The air is cool, the leaves are changing, and I feel the need to wear fuzzy slippers - it is Autumn in Virginia. Hoping to hold on to summer for just a little longer, I had a few late season peaches stashed away in my crisper drawer, but the time has come to bid farewell my way, by making this decadently delicious Peaches and Cream Custard Crumble.
No late season peaches left where you live? Feel free to use frozen and get ready to enjoy something scrumptious!
For the crumble: flour, sugar, room temperature butter, and pure almond extract.
You can mix the crumble together by hand, but I like to use my stand mixer. Set aside until needed.
For the custard: heavy cream, sugar, flour, egg, and pure vanilla extract.
Whisk together and set aside until needed.
Prepare the peaches. Just cut them into bite-size pieces.
Place them in the baking dish (either a 9-inch pie plate or 4 of theses shallow bakers) and pour the custard over. Note: I've placed by baking dishes on a silpat lined half sheet pan - you do not need to do this, but I find doing so keeps the baking dish(es) from sliding, which can lead to disaster (don't ask me how I know).
Heap on the tasty crumb topping and sliced almonds.
Bake for 30-40 minutes until the crumb topping is golden brown.
Drizzle with cream and serve warm or at room temperature.
Peaches and Cream Custard Crumble
makes 4-6 servings
- 3 large peaches, peeled, seeded, and cut into bite-size pieces (about 3 cups)
- Garnish: 1/4 cup heavy cream
- 8 tablespoons unsalted butter, room temperature
- 1 1/4 cups all purpose flour
- 1/3 cup granulated sugar
- 1/2 teaspoon pure almond extract
- 2 tablespoons sliced almonds
- 1/4 cup heavy cream
- 1/4 cup granulated sugar
- 1 tablespoon all purpose flour
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- Preheat oven to 350F and arrange rack in center position.
- To make the crumb topping, combine the unsalted room temperature butter, flour, granulated sugar, and almond extract, by hand or using a stand mixer, until mixture forms clumps; set aside until needed.
- To make the custard filling, whisk together heavy cream, granulated sugar, all purpose flour, egg, and pure vanilla extract.
- Prepare peaches and place in baking dish(es); pour custard evenly over peaches, followed by the crumb topping and almonds.
- Place baking dish(es) on a silpat lined sheet pan and bake for 30-40 minutes until the crumb topping is golden brown.
- Drizzle with additional heavy cream just before serving warm or at room temperature.