Warm Baked Cinnamon Spiced Peach Crumble (Print View)
Golden crumble topping meets juicy cinnamon-spiced peaches in this comforting baked dessert.
# What You'll Need:
→ Fruit Filling
01 - 6 large ripe peaches, peeled, pitted, and sliced (about 2.2 pounds)
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
# Step-by-Step Directions:
01 - Preheat your oven to 350°F. Lightly grease a 2-quart baking dish with butter or cooking spray to prevent sticking.
02 - In a large mixing bowl, combine the sliced peaches, granulated sugar, flour, cinnamon, nutmeg, lemon juice, and salt. Toss everything together until the peaches are evenly coated with the seasoning mixture.
03 - Transfer the seasoned peach mixture into your prepared baking dish, spreading it into an even layer.
04 - In a separate bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to work it into the dry ingredients until coarse, pea-sized crumbs form.
05 - Sprinkle the crumble mixture evenly over the peaches, covering the fruit completely.
06 - Bake for 35 minutes until the topping is golden brown and the fruit filling is bubbly around the edges.
07 - Allow the crumble to cool for at least 10 minutes before serving. This helps the filling set slightly. Serve warm with vanilla ice cream or whipped cream if desired.
# Expert Suggestions:
01 -
- Its the kind of dessert that makes people pause and close their eyes after the first bite because the flavors are so comforting and familiar
- The contrast between the juicy warm fruit and the crisp buttery topping is absolutely perfect especially when that ice cream starts to melt into all the crevices
02 -
- I once tried making this with frozen peaches and the texture was completely mushy so fresh really does make all the difference here
- Working the butter too much while making the topping will make it dense instead of crisp so stop when you still see some small butter chunks
03 -
- If your peaches are super tart you might want to add an extra tablespoon of sugar to the filling
- Place a baking sheet on the rack below the crumble to catch any sugary juices that bubble over