Cakes and Desserts, Crisp, Food, fruit, Recipes

Peach, Walnuts and Cinnamon Crumble

Peach, Walnuts and Cinnamon Crisp Ronit PensoFresh peaches are everywhere now and I find it hard to resist baying them. The ones I’ve found this week were so ripe and juicy, I could see they will not keep for long. So I’ve decided to use some of them in a quick crumble – one of the easiest and tastiest fruit desserts.The result was very tasty and the aroma of cooked peaches and cinnamon, that filled the kitchen while baking, was wonderful.
I plan to make this crumble for Labor day weekend and will definitely make it again, while these wonderful peaches are still around.  If you’re lucky enough to get such lovely peaches, try this tasty crumble and I’m sure you’ll enjoy it.

* The peaches were so ripe I could easily peel them with just the tip of a small knife. If the peaches you have are not as easy to peel, you can either leave the skin on, or cover them with boiling water for a few seconds, to loosen the skin, just like peeling a tomato, as you can see HERE.
* I usually make this crumble with pecans, but as I didn’t have them at hand I used walnuts instead, and the result was just as good. You can choose either, or any other nuts you like.
* Cinnamon is the main spice here, and sounds like a suitable choice. Black pepper may not sound as suitable, but I urge you not to omit it, as it adds a nice aroma and a subtle spicy flavor, which makes for a more interesting dessert.
* As I do with many desserts, here too I’ve used about half of the amount of sugar most recipes call for, and still found this sweet enough (especially if served with vanilla ice cream). If you prefer sweeter desserts, you can double the amount of sugar.
* Unlike in most crumble recipes, I prefer to scatter some of the crumbs mix on the bottom of the pan as well. It absorbs much of the liquids and helps with easier serving.

Makes: 8
Prep time: 20 minutes
Baking time: 1 hour

For the peaches layer:
5 ripe yellow peaches
½ cup sugar (and up to 1 cup, see notes)
1 tsp cinnamon
¼ tsp freshly ground black pepper
Pinch salt
2 Tbs cornstarch
For the crumbs mix:
1 cup walnuts, roughly chopped
2 Tbs cornstarch
1 stick (115 grams) butter, cold
1 cup flour
Dash salt
½ cup sugar (and up to 1 cup, see notes)
½ cup fine semolina

1. Preheat the oven to 360F(180C). Butter a rectangular baking dish (9”x13”/23cm X33cm).
2. Cut the peaches in half, remove the pits and skin with a small knife. Cut each half into 3 segments and place in a bowl. Add the sugar, cinnamon, black pepper, salt and corn starch, mix gently and set aside.
Peach, Walnuts and Cinnamon Crisp Ronit PensoPeach, Walnuts and Cinnamon Crisp Ronit Penso  Peach, Walnuts and Cinnamon Crisp Ronit PensoPeach, Walnuts and Cinnamon Crisp Ronit Penso
3. Mix the chopped walnuts with the cornstarch and set aside. Cut the butter into large pieces and place in a small food processor fitted with the metal blade. Add the flour and salt and process coarsely. Transfer to a bowl, add the sugar and semolina and mix. Add the walnuts and mix briefly.
Peach, Walnuts and Cinnamon Crisp Ronit PensoPeach, Walnuts and Cinnamon Crisp Ronit Penso
4. Scatter 1 cup of the mixture over the buttered pan. Arrange the peaches on top in one layer, and pour the juices all over. Scatter the rest of the crumbs mixture evenly on top.
Peach, Walnuts and Cinnamon Crisp Ronit PensoPeach, Walnuts and Cinnamon Crisp Ronit Penso
5. Bake for 50 minutes, or until the crumbs mixture is golden and crispy. Serve warm or at room temperature.
Peach, Walnuts and Cinnamon Crisp Ronit PensoPeach, Walnuts and Cinnamon Crisp Ronit Penso P1220233Peach, Walnuts and Cinnamon Crisp Ronit PensoPeach, Walnuts and Cinnamon Crisp Ronit Penso

96 thoughts on “Peach, Walnuts and Cinnamon Crumble”

  1. There are a bunch of peaches and nectarines in the produce drawer – I’m sure I’m hearing them begging to be “crumbled”! Great tip about putting some of the topping on the bottom. Will try that. We finally finished up the gingerbread (not big dessert eaters), so this crumble may need to be put into place to fill the void.

    Would chia seeds help absorb the liquid, or would it look too much like there were ants in the crumble?

    Virtual hugs,


    Liked by 2 people

    1. lol I can hear the cry “crumble” all the way here… 🙂
      I don’t use chia seeds often, but as much as I know they’re more beneficial when socked in water rather then heated. And yes, they would look like ants in the mixture – though it brings to mind a Chinese dish that’s called “ants climbing on tree”, so I guess in some cuisines it many be something to ravel about…. 😀

      Liked by 1 person

      1. I put chia seeds in our cooked cereal every morning, but they fade into the background with all the fruit, nuts and seeds. I also put in flaxseed meal, so that REALLY thickens up the “broth”.

        Pain Perdu, bacon, polenta (w/white Cheddar), and poached eggs for Special Sunday Breakfast today.

        Liked by 1 person

  2. Ronit that is gorgeous, what a great dessert. I have some peaches and nectarines and not really eating flour I was wondering what type of crumble topping I can make. This sounds wonderful and the black pepper on the peaches, wow, never would have thought of that. It sounds amazing,

    Liked by 1 person

    1. Thank you Suzanne, I’m glad you liked the crumble.
      Black pepper is one of my favorite spices when it comes to fruit desserts. I highly recommend trying it.
      As for flour substitute, I guess you can use less and increase the amount of nuts, maybe even grind some finer, or use fine almond meal. Hope it will work! 🙂


  3. I love peaches, crumb crusts and healthy amounts of cracked or coarse ground black pepper on almost every savory recipe; so I’m pretty positive your recipe will become a favorite!

    Liked by 1 person

    1. Thank you Sheryl, I’m glad you’ve found the recipe interesting. Adding black pepper to fruit desserts is actually quite ancient and starts with the Greeks, so I can’t take full credit for it. I highly recommend trying it. 🙂


    1. Thank you, I’m glad you liked it.
      You’re lucky to have such high quality fruits, but it’s a shame they’re too sophisticated for baking. I would find it very hard. If you can get peaches preserved in their own juices, they could be a decent substitute for fresh ones in this crumble.

      Liked by 1 person

    1. Thank you Karen, I’m glad you liked the recipe. Peaches are so wonderful this time of the year and it’s great to enjoy them fresh or in any other form. I hope you’ll enjoy this crumble. I’ll be happy to hear your comments. 🙂


  4. Looks delicious and I can still buy peaches in bulk now but they are going fast. I like the idea of some of the crumbles in the bottom of the dish. I use pepper as well; a favorite way to eat cantaloupe is cut it up in pieces and sprinkle black pepper over it. Sometimes I put a little too much on 🙂

    Liked by 1 person

  5. Oh, how I love a crumble, Ronit. Yours here with peaches sounds so very good! I’ve been enjoying peaches this season and will hate to see them go. However, I do have a half-dozen beauties just waiting for a use. Hmm …

    Liked by 1 person

  6. I love crumbles and with the cooler weather hopefully around the corner, I can’t wait to try this. Pepper sounds like an interesting addition. I also love the idea of placing some of the crumble in the bottom as it is bound to soak up the juices from the peaches. It probably gives it a great crunch too.

    Liked by 1 person

  7. Wow wow wow. This is sooooooo awesome.
    I am following your blog, and wanted to invite you to participate and feature as a Guest poster with us, and share some of your awesome recipes on our blog?

    Have a look at: and leave me a note in the comments with a link to a recipe on your blog, if you’re interested. That will be just fantastic. Hope to hear from you soon 😊

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.