Peach Crumble Recipe

 Honestly, I wish Summer would stick around longer, but the crisp air told me to that season was over. Instead of mourning a Summer I didn’t get to fully enjoy, I decided to celebrate the new season with open arms. So what better way to say farewell to Summer and welcome Fall than by baking a warm yet fresh peach crumble? This is my “cheating” recipe, using what I had on hand. I substituted fresh peaches for peach halves from Trader Joe’s that I had in my pantry.

Here’s a shocker.  I actually hate grocery shopping although I love cooking. I have had a life rule to avoid the grocery store on the weekends since I was old enough to shop on my own. Other wise I would have ran to my local grocery store for fresh peaches. 

As the peach crisp bakes, the peaches soften and the top gets crunchy. I like my top extra crunch so I add granola into the mix. This delightful peach crumble recipe is one you’ll want to make over and over again. It comes together quickly and tastes incredible. 

peach crumble

Ingredients (Single Ladies Serving) 

FOR THE FILLING

  • 1 large peach , diced
  • 1 tablespoon brown sugar
  • 1 teaspoon all-purpose flour
  • 1/8 teaspoon ground cinnamon

FOR THE TOPPING

  • 3 tablespoons all-purpose flour
  • 3 tablespoon rolled oats
  • 1 tablespoon brown sugar
  • 2 tablespoons butter , melted
peach crisps

Instructions

  • Heat oven to 350 degrees F (177 degrees C).

TO MAKE THE FILLING

  • Mix together the diced peaches, brown sugar, flour, and ginger in a small bowl.
  • Transfer peaches to a ramekin

TO MAKE THE TOPPING

  • In another small bowl, mix together the flour, oats, brown sugar and melted butter.
  • Scatter the topping over the peaches evenly.
  • Bake in the oven for 30-35 minutes or until topping is golden.

The recipe can easily be doubled to serve two. You can use this basic recipe with just about any stone fruit; apricots, nectarines, and plums. And don’t forget to serve it with your favorite scoop of ice cream! Snuggle up in a cozy sweater or with your S.O. and enjoy this lovely treat!

 

Besos,

Melizza