Peach Crumble
This peach crumble is a delightful summer dessert with juicy peaches enveloped in a buttery, crumbly topping, perfect for impressing family and friends.
Ingredients
For the pie crust
- 1 pie crust 1 pie crust Flaky and golden
For the pie filling
- 4 cups 4 cups sliced peaches Use ripe peaches for best flavor
- ½ cup ½ cup sugar Adjust according to sweetness of peaches
- 2 Tablespoons 2 Tablespoons lemon juice Fresh lemon juice preferred
- 3 Tablespoons 3 Tablespoons tapioca Can substitute with cornstarch
For the crumble topping
- ½ cup ½ cup brown sugar Adds a rich caramel flavor
- ¾ cup ¾ cup flour
- ½ teaspoon ½ teaspoon nutmeg Can add spice warmth
- ½ teaspoon ½ teaspoon vanilla extract Enhances flavor
- ½ cup ½ cup unsalted butter, cold Chilled butter for best texture
- ⅛ teaspoon ⅛ teaspoon salt Balances sweetness
Instructions
Preparation
- Preheat your oven according to your pie crust recipe.
- Roll out the pie crust and fit it into a 9-inch pie plate, creating a decorative border and pricking the bottom with a fork.
- Bake the crust until lightly golden, about 10-12 minutes, then set aside to cool slightly.
Pie Filling
- In a large mixing bowl, combine the sliced peaches, sugar, lemon juice, and tapioca. Gently toss until peaches are coated evenly.
- Pour the peach filling into your baked pie crust, spreading it out evenly.
Crumble Topping
- In a separate bowl, mix together the brown sugar, flour, nutmeg, and salt.
- Chop the cold butter into small pieces and incorporate it into the dry ingredients until it resembles coarse crumbs.
- Sprinkle the topping evenly over the peach filling.
Baking
- Bake until the topping is golden brown and juices are bubbling around the edges, about 30 minutes.
- Let it cool for at least 20 minutes before slicing.
Notes
This peach crumble can be served warm with vanilla ice cream or fresh whipped cream. Store leftovers in an airtight container in the refrigerator for up to three days.