Peach and Pecan Crumble

Photo by Zachary Dailey, Dailey Life Photography
Servings: 8 to 10


For the filling:

5 cups peaches, peeled and thinly sliced

1/4 cup all purpose flour

3/4 cup granulated sugar

1/4 teaspoon salt

1/2 teaspoon pure vanilla extract

1/4 tsp cinnamon

For the topping:

3/4 cup light or dark brown sugar

2/3 cup all-purpose flour

2/3 cup old-fashioned rolled oats (or quick oats)

1 teaspoon ground cinnamon

1/4 teaspoon salt

3/4 cup unsalted pecans, chopped or halved

1/2 cup unsalted butter, softened


Preheat the oven to 350°F. Lightly grease an 8- or 9-inch baking dish. Set aside.

Combine peaches with the flour, sugar, salt, cinnamon and vanilla in a large bowl. Toss gently until combined. Spoon into prepared baking dish.

Whisk the brown sugar, flour, oats, cinnamon, salt and pecans together. 

Add butter and stir with a rubber spatula or a wooden spoon to break up the butter until the mixture is crumbly. Evenly sprinkle topping over peaches.

Bake for 40 to 45 minutes until the topping is golden brown and the peach juice is bubbling on the edges. 

Remove from the oven, place on a wire rack, and allow to cool slightly before serving. 

Serve warm, room temperature, or cold. 

Cover leftovers and store in the refrigerator for up to five days.

“Using fresh, ripe peaches makes this the perfect summer dessert.” – Chef Rose

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