1cupall-purpose flour (or ½ cup whole wheat flour, ½ cup all purpose flour)
1teaspoonbaking powder
1/2teaspoonground cinnamon
1/4teaspoonground nutmeg
1/8teaspoonsalt
1/4cupturbinado sugar, optional
whipped cream or vanilla ice cream for serving, optional
Instructions
Preheat the oven to 350ºF. Prepare 9×13 baking dish by spraying it lightly with non-stick cooking spray or greasing with butter.
Put sliced peaches into baking dish, add ¼ cup sugar, and stir to coat.
In a medium sized bowl, blend together melted butter, ¾ cup sugar, and vanilla. Add flour, baking powder, cinnamon, nutmeg, and salt; mix well. Mixture will look similar to cookie dough.
Spoon mixture evenly onto the peaches, or scatter it on with your fingers. Sprinkle with turbinado sugar, if desired.
Bake for 45-50 minutes. Filling should be bubbling around the edges and top will be lightly browned.
Serve warm or at room temperature. The filling will thicken as it cools.
Top each serving with whipped cream or a scoop of vanilla ice cream, if desired.
Video
Notes
Nutritional information is based on dessert only, without the addition of ice cream or whipped cream.
Substitute two sixteen-ounce cans of peaches, well drained, or a two pound bag (32 oz.) of frozen peaches. There's no need to thaw frozen peaches but you might have to add a bit more baking time.
For a vegan crumble, substitute vegan butter, margarine, or coconut oil for the butter.
Substitute whole wheat flour for all-purpose flour.
Try adding 1 cup chopped pecans, almonds, or walnuts to the topping for extra crunch and flavor.
Flavor the peaches with a tablespoon of bourbon, or a half teaspoon of almond extract.