I’m going to be honest.
I had to do some research to figure out the difference between a cobbler, a crumble and a crisp.
Let me tell you, there is definitely a difference!
I adore peaches, and one day towards the end of summer I had a bounty of fresh peaches to use. Wanting to give my family a fun summery treat, I knew I wanted to create a very simple, light and satisfying dessert.
Thinking it would be a cobbler I started researching recipes and discovered a cobbler typically uses dough (like biscuits or pancake dough) as a full layer on top of the fruit. A crumble uses a mixture with a crumble like texture on top, and a crisp uses a more crisp/granola like layer on top.
I went the direction of a very simple crumble with ingredients I had on hand and it was delicious! We served it with vanilla ice cream and it was a hit.
You can typically use any hardy stone fruit for a crumble like this. While I love peaches, this would be great with plumbs or apricots as well. I also prefer to cut the fruit into chunks so they don’t get soggy as slices do, but truly any shape works!
If you haven’t used almond flour before, I highly recommend trying it in this recipe. It’s a little more nutty and sweet than regular flour and I adore it with the oats.
Summer is closing out quickly here in the US and now is the perfect time for one last summery dessert!
Jessica's Peach Crumble
- 7-8 large peaches
- 1/2 lemon
- 1 tbsp corn starch
- 1 tbsp sugar
- 1/2 cup rolled oats
- 1/2 cup almond flour
- 1 tbsp sugar
- 1 tbsp brown sugar
- 2 tbsp melted butter
- Preheat oven to 375 degrees.
- Peel peaches and cut into chunks.
- Mix peaches with the juice of 1/2 a lemon, the cornstarch, and 1 tbsp sugar.
- In a separate bowl, mix the rolled oats, almond flour, 1 tbsp sugar, brown sugar and melted butter.
- Coat a 8x8 or 9x9 pan with cooking spray or butter and then pour the peach mixture into the pan.
- Layer the oat mixture evenly on top.
- Bake for 25 minutes or until desired consistency of peaches.
- Cool for ten minutes and serve!