by 
| nutritional information (per serving) | |
|---|---|
| 400 | calories |
| 16g | Fat |
| 63g | carbohydrates |
| 5g | protein |
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| nutritional information | |
|---|---|
| Servings: 6 to 8 | |
| amount per serving | |
| calories | 400 |
| % Daily Value* | |
| 16g | 20% |
| Saturated Fat 10g | 48% |
| 65 mg | 22% |
| 206 mg | 9% |
| 63g | 23% |
| dietary fiber 3g | 11% |
| Total sugar 48g | |
| 5g | |
| Vitamin C 11 mg | 57% |
| Calcium 48 mg | 4% |
| Iron 1 mg | 7% |
| Potassium 394 mg | 8th % |
| *The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice. | |
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
Is that bag of peaches on your kitchen counter ripening faster than you can eat them? While there are countless ways to cook and bake with summer's top fruits (see: Cakes, Sherbets, and Sponge Cakes), few recipes are as easy and filling as crumbles.
Featuring juicy, sliced peaches beneath a sweet, crunchy topping, this comforting summer dessert is best served with a scoop of ice cream after a lazy al fresco dinner.
What's up with Crumbles, Cobblers and Chips?
Oh yes, the triad of summery fruit desserts! Crumbles, chips and cobblers are popular during the warmer months as they usually feature fresh fruit (and what better time of year for fresh fruit than summer?).
However, there are slight differences between the three:
- Streusel (like this one) has a streusel-like topping
- Chips also have a streusel topping, but usually contain rolled oats as well.
- Cobblers, on the other hand, have a cookie topping.
They're all delicious and you can't go wrong turning your summer fruit swag into any of the three.
Tips for buying the sweetest peaches
Streusel tastes best with ripe, sweet fruit. Follow these tips to choose the best peaches on the market:
- Peaches are available all year round, but they are in season from May to October. When buying peaches, choose fruit that is not too soft and free from cuts and bruises. Ripe peaches have a sweet aroma and give when gently pressed.
- If the peaches are hard, keep them at room temperature until ripe. You can ripen them faster by putting them in a paper bag, much like how you ripen bananas.
- When the peaches are ripe, store them in the fridge. Bring them back to room temperature before consuming to enjoy the flavor.
To peel or not to peel?
Whether or not you peel the peaches is a matter of personal taste. If you don't mind the skin, leave it on and save some prep time. However, if you're not a fan of the extra texture that comes with it, we'll show you how to quickly remove it in the steps below.
How do you know when a crumble is ready?
A streusel is ready when the topping is golden brown and crunchy and the sides are sticky and bubbling.
“This Peach Crumble is so simple yet comforting. I followed the directions to quickly blanch the fruit and peeling it was super easy. Once the fruit is prepped, you're just a few steps away from a delicious summer dessert. I served it with a scoop of ice cream in each bowl and it was devoured immediately. I can see myself trying again with other stone fruits like nectarines.” – Patty Lee
2 1/2 to 3 Pound peaches (about 7 to 8 medium peaches)
butterfor casserole dish
1/4 cup packed Brown sugar
1 Cup all purpose flour
1 Cup granulated sugar
1/2 teaspoon kosher salt
1/2 teaspoon Floor Cinammon
1 large egg
1/2 Cup buttermelted
Heavy whipping creamWhipped cream or ice cream to serve
peel peaches (optional)
Gather the ingredients.
The Spruce / Julia Hartbeck
Fill a large bowl with ice and water. Put aside.
The Spruce / Julia Hartbeck
Bring a large pot of water to a boil. Place peaches in boiling water and cook for about 10 to 20 seconds, or just until the skin cracks.
The Spruce / Julia Hartbeck
Remove the peaches and place them in ice water to stop the cooking process.
The Spruce / Julia Hartbeck
Start by peeling the peaches with a small, sharp knife. The skins should come off easily.
The Spruce / Julia Hartbeck
Core the peaches and cut into thin slices.
The Spruce / Julia Hartbeck
Prepare the peach crumble
Preheat the oven to 375 F. Butter a 1 1/2 liter casserole dish.
The Spruce / Julia Hartbeck
Pour out the water and ice from the larger bowl and add the freshly sliced peaches and brown sugar. stir to mix thoroughly. The syrup is created by combining fresh peaches with brown sugar. Pour the fruit and sugar mixture into the prepared casserole dish.
The Spruce / Julia Hartbeck
In a separate bowl, mix together the flour, granulated sugar, salt and cinnamon. Stir with a spoon or whisk.
The Spruce / Julia Hartbeck
Whisk the egg separately in a small bowl and add to the dry ingredients. Stir with a fork until the mixture is crumbly.
The Spruce / Julia Hartbeck
Sprinkle the crumb mixture evenly over the peach filling.
The Spruce / Julia Hartbeck
Drizzle the melted butter evenly over the crumble topping.
The Spruce / Julia Hartbeck
Bake for 40 to 45 minutes, or until topping is lightly browned and filling is bubbling around the edges.
The Spruce / Julia Hartbeck
Serve while still warm with a drizzle of whipped cream, a dollop of whipped cream, or a scoop of your favorite ice cream.
The Spruce / Julia Hartbeck
recipe variations
- Substitute frozen peaches or well-drained canned peaches if you don't have fresh peaches.
- If you would like a topping with more consistency, add about 1/2 cup rolled oats or some chopped pecans.
