For the fruit layer:
- 6 cups sliced peaches, with or without skins
- 2 tablespoons lemon juice
- 2 teaspoons cornstarch
- 1/4 teaspoon ground cinnamon
- Pinch of ground ginger
- 1/4 teaspoon vanilla extract
For the crumble topping:
- 1 cup rolled or old-fashioned oats
- 3/4 cup all-purpose flour
- 3/4 cup light or dark brown sugar, packed
- 1/2 cup unsalted butter
- Preheat the oven at 350°F/180°C.
For the fruit layer:
- Wash, dry, and slice peaches. You can peel them or not, or peel half of them.
- Put them in 9-inch round or square baking dish that can go into the oven. I use ceramic or glass because they are pretty enough to serve this dessert directly from them.
- Sprinkle cornstarch, cinnamon and ginger on top.
- Drizzle lemon juice and vanilla, and mix all right there in the dish. It will not be uniformly mixed and that is fine.
For the topping;
- Combine oats, flour and sugar in a medium or large bowl.
- Add cold butter pieces and integrate them using your hands or a pastry cutter. You'll have a coarse, rustic mixture with different sizes of butter pieces.
- Sprinkle this mixture on top of the peaches leaving space at the edges. You can lightly press it down to make it more compact.
- Bake for about 40 minutes, until the top is golden and the fruit is bubbling. It might take a few more or less minutes depending on the oven and the dish.
always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes are as accurate as I they can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Peach skins: I don't usually peel them but you absolutely can! You can also use nectarines which are very similar to peaches but with a thinner skin.
Serving it: we love it, and serve it, either warm with a scoop of vanilla ice cream, or plain at room temperature.
Variations: you can add some lemon zest (together with the lemon juice) to the filling if you want a sharper lemon tone. Or use orange zest and juice instead as they go very well with peaches and spices. Add some chopped pecans or walnuts to the streusel-like topping mixture for a crunchy crumble.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: International
- Serving Size: 1/8
- Calories: 302
- Sugar: 28 g
- Sodium: 7.2 mg
- Fat: 11.9 g
- Carbohydrates: 46.1 g
- Fiber: 3.1 g
- Protein: 3.7 g
- Cholesterol: 30.5 mg
Keywords: peach crisp, peach crumble