Sunday, September 9, 2018

Peach Crumble

It's still summer and I'm holding on to every last minute of it! I am sad to see it end, but I know I'll embrace fall once it's here. I'm starting to see pumpkins for sale, and the thought of making hearty soups and chowders, and of doing more baking, is very appealing.

Over the Labor Day weekend, I made this peach crumble recipe, and it was delicious! The recipe actually called for using plums, but the plums I bought were all bad when I cut into them. I never seem to have luck with plums. So off to the store I went and bought organic peaches instead. They made a delicious, summery fruit crumble. This recipe has a bottom crust which got nice and crisp. The addition of almond extract beautifully complemented the peaches. I will definitely make this dessert again next summer.

Peach Crumble

1-1/4 cups plus 1 tablespoon granulated sugar, separated
1/4 teaspoon salt
1-1/4 cups all-purpose flour or a gluten-free flour substitute, such as Cup4Cup
1/2 cup chilled, unsalted butter (1 stick), cut into small cubes
3/4 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 large eggs
1/2 cup heavy cream
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1-1/2 pounds peaches, pitted and cut into eighths (I left the peel on)

1) Preheat oven to 375 degrees. Grease the bottom and sides of a 9-inch shallow baking dish. In a medium bowl, whisk together 1 cup sugar with the salt and flour. Using a pastry blender, cut in the butter until mixture resembles coarse meal. Set aside half the mixture. To the remaining half, add cinnamon, baking powder and 1 egg. Mix until well blended. Press into the bottom of greased baking dish. Bake until firm and golden brown, about 15 minutes. 

2) While the crust is baking, in a bowl, whisk together 1/4 cup sugar, remaining egg, cream, and the almond and vanilla extracts; set aside.

3) Remove crust from oven and top with peach slices. I laid them in one direction, slightly overlapping. Pour the cream mixture over the peaches. Sprinkle with reserved butter-flour mixture. Sprinkle with 1 tablespoon sugar. Bake until topping is golden brown and peaches are tender, 20 to 30 minutes. Serve warm or at room temperature.

Give this one a try when peaches are in season. I think you'll love it. We did!


  1. Could you estimate about how many peaches are 1-1/2 pounds? This sounds delish!

    1. Good question! It's hard to say a count because the size of the fruit will alter the weight. I think I bought 6 medium to large sized peaches and used 3 of them for this recipe. I had about 3 left over. I like to buy extra fresh fruit when making a recipe. If some of the fruit is bad, I'll have backup. In this case, all the peaches (which were organic) were fabulous.

      A tip: I have a Salter digital kitchen scale that I find very useful. If I have fruit that I didn't buy for a specific recipe, and then I come across a recipe that calls for a pound of something, I just pull out my kitchen scale and weigh what I have. It's very handy!


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