Summer Peach Crumble

Juicy spiced peaches under a buttery crumble · the high-summer cousin of the apple one, warm with ice cream

Serves 6–8 · 20 min

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The peaches
8–9 ripe peaches (~3 lb), sliced — peel if you like, skins are fine
⅓ cup sugar (white or brown) — less if the peaches are very sweet
1½ Tbsp lemon juice · ¾ tsp cinnamon · pinch nutmeg
3 Tbsp flour (or 1½ Tbsp cornstarch) — more than apples; peaches run juicier
pinch of salt · optional: splash vanilla or almond extract
The crumble
1 cup all-purpose flour
¾ cup brown sugar
½ cup rolled oats (optional — makes it a crisp)
½ tsp cinnamon · pinch salt
½ cup (1 stick) cold butter, cubed
optional: ½ cup chopped pecans or sliced almonds

Heat & toss the peaches. Oven to 375°F; butter an 8×8 or 9″ dish. Toss the sliced peaches with the sugar, lemon, cinnamon, nutmeg, flour, salt, and extract, and tip them in. If the peaches are swimming in juice, drain a little off before you add the flour — too much liquid is the one way this goes soupy.
Cut the cold butter into the crumble. Mix the flour, brown sugar, oats, cinnamon, and salt. Cut in the cold butter until it clumps from pea- to marble-size — stop while it's still craggy. Fold in the nuts.
Top loosely. Scatter the crumble over the peaches — don't pack it down, the gaps crisp.
Bake till bubbling. 40–45 min, until the top is deep golden and the juices bubble at the edges — that's the thickener setting the syrup. Peaches may bubble sooner than apples; it's the color on top that tells you it's done.
Rest, then serve warm. Rest 15 min so the filling sets from soup to syrup — peaches need the full rest more than apples do. Warm, with ice cream.

Steps — tap one to keep your place

1. Heat & toss the peaches. Oven to 375°F; butter an 8×8 or 9″ dish. Toss the sliced peaches with the sugar, lemon, cinnamon, nutmeg, flour, salt, and extract, and tip them in. If the peaches are swimming in juice, drain a little off before you add the flour — too much liquid is the one way this goes soupy.

2. Cut the cold butter into the crumble. Mix the flour, brown sugar, oats, cinnamon, and salt. Cut in the cold butter until it clumps from pea- to marble-size — stop while it's still craggy. Fold in the nuts.

3. Top loosely. Scatter the crumble over the peaches — don't pack it down, the gaps crisp.

4. Bake till bubbling. 40–45 min, until the top is deep golden and the juices bubble at the edges — that's the thickener setting the syrup. Peaches may bubble sooner than apples; it's the color on top that tells you it's done.

5. Rest, then serve warm. Rest 15 min so the filling sets from soup to syrup — peaches need the full rest more than apples do. Warm, with ice cream.

✨ Untested — Claude drafted this one from scratch; it hasn't been cooked and amended in our kitchen yet, so treat the amounts as a starting point. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.