I’m using up the last of the peaches before they go out of season, with this SUPER easy peach crumble recipe. Serve with ice cream, homemade whipped cream, or just eat it straight out of the casserole dish (I won’t judge ya, I promise).
And pro tip… if you make this peach galette first, you should have some leftovers to make this peach crumble as well. Two (peach) birds, one stone. Kind of.
– filling ingredients from our peach galette recipe
– 1/2 sugar
– 1/2 cup flour
– 3 tbsp cold butter, cubed
Preheat the oven to 400 degrees Fahrenheit.
Lightly toss the peach filling ingredients together in a large bowl (peach slices, sugar, corn starch, lime juice, and salt from our galette recipe). Add the filling mixture to the casserole pan.
Mix together the streusel ingredients in a bowl. Cut the butter into the flour and sugar with a fork or pastry cutter. Once the mixture looks crumbly with pea-sized pieces of streusel, pour the topping over the peach filling in the casserole pan.
Bake for approximately 30 minutes. The pie filling should be bubbling slightly and the streusel should be lightly browned on top.
Recipe by Linda Jednaszewski
Photography and styling by Brittni Mehlhoff