Ginger Peach Crumble

Serving 10 people

45 min


  • almonds 1/2 cup sliced almonds
  • brown sugar 1/4 cup brown sugar
  • butter 1/4 cup butter, room temperature
  • flour 3 Tablespoons flour
  • ginger 1 Tablespoon freshly grated ginger
  • granulated sugar 1/4 cup granulated sugar
  • ground cinnamon 1/2 teaspoon ground cinnamon
  • lemon juice 2 Tablespoons fresh lemon juice
  • oats 1/2 cup quick oats (or old-fashioned oats)
  • peaches 3 pounds fresh peaches, pitted and cut into 1/2-inch wedges
  • salt 1/8 teaspoon salt
  • vanilla 1/2 teaspoon vanilla
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How to make it

  1. Preheat oven to 350 degrees F. Grease a 3-quart baking pan with butter or cooking spray, and set aside.In a large mixing bowl, gently toss together all of your filling ingredients until combined and evenly coated.
  2. Pour them evenly into the prepared baking pan.In a separate mixing bowl, stir together your topping ingredients until small clumps are formed. (I find it easiest to mix the ingredients with my hands.)
  3. Add the topping mixture evenly on top of the peaches.
  4. Bake for 35-45 minutes, or until the topping is crisp and starts to brown, and the filling is bubbly.
  5. Serve immediately topped with ice cream and/or caramel sauce if desired. Or wait and serve it at room temperature. OR, you can cover and refrigerate the crumble for up to 4 days.