In this delicious peach crumble recipe, fresh peaches are infused with cinnamon and vanilla and topped with a sweet buttery crumble topping. This easy peach crumble is made with 8 ingredients, and is best served warm with vanilla ice cream, of course.
Preheat oven to 350 degrees F (try at 375 next time).
Grease a 9 x 9” baking dish
Make the Filling
Peel peaches.
Slice them into thin slices, then cut each slice in half so it’s about 1” long.
(If using frozen peaches, put them in a strainer and thaw until they reach room temperature).
In a small bowl mix together brown sugar, cinnamon, all-purpose flour and sea salt, set aside.
In a large bowl, combine peaches, lemon juice and vanilla.
Add dry ingredients and stir until evenly distributed.
Make the Crumble Topping
In a medium bowl, combine sugar, flour, cinnamon and salt.
Cut in butter with a fork, a pastry cutter, or your hands until crumbly.
Assemble the Peach Crumble
Transfer the peach filling to the prepared baking dish.
Sprinkle the crumble topping evenly over the top of the peach mixture.
Bake
Bake at 350 for 40-45 minutes or until the top is set and lightly browned, and the filling is bubbling.
Remove from the oven and let cool slightly.
Serve slightly warm with vanilla ice cream or homemade whipped cream!
Video
Notes
Ingredient Substitutions
Fresh peaches. Use 3 pounds peeled and sliced fresh peaches for the best results. You can also use frozen, sliced peaches. To do this, thaw them in a colander to room temperature, then use them to make the filling.
Light Brown sugar. dark brown sugar or coconut sugar are good substitutes for light brown sugar.
All-purpose flour. To make this recipe gluten-free, substitute an all-purpose gluten-free baking flour for the all-purpose flour.
Salted butter. Unsalted butter works well in this recipe.
Vanilla extract. Vanilla bean paste or the seeds from one vanilla bean can be used in place of vanilla extract.
ServeServe the peach crumble recipe slightly warm with a scoop of vanilla ice cream or a dollop of homemade whipped cream.Store/FreezeStore leftovers in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months. Reheat in the oven set to 350 degrees Fahrenheit, or in the microwave.