How to Make Peach Crumble
I’m going to share with you how to make peach crumble.
I’m also going to share with you WHY I only use Einkorn Flour!
On our way home from Atlanta, Emma and I had to stop to get some Georgia Peaches. I think it might actually be a sin to leave the state in late July without them.
If you’ve been following along for a while, you will know that I’m not a baker. I love to cook but I just can’t seem to bake.
I do however know how to make crumbles and cobblers because they are pretty foolproof.
When we got home, I set to work making my peach crumble. I originally was going to make it a crumble/cobbler but that is basically taking all the yummy sugary goodness and using it for both the crust and the topping.
Since we are desperately trying to watch what we eat at this small house, I opted for the crumble only.
I sliced up 6-7 peaches and put them in a large bowl. Added sugar, lemon juice, and spices. I then let it sit on the counter for about 15 minutes, stirring occasionally, so that the peaches could soak up all the flavors.
Then I put the crumble together.
I poured the peach mixture into a baking dish, topped it with the crumble, and baked it. My crumble wasn’t as browned as I would have liked so I put it under the broiler for a few minutes to give it a pretty baked top.
Served with Vanilla Ice Cream and it was delicious!
- 6-7 peaches, sliced
- 1/4 cup sugar
- 1 tbsp fresh-squeezed lemon juice
- 1/4 tsp cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp fresh ground nutmeg
- pinch of sea salt
For the Topping
- 1 cup Einkorn All-Purpose Flour Can use regular all-purpose flour
- 1/2 cup rolled oats
- 1 cup packed brown sugar
- 1/2 tsp sea salt
- 1/4 tsp cinnamon
- 1 stick butter, melted
- Preheat oven to 375°
- Mix together all peach mixture ingredients in a bowl and let sit while you prepare the topping
- Mix together all the dry ingredients and then pour the butter over and stir until you have a crumble mixture. You can add a little more flour if the mixture is too wet.
- Put the peaches into a baking dish, top evenly with the crumble mixture
- Bake for 45 minutes
Why I use Einhorn Flour?
Einkorn grew wild in the Fertile Crescent hundreds of thousands of years ago. The first bread was made with einkorn, and it was Ötzi the Iceman’s last meal.
Einkorn was the first seed planted by the first farmers 12,000 years ago during the Neolithic Revolution. Einkorn moved toward extinction during the Bronze Age. Left untouched, it’s the oldest and purest food in existence today.
Because it is so pure, it is easily digested and can typically be tolerated by folks who are sensitive to gluten.
I personally love the buttery, nutty flavor. I use Einkorn exclusively in my homemade bread and sourdough starter.
Try it! I promise you will love it.
Can’t wait to try this, Lynn!! Looks amazing!
It was really good. I’m not really a dessert person but this was yummy!