Sweet Peach Crumble with a Streusel Topping
Homemade Sweet Peach Crumble Recipe
Introducing a peach crumble that’s crispy on the outside and moist on the inside, reminiscent of a delightful streusel bread! While apple crumble is common, peach crumble offers a unique and captivating charm. This dessert is a special treat to enjoy as summer begins to fade. The harmonious blend of sweet peaches and nutty streusel will bring pure happiness to your taste buds. With detailed steps and helpful tips suitable for beginners, make sure to try this recipe before summer is over!
Crispy Streusel Base (Bottom Layer)
- 240g All-purpose flour
- 60g Almond flour
- 6g Baking powder
- 150g Granulated sugar
- 3 pinches Salt
- 150g Cold unsalted butter, cut into cubes
- 1 large Egg, lightly beaten
- 3-4 drops Vanilla extract
Nutty Streusel Topping (Top Layer)
- 250g Cake flour
- 3g Baking powder
- 2g Ground cinnamon
- 80g Granulated sugar
- 1 pinch Salt
- A little Raw sugar, for sprinkling
Sweet Simmered Peaches
- 2 ripe Peaches
- 60g Granulated sugar
- 2 Tbsp Lemon juice
- 250g Cake flour
- 3g Baking powder
- 2g Ground cinnamon
- 80g Granulated sugar
- 1 pinch Salt
- A little Raw sugar, for sprinkling
Sweet Simmered Peaches
- 2 ripe Peaches
- 60g Granulated sugar
- 2 Tbsp Lemon juice
Cooking Instructions
Step 1
The fruit is key to a great crumble! It’s important to choose fresh peaches that are high in sweetness and have a pleasant texture. Create the best crumble with peaches that have soaked up the summer sun.
Step 2
Wash the two plump peaches thoroughly, remove the pits, and cut them into bite-sized pieces. You can peel them if you prefer, but it’s optional.
Step 3
Place the cut peaches, 60g of sugar, and 2 Tbsp of lemon juice into a saucepan. Bring to a simmer over medium heat. Once the peaches release their juices, reduce the heat slightly and gently simmer until the peaches soften and the mixture thickens into a light syrup.
Step 4
Now it’s time to make the streusel dough for the crumble base. In a bowl, combine 240g of all-purpose flour, 60g of almond flour, 6g of baking powder, 150g of sugar, and 3 pinches of salt. Give it a light whisk.
Step 5
Add the sifted dry ingredients to the bowl. Incorporate the 150g of cold unsalted butter, cut into cubes. Use a pastry blender or your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs, like breadcrumbs. Next, add the lightly beaten egg and 3-4 drops of vanilla extract. Mix just until no dry flour remains; be careful not to overmix. Overworking the dough will result in a tough base.
Step 6
This results in a rich and nutty streusel base dough. If the dough feels too wet, chill it in the refrigerator for a short while.
Step 7
Line a square baking pan with parchment paper. Pour the entire streusel base dough into the pan. Use your fingers or a spatula to press the dough evenly into the bottom, filling any gaps and creating a flat, compact layer. This ensures the crumble holds its shape after baking.
Step 8
Spread the simmered peaches generously over the flattened base layer. The refreshing tartness of the peaches will beautifully complement the sweetness of the crumble.
Step 9
Now, let’s make the star of the crumble: the streusel topping! In a separate bowl, sift together 250g of cake flour, 3g of baking powder, 2g of cinnamon, 80g of sugar, and 1 pinch of salt. The warm cinnamon aroma will create a wonderful harmony with the peaches.
Step 10
Add 70g of cold unsalted butter and cut it into small pieces using a scraper or your fingers until the mixture resembles coarse crumbs. Gradually add the beaten egg, dividing it into two additions, mixing until the dough just comes together. Be careful not to make the dough too sticky. Lightly clump and rub the dough with your hands to form the characteristic coarse streusel texture. (Quick Tip! If the streusel topping dough is too sticky, it can be difficult to form. Briefly freezing it will make it easier to clump and crumble.)
Step 11
Generously scatter the crumbled streusel topping over the peaches. Finally, sprinkle a little raw sugar over the top. This will melt and caramelize during baking, creating a beautiful, glossy, golden finish that makes the crumble even more appealing.
Step 12
Bake in a preheated oven at 200°C (392°F) for about 30 minutes, reducing the temperature to 180°C (356°F) after the initial period. Once the streusel topping is golden brown and crisp, your delicious peach crumble is ready! Adjust the baking time according to your oven’s specifications.
