KANSAS CITY, Mo. — It’s the perfect summer treat, made perfect with a big dollop of ice cream! Watch culinarian Lauren Lane make a peach crumble.
And if you don’t like peaches, you can substitute with basically any fruit!
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cinnamon
- 6 cups of fresh sliced peaches
- 1 Tablespoon fresh lemon juice
- 3/4 cup all-purpose flour
- 3/4 cup packed light brown sugar
- 3/4 cup old fashioned oats
- 1/2 teaspoon kosher salt
- 6 tablespoons unsalted butter, softened, plus more for baking dish
Place oven rack to the middle position and preheat oven to 400°F.
For the Filling: Places sliced peaches in a large bowl. Combine first 4 filling ingredients in a small mixing bowl and add to the bowl of peaches. Add the lemon juice and toss gently to coat. Transfer to a buttered 2-quart baking dish or skillet.
For the Topping: Combine topping ingredients into a bowl. Combine until you have a crumbly mixture. Distribute the crisp topping on top of the peaches.
Set pan on a baking sheet to catch any overflowing juices.
Bake for 30-40 until the fruit juices are bubbling around the edges the topping is golden brown.
- Top with vanilla ice cream or whipped cream, for a dinner party-worthy dessert.
- Make a triple batch of the crumble topping and freeze it to make a crumble anytime you want.
- Divide fruit into individual ramekins; just remember that the cooking time will be shorter.
- Crisps are the best served the same day they’re made but can be refrigerated for 4-5 days and re-warmed in a 300 °F oven for 15-20 minuets.
- Visit my Instagram or blog for other fruit combinations.