This easy Peach Crumble recipe is made with fresh peaches and topped with a nutty and crispy crumble topping. Big bonus: You don’t need to peel the peaches! It’s the ultimate summer dessert that everyone loves.
7ripe, medium peaches (about 1.5 pounds/700 g. Use 2 pounds for an extra fruity crumble)
3tablespoons(40 g) sugar
¼teaspoonground cinnamon
Optional: 1 teaspoon freshly grated ginger
Crumble topping:
½cup(65 g) all-purpose flour
¾cup(75 g) finely ground hazelnuts (you can substitute other ground nuts or almond meal)
4tablespoons55 g sugar (I love coarse brown sugar like turbinado or demerera for extra crispy streusel)
¼teaspooncinnamon
¼teaspoonsalt
5tablespoons(70 g) cold, unsalted butter
For serving:
Vanilla ice cream
Instructions
Make the peach filling: Wash the peaches, remove the pits, and then finely dice them. You do not need to peel them.
In a large bowl or directly in an 8-inch baking dish, combine the peaches, sugar, cinnamon (and ginger if using). Mix well. Press peaches into an even layer in the baking dish. Preheat the oven to 375°F (190 °C) and set a rack in the middle position.
Make the streusel topping: In a medium bowl, mix together the flour, ground hazelnuts, sugar, cinnamon, and salt. Add the butter in small cubes and use your fingers to work butter into dry ingredients. The butter will soften a bit and the mixture will look like cookie-dough.
Crumble these streusel evenly over the diced peaches. Bake the crumble at 375°F (190 °C) until the topping is golden brown and the filling is bubbly, about 35 minutes.
Remove from the oven, and let cool for a few minutes before serving with a scoop of ice cream.