I made this delicious peach crumble a while ago when the last of the summer peaches were in season. It started as a cobbler recipe, but in the end, as South Africans, cobblers aren’t very familiar to us. Fruit crumbles on the other hand are. The peaches bake until soft and yielding with a hint of cinnamon, vanilla and lemon. I prefer the crunchier, crumble-like topping vs the softer more sponge-like cobbler.
I developed the recipe and made a reel for Le Creuset as they launch their new peach/pink colourway called ‘Pêche‘ all over the world. This recipe is perfect for all my Northern Hemisphere readers going into summer.
The recipe will work with tinned peaches in fruit juice. Just skip the initial peach bake if you do use these. Other fruits such as apples and berries could be used here. My best apple and strawberry crumble is amongst my favourite desserts of all time and is a real crowd-pleaser.
I used large yellow cling peaches in this recipe, but nectarines and light-fleshed peaches would work too. Make sure they are juicy, sweet and not too ripe. You don’t want the fruit to fall apart after baking.
Blueberries will work well if you feel like doing a twist. I adore Di’s Nectarine, blueberry & bourbon pie recipe so much.
How to make peach crumble
- Grease a 26cm Le Creuset Heritage Rectangular Dish casserole dish or a similar size dish with butter.
- Slice and add the peaches, sugar, lemon, juice, cinnamon, vanilla, and cornstarch to the dish and mix well to combine. Bake for 20 minutes (if your peaches are very ripe, reduce this time a bit). If you are using tinned peaches, skip this baking step.
- Whilst the peaches are baking, make the crumble topping.
- To a large bowl add the flour, caster, sugar, and baking powder and give it a good mix. Add the melted butter, vanilla, and cream (or milk) and mix to combine.
- When the peaches come out of the oven after the first bake, crumble the topping over the fruit evenly. Return the dish to the oven and bake for a further 30 -35 minutes. If necessary loosely cover the dish with a piece of tin foil to prevent over browning.
- Serve with loads of vanilla ice cream.
Filling:
- 7 large peaches washed and cut into the thinnish slices
- 56 grams/ 60ml light brown sugar
- 45 ml freshly squeezed lemon juice
- 5 ml/1 tsp cinnamon
- 5 ml/ 1 tsp vanilla extract
- 10 ml/2 tsp corn-starch
Topping:
- 175 grams 310ml/1 ¼ cup cake or all-purpose flour
- 2.5 ml/1/2 tsp baking powder
- 100 grams just under 125ml/ ½ cup caster sugar
- 115 grams 1 stick salted butter, melted
- 10 ml/2 tsp vanilla extract
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Preheat the oven to 180C/350F.
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Grease a 23cm Le Creuset rectangular casserole dish.
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Add the sliced peaches, sugar, lemon, juice, cinnamon, vanilla, and corn starch to the dish and toss well to combine. Bake for 20 minutes.
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Whilst the peaches are baking, make the crumble topping.
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To a large bowl add the flour, caster, sugar, and baking powder and give it a good mix. Add the melted butter, vanilla, and cream (or milk) and mix to combine.
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While the peaches come out the oven after the first bake, crumble the topping over the fruit evenly. Return the dish to the oven and bake for a further 30 -35 minutes. If necessary loosely cover the dish with a piece of tin foil to prevent over browning.
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Serve with vanilla ice cream.
This dessert is best eaten on the day but any leftovers can be frozen.
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