The crumble, or crisp as we often called it, was a staple dessert when I was growing up. We had an apple tree in our backyard that dropped tons of apples every Fall, and our method to use them up was to bake crumbles! Baking so many crisps meant that we perfected our perfect crisp recipe. This is my family’s crisp topping recipe, and now I just adjust the fruit filling to whatever is in season – right now, it is fresh peach crumble!
J’s parents brought me back 10 lbs of orchard fresh peaches from their trip to the Okanagan area this summer – and I made peach crumbles and peach galettes and peach jam and basically just stuffed my face with peaches! Peaches are the epitome of summer fruit.
I highly recommend baking this fresh peach crumble before peach season is over!
- approx 6-8 peaches, sliced (I don't peel them, but you could if you wanted)
- sprinkle of granulated sugar
- 1/2 cup quick-cooking rolled oats
- 1/2 cup brown sugar
- 1/4 cup flour
- 1 teaspoon cinnamon
- 1/4 cup butter
- Wash and slice the peaches into small pieces. Toss with a sprinkle of granulated sugar. Add to a medium size oven-safe dish. (The number of peaches you need will depend on the size of your dish!)
- Combine dry ingredients together into a large bowl. Then cut in cold butter using a pastry cutter, or two knives, or else your hands! The mixture should resemble coarse bread crumbs with lots of small buttery chunks.
- Spread topping over the peach filling. Bake at 350 degrees F for 40-45 minutes.