Peach crumble is a really easy and really delicious dessert to make. Served hot with a scoop of vanilla ice cream (or custard) on top, it’s wonderful. Be sure to use ripe, in season peaches for the best results.
6 fresh peaches
1 cup flour
3/4 cup brown sugar
1 stick of cold butter (1/4 pound)
1 tbsp maple syrup
2 tbsp lemon juice
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
And vanilla ice cream or cold custard to put on top.
This will make about 6 servings.
Peel and slice the peaches into a baking dish. I believe the one I use is a 10″ round. Add the lemon juice and maple syrup and mix to ensure all the peaches get coated.
Combine the flour, sugar and spices in a large mixing bowl.
Cut the butter into small cubes.
Add the butter cubes to the flour mixture. Use a pastry cutter (pictured above) or a fork to smush the butter into the flour. The goal here is not to mix until smooth, you want to end up small lumps of butter throughout the flour.
Spread the topping evenly over the peaches.
Make sure the peaches are fully covered.
Cook in the oven at 350°F for 45 minutes.
The topping should be nice and brown and crispy looking. Let it cool for 10 minutes or so before serving.
I had always served this with vanilla ice cream but this time I didn’t have any. Instead, I topped it with a few spoonfuls of cold vanilla custard, which I think I liked even better.
My custard recipe is almost the exact same as my creme brulee recipe. Except rather than put it in ramekins to bake, instead the custard goes back into a saucepan and cooked over low heat for about 5 minutes. Stir often and keep a very close eye on it, as you don’t want it to overcook. It should thicken up a bit. After 5 minutes take it off the stove and refrigerate until ready to serve.