Three cheers for fresh, juicy peaches! When we start seeing peaches at the market, it’s all we can do to keep from snatching them up and devouring them on the spot, one after the next. If you do manage to make it home with a few unconsumed peaches in your bag, we highly recommend making a crumble.
We fell in love with Orangette’s recipe for plum crumble last year and used the same crumble topping here with our peaches. This crumble makes the lightest, crispiest topping we’ve ever experienced, courtesy of some melted butter poured over the top. It delivers just the right balance of cakey goodness and jammy fruit in every bite, and we love it here.
For the filling, we used five medium-sized yellow peaches, peeled and cut into slices. We tossed this with 1 1/2 tablespoons all-purpose flour, two tablespoons of brown sugar, a teaspoon of cinnamon, and a dash of freshly-ground nutmeg.
This baked up beautifully, bubbling around the edges, in about 40 minutes. We put it in the oven (375°) when we started eating dinner and it was ready just when we started getting hungry for dessert.
This crumble was really a show-stopper. We couldn’t stop talking about it all weekend, and the leftovers were eaten straight from the fridge for breakfast. Definitely give it a try soon!