Homemade Peach Crumble

Prepare the peaches. To prep them, cut the fruit away from the pit, then slice. They don’t need to be perfectly uniform. They’ll bake up great no matter what.

Prep the oven and baking dish. Preheat the oven to 350°F and lightly butter or spray your baking dish so that the crumble doesn’t stick to it later.

Mix peach filling ingredients. Stir the sliced peaches with sugar, cornstarch, and lemon juice and let them sit for about 5 minutes before stirring them again. The peaches will start releasing liquid as they sit, and the cornstarch will be easier to mix in with the extra liquid.

Make the crumble topping. Add the melted butter to a medium sized mixing bowl. Add the flour and stir it with the melted butter, followed by the brown sugar and salt. (Note: if using salted butter, reduce the salt in the crumble to ¼ tsp.)

Assemble the crumble. Add the peach filling to the baking dish. Sprinkle crumble over peaches. Squeeze some of the crumble together to form clumps as you distribute it on top of the fruit.

Bake. Bake the crumble for 30 to 35 minutes or until it’s slightly bubbling around the edges and golden on top.

Finish and serve. Remove it from the oven and let it rest for 10 minutes to allow the peaches and their juices to thicken up a little. Serve slightly warm (not hot or you’ll burn your mouth) by itself or with vanilla ice cream on top.