Quick Peach Crumble (crispy topping, juicy filling)
This delicious, juicy, low-sugar peach crumble is finished with a buttery, nutty, crunchy topping. It’s so easy to prepare and will melt in your mouth. The perfect summer dessert!
Yield: 4 serbings
Ingredients
Peach filling:
- 8 medium peaches (about 1¾ pounds or 800 g, see note)
- 3 tablespoons (40 g) sugar
- 1/4 teaspoon ground cinnamon
- Optional: 1 teaspoon freshly grated ginger
Topping:
- 1/2 cup + 1 tablespoon (75 g) all-purpose flour
- 3/4 cup (75 g) hazelnut meal/ground hazelnuts (other ground nuts and almond meal work well too)
- 4 tablespoons (55 g) brown sugar (coarse brown sugar like demerera or turbinado makes for a crunchy topping)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 5 ½ tablespoons (80 g) cold butter
To serve:
- Vanilla ice cream
Instructions
Peach filling:
- Wash and pit peaches. Finely slice them. No peeling required (see note).
- In a large bowl or directly in an 8-inch square pan (21 cm) or round 9 to 10-inch (24 cm) round pan (see note) combine peaches, sugar, cinnamon and ginger, if using.
- Mix well, and then distribute peaches evenly in the pan, including the juices. Preheat the oven to 375°F/190°C with the rack in the center.
Crumble topping:
- Combine flour, ground hazelnuts, sugar, cinnamon, and salt in a bowl. Add cold butter in small cubes and work butter into the dry ingredients with your fingers. The butter will soften slightly as you go and the mixture should resemble cookie dough.
- Crumble the dough evenly on top of the peaches.
- Bake the crumble at 375°F/190°C until the topping is golden and the filling is bubbly, about 35 minutes. If the topping is already golden brown but the filling is not yet bubbly, cover pan with tin foil and continue baking for a few minutes.
- Remove pan from the oven, and let the crumble rest for a few minutes before serving warm with a scoop of ice cream. Enjoy!
Notes
Peaches: The peaches should be ripe (meaning slightly soft to the touch) to get a sweet and juicy crumble. If you like a super fruity crumble, use 2 pounds or up to 1 kg of peaches. To keep the recipe as simple as possible I never peel the peaches. If you are easily bothered by peels, you can peel the peaches before slicing. Alternatively, you could dice them into small cubes – this way the peels blend in and are barely noticeable.
Baking pan: The best pan for baking acidic fruits like peaches are non-reactive casserole or pie dishes. Glass, ceramic, stainless steel, or enamel-lined cast iron are perfect. Pans made from metals like aluminum, unlined copper, and untreated cast iron react with the acid in fruits and can leach a metallic flavor into the crumble.