Warm Baked Cinnamon Peach Crumble (Print Version)

Golden crumble topped spiced peaches, ideal warm with ice cream

# What You Need:

→ Fruit Filling

01 - 6 large ripe peaches, peeled, pitted, and sliced (approximately 2.25 lbs)
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 Make It:

01 - Preheat the oven to 350°F. Lightly grease a 2-quart baking dish with butter or cooking spray.
02 - In a large mixing bowl, combine the peach slices, granulated sugar, flour, cinnamon, nutmeg, lemon juice, and salt. Toss thoroughly until the peaches are evenly coated with the seasoning mixture. Transfer the fruit mixture to the prepared baking dish and spread into an even layer.
03 - In a separate bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt. Add the cold, cubed butter to the dry mixture. Using your fingers or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse, pea-sized crumbs. The butter should remain slightly cold to ensure proper texture.
04 - Sprinkle the crumble topping evenly over the peach filling, covering the fruit completely. Gently press down on the topping to help it adhere.
05 - Bake for 35 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges. If the topping browns too quickly, tent loosely with aluminum foil during the last 5-10 minutes of baking.
06 - Allow the crumble to cool for at least 10 minutes before serving to let the filling set slightly. Serve warm while the topping remains crisp. Top with vanilla ice cream or whipped cream if desired.

# Expert Hints:

01 -
  • The contrast between hot, bubbling fruit and crisp, buttery topping creates the most satisfying texture in every spoonful
  • It comes together with pantry staples but tastes like something from a fancy bakery
  • The smell of cinnamon and peaches drifting through your house while it bakes is better than any candle
02 -
  • Don't use frozen peaches unless absolutely necessary. They release way too much liquid and turn the bottom layer into soup.
  • If your peaches are barely ripe, increase the sugar to 1/3 cup. Underripe peaches can be surprisingly tart once baked.
  • The topping should look slightly wet before baking. If it's too dry, it won't clump properly and you'll have sand instead of crisp crumbs.
03 -
  • Place a baking sheet on the rack below the crumble to catch any fruit bubbles that might drip over the sides of your dish
  • The crumble is done when the filling bubbles thickly, not when it's still thin and watery. This usually takes the full 35 minutes
  • For extra golden brown spots, broil for the last 1-2 minutes but watch it like a hawk. Sugar goes from perfect to burnt in seconds

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