Today, I am making Peach Crumble for dessert. Mid-summer always brings an abundance of lovely seasonal fruits and I adore peaches so it is never a problem coming up with wonderful ways to use them.
There are many different fruit desserts and many are categorized by their topping. Let’s take a look at the differences between three common types – crisps, cobblers, and crumbles — since all three have similar type fruit bases.
What’s the difference between a crisp, a cobbler, and a crumble dessert?
The difference comes primarily from their toppings:
A crisp – will have rolled oats in the streusel-like dry topping (click here for my apple crisp recipe)
A crumble – will not have rolled oats in the dry streusel-style topping
A cobbler – will have a sweet biscuit dough style topping (click here for my rhubarb cobbler recipe)
So, a crisp and a crumble are the most similar of the three with the primary difference being that the crumble does not have any oats in its topping. This gives the crumble a more refined look as opposed to the more rustic look associated with fruit crisp style desserts.
Can I use canned or frozen peaches in this recipe instead of fresh peaches?
While I have not tested this recipe with anything other than fresh peaches as fresh product is always my preference, I would have to say ‘no’ to canned peaches for this particular recipe. This is because they are packed in a syrup which makes them very wet and it would likely make the fruit base very “soupy” in texture. Additionally, if the syrup in which the peaches are packed is sweetened, it would affect the sugar quantity called for in the recipe for the fruit base.
Frozen peaches would likely be an acceptable option though the fruit base might need a bit more thickening agent as there will, inevitably, be frost in the frozen peaches potentially making them more watery.
For best results, choose ripe, but still firm, fresh peaches. If the peaches are too ripe and soft, they will go mushy when baked.
Can I make this dessert in one large baking dish rather than four small individual baking dishes?
Yes, you could use a shallow baking dish (probably with a 1¼ – 1½ quart capacity or either an 8”x8” or 9”x9”baking dish). However, with a single baking dish, it is more difficult to spoon out the dessert into serving portions and keep the crumble topping intact and visible. The topping is more likely to be absorbed into the fruit base as opposed to staying as a separate topping.
I find serving these types of desserts in the individual baking dishes in which they were baked keeps the desserts intact and does not disturb the lovely texture of the crumble topping. Additionally, the serving sizes are portion controlled. The selection of baking dish however, is only a personal preference.
Where can I find small ramekins and other individual, personal-sized baking dishes?
There are many places where these types of baking dishes can be found and they come in various shapes – i.e., round, oval, rectangle, and square. Thrift stores and kitchen specialty stores are usually good places to seek them out. Stores such as HomeSense, Winners, HomeGoods (US), and Marshalls, as well as other department stores, often have these types of dishes in stock. Even dollar stores have been known to have this oven-safe bakeware at times. Whatever you buy, or already own, make sure it is oven safe to at least 375°F for this recipe.
Could a scoop of ice cream or a dollop of whipped cream be added to the dessert?
Absolutely! Either would be perfect. The dessert is fine served plain but can certainly be “dolled up” with the addition of either ice cream or whipped cream.
I don’t have cardamom. What other spice could I substitute?
Cinnamon would be the alternative substitution I would suggest. Use the same amount as called for for the cardamom in the recipe.
What is almond flour and where can I find it?
While not a milled flour, almond flour is made with blanched almonds (skins removed) that have been ground to a superfine, almost powder-like, stage. Almond flour is often used in baked goods for its texture and flavor properties. Most large supermarkets carry almond flour and it is available under several brand names. It is often located in the grocery aisle that stocks gluten-free and other special dietary products.
If you have a high powered food processor at home you can grind blanched almonds (skins removed) to a superfine state which can be used in recipes that call for almond flour. Make sure, however, that there are no small pieces or chunks of the nuts remaining after the almonds have been ground. It needs to be very fine to be used in place of commercially produced almond flour in recipes.
Can this recipe be made gluten free?
Yes, simply replace the ½ cup all-purpose flour called for in the crumble topping with ½ cup gluten-free 1-to-1 or cup4cup baking flour. And, obviously, ensure all the other ingredients called for in the recipe are gluten free.
[Printable recipe follows at end of post]
Perfect Peach Crumble
Ingredients for Fruit Layer:
1½ – 1¾ lbs fresh firm peaches, peeled and sliced into wedges, each approximately ½“ thick
½ tbsp freshly squeezed lemon juice
1 tbsp pure maple syrup
1 tsp pure vanilla extract
1/8 tsp pure almond extract
1 tsp lemon zest
2 tbsp light brown sugar, firmly packed
2 tbsp granulated sugar
2 tbsp cornstarch
¼ tsp cardamom
1/8 tsp nutmeg
Pinch ginger (optional)
Pinch salt
Ingredients for Crumble Topping:
½ cup all-purpose flour (or gluten-free 1-to-1 or cup4cup baking flour, if required)
2 tbsp fine almond flour
2 tbsp granulated sugar
2 tbsp light brown sugar, lightly packed
½ tsp baking powder
¼ tsp salt
1/8 tsp nutmeg (optional)
¼ cup cold unsalted butter, cut into ½“ chunks
For serving: Vanilla ice cream or whipped cream (optional)
Method:
Position oven rack in center of oven and preheat oven to 375°F.
Butter four (4) individual ramekins or baking dishes, each having a 1-cup capacity. Place dishes on rimmed baking sheet lined with tin foil to catch any spill-overs.
Crumble Topping:
In bowl, combine the flours, sugars, baking powder, salt and, if using, the nutmeg. Mix well. Using a pastry cutter, cut in the cold butter until mixture is somewhat fine in texture. Set aside.
Fruit Layer:
In small bowl, combine the brown and white sugars along with the cornstarch, spices, and salt. Mix well. Set aside.
Prepare peaches by peeling and cutting them into wedges, each approximately ½“ thick. Discard stones. Place peach wedges into a bowl. Drizzle with the lemon juice, maple syrup and vanilla and almond extracts. Add the lemon zest and stir. Mix in the sugar-cornstarch-spice dry ingredient mixture. Divide mixture evenly between the four prepared baking dishes. Sprinkle the crumble topping equally over the fruit mixture in each dish.
Bake for approximately 25-28 minutes, or until fruit mixture is bubbling around the dish edges and the crumble topping is lightly golden tanned. Remove dishes from oven and let stand 15-20 minutes before serving. This will allow the fruit base to settle and thicken more and the flavors to be best enjoyed when the Peach Crumble is cooled to a comfortable eating temperature. Serve plain or, if desired, add a scoop of vanilla ice cream or a dollop of whipped cream.
Yield: 4 servings
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Enjoy these other fruit-based dessert recipes from My Island Bistro Kitchen:
Peach Blueberry Crisp
Rhubarb Pudding Cake
Blueberry Buckle
Blueberry Grunt
Perfect Peach Crumble
Ingredients
Ingredients for Fruit Layer:
- 1½ - 1¾ lbs fresh firm peaches, peeled and sliced into wedges, each approximately ½“ thick
- ½ tbsp freshly squeezed lemon juice
- 1 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1/8 tsp pure almond extract
- 1 tsp lemon zest
- 2 tbsp light brown sugar, firmly packed
- 2 tbsp granulated sugar
- 2 tbsp cornstarch
- ¼ tsp cardamom
- 1/8 tsp nutmeg
- Pinch ginger (optional)
- Pinch salt
Ingredients for Crumble Topping:
- ½ cup all-purpose flour (or gluten-free 1-to-1 or cup4cup baking flour, if required)
- 2 tbsp fine almond flour
- 2 tbsp granulated sugar
- 2 tbsp light brown sugar, lightly packed
- ½ tsp baking powder
- ¼ tsp salt
- 1/8 tsp nutmeg (optional)
- ¼ cup cold unsalted butter, cut into ½“ chunks
For serving: Vanilla ice cream or whipped cream (optional)
Instructions
- Position oven rack in center of oven and preheat oven to 375°F.
- Butter four (4) individual ramekins or baking dishes, each having a 1-cup capacity. Place dishes on rimmed baking sheet lined with tin foil to catch any spill-overs.
Crumble Topping:
- In bowl, combine the flours, sugars, baking powder, salt and, if using, the nutmeg. Mix well. Using a pastry cutter, cut in the cold butter until mixture is somewhat fine in texture. Set aside.
Fruit Layer:
- In small bowl, combine the brown and white sugars along with the cornstarch, spices, and salt. Mix well. Set aside.
- Prepare peaches by peeling and cutting them into wedges, each approximately ½“ thick. Discard stones. Place peach wedges into a bowl. Drizzle with the lemon juice, maple syrup and vanilla and almond extracts. Add the lemon zest and stir. Mix in the sugar-cornstarch-spice dry ingredient mixture. Divide mixture evenly between the four prepared baking dishes. Sprinkle the crumble topping equally over the fruit mixture in each dish.
- Bake for approximately 25-28 minutes, or until fruit mixture is bubbling around the dish edges and the crumble topping is lightly golden tanned. Remove dishes from oven and let stand 15-20 minutes before serving. This will allow the fruit base to settle and thicken more and the flavors to be best enjoyed when the Peach Crumble is cooled to a comfortable eating temperature. Serve plain or, if desired, add a scoop of vanilla ice cream or a dollop of whipped cream.
Recipe Notes
Yield: 4 servings
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