Peaches and Cream Custard Crumble

from ButterYum
makes 4-6 servings


  • 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


  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.