Mini Peach + Pecan Crumbles

June 3, 2022

 A delightful take on a summery, peach-inspired dessert!

Peach season will be here so soon, and our household is thrilled for it. We love peaches, especially freshly plucked from the tree. In fact, our annual peach-picking will be here by month's end. There's just nothing else like the sweet nectar of a fresh peach. So while we eat most of our peaches as is, I do love to set some aside for baking. How could I not?! 

Since peaches have been sparsely popping up in our grocery store, I grabbed some this last trip with my mind on baking. I wanted to try something summery for the Memorial Day weekend, and decided to create a recipe for a peach crumble. At the last minute, I decided to put them in mini pie pans for a little twist. They turned out delicious and super cute!

  • What You'll Need
    • For the Peach Filling
      • 4 peaches, peeled & sliced
      • 1/3 cup sugar
      • 2 TSP cornstarch
      • 1/4 TSP cinnamon
    • For the Crumble
      • 1 stick salted butter, just melted
      • 1 cup all-purpose flour
      • 3/4 cup old-fashioned oats
      • 1/2 cup granulated sugar
      • 1/4 cup packed brown sugar
      • Pecan pieces for topping (optional)

  • What You'll Do
    • For the Peach Filling
      • Peel and slice your peaches. Combine the peaches with the sugar, cornstarch and cinnamon in a bowl. Gently toss until the peaches are evenly coated. Set aside
    • For the Crumble
      • In a bowl, combine the melted butter, flour, oats, and sugars. Mix until everything is combined.
      • Scoop out one cup worth of crumble, and set it aside.
      • With the remaining crumble, evenly distribute it (a slightly heaping 1/3 cup each) amongst 4 mini pie pans lined with parchment paper (or you can use an 8x8 baking dish). Pack the crumble down to create the crust.
      • Now add the peach filling (about 1/3 cup each). Spread it out to cover the crust.
      • Sprinkle the remaining crumble you set aside earlier overtop of the peach filling, pinching it as you go to create larger crumbles.
      • If you like, place small pecan pieces on top of the crumble. 
      • Place the 4 mini pie pans on a baking sheet and bake at 350° for 45 minutes or until the crumble is a lovely shade of brown
      • If needed, broil on low for 2 minutes. Watch carefully!

Now it's time to enjoy this perfectly summer treat. Eat it hot from the oven or give it a minute to cool. Using the parchment paper, makes it SO easy to remove the little crumbles from the pie pans. And it makes clean up a breeze. You can top with vanilla ice cream or eat as is! 

And if you are looking for another fabulous and easy peach dessert, give my Peach Jam Tart with Brown Sugar Streusel a try!