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Crumbles, crisps, cobblers, slumps (or grunts) and buckles – it can be confusing so let’s explore the differences!
A slump (or grunt) has steamed dumplings on top of fruit instead of the browned biscuits found on baked fruit cobblers. Buckles are made by pouring a cake-like batter over fruit then baked. They’re more like a fruity coffee cake, and are sometimes referred to as breakfast cake. Crisps almost always include oats, nuts or granola in the topping and often covers all the fruit. Crumbles can be made with a flour, butter and sugar mixture then “crumbled” on top of sweetened fruit. From there the variations are endless! Call it whatever you want … but this Easy Peach Crumble is one of the simplest desserts you can make and since appearance is not an issue, you really can’t mess it up.
Peaches are perfect in this crumble as they enthusiastically make lots of wonderful juice when combined with sugar. The topping bakes up with a nice crispy crunch on top and soaks up the juice on the bottom. The best of both worlds if you ask me!
While not necessary, a simple drizzle of almond flavored icing can easily set this recipe apart. I used minimal sugar in the peaches because I love to taste their natural sweetness and flavor. However, you need to add some sugar so the peaches will make their wonderful juice. Therefore depending on the sweetness of your fruit, you are more than welcome to adjust the sugar in this recipe. I used 1/3 cup, but would feel confident that 1/4 cup will do too, especially if your peaches are already juicy.
Thirty minutes in the oven and you have a deliciously homespun dessert that smells like heaven!
Ice cream? Now that’s a completely separate topic and I could go on, and on, and on about the benefits of ice cream on a warm, sweet, amazing crumble. You should try a scoop or two for yourself and then decide. There is something really special about the simplicity of a fruit crumble.
Did you ever make one of those recipes popular back in the 1980’s that included a can of pie filling spread in the bottom of a casserole dish, then topped it with a dry cake mix? Chunks of butter were dotted on top then baked until golden brown and bubbly. My mother-in-law made those for simple gathering and they were always well received. This Easy Peach Crumble is similar to that old recipe, except homemade.
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Easy Peach Crumble
For the peach filling:
- 5 medium to large peaches, peeled and sliced thin
- 1/3 to 1/4 cup granulated sugar
- 2 teaspoons cornstarch
- ¼ teaspoon cinnamon
- dash of table salt
- 1 tablespoon unsalted butter, plus more for buttering the casserole dish
- juice of ½ a lemon
- a few drops of almond extract
For the crumble topping:
- 1 cup unbleached all-purpose flour
- 1/2 cup light brown sugar
- 1/2 cup cold unsalted butter, cut into chunks (1 stick or 8 tablespoons)
- 1 tablespoon granulated sugar
For the icing:
- 2 tablespoons powdered sugar
- 1 teaspoon milk or cream, more or less for desired consistency
- a few drops of almond extract
- Peel and thinly slice the peaches. Place the peaches in a large mixing bowl and sprinkle with 1/4 to 1/3 cup granulated sugar. Gently toss to combine. Cover the bowl with plastic wrap and set aside for an hour.
- In the bowl of the food processor, combine the flour, brown sugar, butter and granulated sugar. Pulse until combined. Remove to a medium mixing bowl and using your hands, press the topping together to form large chunks. Refrigerate until ready to use.
- Preheat oven to 350 degrees. Lightly butter a small 1 - 1.5 quart casserole dish.
- Once the peaches have rested for an hour, drain the juice into a medium saucepan. Set aside the sliced peaches for now.
- Whisk in the corn starch, cinnamon and salt until combined with the peach juice. Cook, whisking constantly over medium heat until the syrup boils. Cook for about 2 minutes or until the mixture thickens.
- Remove from the heat and stir in the lemon juice, 1 tablespoon butter and the almond extract. Gently fold in the peaches and any accumulated juice. Pour the peach mixture into a buttered casserole dish.
- Top with the crumble mixture, leaving some pieces about the size of quarters, and bake for 30 minutes or until lightly browned and bubbly.
- Remove from the oven and cool slightly.
- To make the icing combine the powdered sugar, milk and almond extract in a small bowl and whisk until smooth. Add more sugar or milk as needed for the right consistency. Drizzle over the warm crumble and serve immediately.
I love my food processor! Making a crumble has never been easier 🙂
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I’m going to miss all this fresh fruit and garden vegetables when fall rolls around. Are you ready for pumpkins and fleece jackets? After this seriously hot summer, I think I am. I’ll miss the extra daylight but it’s a good trade for cooler temperatures. Have a wonderful weekend! Thanks so much for stopping by.