Peach Crumble Dessert
- 6 cups sliced peeled ripe peaches
- 1/4 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon lemon juice
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon ground cinnamon
- 1 cup all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 large egg, room temperature, lightly beaten
- 1/2 cup butter, melted and cooled
- Vanilla ice cream, optional
- 1. Preheat oven to 375°. Place peaches in a greased shallow 2-1/2-qt. Dutch oven, cast iron pan or 2-1/2-qt. ovenproof baking dish. In a small bowl, combine brown sugar, flour, lemon juice, zest and cinnamon; sprinkle over the peaches.
- 2. Combine flour, sugar, baking powder, salt and nutmeg. Stir in egg until the mixture resembles coarse crumbs. Sprinkle over the peaches. Pour butter evenly over topping.
- 3. Bake 35-40 minutes. If desired, serve with ice cream.
1 serving: 237 calories, 8g fat (5g saturated fat), 38mg cholesterol, 167mg sodium, 40g carbohydrate (28g sugars, 2g fiber), 2g protein.
Aug 27, 2019I have made this countless times as written and modified according to our palates and fruit on hand. Yesterday I added fresh raspberries and blueberries with the peaches. The acidity of the lemon juice and peel give it a slight tartness to balance the sweetness of the sugars. I do use only half the amounts of sugars as fresh native fruit has natural sweetness. The topping is the best part! The crunch gives texture to the soft fruit underneath. No matter what you call it, it is a bowl of deliciousness with whipped cream on top! Thanks for sharing.
Aug 25, 2019I added a cup of fresh blueberries to the peaches and tossed the fruit with the lemon juice and then with the brown sugar flour and cinnamon. I did not add the zest. I added a teaspoon of cinnamon to the topping. I baked it in a Corningware baking dish. Made this for my family and son's family and got rave reviews. I will definitely make this again.
Aug 5, 2019I would say this is NOT a crumble, but a cobbler as it has no oats in the topping, that is why is was like a cake - make sense?
Jul 16, 2019The topping tasted like cake and not a nice crunchy crumble. It was like a cross between a cobbler and a crumble, failing at both. Why the recipe doesn’t tell you to mix the sugar/lemon into the peaches is beyond me. By not doing it the peaches were semi sweet on the top and bland on the bottom.
Oct 1, 2017
Very Good. Only thing I did different was to leave out the lemon peel as well. A little sweet but good.
Aug 24, 2017
This was DELICIOUS. I didn't change anything except I left out the lemon peel (I didn't have one at the time) and I cut the recipe in 1/4 (doing 1/4 of an egg was interesting... 1 large egg is approx 1/4C so a quarter of that would be 1 tbsp of egg which I measured out after whisking it). My husband and I ate the whole thing. Our peaches tasted so fresh, and since they weren't overly sweet, the sugar in the topping was perfect. We topped ours with cool whip. I'll definitely be making this again.
Aug 20, 2017
This is perfect as written. I didn't change a thing and have made it twice with fresh peaches and served it with vanilla ice cream. My company enjoyed it and so did my family. This is a keeper!
Aug 12, 2017
I reduced the white sugar to a half of a cup and added a half of a cup of oats like the others suggested. I was not impressed.
Aug 5, 2017
This is absolutely delicious! My husband and I love this recipe. The flavors of the lemon and cinnamon add so much to the peaches. I did halve the sugar in the crumble and it was perfect. I'm definitely saving this to my recipe box! Thanks for a wonderful dessert recipe.
Aug 4, 2017
I halved the sugar in both the top and bottom and added a few oats to the topping to increase the dry ingredients. It was excellent!