An irresistible peach crumble with ripe, juicy fruit and a crisp topping.
Molly Bolton
Nothing is quite as peachy as this easy-peasy peach crumble.
Who among us would ever turn down a fruit-packed, streusel-topped dessert warm from the oven?
Credit:Molly Bolton
A big scoop ofvanilla ice creamalongside is, of course, non-negotiable.
Its that sweet, buttery, crisp texture that pairs so perfectly with the soft bakedpeachesunderneath.
Don’t get us wrong, we love a good cobbler.
Credit:Molly Bolton
But you’ll find this peach crumble at the very top of oursummer baking list.
Cobblers feature a cakey, biscuit-like topping, dolloped over fruit and baked until golden.
Crumbles (andcrisps) are a bit different.
Credit:Molly Bolton
Overall, crumbles and cobblers are both delicious in their own way, but each is unique.
Simply place the peaches into a large pot of boiling water for 10 to 20 seconds.
You should see the skin start to split.
Credit:Molly Bolton
Immediately transfer to an ice bath using a slotted spoon.
Once cool enough to handle, use a sharp knife to slip the skin off of each peach.
It should release easily from the flesh.
Credit:Molly Bolton
To reheat, bake at 350F until warmed through, covering with foil if needed to prevent excess browning.
you’re free to also reheat small portions in the microwave.
Transfer the peach mixture to a 9-inch deep-dish pie plate.
Credit:Molly Bolton
Pour melted butter over the dry ingredients and stir until evenly combined and crumbly.
Add Crumb Topping to fruit:
Spoon the crumb mixture over the Peach Filling.
Bake:
Place the pie plate on a rimmed baking sheet.
Credit:Molly Bolton
Let cool for 10 minutes.
Serve warm with vanilla ice cream.
While fresh is definitely best, frozen peaches can be used when making this crumble out of season.
Just thaw and drain before using to reduce excess moisture.
