Peach Crumble

Back in the late 80’s I spent eighteen months in England as a missionary for my church. It was an amazing experience that I will never forget. I won’t forget the popular Apple Crumble, served with warm custard either. Years later, I created  my own Apple Crumble recipe, which takes me back to my mission and all those amazing memories.

As I write this, we’re in the midst of peach season here in Fruit Heights, Utah! First harvest were the Glo Havens and now the Elberta’s have come in. We usually go through 3-4 boxes each year which is 75 to 100 pounds of peaches! I usually can them but this year since I’m healing from a broken/sprained ankle, that is definitely not happening.

Then my husband bought a 25 pound box so I had to come up with another plan! Since many of them were becoming ripe quickly, he suggested that I make some yummy peach crumble. How could I turn that man down knowing how delicious those fresh peaches would be with a crunchy, sweet, buttery crumble on top?! So I adapted my Apple Crumble recipe and Peach Crumble was born! We had it with fresh whipped cream the first two tests and Breyers Vanilla Bean ice cream on the third test. My vote is for the ice cream – hands down the best! The rich ice cream melts on the warm peach crumble and tastes oh so heavenly! I’ve tested this recipe with both peach varieties and you can’t go wrong with either!

I also learned the difference between crumble, crisp and cobbler: a crumble topping is made with flour, sugar and butter – true British style! A crisp has flour, brown sugar, butter, oatmeal (or granola) and/or nuts. A cobbler has a biscuit-like batter dropped on top with the fruit peeking out. There are other variations too detailed to explain but here’s a link to an article on this fascinating subject!

What’s at the root of this food? Nutrient dense, sweet, juicy peaches topped with a buttery, crunchy crumble and tasty ice cream. It doesn’t get any better than that. I promise.

Peach Crumble

• 2 ½ pounds of peaches (6-7 large)
• ½ medium lemon
• ¼ cup sugar
• 1 ½ T corn starch

For the crumble topping:

• 1 cup flour
• ½ cup sugar
• ½ cup butter

Prepare either a 9×9’ or  8.5×11’ baking dish by coating with cooking spray. Peel and slice peaches into a mixing bowl. Squeeze 1/2 medium lemon over peaches and fold gently to coat. Add sugar and corn starch; fold gently. Pour peaches into prepared baking dish. Preheat oven to 350°while making the crumble topping.

Add flour and sugar to the same mixing bowl and whisk to combine. Cut butter in slices and add to flour sugar mixture. Using a pastry cutter, fork or your hands, blend butter into dry ingredients until mixture is combined and resembles a coarse meal the size of peas. Spoon evenly over the peaches. Sprinkle some cinnamon on top.

Bake at 350º for 30-35 minutes or until peaches are bubbling and crumble is cooked through. Remove from oven; cool for 10-15 minutes; serve with vanilla ice cream, whipped cream or warm custard!

Peach Crisp Variation

Simply add 1 teaspoon cinnamon, 1/4 cup brown sugar and 1/2 cup oatmeal to the crumble recipe above before mixing in the butter. Then proceed with the rest of the recipe!

Root Notes

• If your peaches aren’t very sweet, feel free to add another 1/4 cup of sugar for a total of 1/2 cup. 
• If your peaches are difficult to peel, put them in some warm water from the tap and let those babies sit for a few minutes. This makes peeling easier and takes less time than the canning method of putting them in boiling water and then quickly into an ice bath.
• Peaches can be very juicy so adding a little corn starch ensures the juice won’t run all over the place. Despite this step, juicier peaches may seep through the top of the crumble, but don’t worry, it will still taste great.
• I used a Corning Ware oval baking dish that holds 1.8 liters or 7.5 cups and measures 8.5×11” – it was a perfect fit!
• If your crumble doesn’t seem brown enough on top, just put it under the broiler for a couple of minutes.
• Peaches are loaded with healthy things like beta-carotene, vitamin C, fiber, vitamin E, potassium and fluoride. Who knew that peaches were so good for you?