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Easy Peach Crumble

Juicy sweet peaches are topped with a simple mixture made with butter, flour, cinnamon and sugar then crumbled on top. The aroma is heavenly!
Course: Dessert
Author: Tricia


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.


Ice cream is also good on a warm crumble