I grew up with lots of trees and plants in the backyard. My grandfather was an amazing gardener. I have yet to taste a peach has good as the ones my grandfather grew on his tree. During the summer we ate so many peaches! We used them into pies, cobblers and preserved them into jams.
In this recipe you can use either canned of fresh peaches, I prefer to use fresh but if all you have available is canned go with that. This simple recipe is straight forward, no fusses about it. Simple ingredients that all compliment each other for a match made in heaven. When it’s all said and done you’ll have tender peaches with the perfect crunch from the crumble.
See full recipe below.
2 15oz can sliced peaches or 4-5 fresh peaches peeled and sliced
juice of half a lemon
1½ cup flour
1½ teaspoon cinnamon
1 cup brown sugar (loose)
1¼ stick cold butter, diced
In a 6 quart slow cooker add in peaches (drained if in can) and lemon juice. Gently mix.
In a large bowl mix together flour, cinnamon, sugar and cold butter by pressing butter into flour with your fingers. Do this until all the butter is incorporated into flour to make a crumble.
Sprinkle crumble over top of peaches.
Line the top of your slow cooker with paper towels, this absorb any excess moisture.
Cover with lid and cook on high for 2 hours.
Serve with vanilla ice cream or as is