Prep 12 mins
Cook 38 mins
Delicious fruit dessert.
Make and share this Fresh Peach Crumble recipe from Food.com.
- 1419.54 ml peeled sliced ripe peaches
- 59.14 ml packed brown sugar
- 44.37 ml flour
- 4.92 ml lemon juice
- 2.46 ml lemon zest, grated
- 4.92 ml cinnamon
- 236.59 ml flour
- 236.59 ml sugar
- 4.92 ml baking powder
- 1.23 ml salt
- 1.23 ml nutmeg
- 1 egg, beaten
- 118.29 ml butter, melted and cooled
- Heat oven to 375*.
- Put peach slices in greased, shallow 11x7 baking dish.
- Mix brown sugar, flour, lemon juice, peel, and cinnamon.
- Sprinkle over the peaches.
- Mix flour, sugar, baking powder, salt, and nutmeg.
- Stir in egg until mixture is coarse crumbs.
- Sprinkle over peaches.
- Drizzle butter evenly over topping.
- Bake for 38 minutes.
In a word-EXCELLENT. This is a first class dessert. The crust is chewy at the edges. I baked it for 42 minutes. I used 6 peeled peaches and a 2 1/2 quart casserole. I will certainly make this again. It is very very tasty, as well as being easy to make. Thanks Inez.
This was great, the whole family enjoyed it. I popped it back in the oven to warm it up a bit before serving and scooped a little french vanilla ice cream on top, and voila - a hit! The only thing I might adjust in the future is the lemon rind. I grated fresh so maybe I should have used a bit less.
What an excellent peach cobbler! I have been searching for a cobbler recipe that is sweet and has a crunchy/chewy topping and I hit the motherlode with this recipe. The touch of cinnamon and nutmeg is a perfect compliment to the peaches. It took 6 average size peaches to yield 6 cups of sliced peaches. I didn't have fresh lemon peel so I used dried lemon peel. The only change that I made to this recipe was that I added an extra 1/4 cup brown sugar and 2 Tablespoons of flour to the topping that is sprinkled on top of the peaches (wanted to make sure the peaches were sweet enough). I'm thinking that this recipe would also work rather nicely with apples which will be my next venture with your cobbler recipe. Thanks Inez!