Ingredients
6 large peaches, sliced (about 2 1/2 lb.)
1/4 c. granulated sugar
Juice of 1/2 lemon
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
Pinch kosher salt
1 1/2 c. all-purpose flour
1 c. packed brown sugar
1/2 tsp. kosher salt
1/4 tsp. ground cinnamon
1/2 c. (1 stick) melted butter
Vanilla ice cream, for serving
Preparation
Step 1Preheat oven to 375°. Make peaches: In a large bowl, combine peaches, sugar, lemon juice, cinnamon, ginger, and salt. Step 2Make topping: In a medium bowl, combine flour, brown sugar, salt, and cinnamon. Pour in melted butter and stir until mixture resembles coarse crumbs. Step 3Pour peaches and juices into a large baking dish. Sprinkle crumb topping evenly over peaches. Step 4Bake until topping is golden and peaches are bubbling, 45 to 50 minutes.Step 5 Serve warm with ice cream, if desired.
Here, we add a bit of ground cinnamon to give some warm, spiced notes and use brown sugar for a hint of molasses comfort. We pile the topping on generously so you don’t get stuck with any lingering naked peaches that are crumb-free. We like to leave the skin on our peaches, mainly because you lose a lot of that delicious fruit flavor and beautiful, blush color when peeling peaches. But if you aren’t a fan of the skin, feel free to peel your fruit! The riper your peaches are the sweeter and tastier this easy dessert becomes. If your peaches are a little underwhelming to begin with, the lemon juice will help perk up the fruitiness, so don’t skip it! This is best served with a cold scoop of ice cream on a warm summer day, but just in case you get the craving mid-winter, we wrote up the best way to freeze peaches. This dessert can be stored in the fridge for up to 5 days, covered. While the crumble won’t stay as crunchy as time goes on, the peaches will still be sweet and juicy with a little reheating action. Have you made this yet? Let us know how it went in the comments below!
