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Individual servings of peach dessert

Perfect Peach Crumble

Indulge in this perfect Peach Crumble made with fresh sweet juicy peaches baked under a rich, butter crumb topping. Serve plain or with a scoop of vanilla ice cream or a dollop of whipped cream.
Course Dessert
Cuisine Canadian
Keyword Peach Crumble, peaches
Servings 4
My Island Bistro Kitchen Barbara99

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

  1. Position oven rack in center of oven and preheat oven to 375°F.
  2. 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:

  1. 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:

  1. In small bowl, combine the brown and white sugars along with the cornstarch, spices, and salt. Mix well. Set aside.
  2. 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.
  3. 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