This is a classic summer treat, with peaches from the Okanagan.
Fruit filling
- 2 cans peaches in juice (398 ml / 14 oz each), drained with the juice reserved
- 100 g white sugar (½ cup), or to taste
- 1 tablespoon cornstarch
- 1 tablespoon peach schnapps (optional)
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon lemon juice
- ¼ teaspoon salt
Whisk the reserved juice, sugar, cornstarch, schnapps, cinnamon, nutmeg, lemon juice, and salt together in a cold saucepan until no lumps of cornstarch remain. Bring to a simmer over medium-low, stirring, until the sauce turns glossy and thick enough to coat a spoon. Stir in the peaches and set aside to cool.
Crumble
- 225 g cold butter (1 cup), diced or grated
- 65 g all-purpose flour (½ cup)
- 135 g rolled oats (1½ cups)
- 70 g brown sugar (⅓ cup)
- 55 g pecans (½ cup), crushed
- 4 teaspoons cinnamon
- ½ teaspoon salt
Rub the butter into the dry ingredients by hand until everything is coated and the mixture is crumbly. A few pulses in a food processor or a short mix with the paddle attachment on a stand mixer also works.
To bake
Spread the fruit and sauce in a medium baking dish and cover with the crumble. Bake at 190°C (375°F) until the crumble is deep golden and crisp and the filling bubbles at the edges, about 45 minutes.
Notes
- Frozen fruit with fruit juice works in place of canned peaches.
- Use unsalted butter in the crumble; the salt is measured for it.
- For a leaner, sandier topping, see Crisp topping.