In my house we love warm, fresh in season deserts. And thats exactly what this recipe is all about! Just writing this out makes my mouth water. The warm spiced peaches paired with a perfect crumbly top is so simple but so incredible.
I N G R E D I E N T S
PEACHES:
6/7 medium size peaces
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1/2 tablespoon
vanilla extract
1/2 cup sugar
1/4 cup brown sugar
CRUMBLE
1 stick unsalted butter
3.4 cup brown sugar
1 cup flour
1 cup rolled oats
pinch of salt
1 teaspoon cinnamon
Handful pecans
STEP BY STEP INSTRUCTIONS
Fist I start off by rising off my peaches (I used 6 medium size for a pie dish). Preheat oven to 350 degrees.
When it comes to skin on or skin off it is definitely personal preference! Personally I think the skin of peaches is so beautiful and love all the colors- almost tie dye effect they have so I leave the skin on for half and peel the others. That way you still get the color in your dish as well as some with just the peach. * If you are worried about the skin getting all slimy and falling off don’t worry it won’t happen! I was initially worried leaving skin on while baking would make it to soft and almost get stuck in your teeth (if you know what I mean) but nope!
Once you have the slices in a bowl add your cinnamon, lemon juice, cornstarch, vanilla extract, sugar and brown sugar. Using a wooden spoon to make sure you are coating each peach throughly. Set aside while we make the crumble.
Now that your peaches are starting to soak in that tasty flavor we will begin the crumble.
In another bowl add your brown sugar, flour, oats, salt, cinnamon and crushed pecans. Mix it all together.
With your cold- not frozen butter chop it up and add it to the dry ingredients. (I like to take a slice from the stick and cut that piece in half.) Once all of the butter with your hands start to gently mush it together, separating the butter into smaller chunks and getting them covered with everything in the bowl. Once you have it all distributed set aside and grab your pie plate and peaches.
I think the pie plate is a perfect size for this dish! You can really use any heat safe dish but everything fits perfectly in this so definitely what I suggest.
Pour your peaches right into the dish, then add your crumble on top. Boom thats it!
Put it in the oven for 40-45 minutes or until you see the peaches bubbling. I like to add a little brown to the top so after the 40 minutes I broil on high for 5 minutes.
Serve warm with butter pecan ice cream and you will have a very happy family!
Peach Pecan Crumble
Ingredients
PEACHES
- 6/7 Medium size peaches
- 1/2 Tsp Cinnamon
- 1 Tbsp Lemon Juice
- 2 Tbsp Corn Starch
- 1/2 Tbsp Vanilla Extract
- 1/2 Cup Sugar
- 1/4 Cup Brown Sugar
CRUMBLE
- 1 Stick Cold Unsalted Butter-
- 3/4 Cup Brown Sugar
- 1 Cup Flour
- 1 Cup Rolled Oats
- Pinch Salt
- 1 Tsp Cinnamon
- Handful Pecans
Instructions
- Preheat oven to 350 degrees
- Start off by rising off my peaches (I used 6 medium size for a pie dish). Personal preference to leave skin on or off.
- Once you have the slices in a bowl add your cinnamon, lemon juice, cornstarch, vanilla extract, sugar and brown sugar. Using a wooden spoon to make sure you are coating each peach throughly. Set aside while we make the crumble.
- In another bowl add your brown sugar, flour, oats, salt, cinnamon and crushed pecans. Mix it all together.
- With your cold- not frozen butter chop it up and add it to the dry ingredients. (I like to take a slice from the stick and cut that piece in half.) Once all of the butter with your hands start to gently mush it together, separating the butter into smaller chunks and getting them covered with everything in the bowl. Once you have it all distributed set aside and grab your pie plate and peaches.
- Pour your peaches right into the dish, then add your crumble on top.
- Put it in the oven on 350 for 40-45 minutes or until you see the peaches bubbling. I like to add a little brown to the top so after the 40 minutes I broil on high for 5 minutes.
- Serve warm with ice cream and you will have a very happy family!
Notes
- I think the pie plate is a perfect size for this dish! You can really use any heat safe dish but everything fits perfectly in this so definitely what I suggest.
- Make sure to use cold butter!
- When it comes to skin on or skin off it is definitely personal preference! Personally I do half on half off. * If you are worried about the skin getting all slimy and falling off don’t worry it won’t happen! I was initially worried leaving skin on while baking would make it to soft and almost get stuck in your teeth (if you know what I mean) but nope!
[…] you caught my recipe for a yummy Warm and Delicious Peach Pecan Crumble you know I love a simple easy and of course delicious […]