A few weeks ago, our farmer surprised us by bringing freshly harvested peaches from the Texas Hill Country to sell alongside his twice-monthly delivery of meat, milk and eggs. There’s just nothing like a sweet, juicy peach to start the summer off right!
Needless to say, we jumped at the chance to buy several pounds, and then enjoyed peaches on and in nearly everything we ate for a few short days after that delivery.
With the July 4th holiday coming up, I thought this week would be the perfect time to share this easy peach crumble recipe!
A “Healthier” Peach Dessert Recipe
I love that eating seasonally forces us to wait for each food to come into season. In the order of God’s design, we can’t have anything we want, any time we want it, whether it’s food or something else.
I’ve been anticipating peach season for months, and now that it has finally arrived, it’s like a celebration – a celebration of a favorite food; but also a celebration of God’s creation, and honoring the wisdom and beauty with which He ordered each season.
Not surprisingly, some of my favorite ways to celebrate peach season are with peach desserts – specifically peach cobbler and peach crumble.
Crumbles usually win out because they’re so easy to throw together, and because their sprinkled-on crumb topping compliments the intense flavor of the peaches rather than competing with it, like heavy cobbler crusts can.
Plus, this recipe is naturally sweetened with honey, so it’s refined sugar free. Hooray!
If you’re avoiding grains, check out my Easy, Grain Free Peach Crumble!
Whoever said “easy as pie” had obviously never made a crumble.
From-scratch dessert really doesn’t get much easier. Just one mixing bowl and 15 minutes, and then it’s into the oven!
That’s my kind of dessert – easy, all natural, and completely delicious!
It’s wonderful all by itself, but it’s outstanding with a little fresh whipped cream or a scoop of your favorite vanilla ice cream! (Try this all natural Homemade Vanilla Bean Ice Cream from Live Simply)
- 6-8 medium ripe peaches sliced (approximately 6 cups of slices) - leave peel on for added fiber and nutrients!
- 2 Tbsp butter melted, plus extra for buttering the baking dish
- 1/4 cup raw honey
- 1 tsp ground cinnamon
- 1/2 tsp vanilla
- 1 1/2 cups organic unbromated unbleached flour
- 8 Tbsp butter melted (I used salted butter)
- 3 Tbsp pure maple syrup
- 1/8 tsp sea salt
- * Buying unbromated unbleached flour ensures the flour has not been treated with potassium bromate (linked to thyroid dysfunction and possibly cancer) or chlorine gas (produces "alloxen," a substance that may increase risks for diabetes and cancer).
- Preheat oven to 350 degrees.
- Butter an 8x8 square pan or small rectangular casserole dish and set aside.
- In a mixing bowl, combine melted butter, honey, cinnamon and vanilla.
- Add peaches to the bowl and gently stir until all are coated.
- Pour peach mixture into the buttered baking dish.
- Rinse and dry the mixing bowl for use with the crumb topping.
- In the rinsed and dried mixing bowl, combine melted butter, pure maple syrup and sea salt.
- Add flour, stirring gently until evenly mixed. (mixture will be moist and thick)
- Use clean hands to drop crumb mixture evenly across the top of the peach mixture in pan.
- Bake uncovered for 25-30 minutes, or until surface is golden brown.
- Serve warm, topped with fresh whipped cream or your favorite vanilla ice cream.
Though I haven't tried it (yet!), fresh berries could be easily substituted for the peaches in this recipe.