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Peach Crumble

I love peaches! I usually buy a lot when we vacation in Delaware but this year we went on vacation in June and to my disappointment, the farmers market hadn’t started! I have gotten some great peaches at the farm I go to weekly, they don’t grow peaches but they bring these in and they are local! I love eating local foods! Hope you enjoy the following recipe, BIG hit in my house, so yummy and makes the house smell like summer!

Adapted from a Barefoot Contessa recipe for Peach and Blueberry crumble:

Peach Crumble


8 firm, ripe peaches

1 tsp grated lemon zest

3 TBSP freshly squeezed lemon juice

1/2 cup granulated sugar

1/4 cup all-purpose flour

For the topping:

1 cup all-purpose flour

1/4 cup granulated sugar

1/3 cup light brown sugar, lightly packed

1/4 tsp. cinnamon

1/4 tsp. nutmeg

1 stick plus 2 TBSP cold unsalted butter, cubed


Preheat the oven to 350 degrees F.

Place peaches in boiling water for 1 minute. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Spoon the mixture into ramekins.

For the topping, combine the flour, granulated sugar, brown sugar, cinnamon, nutmeg and the butter in the bowl of an electric mixer. Mix on low-speed until the butter is the size of peas, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.


Debbi K.





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