Warm Baked Cinnamon Peach Crumble (Print Version)
Golden peach crumble with warm cinnamon spices, bubbling fruit filling, and buttery oat topping.
# What You'll Need:
→ Fruit Filling
01 - 6 large ripe peaches, peeled, pitted, and sliced
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
# Steps:
01 - Preheat the oven to 350°F. Lightly grease a 2-quart baking dish with butter or cooking spray.
02 - In a large mixing bowl, combine the sliced peaches, granulated sugar, flour, cinnamon, nutmeg, lemon juice, and salt. Toss thoroughly until all peach slices are evenly coated with the spice mixture. Transfer the peach mixture to the prepared baking dish and spread into an even layer.
03 - In a separate bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt. Add the cold, cubed butter to the dry ingredients. Using your fingers or a pastry cutter, work the butter into the mixture until it forms coarse, pea-sized crumbs. The mixture should hold together when squeezed but remain crumbly.
04 - Sprinkle the crumble topping evenly over the peach filling, covering completely. Bake for 35 minutes until the topping is golden brown and the fruit filling is bubbling around the edges.
05 - Remove from the oven and let the crumble cool for at least 10 minutes before serving. This allows the filling to set slightly. Serve warm with vanilla ice cream or whipped cream if desired.
# Expert Tips:
01 -
- The contrast between warm, spiced fruit and that buttery crisp topping is absolutely irresistible straight from the oven
- It comes together so quickly that you can decide to make it on a weeknight and be eating dessert within the hour
02 -
- Cold butter is nonnegotiable here room temperature butter melts into the flour creating a solid layer instead of those distinct crispy crumbs we all want
- If your peaches arent perfectly juicy add 2 tablespoons of water to the fruit mixture before baking to ensure you get that delicious syrupy bottom layer
03 -
- Peeling peaches can be fussy work if theyre perfectly ripe the skin often slips right off but if not a quick 30 second blanch in boiling water makes it effortless
- If your crumble is browning too quickly before the fruit is bubbbling tent it loosely with foil for the last ten minutes of baking