Peach Crumble
Makes 8
Ingredients
Crumble Topping
- 2 Tablespoon (2 Tablespoon) Flour, All Purpose
- ½ Cup (40 ½ g) old-fashioned rolled oats
- ½ Cup (110 g) Brown Sugar
- ⅓ Teaspoon (⅓ Teaspoon) ground cinnamon
- dash of ground nutmeg
- ¼ Teaspoon (¼ Teaspoon) of salt
Peach filling
- 3 ½ Pounds (1 ⅗ kg) fresh peaches (about 6-8 peeled, pitted and sliced about ¾ in thick (6 cups))
- ¼ Cup (50 g) Sugar
- ½ Cup (62 ½ g) Flour, All Purpose
- 2 teaspoons (2 teaspoons) Lemon Juice
- 2 Tablespoon (2 Tablespoon) burbon
- dash of salt
- ½ Teaspoon (½ Teaspoon) of cinnamon
Instructions
- Preheat oven to 350 degrees F.
- Slice the peaches and chop them into 1 inch pieces.
- Add the peaches to a baking dish and sprinkle them with the flour, sugar, spice, lemon and bourbon. Allow the peaches to release their juices while you make the crumble topping.
- In a separate bowl, make the crumb topping by combining all ingredients by blending with a pastry blender or fork until the mixture resembles small crumbs.
- Gently stir the peaches to combine the flour, sugar, spices and the juice the peaches released.
- Sprinkle topping evenly over the top.
- Bake at 350 for 50-55 minutes or until golden brown and top is set.
- Remove from oven and allow to cool for at least 10 minutes before serving.
Notes
If you have leftover peach crumble, you have a few options for storing it. Allow the dessert to cool completely and then cover with foil or plastic wrap. Store in the refrigerator for up to 4 days.
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