Summer Peach Crumble with Ginger

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Level: Easy

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Description

This peach crumble is a breeze to prepare and packed with flavor. Juicy summer peaches paired with a hint of ginger create a delightful crumble that’s simply irresistible. Serve it with your favorite scoop of ice cream, and it will vanish in no time.

Ingredients

  • FOR THE TOPPING:
  • 124 grams All-purpose Flour
  • 50 grams Old Fashion Oats
  • 155 grams Packed Dark Brown Sugar
  • ½ teaspoons Salt
  • ¼ teaspoons Cinnamon
  • 50 grams Chopped Crystallized Ginger
  • 113 grams Unsalted Butter, Melted And Cooled
  • FOR THE PEACHES:
  • 1000 grams Large Ripe Peaches, Sliced You Can De-skin The Peaches If You Prefer
  • 46 grams Packed Brown Sugar
  • 1 Tablespoon Fresh Squeezed Lemon Juice
  • 1 teaspoon Vanilla Extract
  • 1 Tablespoon Amaretto (optional)
  • 1 Tablespoon Cornstarch
  • ½ teaspoons Cinnamon
  • ½ teaspoons Ground Ginger
  • Pinch Of Salt

Preparation

Preheat the oven to 375F (191C).

For the crumble topping
In a bowl combine the flour, oats, dark brown sugar, chopped ginger, salt, and cinnamon. Mix it up quickly. Pour over the melted butter and stir until the mixture resembles coarse crumbs. Place the bowl in the fridge while you work on the fruit.

For the peaches
Slice peaches and place them in a large bowl. If you prefer, you can remove the skins—see the notes below.
To the peaches, add the sugar, lemon juice, vanilla, and amaretto. Stir to combine.
Next add the salt, cinnamon, ginger, and cornstarch. Stir well to distribute the dry mixture evenly.

Assembly
Place peaches in a shallow 2.5-3 qt baking dish. Alternatively, you can use a dutch oven or even a cast iron pan of similar size.
Top the peaches evenly with the crumble topping.
If you’re using a shallow pan, place it on a baking sheet to catch any spills. Bake for 40-50 minutes or until the filling is bubbly and the crumble is golden brown.
Serve with your favorite ice cream. Leftovers can be reheated in the oven.

Notes
To get the skins off peaches: Bring a large pot of water to a boil. Place peaches in boiling water for about 30 seconds. Ensure not to overcrowd the pot, depending on your pot you may only be able to do a few at a time. Remove peaches with a slotted spoon and place them in an ice bath. Let them sit in the ice bath for a few seconds. Then take the peaches out and use your finger to peel off the skin.

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