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Peach Crumble

Summer desserts should be both simple and seasonal, and Allison Arevalo of the Berkeley-based blog Local Lemons understands this. When Arevalo wrote about this peach crumble recipe, she mentioned how wonderful it is for this time of year because it’s so forgiving and not at all fussy. There’s no yeast or baking powder, and you won’t be stuck in a hot kitchen chopping, sifting or blending. The fruit's the star here—and right now peaches are begging for a stage. This dessert, with its straightforward instructions and ingredients, is just the one for now.


Blueberry Ice Cream

Roasted Peach Iced Tea

Lavender Shortbread Bars



1 cup pecan halves, chopped

7 tablespoons unsalted, cold butter, cut into small pieces

2 tablespoons brown sugar

1 cup all-purpose flour


2 pounds ripe peaches, cut into 2-inch chunks

1/2 to 3/4 cup all-purpose flour

2 tablespoons dark brown sugar

2 tablespoons honey


1. Preheat oven to 350 degrees.

2. In a large bowl, combine peaches, 2 tablespoons brown sugar, 2 tablespoons honey and just enough flour to coat. For me it was slightly less than 3/4 cup. Set aside.

3. In another bowl, combine 1 cup flour and sugar. Add the pieces of butter and chopped nuts. Use your hands to gently mash up butter and combine into a loose dough.

4. Lightly butter a baking dish. Pour in peaches, and sprinkle dough on top. Use as much, or as little, of the dough as you like—don’t feel obligated to use every drop.

5. Bake for 45 minutes. It’ll be bubbly and golden when it’s done.

Serves 8

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