Peach Crumble

peachcrumble

This crumble is a great summer dessert. It makes use of stone fruit (and you could really use any here) and comes together pretty quickly. No one can resist warm crumble straight from the oven! Top with some whipped cream or ice cream if you want to get crazy. Everyone will be sticking their spoons straight into the pan!

The ingredient lineup

The ingredient lineup

Peach filling mixed together and in the greased pan

Peach filling mixed together and in the greased pan

Crumble topping minus the butter

Crumble topping minus the butter

Top with the dry crumble mixture

Top with the dry crumble mixture

Pour the melted butter on

Pour the melted butter on

And bake until golden and toasty!

And bake until golden and toasty!

Adapted from Orangette
Makes 1 8 inch skillet

For peach filling:
3 Tbsp. lightly packed brown sugar
2 Tbsp. all-purpose flour
¼ tsp. ground cinnamon
vanilla bean scrapings or vanilla extract
3-4 Peaches, peeled, pitted, and thinly sliced

For crumble topping:
¾ cup granulated sugar
1 cup all-purpose flour
½ tsp. ground cinnamon
dash nutmeg
1 tsp. baking powder
dash of salt
1 egg, beaten
8 Tbsp. unsalted butter, melted

Preheat oven to 375°F. Grease an 8 inch cast iron skillet. Grab a large bowl, and start adding the dry ingredients for the peach filling: the brown sugar, flour, cinnamon, and vanilla bean scrapings. If you don’t have vanilla beans, you can use 1 tsp of vanilla extract or omit entirely. Mix until evenly combined, and then add the sliced peaches. Stir to coat the peach slices in the flour/sugar mix, and let sit while you assemble the topping. The sugar will macerate the peaches and the dry brown mixture will turn all liquidy as it sits with the juicy peaches. This is what you want.

In a second medium bowl, whisk together the dry ingredients for the crumble topping: the granulated sugar, all purpose flour, cinnamon, nutmeg, baking powder, and salt. Beat the egg in a small bowl by itself, and then add to the dry ingredients until you have small clumps of crumble topping. There should be some pea-sized clumps, and some topping the size of sand grains. Make sure that your butter is melted in preparation for assembling the dessert. I used an 8 inch cast iron pan, but you can also use a tall cake pan, pie plate, or square baking pan.

If you’re worried it might overflow, you can always throw the pan on top of a foil-lined baking sheet to catch any drips. Use your judgment, because the filling and butter may bubble up a bit as it bakes. Spoon the peaches into the pan, filling it up most of the way. I used 4 very large peaches, so I had some extra filling. You can use all the filling if you had small peaches or use only 3. Next, top with the dry crumble. From there, drizzle the melted butter as evenly as you can over the top of the dry ingredients. Bake for 35-40 minutes, until topping is nicely browned, and do your best to let it cool without eating the entire thing. Begrudgingly share with your family. Maybe throw in some whipped cream or ice cream on top if you’re feeling indulgent.