Peaches and Cream Custard Crumble

The air is cool, the leaves are changing, and I feel the need to wear fuzzy slippers - it is Autumn in Virginia.  Hoping to hold on to summer for just a little longer, I had a few late season peaches stashed away in my crisper drawer and the time has come to bid farewell my way, by making this decadently delicious Peaches and Cream Custard Crumble.  

No late season peaches left where you live?  Feel free to use frozen and get ready to enjoy something scrumptious!

For the crumble:  flour, sugar, room temperature butter, and pure almond extract.

You can mix the crumble together by hand, but I like to use my stand mixer.  Set aside until needed.

For the custard:  heavy cream, sugar, flour, egg, and pure vanilla extract.  

Whisk together and set aside until needed.

Prepare the peaches.  Just cut them into bite-size pieces.

Place them in the baking dish (either a 9-inch pie plate or 4 of shallow bakers) and pour the custard over.  Note: I've placed by baking dishes on a silpat lined half sheet pan - you do not need to do this, but I find doing so keeps the baking dish(es) from sliding, which can lead to disaster (don't ask me how I know).  

Heap on the tasty crumb topping and sliced almonds.

Bake for 30-40 minutes until the crumb topping is golden brown.

Drizzle with cream and serve warm or at room temperature.

Enjoy!

Items used to make this recipe:

(affiliate links)

• individual round baking dishes https://amzn.to/3soyIqh

• pure vanilla extract https://amzn.to/3r9wNGK

• half sheet pans https://amzn.to/34pWo5x

• silpat liner https://amzn.to/3B2ldR6

• all natural almond extract https://amzn.to/3gC0iL3

• cute little mixing bowls https://amzn.to/2HXR78M

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Peaches and Cream Custard Crumble

makes 4-6 servings

Printable Recipe

Ingredients

• 3 large peaches, peeled, seeded, and cut into bite-size pieces (about 3 cups)

• Garnish: 1/4 cup heavy cream

Crumb Topping:

• 8 tablespoons unsalted butter, room temperature

• 1 1/4 cups all purpose flour

• 1/3 cup granulated sugar

• 1/2 teaspoon pure almond extract

• 2 tablespoons sliced almonds

Custard Filling:

• 1/4 cup heavy cream

• 1/4 cup granulated sugar

• 1 tablespoon all purpose flour

• 1 large egg

• 1/2 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350F and arrange rack in center position.

2. To make the crumb topping, combine the unsalted room temperature butter, flour, granulated sugar, and almond extract, by hand or using a stand mixer, until mixture forms clumps; set aside until needed.

3. To make the custard filling, whisk together heavy cream, granulated sugar, all purpose flour, egg, and pure vanilla extract.

4. Prepare peaches and place in baking dish(es); pour custard evenly over peaches, followed by the crumb topping and almonds.

5. Place baking dish(es) on a silpat lined sheet pan and bake for 30-40 minutes until the crumb topping is golden brown.

6. Drizzle with additional heavy cream just before serving warm or at room temperature.

Italian Almond Cookies

These delicate, chewy, 6-ingredient cookies have an incredibly intense, smack-you-in-the-face almond flavor.  We go crazy for them.  For maximum flavor and chewiness, it's worth going the extra mile to find canned almond paste.  

If you can find it, canned almond paste is preferred.

On the day I did the photo shoot for these cookies, I was fresh out of canned almond paste so I had to use the foil-wrapped stuff.  It's not as soft as the canned stuff, but it works in a pinch. My particular tube was a bit dry so I grated it before I used it.  

The easiest way to do this is the use a food processor fitted with a fine grating disk.  

The food processor did an awesome job. 

To the bowl of the food processor, add the flour, sugar, and confectioners sugar.  

Pulse to combine.  

We're getting close!  

Time to add egg whites.  They're the magic glue that transforms the bowl of crumbs into the tastiest cookie dough ever!

Mmmmmm.  When you open your food processor, the aroma is going to make you salivate!

For the record, if you use canned almond paste, you can mix this dough in a stand mixer instead of a food processor.

Transfer the cookie dough to a small container.  It's really soft and sticky, but don't be alarmed.  You can scoop and bake the cookies right away, or chill the dough in an airtight container for a day or two.

Use a very small #100 cookie scoop to portion the dough blobs. For these cookies, it’s the perfect size.

Like I said, the dough is extremely soft and sticky so place the blobs directly into a bowl of sliced almonds.  Roll the blobs to coat them all over with almonds so you can pick them up and place them on a half sheet pan.

Because the dough is so sticky, I find it helps to dip the scoop in water for each cookie. 

I tested baking these cookies on silicone and parchment and even though I usually prefer baking on silicone, parchment worked better for this recipe.  

Bake the cookies until they puff up and turn golden brown.  

Allow the cookies to cool completely on the sheet tray.  Don't be alarmed when the cookies collapse as they cool - that's completely normal.  Store leftovers in an airtight container.  Cookies are best eaten on the day they're baked.  

Items used to make this recipe:

(affiliate links)

• canned almond paste (not marzipan of almond filling) https://amzn.to/3KV0RxI

• sliced almonds https://amzn.to/3KUnKRL

• #100 portion scoop https://amzn.to/3KVaSLe

• food processor https://amzn.to/3s6DeJQ

• flat parchment sheets https://amzn.to/3gcUFmq

• half sheet pan https://amzn.to/3HhqBC2

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Italian Almond Cookies

makes 36 cookies

Printable Recipe

Ingredients

• 8 ounces almond paste, canned is preferred (NOT marzipan or almond filling)

• 1/4 cup all purpose flour

• 1/2 cup granulated sugar

• 1/2 cup confectioners sugar

• 2 large egg whites

• 1/2 cup sliced almonds

Directions

1. Preheat oven to 350F and line half sheet pans with parchment paper.

2. In the bowl of a stand mixer, combine almond paste, flour, egg whites, and both sugars. Mixture will be very sticky. Note: if almond paste is dry or hard, grate the almond paste and mix the dough in a food processor.

3. Place sliced almonds into a small bowl.

4. Using a #100 scoop, drop cookie dough into bowl of almonds; roll until coated.

5. Place 2 inches apart on parchment-lined half sheet pan.

6. Bake for 10 to 12 minutes, until golden.

7. Cool on half sheet pans for several minutes before transferring to a wire rack to cool completely.

Note

• A #100 scoop equals just under 2 teaspoons.