Peach Crumble with Vanilla Cream Sauce

Sweet, juicy peaches perfectly complemented by a buttery crumble topping and a rich, creamy sauce infused with flecks of vanilla bean

Why this recipe is delicious: The soft, juicy peaches contrast beautifully with the crispy, buttery crumble topping. This combination of textures provides a satisfying experience, while the warm spices of cinnamon and ginger create a cozy, comforting taste. The rich and creamy vanilla pastry cream sauce adds a decadent touch to the dessert. It balances the sweetness of the peaches and the spice of the crumble, creating a harmonious flavor profile.

TIME: Prep: about 45 min / Cook: 30 min / Cool: 15 min

SERVES: 6-8

INGREDIENTS:

FOR THE PEACH CRUMBLE:

• 10 ripe peaches

• 1 tsp cinnamon

• 1/2 tsp ground ginger

• 1/3 C brown sugar

• 1 C flour

• 1/2 tbsp baking powder

• 1/4 tsp salt

• 1 tbsp sugar

• 4 tbsp cold butter, cut into cubes

• 2 tbsp milk

• sugar for sprinkling (white sanding sugar, if possible)

FOR THE VANILLA CREAM SAUCE:

TIME: 20 min

YIELD: 3 Cups

• 3 C milk

• 2 whole vanilla beans

• 2 tbsp cornstarch

• 1/2 C sugar

• 1/4 tsp salt

• 2 large eggs

INSTRUCTIONS:

FOR THE PEACH CRUMBLE:

• Preheat oven to 400 F. Prepare a large bowl of ice water; set aside. Bring a large pot of water to a simmer. Cut a small “x” in the bottom of each peach. Drop peaches into the pot of simmering water and simmer for 60 seconds.

Slice a small “x” into the bottom of each peach. No need to cut too deep; you only need to cut through the skin.

• Immediately transfer peaches from the simmering water to the bowl of ice water. Peels should slip off easily.

Peels should easily slip off peaches in the ice water bath.

• Once peeled, remove pits from peaches and slice into thin slices. Add peach slices to large mixing bowl.

• Add brown sugar, cinnamon, and ginger to peaches and stir to combine. Pour into greased 8x11 baking dish; set aside.

• In large mixing bowl, combine flour, baking powder, salt, and sugar. Cut in cold butter cubes until mixture resembles coarse crumbs. Add milk and stir to combine. Mixture should be very crumbly.

• Scatter the crumbly dough all over the top of the peaches. Sprinkle sugar over the top, approximately 2 tbsp, more or less to taste.

Peaches with crumble dough and sanding sugar sprinkled over the top

• Bake at 400 for 30 minutes, until bubbly and golden brown. Remove from oven and cool slightly, about 15 minutes, before serving. Serve warm with vanilla cream sauce drizzled over the top.

FOR THE VANILLA CREAM SAUCE:

• Add milk to heavy-bottomed saucepan; set aside. Split vanilla beans down the middle and scrape out the seeds with the back of a knife.

Split vanilla beans open so they lay flat like an open book. Using the back of a small knife, gently scrape out the seeds.

• Add the scraped vanilla seeds and the split beans to the pot of milk. Heat over medium heat and bring to a simmer. Simmer 5 minutes. Remove and discard split bean pods.

• In separate bowl, whisk together the sugar, cornstarch, salt, and eggs. Very slowly, a drizzle at a time, add half of the hot milk mixture to the egg mixture, whisking constantly.

Be sure to add the hot milk in a very slow stream and whisk constantly, so the eggs don’t scramble

• Once half of the hot milk has been incorporated, whisk the milk and egg mixture back into the hot milk remaining in the pan. Cook over medium-low heat, whisking constantly, until mixture starts to bubble and thicken. The sauce should be pourable but thick enough to coat a spoon.

• Remove from heat. Serve hot, drizzled over peach crumble.

NOTES:

• Be sure to use only ripe peaches. Underripe peaches will not peel easily, nor will they be as flavorful. If your peach skins have trouble slipping off in the ice water bath, you can use a small knife to peel them.

• Fresh, moist vanilla beans work best in this recipe. If the beans are dry and stiff, they will not have as many seeds, meaning less flavor. 1 tbsp of vanilla extract can be substituted if vanilla beans are unavailable, although the vanilla flavor will be less pronounced.