This delicious and easy peach crumble, inspired by Martha Stewart, is the perfect warm and comforting dessert. With juicy, sweet peaches and a golden, buttery crumble topping, it’s a quick and simple treat made with pantry staples. Serve it warm with ice cream or cream for an extra indulgent touch—perfect for any occasion!
Recipe Ingredients:
For the Filling
- 2 pounds peaches or nectarines, cut into ½-inch wedges (6 cups)
- ¾ cup granulated sugar
- 1 tablespoon lemon juice
- 4 teaspoons cornstarch
- ½ teaspoon coarse salt
For the Topping
- 6 tablespoons unsalted butter, room temperature
- ¼ cup light-brown sugar
- 1 cup all-purpose flour (spooned and leveled)
- ½ teaspoon coarse salt
How To Make Martha Stewart Peach Crumble
- Preheat the oven: Set your oven to 190°C / 375°F.
- Prepare the filling: In a bowl, mix peaches, granulated sugar, lemon juice, cornstarch (cornflour), and salt. Transfer the mixture to an 8-inch (20cm) square baking dish.
- Make the topping: In a large bowl, beat butter and brown sugar with a mixer on medium speed until light and fluffy. Add flour and salt, then use your hands to mix until large crumbs form.
- Assemble and bake: Scatter the topping evenly over the peach filling. Bake for 40 to 50 minutes, until the center is bubbling. If the topping browns too quickly, loosely cover the dish with foil.
- Cool and serve: Let the crumble cool for at least 20 minutes before serving. Enjoy warm, optionally with ice cream or cream!
Recipe Tips:
- Use ripe but firm peaches : Soft, overripe peaches can become too mushy when baked. Choose peaches that are slightly firm for the best texture.
- Adjust sweetness based on your fruit : If your peaches are very sweet, reduce the sugar slightly. If they are a bit tart, add a little extra sugar.
- Chill the topping before baking : For a crispier crumble, place the topping in the fridge for 10 minutes before sprinkling it over the filling.
- Don’t skip the cornstarch (cornflour) : This thickens the peach juices, preventing a watery crumble and giving you a perfect, syrupy filling.
- Cover with foil if browning too fast : If the topping is getting too dark before the filling is bubbling, loosely cover the dish with foil to prevent burning.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover peach crumble cool to room temperature. Then, cover it tightly with plastic wrap or transfer it to an airtight container. Store in the refrigerator for up to 4 days.
- Freeze: Once cooled, wrap the crumble tightly in plastic wrap and then foil, or store it in an airtight container. Freeze for up to 3 months.
- Reheat: Preheat the air fryer to 160°C / 320°F. Place the crumble in an air fryer-safe dish and heat for 5-7 minutes, checking for crispiness.
Nutrition Facts
- Calories: 238
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 31mg
- Sodium: 162mg
- Potassium: 89mg
- Total Carbohydrate: 31g
- Dietary Fiber: 1g
- Sugars: 17g
- Protein: 2g
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Martha Stewart Peach Crumble
Description
This delicious and easy peach crumble, inspired by Martha Stewart, is the perfect warm and comforting dessert. With juicy, sweet peaches and a golden, buttery crumble topping, it’s a quick and simple treat made with pantry staples. Serve it warm with ice cream or cream for an extra indulgent touch—perfect for any occasion!
Ingredients
For the Filling
For the Topping
Instructions
- Preheat the oven: Set your oven to 190°C / 375°F.
- Prepare the filling: In a bowl, mix peaches, granulated sugar, lemon juice, cornstarch (cornflour), and salt. Transfer the mixture to an 8-inch (20cm) square baking dish.
- Make the topping: In a large bowl, beat butter and brown sugar with a mixer on medium speed until light and fluffy. Add flour and salt, then use your hands to mix until large crumbs form.
- Assemble and bake: Scatter the topping evenly over the peach filling. Bake for 40 to 50 minutes, until the center is bubbling. If the topping browns too quickly, loosely cover the dish with foil.
- Cool and serve: Let the crumble cool for at least 20 minutes before serving. Enjoy warm, optionally with ice cream or cream!
Notes
- Use ripe but firm peaches : Soft, overripe peaches can become too mushy when baked. Choose peaches that are slightly firm for the best texture.
- Adjust sweetness based on your fruit : If your peaches are very sweet, reduce the sugar slightly. If they are a bit tart, add a little extra sugar.
- Chill the topping before baking : For a crispier crumble, place the topping in the fridge for 10 minutes before sprinkling it over the filling.
- Don’t skip the cornstarch (cornflour) : This thickens the peach juices, preventing a watery crumble and giving you a perfect, syrupy filling.
- Cover with foil if browning too fast : If the topping is getting too dark before the filling is bubbling, loosely cover the dish with foil to prevent burning.
Martha Stewart Peach Crumble