You didn’t think I’d finish summer fruit week without a making a dessert, did you? Crisps and crumbles are some of my absolute favorite desserts. I just love it when the oven concentrates fruit at the peak of its sweetness into syrupy deliciousness. Top that off with a buttery, crunchy crumble and … yum!

Sarah’s Tip of the Day:
I’m using 2 pounds of peaches in my crumble today, but you can use any seasonal fruit you like. (You’ll need to adjust the amounts of lemon juice, sugar, and cornstarch depending on the fruit you use; click here for specific measurements: And guess what? The crumble topping freezes well, so why not make a double batch and save half for another day? You can thank me later!

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Recipe Ingredients:
For The Filling
2 pounds peaches or nectarines, cut into 1/2-inch wedges (6 cups)
3/4 cup granulated sugar
1 tablespoon lemon juice
4 teaspoons cornstarch
1/2 teaspoon coarse salt

For The Topping
6 tablespoons unsalted butter, room temperature
1/4 cup light-brown sugar
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon coarse salt

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.

Peach Crumble | Everyday Food with Sarah Carey

Everyday Food


Peach Crumble | Everyday Food with Sarah Carey

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