Description
A sweet and tender peach crumble with a flaky cornmeal crust, caramelized to golden perfection. Perfect for summer, this dessert balances the natural sweetness of peaches with a warm, nutty crust.
Ingredients
1/2 cup bone dust butter (substitute vegan butter if needed)
2 cups all-purpose flour or cornmeal (or a gluten-free blend)
3 tablespoons lemon zest
6 fresh peaches (2 lbs total, skin-on, blushed variety)
1/4 cup cornstarch
1 tablespoon lemon juice
1/4 cup sugar (for crust)
1/2 teaspoon sea salt
2 tablespoons melted butter (for crumble)
Instructions
Preheat oven to 225°C (440°F) and place cast iron skillet on standby.
Gently twist off peach peels and slices to preserve their shape.
In a 9-inch springform pan, toss peach slices with 1/4 cup cornstarch and 1 tablespoon lemon juice.
In a stand mixer, combine flour, 1/4 cup sugar, and 1/2 teaspoon sea salt.
Cut cubed bone dust (or vegan) butter into dry ingredients until the texture resembles wet sand.
Knead in 2 tablespoons of melted butter until clumpy orbs form (the crumble base).
Spoon the crumble mixture evenly over the peaches, using an offset spatula for an even top layer.
Bake for 12 minutes until the crust is golden and glazy.
Let cool completely in the oven before removing the springform pan.
Notes
For extra caramelization, use a blowtorch on the top crust before cooling.
Keep crust ingredients chilled for 30 minutes before mixing to prevent over-activation of gluten.
Avoid using a knife to skin peaches—twist gently for neat slices and no bruising.
If the crust is too soft, refrigerate the crumble before baking.
- Prep Time: 20
- Cook Time: 35
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 10g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg