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Peach Sugar Cookie Crumble

Total Time

Prep: 30 min. Bake: 35 min. + cooling

Makes

12 servings

This sugar cookie crumble is like peach crisp with a sugar cookie topping. Since it uses canned peaches, you don't have to save this recipe just for peach season. It's delicious with ice cream. —Teri Rasey, Cadillac, Michigan
Peach Sugar Cookie Crumble Recipe photo by Taste of Home

Ingredients

  • 2 tablespoons butter
  • 4 cans (15-1/4 ounces each) sliced peaches, drained
  • 1-3/4 cups sugar, divided
  • 3 teaspoons vanilla extract, divided
  • 1 teaspoon crystallized ginger, finely chopped
  • 1/2 teaspoon ground cinnamon
  • 1 cup shortening
  • 1/4 cup packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • Optional: Chopped pecans, coarse sugar and vanilla ice cream

Directions

  1. Preheat oven to 350°. Melt butter in a 12-in. cast-iron or other ovenproof skillet over medium heat. Add peaches, 3/4 cup sugar, 2 teaspoons vanilla, ginger and cinnamon. Cook and stir until peaches soften and begin to break down, about 10 minutes. Remove from the heat.
  2. In a large bowl, cream shortening, brown sugar and remaining 1 cup sugar until light and fluffy, 5-7 minutes. Beat in egg, almond extract and remaining 1 teaspoon vanilla. In another bowl, whisk flour, cornstarch, baking soda and baking powder; gradually beat into creamed mixture. Crumble dough over peach mixture. If desired, sprinkle with pecans and coarse sugar.
  3. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack. If desired, serve with vanilla ice cream.

Nutrition Facts

1 serving: 480 calories, 19g fat (5g saturated fat), 21mg cholesterol, 156mg sodium, 73g carbohydrate (52g sugars, 2g fiber), 3g protein.

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