Soft, ripe summer peaches melt together with crumbled brown sugar, butter, oats and a hint of sea salt to create a lush and delicious summer dessert. Serve warm on its own or with vanilla ice cream.
Why I love this recipe
Peaches are available in abundance in July and August in Ontario, and we always end up with five or six that are juuuuuust this side of being overripe; this recipe is a great way to use them up!
ingredients
directions
If you want a "crumblier" crumble topping, use 1/4 cup instead of 1/3 cup butter; similarly, for a more cake-like topping, use 1/2 cup butter. The crumble topping is versatile and can be used on nearly any fruit crisp. Similarly, you can substitute half of the peaches for 1 cup blueberries or blackberries for a multi-fruit summer crumble.
Pre-heat oven to 375ºFahrenheit.
Grease an 8×8 baking dish.
Cut peaches, skin-on, into slices about half an inch thick. Layer evenly in the baking dish.
Combine flour, oats, white sugar, brown sugar and sea salt in a large mixing bowl.
Cut butter into cubes and add to the dry ingredients. Knead butter into the dry ingredients with your hands until the mixture becomes crumbly. Do not overmix. This becomes your topping.
Crumble your topping evenly across the baking pan, covering the peaches.
Bake 35-45 minutes.
Serve immediately.