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Easy Peach Crumble Recipe with Brown Sugar Crunch and Salted Vanilla Cream for Perfect Summer Dessert

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A simple and quick peach crumble featuring a buttery brown sugar crunch topping and a silky salted vanilla cream, perfect for celebrating summer’s best flavors with minimal fuss.

Ingredients

Scale
  • 4 cups fresh peaches, peeled and sliced (about 5–6 medium peaches)
  • 2 tablespoons granulated sugar
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon (optional)
  • 1 tablespoon cornstarch
  • 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon or nutmeg (optional)
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon flaky sea salt

Instructions

  1. Peel and slice 4 cups of fresh peaches. Toss them in a large bowl with 2 tablespoons granulated sugar, 1 teaspoon lemon juice, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon (optional), and 1 tablespoon cornstarch. Mix gently to combine. Let it sit for 10 minutes to macerate and release natural juices.
  2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup packed light brown sugar, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon or nutmeg if using. Add 1/2 cup cold, cubed unsalted butter. Use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture looks like coarse crumbs with some pea-sized bits.
  3. Transfer the peach mixture into a 9-inch baking dish, spreading evenly. Sprinkle the brown sugar crunch topping evenly over the fruit without pressing down.
  4. Preheat oven to 350°F (175°C). Bake the crumble on the middle rack for 35-40 minutes, or until the topping is golden brown and the peach filling is bubbling. Tent loosely with foil if topping browns too quickly.
  5. While baking, whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form. Fold in 1/4 teaspoon flaky sea salt and chill until serving.
  6. Let the crumble cool for about 10 minutes. Serve warm with a dollop of salted vanilla cream on top.

Notes

If peaches are extra juicy, add more cornstarch to prevent watery filling. Keep an eye on the topping in the last 10 minutes to avoid burning. Cold butter is essential for a crisp topping. Chill bowl and beaters before whipping cream. For dairy-free, use vegan butter and coconut cream. For gluten-free, substitute flour with gluten-free blend and almond flour.

Nutrition

Keywords: peach crumble, summer dessert, brown sugar topping, salted vanilla cream, easy peach dessert, fruit crumble, quick dessert

Find it online: https://milacook.com/easy-peach-crumble-recipe-with-brown-sugar-crunch-and-salted-vanilla-cream-for-perfect-summer-dessert/