Fruit crumbles are my all-time favourite treat to bake in the summer because they are so simple to make, you can use any variety of in-season fruit and they can be served warm (with ice cream, of course) or at room temperature. The perfect ending to a summer BBQ or picnic!

Looking for more sweet summer recipes? Check out my Strawberry Rhubarb Crisp and Strawberry Trifles!

Ingredients:

For the base & crumble topping:

• 1 cup brown sugar
• 3 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1 cup cold, salted butter, cubed
• 1 egg, lightly beaten

For the peach filling:

• 1/2 cup sugar
• 1 tbsp cornstarch
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1 tsp vanilla extract
• 6 large peaches, peeled and diced (about 3 1/2 cups of fruit)
• 2 tbsp fresh squeezed lemon juice

Method:

1. Preheat oven to 375F and grease a 9×13 inch baking pan.
2. First make the base and topping: in a bowl, stir together the brown sugar, flour, baking powder, cinnamon and ginger.
3. Using a pastry cutter (or your fingers), cut the butter into the flour mixture until it is fully incorporated and the mixture resembles coarse bread crumbs (a few pea-sized lumps of butter are ok.)
4. Use a fork to mix in the beaten egg.
5. Press about half the mixture into the prepared baking pan. Refrigerate the entire pan and the leftover crumble mixture while you prepare the filling.
6. For the filling, in a bowl stir together the sugar, cornstarch, cinnamon, ginger, peaches, vanilla and lemon juice.
7. Spread the filling in an even layer over the prepared crust. Sprinkle the remaining crumble on top of the peaches.
8. Bake for 45-50 minutes, until the edges of the crumble are golden. Crumble may be served warm or at room temperature.