Peach Crumble
Directions
- 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.
- 2In 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.
- 3Add about half of the reserved liquid from the peach can to the pan and mix all the ingredients well.
- 4Stir in 2 tablespoons of melted salted butter into the peach mixture.
- 5In a separate bowl, combine 4 tablespoons of salted butter, a third of a cup of brown sugar, and a dash of cinnamon, mixing well.
- 6Add 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.
- 7Evenly distribute the crumble mixture over the top of the peach filling in the pan.
- 8Bake in an oven at 400 degrees Fahrenheit for approximately 20 to 22 minutes, or until the top is golden brown and bubbly.
- 9After baking, let the peach crumble cool for about 10 minutes to allow everything to set.
- 10Serve the peach crumble with vanilla ice cream.
Ingredients
- 29 oz cans sliced peaches in heavy syrup
- 2.5 tbsp white granulated sugar
- 1 dash cinnamon
- 1 small bit nutmeg
- 1 squeeze lemon
- 1 tbsp corn starch
- 0.5 can liquid from peach can
- 2 tbsp melted salted butter
- 4 tbsp salted butter
- 0.33 cup brown sugar
- 1 dash cinnamon
- 0.75 cup all-purpose flour
- 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.
- Serve with vanilla ice cream.
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