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–+ servings

Easy Peach Crumble

Ania
Easy Peach Crumble pairs sweet peaches with a buttery sugar crumble topping. As it bakes, the topping crisps and the peaches release their sweet juices. Contrast the warm crisp with a scoop of vanilla ice cream for the ultimate sweet treat!
5 from 1 vote

Ingredients
 
 

For the crumble

For the peaches

  • 6-7 fresh ripe peaches about 700g
  • 2 tbsp sugar
  • 1/2 tsp vanilla
  • 1 tsp lemon juice
  • 1 tbsp cornstarch

Instructions
 

  • Preheat the oven to 375℉/190℃. Grease a 9 inch baking dish well and set aside. Slice the peaches and place in a bowl.
    6-7 fresh ripe peaches
  • Into the bowl with the peaches, add the lemon juice and vanilla and mix. Then add in the cornstarch and white sugar and stir, evenly coating the peaches. Set aside.
    1/2 tsp vanilla, 1 tsp lemon juice, 1 tbsp cornstarch, 2 tbsp sugar
  • In a large bowl, add the flour, cinnamon, white sugar, and salt. Stir to combine.
    2 1/2 cups all-purpose flour, 1/4 tsp cinnamon, 1/2 tsp salt, 1 cup white sugar
  • Add in the butter and with your hands, mix until a crumbly topping forms.
    200 g unsalted butter
  • Add the peaches into the bottom of the prepared dish and spread evenly. Sprinkle the topping on top evenly.
  • Bake for 40-55 minutes. A knife inserted in the peaches should be soft. The top will be a golden brown when ready too.
  • Allow to slightly cool, then scoop and enjoy. My favourite way to eat this peach crumble is served warm with a scoop of vanilla ice cream!

Notes

Dish size - It's really important that the dish you use has the right depth or else the peach juices will overflow. Mine is 9 inches across with a 1.5 inch depth.
Peaches - About 700g of peaches is needed, which equalled 6 medium-sized peaches for me. 
Butter - I used a gram scale but 200g comes out to 3/4 cups + 2 tbsp if you're using cups.