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Crispy Honey Peach Crumble with Vanilla Ice Cream

crispy honey peach crumble - featured image

A quick and easy homemade dessert featuring ripe peaches tossed with honey and a crunchy oat and nut crumble topping, served warm with creamy vanilla ice cream.

Ingredients

Scale
  • 45 medium ripe peaches, peeled and sliced
  • 3 tablespoons honey (preferably mild wildflower honey)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1 cup all-purpose flour (or almond flour for gluten-free)
  • 1/2 cup rolled oats (old-fashioned oats recommended)
  • 1/3 cup packed light brown sugar
  • 6 tablespoons cold unsalted butter, cubed
  • 1/3 cup chopped nuts (pecans or walnuts, optional but recommended)
  • Vanilla ice cream, to serve

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Peel (optional) and slice peaches into 1/2-inch thick slices. Toss with honey, lemon juice, and ground cinnamon in a mixing bowl. Let sit for 5-10 minutes to macerate.
  3. In a separate bowl, combine flour, rolled oats, brown sugar, and chopped nuts if using. Add cold cubed butter and mix with a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized pieces.
  4. Pour the peach mixture evenly into an 8×8 inch baking dish. Spread the crumble topping evenly over the peaches without pressing down.
  5. Bake for 35-40 minutes until the topping is golden brown and peach juices are bubbling. Tent with foil if topping browns too quickly.
  6. Let the crumble rest for 10-15 minutes to thicken the juices.
  7. Serve warm with generous scoops of vanilla ice cream.

Notes

Use cold butter to ensure a crispy topping. Do not press the crumble topping down to keep it loose and crunchy. Let the crumble rest after baking to thicken the juices. If peaches are very juicy, add 1 tablespoon cornstarch or flour to the fruit mixture to prevent sogginess. Sprinkle flaky sea salt on top before baking for enhanced flavor. Frozen peaches can be used if thawed and drained well.

Nutrition

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