Step 1

Prepare the crumble topping. First, measure the flour and add it to a large bowl. Cube the cold butter and add it to the flour. Using your fingers or a pastry cutter, combine the ingredients until it resembles a coarse crumbs consistency

Step 2

Add the sugar and mix one more. Transfer the mixture to the fridge while preparing the filling.

Step 3

Wash the peaches well and pat them dry. Chop them down into even-sized pieces (around 8 slices per peach) then transfer them to a baking dish.I use a 10-inch (26cm) round baking dish, but an 11x7-inch (28x18cm) rectangular dish or a 9x9-inch (23x23cm) square pan also works.

Step 4

Juice the lemon. Add the juice, sugar, and spices to the peaches and stir well to completely combine. Set aside for a few minutes while the oven is heating.

Step 5

Preheat the oven to 375ºF/190ºC.

Step 6

Once the oven is hot, sprinkle the crumb topping over the peach mixture and bake the crumble in the oven for between 40-50 minutes, until the fruit is tender and bubbling and the topping is golden brown.You can optionally broil the crisp for a few minutes right at the end for more of a caramelized topping (sprinkle extra sugar on top if preferred).

Step 7

Remove the peach crumble from the oven and allow it to cool for at least 15 minutes before serving. Enjoy!

Step 8

Store any leftovers covered at room temperature for 2-3 days OR in an airtight container in the fridge for 4-5 days.Alternatively, freeze the leftovers for up to 3 months. Allow it to thaw in the refrigerator before reheating.Reheat it in the microwave (around 1-1:30 minutes per portion) or the oven (15-20 minutes at 350ºF/180ºC) until warmed through.To prepare in advance, prepare both the filling and topping and store them separately in the fridge for up to a day until it’s time to assemble and bake.You can also prepare the streusel topping and store it in the freezer for up to 3 months.