How To Make Ginger Peach Crumble
This ginger peach crumble is loaded with cinnamon and vanilla-flavored goodness, mixed with a splash of lemon juice and topped with oats and almonds.
Preheat oven to 350 degrees F.
Grease a 3-quart baking pan with butter or cooking spray, and set aside.
In a large mixing bowl, gently toss together all of the filling ingredients until combined and evenly coated.
Pour them evenly into the prepared baking pan.
In a separate mixing bowl, stir together your topping ingredients until small clumps are formed.
Ginger Peach Crumble:
Add the topping mixture evenly on top of the peaches.
Bake for 35 to 45 minutes, or until the topping is crisp and starts to brown, and the filling is bubbly.
Serve immediately topped with ice cream and/or caramel sauce if desired. Or wait and serve it at room temperature. Alternatively, cover and refrigerate the crumble for up to 4 days.
- Calories: 178.97kcal
- Fat: 7.55g
- Saturated Fat: 3.17g
- Trans Fat: 0.19g
- Monounsaturated Fat: 2.82g
- Polyunsaturated Fat: 0.96g
- Carbohydrates: 27.50g
- Fiber: 3.15g
- Sugar: 20.31g
- Protein: 3.08g
- Cholesterol: 12.20mg
- Sodium: 31.11mg
- Calcium: 28.81mg
- Potassium: 321.89mg
- Iron: 0.77mg
- Vitamin A: 60.61µg
- Vitamin C: 10.20mg
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