2.2lbpeachesfresh, canned (drained), or frozen (thawed and drained)
1/3cupsugaradjust the amount according to the sweetness of peaches; OR use caster sugar, brown sugar, coconut sugar, OR erythritol/sugar alternative for a sugar-free option
Prepare the crumble topping. First, measure the flour and add it to a large bowl. Cube the cold butter and add it to the flour. Using your fingers or a pastry cutter, combine the ingredients until it resembles a coarse crumbs consistency
Add the sugar and mix one more. Transfer the mixture to the fridge while preparing the filling.
Wash the peaches well and pat them dry. Chop them down into even-sized pieces (around 8 slices per peach) then transfer them to a baking dish.I use a 10-inch (26cm) round baking dish, but an 11x7-inch (28x18cm) rectangular dish or a 9x9-inch (23x23cm) square pan also works.
Juice the lemon. Add the juice, sugar, and spices to the peaches and stir well to completely combine. Set aside for a few minutes while the oven is heating.
Preheat the oven to 375ºF/190ºC.
Once the oven is hot, sprinkle the crumb topping over the peach mixture and bake the crumble in the oven for between 40-50 minutes, until the fruit is tender and bubbling and the topping is golden brown.You can optionally broil the crisp for a few minutes right at the end for more of a caramelized topping (sprinkle extra sugar on top if preferred).
Remove the peach crumble from the oven and allow it to cool for at least 15 minutes before serving. Enjoy!
Storage Instructions
Store any leftovers covered at room temperature for 2-3 days OR in an airtight container in the fridge for 4-5 days.Alternatively, freeze the leftovers for up to 3 months. Allow it to thaw in the refrigerator before reheating.Reheat it in the microwave (around 1-1:30 minutes per portion) or the oven (15-20 minutes at 350ºF/180ºC) until warmed through.To prepare in advance, prepare both the filling and topping and store them separately in the fridge for up to a day until it’s time to assemble and bake.You can also prepare the streusel topping and store it in the freezer for up to 3 months.
Notes
Use cold butter: This will help you achieve the correct crumble topping consistency.
Adjust the amount of sugar: Based on how sweet the peaches are, you can reduce or increase the amount of sugar used.
If the streusel topping is browning too quickly: Use foil to tent over the top of the crumble and avoid a burned topping.
Experiment with fruits: This recipe is simple and easy to adjust. One of the best ways to enjoy it throughout summer is to pair the peaches with different fruits each time.
For a thicker "sauce": As the crumble cooks, the fruit releases juices and becomes very saucy. I like it loose, but if you’d prefer a thick and saucy consistency, add 3-4 teaspoons of cornstarch over the peaches before baking them.
Can I make a sugar-free peach crisp? You can substitute the sugar in this recipe for a sugar alternative such as erythritol, a sugar-free brown sugar, Swerve, etc.Recipe Variations and Add-ins:
Vanilla: You can add vanilla extract or actual vanilla seeds to the filling or topping.
Nutmeg: Just a tiny pinch for extra warmth.
Dried fruit: Add little bites of extra sweetness with the addition of raisins/sultanas/dates, etc.
Other fruit: One of the easiest ways to experiment with flavor variations is to combine fruits. Some of the best combinations include: