Try this Peach Crumble recipe, or contribute your own.
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 cup all-purpose flour
- salt
- 3 tablespoons all-purpose flour
- 1/2 cup butter melted
- topping
- butter
- 1 tablespoon fresh lemon juice
- ingredients
- 1
- tablespoon
- 1/2
- 3
- cups
- 1/4
- cup
- 1/2 cup brown sugar packed
- ground cinnamon
- brown sugar
- 7
- peach filling
- fresh lemon juice
- granulated sugar
- tablespoons
- melted
- teaspoon
- all-purpose flour
- ingredientspeach filling 7 cups peeled sliced pea
- peach filling 7 cups peeled sliced peaches 1/4 c
- 7 cups peeled sliced peaches 1/4 cup granulated sugar1
- 7 cups peeled sliced peaches
- peeled sliced peaches
- 1/4 cup granulated sugar1
- granulated sugar1
- topping 1 cup all-purpose flour 1/2 cup brown su melted
- 1 cup all-purpose flour 1/2 cup brown sugar packed 1/4 melted
- packed
- Carbohydrate 407.277067010158 g
- Cholesterol 1183.23385446947 mg
- Fat 1010.39112452555 g
- Fiber 13.3973397673692 g
- Protein 51.572402356638 g
- Saturated Fat 316.271218256153 g
- Serving Size 1 1 recipe (2447g)
- Sodium 5671.81667971935 mg
- Sugar 393.879727242788 g
- Trans Fat 53.6595377806481 g
- Calories 10736 calories
Step-by-step
- 7 cups peeled sliced peaches
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 cup all-purpose flour
- 1/2 cup brown sugar packed
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup butter melted
Baking fresh stone fruit requires balancing high water activity against the gelling capacity of starch to avoid a watery pan. Granulated sugar added directly to the peeled sliced peaches draws out cellular moisture through osmosis, creating a syrup that thickens when heated alongside flour. Fresh peaches deliver brighter aromatic compounds and organic acids compared to canned alternatives, which lose volatile esters during thermal processing.
- Melt the butter to 85 degrees Fahrenheit before combining with flour and brown sugar to ensure the lipids coat the starch granules evenly, preventing a dense, homogenous dough.
- Bake at 375 degrees Fahrenheit until internal fruit juices reach a rolling boil across the entire surface of the pan, confirming complete gelatinization of the flour.
- Cool the baked crumble for 25 minutes at room temperature to allow the sugar-pectin matrix to set sufficiently before portioning.
Understanding these thermal transformations ensures structural integrity and precise flavor balance in every batch. Proper temperature control governs both fruit softening and crisp topping formation.
