Should I peel peaches for a peach crumble?

This is completely up to you depending on your texture preferences. If you leave the skin on, the skins on the peaches will soften during baking, though I prefer them peeled in this crumble recipe.

What is the best way to remove skin from peaches?

For a small number of peaches, I use a hand peeler to remove the skin from peaches. For a large number of peaches, cut an "x" into the bottom of each peach and place the peaches in a large pot of boiling water for 20 seconds. After the skin on the peaches begins to split, transfer the peaches to an ice water bath until cool. Once cool, remove the peach skin easily by hand or using a pairing knife.

What is the difference between a crumble and a crisp?

A crumble is a baked fresh fruit dessert that traditionally has a streusel-like combination of sugar, flour, and butter. Like a crumble, a crisp is a baked fruit dessert, but it usually contains oats and/or nuts in the topping.

Why is my crumble too crumbly?

Most likely, you didn't use the correct amount of dry ingredients and/or butter. The ratio between the dry ingredients and butter in the crumble topping is essential for obtaining a moist, perfectly crisp crumble topping.

How do you keep the peach crumble from getting soggy?

Make sure the peach crumble is completely cool- not the least bit warm- before storing in an air-tight container in the refrigerator.

Can I make the peach crumble ahead of time?

The crumble mixture freezes wonderfully so is worth doubling. To freeze, place the crumble in a freezer zip-lock bag. Spread the crumble evenly in the bag so it lays flat. Seal the bag, making sure there are no air pockets in the bag. Place the bag flat in the freezer. Alternatively, freeze the crumble in a freezer-safe, air-tight container with a lid, such as a glass food storage container.

Graham Cracker Peach Crumble for Two

Name: Graham Cracker Peach Crumble for Two
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1/2 lb peaches, peeled, pitted, and cut into 1/4-inch slices; 1 teaspoon – 1/2 tablespoon white granulated sugar, more or less to taste*; 1/2 teaspoon arrowroot powder or cornstarch; 1/8 cup (16g) whole wheat flour; 2 (32g) honey graham cracker sheets, crushed into fine crumbs using a food processor or in a resealable bag using a rolling pin; 1/8 cup (25g) white granulated sugar; 1/4 teaspoon kosher salt; 2 tablespoons (28g) unsalted butter, fridge-cold, cut into 1/4-inch pieces

Graham Cracker Peach Crumble for Two

peach crumble for two in a cast iron skillet topped with whipped cream and two spoons

Print Recipe

This Graham Cracker Peach Crumble for Two has a buttery, salty, graham cracker-laden crumble on top of warm tender peaches that melt in your mouth. It’s that good.

Author: Kim
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 2 servings 1x
Category: Dessert
Method: Bake
Cuisine: American

Ingredients

Scale

For the peaches:

1/2 lb peaches, peeled, pitted, and cut into 1/4-inch slices
1 teaspoon – 1/2 tablespoon white granulated sugar, more or less to taste*
1/2 teaspoon arrowroot powder or cornstarch

For the topping:

1/8 cup (16g) whole wheat flour
2 (32g) honey graham cracker sheets, crushed into fine crumbs using a food processor or in a resealable bag using a rolling pin
1/8 cup (25g) white granulated sugar
1/4 teaspoon kosher salt
2 tablespoons (28g) unsalted butter, fridge-cold, cut into 1/4-inch pieces

Instructions

Preheat. Position a rack in the middle of the oven and preheat the oven to 350°F
Make the peach mixture. In a large bowl, toss together the peaches, sugar, and arrowroot powder until evenly combined. Tip the mixture into one 6″ cast iron skillet or a small 6″ x 3″ baking dish. Spread the peach mixture evenly across the bottom of the pan.
Make the topping. In the same bowl, whisk together the flour, crushed graham crackers, sugar, and salt. Add the butter, and using your hands or a pastry blender, break up the butter in the mixture until a crumbly mixture forms resembling breadcrumbs, about 5 minutes. A mix of large and small clumps is perfect. Spread the crumble topping evenly over the top of the peach mixture.
Bake. Place the peach crumble in the oven and bake until the topping is crisp and the peaches start bubbling underneath, about 30 minutes. If the graham cracker topping starts getting too brown before the peaches are bubbling, loosely place a piece of foil over the topping to allow the peaches to cook until soft and bubbling.
Serve. Let the peach crumble cool for 5-10 minutes in the pan set on a wire rack before serving. Serve alone, with cream, plain yogurt, or vanilla ice cream, if desired.

Notes

WHITE SUGAR (in the topping). I originally used brown sugar in the topping and switched to white sugar for a cleaner taste. Use what you prefer!

STORAGE. Store the peach crumble in an air-tight container in the refrigerator for up to 4 days. To reheat, place the crumble in a 325°F oven until the peaches are bubbly, about 10 minutes.

DOUBLING IT? Use an 8×8″ square baking pan or 9″ cake pan and bake for 40-45 minutes.

Nutrition

Serving Size: 1/2 recipe
Calories: 298 calories
Sugar: 17.1g
Sodium: 476mg
Fat: 13.7g
Saturated Fat: 8.1g
Carbohydrates: 38.4g
Fiber: 1.4g
Protein: 2.4g
Cholesterol: 38mg

Keywords: peach crumble, stone fruit crumble

Find it online: https://frommarkettotable.com/graham-cracker-peach-crumble-for-two/