1Separate the sliced peaches from their heavy syrup by placing them in a colander and letting them drain for a minute to remove as much liquid as possible.
2Separate the sliced peaches from their heavy syrup by placing them in a colander and letting them drain for a minute to remove as much liquid as possible.
3Separate the sliced peaches from their heavy syrup by placing them in a colander and letting them drain for a minute to remove as much liquid as possible.
4In an 8x6 inch pan (or any small pan), combine the drained peaches with 2.5 tablespoons of white granulated sugar, a dash of cinnamon, a very small bit of nutmeg, a squeeze of lemon, and 1 tablespoon of cornstarch.
5In an 8x6 inch pan (or any small pan), combine the drained peaches with 2.5 tablespoons of white granulated sugar, a dash of cinnamon, a very small bit of nutmeg, a squeeze of lemon, and 1 tablespoon of cornstarch.
6In an 8x6 inch pan (or any small pan), combine the drained peaches with 2.5 tablespoons of white granulated sugar, a dash of cinnamon, a very small bit of nutmeg, a squeeze of lemon, and 1 tablespoon of cornstarch.
7Add about half of the reserved liquid from the peach can to the pan and mix all the ingredients well.
8Add about half of the reserved liquid from the peach can to the pan and mix all the ingredients well.
9Add about half of the reserved liquid from the peach can to the pan and mix all the ingredients well.
10Stir in 2 tablespoons of melted salted butter into the peach mixture.
11Stir in 2 tablespoons of melted salted butter into the peach mixture.
12Stir in 2 tablespoons of melted salted butter into the peach mixture.
13In a separate bowl, combine 4 tablespoons of salted butter, a third of a cup of brown sugar, and a dash of cinnamon, mixing well.
14In a separate bowl, combine 4 tablespoons of salted butter, a third of a cup of brown sugar, and a dash of cinnamon, mixing well.
15In a separate bowl, combine 4 tablespoons of salted butter, a third of a cup of brown sugar, and a dash of cinnamon, mixing well.
16Add 3/4 of a cup of all-purpose flour to the butter and sugar mixture and use a fork to incorporate everything, ensuring to leave a few small chunks in the crumble mixture.
17Add 3/4 of a cup of all-purpose flour to the butter and sugar mixture and use a fork to incorporate everything, ensuring to leave a few small chunks in the crumble mixture.
18Add 3/4 of a cup of all-purpose flour to the butter and sugar mixture and use a fork to incorporate everything, ensuring to leave a few small chunks in the crumble mixture.
19Evenly distribute the crumble mixture over the top of the peach filling in the pan.
20Evenly distribute the crumble mixture over the top of the peach filling in the pan.
21Evenly distribute the crumble mixture over the top of the peach filling in the pan.
22Bake in an oven at 400 degrees Fahrenheit for approximately 20 to 22 minutes, or until the top is golden brown and bubbly.
23Bake in an oven at 400 degrees Fahrenheit for approximately 20 to 22 minutes, or until the top is golden brown and bubbly.
24Bake in an oven at 400 degrees Fahrenheit for approximately 20 to 22 minutes, or until the top is golden brown and bubbly.
25After baking, let the peach crumble cool for about 10 minutes to allow everything to set.
26After baking, let the peach crumble cool for about 10 minutes to allow everything to set.
27After baking, let the peach crumble cool for about 10 minutes to allow everything to set.
28Serve the peach crumble with vanilla ice cream.
29Serve the peach crumble with vanilla ice cream.
30Serve the peach crumble with vanilla ice cream.
Ingredients
29 oz cans sliced peaches in heavy syrup
29 oz cans sliced peaches in heavy syrup
29 oz cans sliced peaches in heavy syrup
2.5 tbsp white granulated sugar
2.5 tbsp white granulated sugar
2.5 tbsp white granulated sugar
1 dash cinnamon
1 dash cinnamon
1 dash cinnamon
1 small bit nutmeg
1 small bit nutmeg
1 small bit nutmeg
1 squeeze lemon
1 squeeze lemon
1 squeeze lemon
1 tbsp corn starch
1 tbsp corn starch
1 tbsp corn starch
0.5 can liquid from peach can
0.5 can liquid from peach can
0.5 can liquid from peach can
2 tbsp melted salted butter
2 tbsp melted salted butter
2 tbsp melted salted butter
4 tbsp salted butter
4 tbsp salted butter
4 tbsp salted butter
0.33 cup brown sugar
0.33 cup brown sugar
0.33 cup brown sugar
1 dash cinnamon
1 dash cinnamon
1 dash cinnamon
0.75 cup all-purpose flour
0.75 cup all-purpose flour
0.75 cup all-purpose flour
1 serving vanilla ice cream
1 serving vanilla ice cream
1 serving vanilla ice cream
Equipment
colander8x6 inch pan (or small pan)bowlforkoven
Tips
Use salted butter for balance in dessert.
Leave a few small chunks in the crumble for better cooking and browning.
Let the crumble cool for about 10 minutes before serving for everything to set.