Description
A classic, brown sugar peach crumble with a cinnamon-spiced oat crumble topping. A perfect dessert for Summer. Easy to make, with simple ingredients, and of course, delicious! Gluten-free and vegan friendly.
Ingredients
- 5-6 medium peaches, pitted and sliced
- 1 cup (200g) packed light brown sugar, divided
- 1 tsp pure vanilla extract
- 1-2 tsp fresh lemon juice, to taste
- 1 Tbsp arrowroot starch
- 3/4 cup (90g) all-purpose flour, spooned and leveled
- 1/2 cup (40g) rolled oats
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/2 tsp Kosher salt (such as Diamond Crystal)
- 6 Tbsp unsalted butter, cut into tablespoons
Instructions
- Preheat the oven to 350℉. Lightly grease a 9-inch baking dish with butter or baking spray. Set aside.
- Prep the filling: In a medium mixing bowl, gently toss the peach slices with 1/2 cup (100g) brown sugar. Stir in the vanilla, lemon juice, and arrowroot, until evenly coated. Set aside.
- Make the crumble topping: In another medium bowl, whisk together the flour, oats, cinnamon, ginger, salt and remaining brown sugar.
- Add the butter, and using a pastry blender, the back of a large fork, or your fingers, cut the butter into the dry ingredients. Continue until the butter is completely incorporated, and the mixture comes together into a chunky crumb.
- Add the peaches (and juices) to your prepared baking pan in an even layer, and sprinkle on the crumbs.
- Bake for 45-55 minutes, until the peaches are soft and fragrant, and the crisp topping is golden brown with juices bubbling up around the edges. Cover with aluminum foil as needed to prevent over-browning.
- Remove from the oven, and let cool for at least 15 minutes for a saucier crumble, or wait until cooled to room-temperature for a more set-up filling (or somewhere in between). Both versions are delish! Serve warm with scoops of vanilla ice cream. Enjoy!!
Notes
- For a crunchier crumble topping, you can add 1/4 to 1/2 cup of your favorite nuts (chopped pecans, walnuts, almonds, etc.)