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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 13g||64%|
|Total Carbohydrate 84g||30%|
|Dietary Fiber 4g||15%|
|Total Sugars 64g|
|Vitamin C 15mg||76%|
|*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.
2 1/2 to 3 pounds peaches
Butter, for baking dish
1/4 cup packed brown sugar
1 cup all-purpose flour
1 cup granulated sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 large egg
1/2 cup butter, melted
Heavy whipped cream, whipped cream, or ice cream, for serving
Peel the Peaches
Gather the ingredients.
Fill a large bowl with ice and water. Set aside.
Bring a large pot of water to a boil. Put peaches in boiling water and boil for about 10 to 20 seconds, or just until there are splits in the skin.
Remove peaches to ice water to halt cooking process.
Begin to peel peaches with a small, sharp knife. The skins should slip off easily.
Remove pits and slice peaches thinly.
Prepare the Peach Crumble
Preheat the oven to 375 F. Butter a 1 1/2-quart baking dish.
Combine fresh sliced peaches and brown sugar; stir to blend thoroughly. The combination of fresh peaches with brown sugar will create the syrup. Pour fruit and sugar mixture into prepared baking dish.
Combine flour, granulated sugar, salt, and cinnamon in a separate bowl. Stir with a spoon or whisk to blend.
Whisk egg in small bowl. Add egg to dry ingredients and stir with a fork until mixture is crumbly.
Sprinkle crumb mixture evenly over peach filling.
Drizzle melted butter evenly over crumb topping.
Bake peach crumble for 40 to 45 minutes, or until topping is lightly browned and filling is bubbling around the edges.
Serve crumble warm with a drizzle of heavy cream, a dollop of whipped cream, or a scoop of your favorite ice cream.
- 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.
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