Southern Peach Crumble

By • July 13, 2013 21 Comments

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Author Notes: This is a comforting peach crumble with Southern flavors and lots of butter and brown sugar. It needs vanilla ice cream.sarah buttenwieser

Food52 Review: I love a good crumble, but then again, who doesn't?! They're easier than pie to put together, but with all the payoff -- and more. This one combines all the classic elements of a good crumble, then takes it to the next level with some southern twists. The pecans add an extra crunch to the deliciously sweet topping. Plus, replacing sugar with maple syrup mixed with a splash of bourbon and nutty almond extract ensures that the peachy, bubbling deliciousness swathed by the golden topping is not too sweet. Don't forget the vanilla ice cream: it's a must! TaraT

Serves 6 to 8

  • 1 stick of cold butter, cut into pea-sized chunks
  • 1 cup flour
  • 1 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped pecans
  • 6 to 8 sliced ripe peaches
  • 1 teaspoon almond extract
  • 1 tablespoon bourbon
  • 1 lemon, juiced
  • 1 tablespoon maple syrup
  • 1 quart vanilla ice cream
  1. Preheat your oven to 350 degrees
  2. With your hands mix the flour, cinnamon, sugar, butter, and pecans, until crumbly.
  3. Mix all the other ingredients together, and pour into a baking dish.
  4. Top the peach mixture with the topping and bake for about 25 to 30 minutes. Serve with vanilla ice cream.

Tags: crumble, dessert, dessert, Fruit dessert, peaches, Southern, Summer

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Comments (21) Questions (0)

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13 days ago patsih

I'm from the midwest and was taught the difference between a crisp and a crumble is crisps have oats in the topping and crumbles do not.

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11 months ago strawberrygirl

This was really good, but I think I'd make a couple of adjustments next time I make it. The almond flavour was quite pronounced - not in a bad way, but I'd probably halve the amount of almond extract to tone it down a bit. The peach part was fairly liquidy and absorbed into the filling a lot around the edges. I might mix a bit of flour into the peaches next time to thicken it up, like I do with berry crisp.

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11 months ago Jill

What temp do you bake at?

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12 months ago sarah buttenwieser

I'm not sure what to substitute for the pecans, possibly oats, large unsweetened coconut flakes or peanuts.

As for the almond extract, vanilla extract could take its place, though it wouldn't be quite the same.

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12 months ago Kaliyana

Is there a nut-allergy friendly substitution for the pecans and almond extract?

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about 1 year ago Rsfayez

I made this to serve two days later and somehow the entire literally shrank unto itself with all the liquid oozing out and the crumble part all goopy. I cannot tell if it was the fact that I prepared it ahead of time or the fact that I covered it before it cooled down completely.

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almost 2 years ago sarah buttenwieser

brian, frangelico or hazelnut extract would both work well.

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almost 2 years ago Minx Reichard

Absolutely luscious! I also added just a hint of cardamom (love it with peaches) and mixed half the topping into the peach mixture. The almond extract does work well with the other flavors, but I think I'll cut it back to half a teaspoon next time, and there *will* be a next time, I make this. Thank you.

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almost 2 years ago BakerMary

Pan size?

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almost 2 years ago Pittsburgher

Made this for guests last night, added 2cups of fresh local blackberries! It cooked up into a gooey yummy purple-pink hot mess--completely delicious!

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almost 2 years ago CRM baker

There can be only one Sarah Buttenwieser. How fun to see you and your recipe here. I'll be trying it soon.

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almost 2 years ago Brian Buckley

Is there something you can suggest other than the almond extract? My wife is allergic to almond.

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almost 2 years ago emiliadenuncio

hi i'm from argentina, what do you mean by one stick of butter? how much is it? thanks!

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almost 2 years ago Brian Buckley

1 stick of butter = 1/4 pound
1 stick of butter = 1/2 cup
1 stick of butter = 8 tablespoons
1 stick of butter = 4 ounces
1 stick of butter = 113 grams

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almost 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I plan to make this, by the way, when we have friends over next week. Peaches, pecans, bourbon?!! My family (second and third generation Tarheels, with roots in five states south of the Maxon-Dixon line) will gobble this up with glee. ;o)

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about 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Do you really mean to use a whole tablespoon of almond extract? Even a teaspoon might very well overwhelm this. A tablespoon of bourbon I totally understand. But not that much almond extract. ;o)

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about 2 years ago sarah buttenwieser

thanks for catching that. i meant 1 teaspoon. editing it now.

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about 2 years ago sarah buttenwieser

well it won't let me edit it. hopefully people will read the comments or use common sense!

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almost 2 years ago Marian Bull

We've edited the almond extract amount!

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almost 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I don't know what kind of almond extract you use, but even a teaspoon of the Frontier Organic or Nielsen-Massey pure extracts would be overpowering here. I'd use a half, at most . . . and I love the stuff, but there's a fine line between the right amount and too much, especially of the pure organic products. ;o)

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almost 2 years ago TaraT

I used the Adam's brand for my recipe testing and did not find it at all overpowering. It was a nice complement to the sweetness of the peaches and the topping.