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Peach Sugar Cookie Crumble

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
  • Total Time
    Prep: 30 min. Bake: 35 min. + cooling
  • Makes
    12 servings


  • 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


  • 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.
  • 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.
  • Bake until a toothpick inserted in center comes out clean, 35-40 min. 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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