Sweet Ginger Peach Recipe

Prepare peaches

Peel (optional) and pit the peaches. Slice them into 1/4-inch thick wedges. You should have about 4 cups packed slices.

In a medium bowl, combine the sliced peaches, granulated sugar, grated fresh ginger, and lemon juice. Stir gently to coat the fruit and let sit for 10 minutes to macerate. This draws out juices and blends flavors.

In a small bowl, whisk the cornstarch with 1 tablespoon of cold water to make a smooth slurry. Add the slurry and the salt to the macerated peaches and toss gently until evenly distributed.

Transfer the peach-ginger mixture to a 9-inch (or similar) oven-safe baking dish, spreading into an even layer and scraping in any accumulated juices.

Preheat the oven to 375°F (190°C) with a rack in the middle position.

In a small bowl, combine the flour, rolled oats, brown sugar, ground cinnamon, and a pinch of salt. Mix with a fork to break up any clumps.

Add the cold cubed unsalted butter. Using your fingertips or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces—this creates a crisp, textured topping.

Evenly sprinkle the crumble topping over the peach-ginger filling, covering the surface but leaving a bit of gap for bubbling.

Place the baking dish on a rimmed baking sheet to catch any bubbling juices. Bake in the preheated 375°F (190°C) oven for 25–30 minutes, or until the topping is golden brown and the filling is bubbling around the edges.

If the topping browns too quickly, tent loosely with foil for the last 5–10 minutes of baking.

Remove from the oven and let rest on a wire rack for 10–15 minutes. This allows the filling to thicken as it cools and makes serving cleaner.

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream and a light sprinkle of lemon zest if using.