable Version)
Juicy peaches beneath a golden cinnamon crumble, perfect warm with ice cream.
# What You Need:
→ Fruit Filling
01 - 6 large ripe peaches, peeled, pitted, and sliced
02 - 1/4 cup granulated sugar
03 - 2 tablespoons all-purpose flour
04 - 1 teaspoon ground cinnamon
05 - 1/4 teaspoon ground nutmeg
06 - 1 teaspoon lemon juice
07 - 1/4 teaspoon salt
→ Crumble Topping
08 - 1 cup all-purpose flour
09 - 1/2 cup rolled oats
10 - 1/2 cup packed light brown sugar
11 - 1/2 teaspoon ground cinnamon
12 - 1/4 teaspoon salt
13 - 1/2 cup unsalted butter, cold and cubed
# How-To:
01 - Preheat the oven to 350°F. Lightly grease a 2-quart baking dish with butter or cooking spray.
02 - Combine peach slices, granulated sugar, flour, cinnamon, nutmeg, lemon juice, and salt in a large bowl. Toss thoroughly until peaches are evenly coated. Transfer mixture to the prepared baking dish.
03 - Whisk together flour, oats, brown sugar, cinnamon, and salt in a separate bowl. Add cold cubed butter and blend using fingers or a pastry cutter until mixture forms coarse, pea-sized crumbs.
04 - Sprinkle crumble mixture evenly over the peaches. Bake for 35 minutes until topping is golden brown and fruit filling is bubbling around the edges.
05 - Let the crumble rest for at least 10 minutes before serving. Best served warm with vanilla ice cream or whipped cream.
# Expert Hints:
01 -
- The bubbling fruit filling creates its own caramelized syrup that seeps into the golden topping
- It transforms ordinary peaches into something that tastes like it came from a bakery
02 -
- Hot fruit filling is dangerously molten so the 10 minute cooling period is not optional
- Overworking the butter mixture turns it into cookie dough instead of tender crumbs
03 -
- Place a baking sheet on the rack below to catch any fruit bubble-over disasters
- The topping should look slightly underbaked when you pull it out since it crisps as it cools