Make Ahead

Southern Peach Cobbler Crumble

July 13, 2013
4 Ratings
Photo by James Ransom
  • Prep time 15 minutes
  • Cook time 30 minutes
  • Serves 6 to 8
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

Test Kitchen Notes

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

What You'll Need
  • 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° F.
  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.

See what other Food52ers are saying.

  • enbe
  • Kelsey Smith
    Kelsey Smith
  • strawberrygirl
  • Minx Reichard
    Minx Reichard
  • CRM baker
    CRM baker

27 Reviews

Stephanie G. May 24, 2020
This was very good. I used half cup4cup and Eikorn flour with about 1/4 almond flour. I doubled the nuts. I also added 2 tps of vanilla and 2 tsps of cornstarch. I baked at 360 for 40 minutes until it was bubbling so the filling was nice and thick. My peaches were very sweet so I reduced the brown sugar to 3/4 cup.
Anita S. July 16, 2019
Wonderful! I will most definitely make again - with these changes:
The maple syrup is not needed, as the peaches and topping are sweet enough.
Use more peaches. There is a bit too much topping for peaches. I used 6 Very large peaches and there wasn't quite enough fruit.
Kakima3 August 26, 2018
Wonderful! I folllowed recipe exactly, baked in a shallow baking dish and it turned out perfectly. My peaches were very juicy and I feared the “soupy” result, so I was happily surprised that I did not have that happen. The bourbon and almond flavors were subtle, and enough to add a delicious taste to my new standby summer desert.
Frank P. August 23, 2016
The recipe needs a thickener. It is delicious but soupy. I will add tapioca.
enbe August 3, 2016
Delicious and perfect for the season. I'd up the pecans just a tad because they're such a treat. I added a little cornstarch to the mixture before baking in response to some of these comments so the fruit was still a bit goopy - something to play with more.
Kelsey S. August 9, 2015
Really delicious crumble. Absolutely loved the crispness of the topping and the almond extract with the peaches. That said, the inside was soooooo watery. I ended up draining it and boiling it with a bit of cornstarch to thicken. Next time I'd add a teaspoon or two before cooking.
patsih July 15, 2015
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.
strawberrygirl September 2, 2014
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.
Jill August 17, 2014
What temp do you bake at?
sarah B. August 5, 2014
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.
Kaliyana August 5, 2014
Is there a nut-allergy friendly substitution for the pecans and almond extract?
Rsfayez July 23, 2014
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.
sarah B. August 30, 2013
brian, frangelico or hazelnut extract would both work well.
Minx R. August 28, 2013
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.
BakerMary August 22, 2013
Pan size?
Pittsburgher August 17, 2013
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!
CRM B. August 16, 2013
There can be only one Sarah Buttenwieser. How fun to see you and your recipe here. I'll be trying it soon.
Brian B. August 14, 2013
Is there something you can suggest other than the almond extract? My wife is allergic to almond.
emiliadenuncio August 5, 2013
hi i'm from argentina, what do you mean by one stick of butter? how much is it? thanks!
Brian B. August 14, 2013
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
AntoniaJames August 1, 2013
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)