Peaches are synonymous with summertime, and what better way to celebrate their juicy, sun-kissed goodness than by baking a mouthwatering peach crumble? This delightful dessert combines the natural sweetness of ripe peaches and the nutty flavor of pistachios with a crispy, crumbly topping that’s impossible to resist. The contrast between the warm, soft fruit and the crispy, buttery crumble topping is pure dessert magic.
The key to a fantastic peach crumble is, of course, the peaches themselves. To ensure your crumble bursts with flavor, choose ripe, fragrant peaches. Look for fruit that is slightly soft to the touch and boasts a rich, sweet aroma. If you can, opt for locally grown peaches during their peak season for the ultimate taste experience. When I’m in the south of Italy in the summertime, I opt for percoca peaches. They are firm and super sweet, making them perfect for pies, tarts and crumbles.
Peach & Pistachio Crumble
Ingredients
Filling:
- 1.1 kg peaches 2.5 lbs
- 70 g sugar
- 1 tbsp cornstarch
- 1 tsp cinnamon
- 2 tbsp lemon juice
- 125 g pistachios chopped
Crumble:
- 80 g oats
- 120 g flour
- 1 tsp cinnamon
- 80 g brown sugar
- ½ tsp baking powder
- ½ tsp salt
- 115 g butter melted and cooled
Instructions
- Preheat oven 350°F (180°C).
- Chop the peaches.
- In a large bowl mix together the peaches, sugar, cornstarch, cinnamon and lemon juice. Mix in the pistachios.
- Transfer into a baking dish. A small glass/ceramic baking dish will do. Set aside.
- In the same bowl used for the peaches, mix the crumble ingredients until it resembles wet sand.
- Spread the crumble mixture evenly over the peaches.
- Cover with foil and bake for about 35 mins. Remove the foil and bake for another 15 minutes.