Peach Crumble: A Delicious Way to Rescue Over-Ripe Peaches

I realised today that I had a whole pack of peaches sitting at the back of the fridge that I completely forgot about. They were really ripe and soft, not the kind I enjoy eating fresh. I like my peaches crunchy, so these were no good for snacking. I stood there for a moment, thinking what I could do with them. Then It came to me: Peach Crumble. It was the perfect way to use them up and I didn’t have to think about what to make for pudding tonight either.

Why Peach Crumble works so well

The method is just like any fruit crumble, and peach works beautifully for it. When baked, ripe peaches become soft, juicy and sweet with a little bit of tang. In this version, I also added chopped walnuts to the crumble topping, which made it extra crunchy and added a lovely nutty taste. If you don’t like walnuts, you can leave them out but I do think they make it better.

Preparing the fruit

I sliced each peach into 6 to 8 wedges, depending on the size and got rid of the stones. It’s important to use ripe peaches for this recipe, they give the best flavour when baked.

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I then added a couple of tablespoons of light brown sugar, a bit of cinnamon powder and a bit of cornflour to help soak up the juices. I mixed everything gently right in the baking dish, then left it sit for about 10 minutes while I made the crumble topping.

Making the crumble

You can rub the crumble mixture together with your hands but I used my stand mixer with the paddle attachment to make it easier. Just be careful not to overmix or the topping might turn into a dough. In the bowl, I added plain flour, rolled oats, light brown sugar, a pinch salt, chopped walnuts and cold butter cut into small cubes. I mixed it on low speed for a couple of minutes until it looked like coarse crumbs.

Time to bake

I preheated the oven to 170°C with the fan on (or 185°C without fan). Then I sprinkled the crumble mixture over the top of the fruit and popped it in the oven to bake for 45 minutes. After that, I turned the oven up to 180°C for about 5 more minutes to help the topping turn extra golden and crisp.

Serving ideas

Once it’s done, let the easy Peach Crumble rest for a few minutes before serving. I love having it warm with custard, but vanilla ice cream works just as well. If you’re not serving it right away, just wait for the oven to cool down a little and then pop the crumble back in the oven to keep warm.

A great way to use ripe peaches

This Peach Crumble pudding is such a simple and comforting dessert. It’s a great way to use up fruit that’s gone a bit soft and it tastes absolutely delicious. I’ll definitely be making this again.

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Peach Crumble: A Delicious Way to Rescue Over-Ripe Peaches

Author: Thao @ summerandspice Cooking Method: Baking Courses: Pudding, Snack Recipe Keys: Dessert Kids

Difficulty: Beginner Prep Time 15 mins Cook Time 50 mins Total Time 1 hr 5 mins

Cooking Temp: 170  C Servings: 6 Estimated Cost: £ 5

Description

This peach crumble pudding is the perfect way to use up ripe or over-ripe peaches. Soft, juicy fruit is baked under a golden, buttery crumble topping with the added crunch of walnuts. Simple to make and full of flavour, it’s a cosy and satisfying dessert best served warm with custard or ice cream.

Ingredients

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Scale

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For the fruit filling

• 6 ripe peaches (sliced into wedges)
• 2 tablespoons light brown sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon cornflour

For the crumble topping

• 120 g plain flour
• 80 g rolled oats
• 100 g light brown sugar
• 80 g cold butter (cut into small cubes)
• 50 g chopped walnuts (optional but recommended)
• A pinch of salt

Instructions

1. Prepare the Peach Filling

   • Slice the peaches into 6-8 wedges each and place them in a baking dish. 
   • Sprinkle over the light brown sugar, cinnamon and cornflour. 
   • Gently mix everything together in the dish to coat the peaches. 
   • Set aside for about 10 minutes to let the flavour soak and the juices develop. 
   Mark as complete

1. Make the Crumble Topping

   • In a mixing bowl or stand mixer, combine the flour, oats, sugar, salt and chopped walnuts. 
   • Add the cold butter cubes
   • Mix by hand or on low speed using a paddle attachment unit the mixture looks like coarse crumbs. 
   • Be careful not to overmix, it should stay crumbly, not form a dough. 
   Mark as complete

1. Assemble and Bake

   • Preheat the oven to 170°C fan (or 185°C without fan). 
   • Sprinkle the crumble mixture evenly over the peach filling. 
   • Bake in the middle of the oven for 45 minutes. 
   • Increase the temperature to 180° and bake for another 5 minutes for a crispier golden top. 
   Mark as complete

1. To Serve

   • Let the peach crumble pudding rest for a few minutes before serving. 
   • Best served warm with custard or vanilla ice cream. 
   • Cool any leftovers and store in the fridge. Reheat gently in the oven or microwave before serving again. 
   Mark as complete

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 412.29kcal

% Daily Value *

Total Fat 17.79g28%

Saturated Fat 7.46g38%

Trans Fat 0g

Cholesterol 28.66mg10%

Sodium 32.63mg2%

Potassium 431.26mg13%

Total Carbohydrate 60.68g21%

Dietary Fiber 4.95g20%

Sugars 32.42g

Protein 6.8g14%

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Vitamin A 115.98 mcg

Vitamin C 10.23 mg

Calcium 52.15 mg

Iron 1.75 mg

Vitamin D 0 mcg

Vitamin E 1.56 mg

Vitamin K 5.6 mcg

Thiamin 0.17 mg

Riboflavin 0.09 mg

Niacin 1.83 mg

Vitamin B6 0.11 mg

Folate 24.72 mcg

Vitamin B12 0.02 mcg

Phosphorus 149.14 mg

Magnesium 70.75 mg

Zinc 1.13 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: peach crumble pudding, easy peach crumble, ripe peaches recipe, peach dessert, fruit crumble, walnut crumble topping, baked peach pudding, summer dessert, peach crumble with oats, peach and walnut crumble

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