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Easy Peach Crumble
Easy Peach Crumble
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This bubbly, buttery peach crumble was originally published in 1957 in the vintage cookbook, Alice in Brown Sugarland. Simple and easy, this 7 ingredient recipe sings with sweet peaches underneath a crumbly crust. Top with ice cream or whipped cream and serve warm. 

Prep time
Bake/Cook time
5 servings
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Easy Peach Crumble
Light Brown Sugar
Prep time :
Bake/Cook time :
Yield :
5 servings


  • 3 1/2 cups fresh peaches, washed and sliced
  • 1 teaspoon grated fresh lemon rind
  • 1 tablespoon lemon juice
  • 1/2 cup flour*
  • 1/2 teaspoon cinnamon
  • 3/4 cup packed Imperial Sugar Light Brown Sugar
  • 1/4 cup unsalted butter

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F.
  2. Arrange peaches in shallow baking dish (about 8-inches in diameter).
  3. Sprinkle peaches with lemon rind and lemon juice. 
  4. In small mixing bowl, combine flour, cinnamon, brown sugar, and butter; mix with pastry blender until mixture resembles corn meal. Sprinkle over peaches. 
  5. Bake at 350°F for 25 minutes. Serve warm, with whipped cream or ice cream if desired. 


Recipe first published in the 1957 Alice in Brown Sugar Land cookbook

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