One of my most cherished family traditions is going fruit picking. Whether it’s under the hot summer sun or in the chilly fall breeze, walking through the endless rows of fruit trees never fails to bring me joy. From crisp apples to juicy peaches, my mouth waters as I taste the delicious fruits we just picked. Ending our trips with some freshly made apple cider or a scoop of decadent peach ice cream is always a delight.
For me, the best part of fruit picking is coming home with bags full of fruit just waiting to be turned into a delicious dessert. Today, I’m sharing a peach crumble recipe, an experiment of mine I made after I went peach picking. After an enjoyable but long day, this recipe was simple to make, requiring less than 10 minutes of prep time.
From the more acidic golden peach to the sweeter white peach, any type will work for this recipe. Some even prefer to use nectarines, which are closely related to peaches but have a subtler taste. What matters most is using the ripest, freshest fruit you can find; for peaches, that would be in the summer months. Regardless of which type of peach or nectarine you choose to use, the fruit softens as the oat-based crumble crispens as the dessert bakes, creating a wonderful textural contrast. The peaches melt in your mouth after just one bite. The cinnamon perfectly complements the brown sugar in the crumble and the natural sweetness of the peaches. Some people like to add a scoop of vanilla ice cream on top, adding an extra layer of sweetness while also creating a cold contrast to the warm peach crumble.
- 6 ripe peaches, sliced
- 2 tbsp all purpose flour
- 2-3 tbsp sugar
- 1 tsp vanilla extract
- 1 cup oats
- ½ cup butter, melted
- ½ cup all purpose flour
- ⅔ cup brown sugar
- ½ tsp salt
- ½ tsp cinnamon
First, preheat the oven to 350 °F. To make the peach filling, combine the peaches, flour, sugar, and vanilla extract in a large bowl. Gently mix the ingredients together, ensuring that each peach slice is evenly coated with the other ingredients. Transfer the filling to a lightly greased baking pan.
Next, make the crumble by combining the flour, brown sugar, salt, and cinnamon together in a bowl and mix until well combined. Feel free to add more sugar for some extra sweetness. In a separate bowl, add the butter to the oats and mix thoroughly. Slowly add the dry ingredients to the oat and butter mixture and stir to combine. Make sure the dry ingredients are evenly distributed throughout the oat mixture.
Place the crumble on top of the peach filling in the baking pan. Bake the peach crumble for at least 40 minutes, or until the sugar is completely melted and the top is golden brown. Let cool for at least 10-15 minutes before serving. For an extra sweet treat, add a scoop of vanilla ice cream on top. Enjoy!
Recipe Adapted from Joyous Apron’s Easy Peach Crisp