- Dish type
- Fruit desserts
- Peach desserts
This juicy crumble made with fresh, seasonal peaches and nectarines is a delicious summertime dessert.
5 people made this
- 500g soft peaches, or as needed
- 1.35kg soft nectarines, or as needed
- 100g caster sugar (optional)
- 3 tablespoons cornflour
- 1 teaspoon vanilla extract (optional)
- Crumble topping
- 120g wholemeal flour
- 100g soft brown sugar
- 4 tablespoons coconut oil
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon salt
MethodPrep:20min ›Cook:30min ›Extra time:15min cooling › Ready in:1hr5min
- Preheat oven to 190 C / Gas 5. Grease a 23cm baking dish.
- Boil peaches and nectarines 1 fruit at a time in a pot until very soft, about 30 seconds each. Let cool until ready to handle. Peel, core and chop into bite-sized pieces.
- Mix the fruit, sugar, cornflour and vanilla extract together in a large bowl. Pour into the prepared dish.
- Combine flour, brown sugar, coconut oil, baking powder, cinnamon and salt in a bowl. Mix with hands or a fork until crumbly. Sprinkle evenly over the fruit mixture.
- Bake in the preheated oven until top is browned and juice is bubbling, about 30 minutes. Let cool for at least 15 minutes before serving.
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Apricot cake with coconut
Preheat the oven to 180°C/160°C fan and lightly grease a 9-inch springform pan. Cut 400g of fresh apricots into slices and remove the pits. In a bowl, mix 260g all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 130g sugar and a pinch of salt. In a measuring jar, mix 180ml soy milk, 3 tbsp non-dairy yoghurt, 120ml oil, 2 tbsp lemon juice, 1 tbsp lemon zest and 2 tsp vanilla extract. Pour the wet mixture into the dry and stir until just combined. Fold in 4 tbsp shredded coconut.
Pour the batter into the springform pan. Place the apricot slices on top and sprinkle over with brown sugar and more shredded coconut. Bake for 50-60 mins until an inserted skewer comes out clean.
- 2 pounds peaches or nectarines, cut into 1/2-inch wedges (6 cups)
- 3/4 cup granulated sugar
- 1 tablespoon lemon juice
- 4 teaspoons cornstarch
- 1/2 teaspoon coarse salt
- 6 tablespoons unsalted butter, room temperature
- 1/4 cup light-brown sugar
- 1 cup all-purpose flour (spooned and leveled)
- 1/2 teaspoon coarse salt
Preheat oven to 375 degrees. Make the filling: Combine peaches, granulated sugar, lemon juice, cornstarch, and salt. Transfer to an 8-inch square baking dish.
Make the topping: In a large bowl, using a mixer, beat butter and brown sugar on medium until light and fluffy. Add flour and salt and, with your hands, mix until large pieces form. Scatter over filling.
Bake until center is bubbling, 40 to 50 minutes, tenting loosely with foil after 30 minutes. Let cool 20 minutes before serving.
Peach nectarine mango crumble
- Author: Alix and Hugo
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: For 6 1 x
Peach nectarine mango crumble. Easy, healthy, dessert recipe that everyone will love – even kids who don’t like fruit!
- 1/2 mango
- 2 peaches
- 4 nectarines
- 50 g ( 1/4 c) brown sugar (or beet sugar)
- 100 g ( 1 cup ) flour
- 100 g ( 1 cup ) salted butter
- 8 speculos cookies ( 100g )
- Cut the fruit into small squares.
- Put the fruit in a medium baking dish.
- Crush the speculos cookies.
- Preheat the oven to 175°C/350°F.
- Mix sugar, flour and speculos crumbs.
- Mix in the butter using your hands to make the crumble.
- Top the fruit with the crumble.
- Bake for 30 minutes.
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- 1 stick plus 5 tablespoons unsalted butter, room temperature, plus more for pan
- 1 cup sugar
- 2 cups all-purpose flour
- 1 teaspoon coarse salt
- 1 1/4 pounds peaches, pitted and cut into a 1/2-inch dice (3 1/2 cups)
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon coarse salt
Preheat oven to 375 degrees. Butter an 8-by-8-by-2-inch cake pan. Line with parchment, leaving a 2-inch overhang on two sides butter parchment.
Crust: Beat butter with sugar in a bowl until light and fluffy, about 3 minutes. Scrape down bowl. Add flour and salt beat until dough forms clumps but does not completely hold together. Press 2 1/2 cups flour mixture into bottom and 1 inch up sides of prepared pan.
Filling: Stir together peaches, sugar, flour, lemon juice, and salt in a bowl. Pour into crust. Crumble remaining flour mixture evenly over top, squeezing to create clumps. Bake until bubbling in center and crust is golden, about 1 hour, 10 minutes (if browning too quickly, tent top with foil). Let cool 20 minutes. Remove from pan and let cool completely on a wire rack, about 1 hour. Cut into 2-inch squares.
I made 3/4 of this recipe, with 4 large peaches instead of 7 medium, and reduced the flour/sugar/butter topping. It tasted delicious with ice cream, but had a weird colour (surprisingly taking on a bit of grey from the well-used and clean caste iron pan) and the topping was soft, not crisp. I would use a different pan and change the topping if I did it again, but we loved the flavour of the peaches and nuts with the garam masala.
Yummy-didn't have a problem with discoloration in my cast iron pan. Tad too sweet for me but everyone else thought it was perfect. My peaches got a little juicy with the baking but still just fine.
We love this recipe. The taste is like peach meets chai. I've just made it a second time within a month. I didn't have garam masala but I replaced it with a homemade garam masala: powdered ginger, cinnamon, coriander, cardamom, cloves, and nutmeg. I put the pecans and some of my homemade garam masala in the topping because I wanted the pecans to stay crisp. All those sweet, warm spices are complimentary to the peaches and this is a nice twist to a classic. Some vanilla or caramel ice cream is perfect.
Great recipe. Had no trouble with the cast iron pan nor did I find the spices overpowering (the gamma masala added such a nice flavor to it). Have made it several times for company and they all loved it.
Don't use a cast iron unless you know that your cast iron will not leach nasty black goo into your peach crisp. We ruined some really tasty peaches by cooking them in our cast iron. Brought it to a dinner party and by the time we served it, the peaches and juice were dark gray and the pecans were completely black. We did not burn it. It just turned black. I'll try this again in a casserole dish and see how it goes.
I gave this 3 forks because my cast iron skillet turned the peaches blackish and gave the crisp a slightly metallic taste, probably in a reaction with the lemon juice! It must be my skillet because no one else had the problem. The crisp was delicious but the appearance was unappetizing and I was concerned that it might not be edible. Any advice on what to do?
Made as directed. The salt and garam masala overpowered the peach flavors, and were distracting rather than complementary. I wanted more topping my husband thought the amount was good. Will try again with less garam masala and salt. I might also add some oats to the topping. Enjoyed the pecans in the peaches rather than on top!
Great recipe. Left off the nuts. Chilled the crumble topping before baking. Eaten with rave reviews.
to PigPurple from Richmond. Splenda has no place in my kitchen!! It has detrimental health effects. Our bodies are better off with natural ingredients!
Rub In butter: submerg your fingers, all of them, in the bowl and "rub" the butter, mixing it into the dry ingredients until a coarse meal result is achieved. My preferred process is to grate "frozen" butter using a plane grater. Once grated, rub in as instructed until you have a coarse meal-like consistency. This process is especially desirable when making scones.
Unless you have very conservative tastes, don't omit the garam masala. What a great addition!
I'm glad a read the reviews before making this. I was going to omit the garam masala anyway since I didn't have any or want to go to the store just for that. I'm glad it was pretty much unanimous to skip it. I haven't made it yet, but am giving it a 4 just because I can tell from reading the ingredients that it will be delicious!
Excellent. Added a couple of nectarines and two handfuls of blackberries, more peaches in order to serve 10 . Didn't increase sugar or spice. Served with vanilla ice cream. Enjoyed by everyone!
I will definitely be making this again! I loved this dish. Four forks because it's delicious, foolproof, quick, unique and my husband, who is notoriously picky, gives it his stamp of approval. The garam masala is a genius addition and vanilla ice cream is a perfect counterpoint to the warm, but gentle, spiciness. For those reluctant to try it because it sounds too exotic, I urge you to try it at least once - because it's a sweet dish, it's not heavy and spicy-spicy like you might think traditional savoury Indian food might taste.
The recipe was a little hard for me to follow. The finished product I give 3 stars . I will make it again. I used Splenda in place of the sugars. tasted the same. I would consider adding blueberrys or blackberrys next time. Thanks for the recipe
I consider myself adventuresome when it comes to cuisine I love Indian food and the taste of garam marsala. However IMHO it is a warm spice mixture and makes me think of fall. Fresh Maryland peaches rank right up there with Georgia's (some might say are even better )) and to me fresh peaches tomatoes corn and crabs = summer. I used only cinnamon, and I thought it turned out fantastic. I will probably make it again at the end of the season and include the garam marsala and store it for fall.
Suggestion: Those that like the same old tastes over & over again should maybe just stick to their same old recipes. Those people are the same people, if they venture outside of their own back yard, rarely indulge in another culture's cuisine. they expect all countries to serve ɺmerican' pizza, burgers & fries and no taste ɼheeses'. If you like to exist in your comfort box.. great.. go for it. But remember some of us like to live, learn, experiment and 'live on the edge' with flavors.
This was great! Loved the addition of garam masala in this. Exactly what I expect from Bon Appetit - something a little unique & different from the same old, same old. For those who ask - garam is a blend of spices and includes a number of spices that would normally be used in a dish like this (such as cloves, nutmeg, cinnamon among others). I cut back on the sugar in this just because my peaches were very sweet on their own.
How do you make crumble with oats?
I really like a fruit crumble with oats because it adds another texture and crunch to the crumble. You'll combine flour, baking powder, salt, sugar, cinnamon, pecans, old fashioned oatmeal, melted butter, and a little heavy cream. Mix together until a crumble develops and that's it! Then top on your fruit.
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This peaches and cream tart has a buttery shortbread pastry and a creamy filling for the fresh peaches to sit on top of.
Our fresh blackberry pie is always in high demand during the summer. We usually pick the blackberries in our back yard.
These apple ginger hand pies take a bit more time to make but it is time well spent. The individual pies are great to eat on the run.
Have you made this easy peach crisp with oatmeal crumble? We would love to hear from you. Drop us a comment below.
If you are using fresh peaches and prefer that they are peeled before being sliced, make the process easier by following a few steps. First, score the bottom of the peach with an "x". Then briefly boil the peaches, for only 10 to 20 seconds, until you see the skin has split. Remove the fruit to an ice water bath to stop the cooking process and then let sit to dry on paper towels. Then simply peel off the skin with your fingers or a paring knife the skin should easily slip off.
To pit whole peaches, cut the peach in half along the middle of the fruit horizontally, slicing through to the pit. Gently twist the peach open by grasping the top and bottom and rotating in opposite directions until one half begins to release from the pit. Wiggle the peach half back and forth until it is completely detached.
Peach/Nectarine and Blueberry Crumble
My favorite part about summertime is quiet Sunday mornings spent at the small farmer’s market in my town. It’s usually less crowded, a lot less hot, and the produce is much less picked over earlier in the morning. Plus, it gives me time to wander around and decided what I am going to buy (instead of buying everything and anything I lay my eyes on). Just me, the fruits/vegetables, and my thoughts… summertime bliss!
I usually go to the market without a plan and then make meals from whatever looks good that day, but yesterday, I had a specific goal: buying peaches or nectarines to make Peach/Nectarine and Blueberry Crumble.
My social media pages have been EXPLODING with this amazing combination of sweet and slightly tart fruit with a yummy topping – photos of crumbles, pies, cobblers, and slab pies inspiring me to go out and buy all the ingredients to make my own dessert creation!
So I settled with making a crumble that had peaches AND nectarines, perfectly sweet/tart blueberries, a hint of lemon, and a delightful oat topping. Yep, pretty much summertime in a pie dish.
It all starts with a combo of peaches and nectarines that have been washed, halved, and sliced into thin strips.
You technically can use all nectarines or all peaches, all white-fleshed fruit or all yellow-fleshed fruit, or you can be like me and grab a little bit of everything (white nectarines, yellow nectarines, and white peaches)! I don’t peel my peaches/nectarines because I don’t like peeling peaches/nectarines but also because it adds a bit of fiber to the dessert (which makes it a little more healthy, right?).
Then add in some blueberries!
I love the color combination between the different fruits.
Then it’s time to add all the things that make the crumble filling become the crumble filling…
Some flour, cornstarch, granulated sugar, ground cinnamon, ground nutmeg, lemon zest, and lemon juice are all you need for a perfectly thick filling with flavors that make the fruit taste like the best version of themselves.
Toss it all around until all the fruit is coated.
And pour into a greased pie dish (this one is about 9 inches in diameter).
Then all that’s left is to make the crumble portion of this crumble!
In the bowl of a stand mixer, toss in some flour, some oats, sugar, brown sugar, salt, ground cinnamon, and ground nutmeg. Beat with the paddle attachment until combined. Then you add in one stick of cold unsalted butter that has been cut into small cubes and beat the mixture until it forms crumbles of “dough” (hence why I think this is technically called a crumble and not a cobbler).
Sprinkle the crumbles over the fruit.
And bake at 375 degrees for 30-45 minutes until the top becomes brown and crisp and the fruit is bubbling.
I served mine at room temperature with some vanilla bean ice cream (but whipped cream or plain is just as amazing!).
Super simple, super yummy, and totally summer (what can be so bad about that?).