Homemade Peach Crumble is a perfect summer stone fruit dessert recipe! Made with a cookie like topping similar to a crisp. Use fresh or frozen peaches or nectarines.
Preheat oven to 350°F. Place the two racks in the middle upper and middle lower positions.
Peel and remove pits from peaches. Slice into ¼ to ½ inch thick slices.
In a medium bowl, combine the filling ingredients.
Toss to combine and pour into a pie dish or 8x8 inch baking dish. Cover with foil and place on a baking sheet.
In a food processor, add the flour, brown sugar, sugar, vanilla extract, and salt from the topping ingredients list. Pulse a couple times to mix.
Add the butter chunks into the food processor and process until the mixture comes together in large balls, approximately 30 seconds.
Add the almonds to the food processor and process to incorporate and slightly chop them up as desired.
Pour the mixture out onto a second baking sheet that is lined with parchment or a silicone baking mat.
Spread out the mixture and break up as needed so the chunks are no larger than ½ inch.
Put the fruit dish on the baking sheet on the upper middle rack and the crumble sheet on the lower middle rack.
Bake for approximately 15 minutes and when the crumble is turning a light brown, remove the crumble from the oven. Set aside.
Continue cooking the fruit for an additional 15 minutes (30 minutes total) until starting to release juices. Remove from oven.
Uncover the fruit and pour the crumble pieces on top of the fruit mixture. Serve warm with ice cream.
Notes
This can be fully made in advance, however wait to add the crumble on top until serving so it does not get soggy. Reheat gently at 250F for 15 minutes before serving.