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Perfect Peach Crumble

Course Dessert
Cuisine American
Keyword peach crumble, peach dessert

Ingredients

Filling

  • 3 1/2 pounds ripe but firm peaches 6 to 7 medium, peeled and pitted; each peach halved and cut into 3/4-inch wedges (about 6-7 cups prepared peaches)
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons cornstarch
  • juice from half of a lemon or about 2 tablespoons bottled lemon juice
  • Pinch of salt
  • 1/4 teaspoon cinnamon
  • pinch ground nutmeg

Topping

  • 1 cup flour
  • 1/4 cup granulated sugar plus 1 tablespoon for topping the crumble once assembled 
  • 1/4 cup packed brown sugar light or dark
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 6 tablespoons unsalted butter cut into 6 pieces, softened a bit
  • 3/4 cup pecans or walnuts coarsely chopped

Instructions

  1. Adjust oven rack to lower their of oven; heat oven to 350 degrees.

FOR FILLING:

  1. Gently toss (don't stir) peaches and sugar together in large bowl; let stand for 30 minutes, tossing a few times.
  2. Drain peaches in colander set over large bowl.
  3. Whisk 1/4 cup drained peach juice, cornstarch, lemon juice, salt, cinnamon, and nutmeg together in small bowl; discard excess peach juice*

  4. Toss 1/4 cup juice/cornstarch mixture with peaches and transfer to 8 or 9-inch-square or 9-10 inch greased pie plate.

TOPPING:

  1. While peaches are draining, combine flour, sugars, salt and vanilla in work bowl of food processor. Pulse to combine mixture. Add butter and 1/2 cup of the nuts; pulse again until mixture clumps together, about 30 seconds.

    Sprinkle remaining 1/4 cup nuts over mixture and fold together. The mixture may be crumbly at this point. 

  2. Transfer mixture to parchment-lined baking sheet and spread into even layer. Press the mixture together on the baking sheet.  
  3. Bake on middle rack until lightly browned and firm, 18 to 20 minutes. Remove from oven and break into chunks. Set aside. You can do this early in the day or the day before and store in a sealed bag or plastic container after completely cooled until ready to use. If you live in a dry climate (such as UT or AZ, ok to leave out on cookie sheet until ready to use).

TO ASSEMBLE AND BAKE:

  1. Pour baked topping over peaches or scoop up by handfuls and distribute over peaches, breaking up any large pieces.
  2. Sprinkle remaining tablespoon sugar over top and place in oven. Increase oven temperature to 375 degrees and bake until browned and fruit is bubbling around edges, 25 to 35 minutes. Serve warm with ice cream. 

Recipe Notes

  • *Instead of discarding extra peach juice- pour into large glass filled with ice and about 2-3 tablespoons of fresh lemon juice. Fill glass to top with cold water and stir for fresh peach lemonade. Drink while contemplating what to do with all of the peaches sitting on back porch.