Pakistani dishes in Usa

This Mexican street corn recipe (aka elote) is grilled until charred, then slathered in a creamy chili-lime sauce. Tie back the husks for a built-in handle!

What’s the perfect summer side dish? This Mexican street corn recipe, in my opinion. One bite of elote and you’ll be a believer: it’s sweet, smoky, savory, creamy, and tangy: all at once. It’s grilled to charred perfection and slathered in a creamy spiced sauce with cheese crumbles.

Here’s my favorite way to make at home (though of course, it’s best on the street in Mexico!). I’ll show you how to grill corn perfectly and keep the husk as a built-in handle. Serve it with tacos like these favorite grilled shrimp tacos, grilled fish, or a good old burger.

5 Star Reader Review

“I made this recipe 2 weeks ago and everyone loved it. I’m making it again tomorrow for another party! Thanks for the recipe.”-Janine

What Is Elote?

Elote is grilled corn that’s slathered in a sauce of sour cream, mayonnaise, and chili powder, and sprinkled with cheese. It’s a popular snack served by street vendors in Mexico, so it’s often called Mexican street corn. Of course, it’s the very best on the street in Mexico or cities that have a strong Mexican heritage: there’s nothing like it!

What makes elote so irresistible is the contrasts of flavors and textures. You’ve got the sweet corn, charred to smoky perfection on the grill, then the creamy mayo and sour cream sauce. Our sauce has chili powder, garlic powder and cumin, then it’s filled with chunks of feta, cotija, or queso fresco cheese. Serve it with tangy lime and cilantro, and the crunch of the corn against the creamy, messy sauce is so satisfying.

Ingredients for Mexican Street Corn

Here’s what goes into this Mexican street corn recipe, and why:

Sweet corn on the cob: In-season corn is worth waiting for, here! I love buying it by the bag at the farmer’s market.
Neutral oil or olive oil: Grapeseed, vegetable, sunflower, or olive oil.
Sour cream or Mexican crema and mayo: Crema brings tang, mayo brings body. More on that below.
Cotija or feta cheese: Cotija is the classic cheese for Mexican street corn: it’s a firm, salty Mexican cheese that crumbles. You should be able to find it in most grocery stores. If not, feta cheese is my go-to Cotija cheese substitute. Queso fresco also works, but it’s so much milder that I prefer feta.
Chili powder, garlic powder, and cumin: These spices add savory flavor.
Lime and cilantro. You’ll add these as a garnish for a hit of freshness.

Mexican Crema vs. Mayo for Elote

Mexican crema is the traditional ingredient for the sauce in Mexican street corn. It’s a thickened cream that’s slightly tangy, and falls between American sour cream and French crème fraîche. You can make Mexican crema at home or find it at most grocery stores.

I use both crema and mayonnaise because each does a different job: crema is tangier and looser, and mayonnaise is what makes the sauce cling to a hot cob instead of sliding off. If you can’t find crema, sour cream works well as a substitute.

How to Grill Corn for Elote

The main skill in how to make elote is grilling corn. There are lots of different methods for how to grill corn, but here’s what I like to do here. Peel back the corn husks and tie them with twine to make a built-in handle for eating the corn. Then place the cobs right on the grill and char to perfection.

Here’s how to grill Mexican street corn, aka elote (for quantities, jump to the recipe):

Preheat a grill to medium high heat.
Peel back the husks of the corn, peeling the outside layers one at a time and keeping them attached, facing downwards away from the cob. Then use kitchen twine or string to tie the leaves together. Rub the corn with oil.
Place the corn directly on the grill grates and cook for about 12 to 15 minutes, until blackened, turning often.
Make the sauce by mixing up the crema or sour cream, mayo, and spices. When the corn is done use a spoon to spread on the sauce. Use the husk as a handle for easy eating!

Tips for the Husk Handle

It takes a bit of extra time to husk the corn to make the handle, but it’s absolutely worth it! Here are a few tips to know about the process:

Be patient! Instead of pulling off the husk as you would normally, you’ll keep each leaf and pull it back. It takes a little more time, but it’s worth it in the end. It took me about 15 minutes to husk all of the corn and then tie down the husk with kitchen twine.
Start with the outer-most leaf first. It’s important to start with the outer-most leaf and pull down one leaf at a time, gradually working your way around the corn.
Cracks are ok. When you pull down the leaves, you may notice they crack a little at the bottom. That’s completely ok: just keep pulling the remaining leaves — it doesn’t have to be perfect!

Elote in a Bowl: Esquites and Elote Salad

When elote is served off the cob in a cup or bowl, it’s called esquites: it has the same flavors but is eaten with a spoon for less mess. All you do is cut the kernels off after grilling and toss them with the sauce, then serve in small cups with a spoon.

Once you’ve made elote a few times, another great way to serve it is as a salad! This Elote Salad recipe uses corn cut from the cob, seasoned with the same flavors. The creamy sauce is out of this world! It’s great as a summer side dish or a component in a bowl meal.

Ways to Serve Mexican Street Corn

The first time I made this Mexican street corn I served it on a menu that included Grilled Shrimp Tacos and Lime Daiquiris. It’s one of my very favorite vegetarian Mexican recipes. Here are a few more Mexican style dinners, sides, and drinks that would complement elote:

Shrimp: Shrimp Tacos, Grilled Shrimp or Cilantro Lime Shrimp
Tacos: Cauliflower Tacos, Loaded Quinoa Tacos, or Refried Bean Tacos
Enchiladas: Sweet Potato Black Bean Enchiladas or Vegan Enchiladas
Salad: Mango Salad with Grilled Shrimp
Margaritas: Classic, Skinny, Frozen, Jalapeno, Strawberry, or Watermelon
Sides: Mexican Coleslaw or Mexican Salad
Dips: Refried Bean Dip, Best Salsa, Simple Guacamole

Storage and Make-Ahead Tips

The sauce can be mixed up to 3 days ahead and refrigerated. You can also tie the husks in the morning and keep the cobs refrigerated until you’re ready to grill.

Leftover dressed corn keeps 2 days in an airtight container. You can eat it as is or slice off the kernels to use in quesadillas or a burrito bowl.

Dietary Notes

This elote recipe is vegetarian and gluten-free.

Elote (Mexican Street Corn)

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This Mexican street corn recipe (aka elote) is grilled until charred, then slathered in a creamy chili-lime sauce. Tie back the husks for a built-in handle!

Author: Sonja Overhiser
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 8 1x
Category: Side
Method: Grilled
Cuisine: Mexican

Ingredients

8 ears corn
1 tablespoon neutral oil (grapeseed, vegetable, sunflower — or substitute olive oil)
½ cup sour cream or Mexican crema
2 tablespoons mayonnaise
½ cup crumbled Cotija cheese or feta cheese
½ teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon cumin
¼ teaspoon kosher salt
Lime wedges, for serving
Cilantro, for garnish

Instructions

Heat a grill to medium high.
Shuck the corn by peeling down the outside layers one at a time and keeping them attached, facing downwards away from the cob. When you’ve finished, use kitchen twine or string to tie the leaves together (see the photos).
Use your hands to rub oil on each corn cob evenly, then place them on a baking sheet.
In a small bowl, mix the sour cream, mayonnaise, feta or queso fresco (crumbling any large chunks into smaller chunks with your fingers), chili powder, garlic powder, cumin, and kosher salt in small bowl.
Place the corn on the grill and cook until it begins to blacken, then turn. Cook about 12 to 15 minutes total, until blackened on all sides.
Place the corn back on the baking sheet and use a spoon to coat it with cheese mixture. Garnish with a squeeze of lime and torn cilantro leaves. Serve immediately, using the tied husks as a handle for easy eating.

More Corn Recipes to Try

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This strawberry sangria made the Spanish way, with strawberries, dry rosé, and orange liqueur. Here’s how to build the pitcher and how long to chill it.

If you love berries and you love sangria, then you must drop everything and make this now. Here’s my perfect strawberry sangria! Many American-style sangria recipes are just glorified fruit juice, but this one is Spanish style, full of nuance and character.

Here the berries sing and the dry rosé notes peek through just enough. Serve it with a splash of sparkling water and a skewer of fruit, and it’s pretty perfect, I think! (In fact, it reminds me of my popular frozen rosé recipe!)

Why You’ll Love This Strawberry Sangria

It’s delicious. Sangría is a classic Spanish wine punch. Usually American versions of the stuff are so sweet and fruity, I’d barely call them sangria! But this strawberry sangria tastes like actual strawberries, and it has a deliciously balanced flavor with rosé wine.
It’s also easy. 20 minutes of maceration, one hour in the fridge, and you’re done!
It’s perfect for parties: the pitcher looks beautiful and it makes a large quantity at once.

Ingredients You’ll Need

The classic Spanish version is red sangria, made with red wine and chopped fruit, but Spaniards also drink white sangria, a version made with white wine. This strawberry sangria is a spin that uses a strawberry puree and rosé wine for a creative spin. You’ll need the following ingredients:

Fresh strawberries: Make sure they are ripe and juicy; I would not substitute frozen.
Granulated sugar: If you love a sweet sangria, you can double the sugar.
Dry rosé wine. Or if you like a sweeter drink, you can use a sweeter rose.
Orange liqueur. Use triple sec, Cointreau, or Grand Marnier: this adds intrigue to the flavor.
Orange and lemon. Fresh citrus also adds flavor notes.
Fresh mint steeped in the pitcher adds a final herby note.

The Best Wine for Strawberry Sangria: Rosé vs. White Wine

Rosé wine is my top pick, both because of the color and because a dry rosé already has strawberry notes. Some inexpensive great dry rosé wines are Grenache, Cinsault, and Spanish Garnacha rosados.

White wine also works and is what many strawberry sangria recipes call for. I’d use a dry white like Albariño, Pinot Grigio, or Sauvignon Blanc. The drink turns a soft blush instead of pink.

As a note, if you like more of a sweet style Sangria, you can also choose a sweeter wine of either type.

How to Make Strawberry Sangria

After living in Spain for a few months, I inherited a passion for Spanish foods done right! So this sangria method is Spanish-style, inspired by our favorite chef, Jose Andres. Strawberry flavored sangria is not traditionally Spanish, so we simply used the signature methods to create this unique spin. Here are the main steps (or jump right to the recipe):

Macerate the strawberries, then puree: Place sugar on the sliced berries and let them stand at room temperature: this technique is called maceration (you may have done it for strawberry shortcake). Blend the berries in a blender until smooth, then strain them through a fine mesh sieve to remove the strawberry seeds.
Add liquids: Add the puree, wine and triple sec or Grand Marnier to a pitcher, and throw in some orange and lemon slices and some fresh sliced strawberries.
Refrigerate for at least 1 hour. This allows the flavors to meld and develop! After 1 hour, you’re good to go: but you can refrigerate for up to 4 hours if you want to make it in advance.

Grand Marnier vs. Cointreau vs. Triple Sec

What’s Grand Marnier and do you have to buy a whole new bottle for this strawberry sangria? Here’s a little breakdown on this top shelf orange liqueur and a few substitutes:

Grand Marnier: Grand Marnier is a French liqueur that blends Cognac, bitter orange and sugar. It’s the highest end of the orange liqueurs, but only by a few dollars per bottle.
Cointreau: Cointreau has an orange perfume flavor and is used in lots of cocktails, most famously the classic margarita. It’s great in this sangria!
Triple Sec: Triple sec is the lowest end orange liqueur. The flavor is not nearly as developed as the other two, but it works!
Brandy: You can also use brandy instead, since it’s traditionally used in sangria as well. It works if you have a bottle on hand!

Make Ahead Tips

You can make this strawberry sangria in advance, but don’t go beyond 4 hours in advance. Why? The fruit starts to become soggy and the flavors fade. So, don’t plan to make this drink too far in advance!

You can cut up the fruit and even make the strawberry puree beforehand. But don’t start the actual instructions until you’re no more than 4 hours away from serving time.

More Types of Sangria To Try

Dietary Notes

This strawberry sangria recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.

Classic Strawberry Sangria

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Strawberry sangria is the best fruity drink, full of berry flavor and rosé wine! Here’s how to make this stunning cocktail…Spanish style.

Author: Sonja Overhiser
Prep Time: 90 minutes
Cook Time: 0 minutes
Total Time: 1 hour 30 minutes
Yield: 6 1x
Category: Drink
Method: Blended
Cuisine: Spanish
Diet: Gluten-Free, Vegan, Vegetarian

Ingredients

4 cups whole fresh strawberries
2 tablespoons granulated sugar
1 750 ml bottle dry rosé wine or dry white wine, chilled
½ cup triple sec, Cointreau or Grand Marnier
1 handful mint leaves
1 orange, sliced into rounds
1 lemon, sliced into rounds
Soda water, for serving (optional)
For the garnish: Fresh mint, cocktail skewers

Instructions

Reserve 6 strawberries and set aside. Slice the remaining strawberries and place them in a blender. Sprinkle them with the sugar and stir.
Let the strawberries stand for 20 minutes at room temperature. Then add ½ cup of the wine to the blender and blend until strawberries are fully pureed. Pour the mixture through a fine mesh strainer / sieve into a large pitcher and use a spatula to press the strawberry puree through. Discard the seeds.
Add the remaining wine and triple sec, Cointreau or Grand Marnier to the pitcher. Then add the fresh mint, orange and lemon rounds. Slice the 6 reserved strawberries and add them to pitcher.
Stir and refrigerate the pitcher for at least 1 hour, or up to 4 hours. (Don’t go beyond 4 hours or the fruit texture starts to degrade.)
To serve, pour the sangria into ice-filled glasses and top with a splash of soda water (if desired). Add fruit to each glass, preferably on long skewers for easy snacking.

More Strawberry Drinks

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Stuffed zucchini boats are packed with a flavor-packed filling and melty cheese. Here’s how to bake them golden and tender (never soggy!).

I’ll be honest: I’m not huge fan of zucchini outside of baked goods, but this stuffed zucchini boats recipe made me a convert! You just hollow out zucchini into shells, then stuff it with sausage, tomatoes, garlic, mozzarella and Parmesan cheese, crispy breadcrumbs, and bake until golden brown.

It never fails that someone I serve it to says wow! These are packed with savory flavor and make a zucchini lover out of anyone. You can use either plant-based sausage or regular, depending on your diet.

5 Star Reader Reviews

“This recipe for zucchini boats is the best I’ve ever had. 5 stars.” -Pamela

“Wow! So delicious! This is the most flavorful zucchini dish I’ve ever eaten. The zucchini doesn’t get soggy. The breadcrumbs are crispy and the cheese makes it all taste amazing.” -Valerie

Why You’ll Love This Recipe

Here’s why I hope you’ll love this recipe:

It’s a delicious way to turn zucchini into dinner. Everyone around the table will love it, and you don’t have to add 2 cups of sugar to make it taste good.
Lighter than most stuffed zucchini recipes. Many recipes use 1 cup or more mozzarella, which is really just a cheese bake with a vegetable underneath. I use ½ cup mozzarella and ¼ cup Parmesan, so it’s really about the veggies here.
Faster than the lasagna. If you love Zucchini Lasagna but want it easier and quicker, try this one!

Ingredient Notes for Zucchini Boats

Here are some notes on the ingredients you’ll need:

Zucchini: Medium to medium-small. Save the huge garden zucchini for Zucchini Bread.
Sausage: Plant-based sausage or crumbles, Italian or chicken sausage, or 2 cups of my homemade Vegan Ground Beef Crumbles. See more below!
Fire roasted tomatoes: It’s important to have crushed fire roasted tomatoes for the best flavor here.
Garlic, dried oregano, fennel seeds, kosher salt, and black pepper: The fennel seed really adds depth and intrigue to the flavor.
Parmesan and whole milk mozzarella: Parmesan adds savory depth and mozzarella adds that melty topping.
Italian seasoned panko makes a crunch topping, and fresh basil or parsley makes a bright garnish.

Plant-Based or Regular: Choosing Your Sausage

The plant-based sausage and crumbles on the market these days are higher quality than in the past. I used to avoid eating it because felt too processed, but now I eat it occasionally. It’s made of pea protein and has a texture and flavor that’s remarkably similar to meat.

Since I also eat chicken on the Mediterranean diet, I realized I can make this with chicken sausage, too. Here are a few notes on the sausage component of this recipe:

Use any plant-based crumbles or sausage. I like the brands Impossible and Beyond. Sausage is harder to find so you can use any type of crumbles or ground beef. We used Impossible Sausage.
Try homemade Vegan Ground Beef. This homemade mixture of mushrooms, walnuts and savory spices remarkably tastes like meat.
Or, go for regular Italian or chicken sausage. If you’re a meat eater, regular sausage works well: or chicken sausage works too! Make sure to drain any extra fat before adding the sauce ingredients.

How to Keep Zucchini Boats From Getting Soggy

Here’s what I do to keep these boats from getting too soggy:

Bake them hot. Use a temperature of 425°F, not 350°F.
Scoop them thoroughly. Leave a shell about ¼ inch thick. If there’s extra pulp, it releases water into the boat.
Bake uncovered, and don’t pre-bake the shells. Foil traps steam; pre-baking makes them too mushy.
Rest a few minutes before serving. This helps the texture to set.

Tips For the Best Zucchini Boats

Use medium to medium-small zucchini. You don’t want those massive garden zucchini here: they’re much too large.
Only cut off the stem end. Don’t cut off both ends or you don’t get the boat shape! I accidentally when on autopilot when preparing this recipe and chopped off both ends. (It still works, it just doesn’t look as nice and filling may drip out then end while baking.)
Use fire roasted tomatoes. Fire roasted tomatoes add the best flavor here: they taste sweet and smoky right out of the can. If you can’t find them, I’ve listed a substitute in the recipe.
Whole milk mozzarella cheese makes a difference. It melts much better than part skim and has a richer flavor. It also melts better when reheating.

Make Ahead and Storage Tips

This zucchini boats recipe takes about 45 minutes to make in total, which can make it tricky for a weeknight meal. Here are a few ideas for advanced prep:

Make the entire recipe in advance. Make the entire recipe in advance and refrigerate. The day of serving, top with breadcrumbs and bake at 400 degrees for about 20 minutes until warmed through and the cheese is melted.
Make the filling and hollow out the boats in advance: You can make the entire filling and hollow out the boats 1 day in advance and refrigerate. Then just bake following the instructions below.

Dietary Notes

This zucchini boats recipe is gluten-free (sans breadcrumbs) and vegetarian. Here are some swaps:

Gluten free: Omit the breadcrumbs or use gluten-free breadcrumbs or panko. (It tastes just as good without the crunchy topping!)
Vegetarian: Use plant based sausage, crumbles, or 2 cups Vegan Ground Beef.

Stuffed Zucchini Boats

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5 from 7 reviews

Stuffed zucchini boats are packed with a flavor-packed filling and melty cheese. Here’s how to bake them golden and tender (never soggy!).

Author: Sonja Overhiser
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 4 servings (2 boats per serving) 1x
Category: Main Dish
Method: Baked
Cuisine: Vegetables
Diet: Vegetarian

Ingredients

4 medium zucchini
Olive oil, for rubbing
¾ teaspoon kosher salt, divided
Fresh ground black pepper
1 teaspoon dried oregano, divided
14 to 16 ounces plant based sausage, crumbles, or standard Italian sausage (or substitute 2 cups Vegan Taco Meat)
2 garlic cloves
15-ounces fire roasted crushed tomatoes**
¼ teaspoon fennel seeds
6 tablespoons grated or shredded Parmesan cheese, divided
½ cup whole milk mozzarella cheese
2 tablespoons Italian seasoned panko (or plain panko; omit or use gluten-free breadcrumbs for gluten-free)
1 tablespoon fresh basil or parsley, chopped

Instructions

Preheat the oven to 425°F.
Cut off the stem ends of the zucchini. Cut them each in half lengthwise and scoop out the insides with a spoon: you’ll want a thin edge around the outside of the boat. (Discard the pulp, or use it in smoothies or for another purpose.) Place the boats on a baking sheet and rub each with a bit of olive oil. Then sprinkle all 8 boats with a heaping ¼ teaspoon salt, ½ teaspoon oregano and fresh ground black pepper, divided between the boats.
Place the sausage in a medium skillet and cook according to the package instructions, 2 to 3 minutes for plant-based and 6 to 7 for regular sausage (for regular sausage, drain any excess fat after cooking). Add the garlic to the pan with the sausage and cook 30 seconds, then add the tomatoes, fennel seed, ½ teaspoon dried oregano, ½ teaspoon kosher salt, and ¼ cup Parmesan cheese. Heat for 1 minute until warmed through.
Scoop the filling into the zucchini boats. Top with the mozzarella cheese and the remaining 2 tablespoons Parmesan cheese. Then sprinkle with the panko.
Bake for 20 minutes until the cheese is melted and golden brown. Let stand for 2 minutes before serving. Leftovers store up to 3 days refrigerated.

Notes

*For plant-based crumbles or sausage, we like Impossible or Beyond (we used Impossible sausage here). For a homemade version, try Vegan Ground Beef.

**Fire roasted tomatoes add the best flavor here: they taste sweet and smoky right out of the can. If you can’t find them, substitute best quality tomatoes with 1 teaspoon sugar and ½ teaspoon smoked paprika. Or, use 1 ½ cups best quality marinara sauce.

More Zucchini Recipes To Try

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This peach crumble recipe is full of bold, juicy flavor! No one will be able to resist the sweet fruit and golden spiced topping.

Here’s a summer dessert that’s easy to whip up and full of flavor: my favorite peach crumble recipe! Every peach season I try to make a few desserts to celebrate this incredible fruit and this one has become a family favorite.

Here a layer of juicy, tender peaches seasoned with vanilla and lemon juice. It’s topped with a golden crumble layer spiced with cinnamon and ginger that’s got just the right amount of crispness and irregular crumble pieces. Top with a dollop of vanilla ice cream and it’s the best treat.

5 Star Reader Review

“This recipe certainly deserves many stars! Easy to put together (I’ve already made three!), loved by everyone that has shared it. Especially loved by my husband. The last one I made I intended to share with my brother-in-law and his wife – hubby wanted it all to himself!” -Susie

Ingredients You’ll Need

Technically, a peach crisp has oats or nuts in the topping, whereas a peach crumble has a topping with just butter, flour and sugar. Of course, the lines have blurred in modern definitions so you’ll now see a lot of crumble recipes with oats. I already have this delicious Peach Crisp recipe, so I wanted to try out a true “peach crumble” here. Here’s what you’ll need:

Ripe peaches: This is the key to this recipe! Use beautifully ripe peaches (see below), but canned unsweetened peaches also work in the off season.
Granulated sugar and brown sugar: These add just the right sweetness.
Cornstarch: Adds a nice thickness and body to the fruit layer; substitute arrowroot starch if desired.
Vanilla extract: Peaches and vanilla go hand in hand.
Lemon juice: After lots of recipe testing, I’ve found that a bit of lemon intensifies the peach flavor.
Unsalted butter, all purpose flour, cinnamon, ground ginger, baking powder, and salt: These ingredients round out the crumble topping. Use vegan butter for plant-based. (I don’t recommend coconut oil because it doesn’t get as crisp.)

How To Ripen Peaches

It’s important to have ripe peaches for any peach dessert recipe to make sure the dessert comes out sweet enough. Do not attempt this peach crumble recipe with anything but beautifully ripe peaches! Give your peaches a gentle squeeze: it should be slightly soft to the touch. If the peaches feel firm, you’ll need a few days. Here’s how to ripen peaches:

Place the peaches in a paper bag.
Add a banana inside the bag. The banana emits ethylene gas, which helps the peaches ripen at the same time.
Gently close the top of the bag and wait 1 to 3 days, depending on the ripeness of the peaches. Check each day by gently squeezing the fruit to see if the flesh feels soft.

Canned Peaches Also Work

I prefer this peach crumble recipe with fresh, ripe peaches. But if it’s the off season and you’re dying for a peach crumble, canned peaches work too! Just make sure that the can says unsweetened peaches or “no sugar added” somewhere on the label.

If you use sweetened peaches, you’ll want to slightly decrease the sugar or this will come out much too sweet. You can also use frozen fresh peaches or frozen peaches here (you may want to add a bit more sugar for storebought frozen peaches).

Tip: How to Easily Peel Peaches

If you don’t mind cooked peach skin in your desserts, you can skip this step. But we think it technically makes a better peach cobbler because the texture of the fruit is smoother. To peel peaches, don’t whip out a vegetable peeler!

Simply place them in boiling water for 45 seconds, then move them to ice water for about 1 minute. Use a sharp knife to pierce the skin, then use your fingers to pull it off in sheets. It’s so simple!

Ways To Serve Peach Crumble

When it comes to peach desserts, most of them taste better with vanilla ice cream. This isn’t always the case with other fruit desserts, but the combination of peaches plus sweet cream is truly incredible. Of course, you can use other things too! Here are a few ideas for how to serve peach crumble:

Vanilla ice cream: purchased or homemade
Whipped cream: homemade or yogurt whipped cream (or dairy-free whipped cream for vegan)
Creme fraiche: purchased or homemade
Cream sauce: try this Creme Anglaise recipe

Leftover Storage

Want to save this peach crumble? This dessert saves well at room temperature, refrigerated or frozen.

It can stand for 1 day loosely covered at room temperature. This helps to maintain the crumble texture.
Refrigerate for up to 3 days. It holds up pretty well in the fridge, and tastes even better when reheated.
Freeze up to 3 months. Freeze for up to 3 months in a sealed container. Reheat it in a 350 degree oven until bubbly and the topping is crisped.

More Peach Desserts To Try

Dietary Notes

This peach crumble recipe is vegetarian. For vegan, use vegan butter. (As noted above, I prefer this to coconut oil in a crumble because vegan butter makes a crispier crumble topping.)

Easy Peach Crumble

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5 from 5 reviews

This peach crumble recipe is full of bold, juicy flavor! No one will be able to resist the sweet fruit and golden spiced topping.

Author: Sonja Overhiser
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 8 1x
Category: Dessert
Method: Baked
Cuisine: Dessert
Diet: Vegetarian

Ingredients

5 cups sliced ripe peaches (2 pounds; about 6 medium or 2 16-ounce cans unsweetened peaches*)
1 cup granulated sugar, divided
2 tablespoons cornstarch
2 teaspoons vanilla extract
1 tablespoon lemon juice
1 cup all purpose flour
½ teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon baking powder
¼ teaspoon kosher salt
7 tablespoons unsalted butter, melted (or vegan butter)
Vanilla ice cream, to serve

Instructions

Preheat the oven to 375 degrees Fahrenheit.
Peel the peaches (or skip if desired): Prepare a medium saucepan of boiling water. Drop 3 peaches into the pot so that the water fully covers them and boil for 45 seconds. Remove the peaches from the water with a slotted spoon and transfer them to a bowl of ice water. Drop in the next batch and repeat. Once the peaches are cooled, use a sharp knife to puncture the skin of the peach, then peel it off in large sheets with your fingers. Repeat until all peaches are peeled.
Make the filling: Slice the peaches. In a medium bowl, mix them with ½ cup of the granulated sugar and the cornstarch, vanilla extract, and lemon juice. Then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
Make the topping: In a medium bowl, mix together the remaining ½ cup sugar and the flour, cinnamon, ginger, baking powder and kosher salt with a fork. Pour in the melted butter while mixing with the fork until all the butter integrates and a crumbly mixture forms. Use your fingers to sprinkle the crumbles evenly over the peach filling.
Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for 1 hour, then serve. You can leave it out on the counter for up to 1 day, with a loose cover of foil or a towel to allow for air flow. After 1 day, refrigerate any leftovers. It also freezes well for several months in a sealed container; reheat it in a 350 degree oven until bubbly and the topping is crisp.

Notes

*This peach crumble is best with fresh peaches, but in the offseason you can use canned unsweetened peaches (no sugar added).

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5 Star Reader Review

What Is Elote?

Ingredients for Mexican Street Corn

Mexican Crema vs. Mayo for Elote

How to Grill Corn for Elote

Tips for the Husk Handle

Elote in a Bowl: Esquites and Elote Salad

Ways to Serve Mexican Street Corn

Storage and Make-Ahead Tips

Dietary Notes

Elote (Mexican Street Corn)

Ingredients

Instructions

More Corn Recipes to Try

Why You’ll Love This Strawberry Sangria

Ingredients You’ll Need

The Best Wine for Strawberry Sangria: Rosé vs. White Wine

How to Make Strawberry Sangria

Grand Marnier vs. Cointreau vs. Triple Sec

Make Ahead Tips

More Types of Sangria To Try

Dietary Notes

Classic Strawberry Sangria

Ingredients

Instructions

More Strawberry Drinks

5 Star Reader Reviews

Why You’ll Love This Recipe

Ingredient Notes for Zucchini Boats

Plant-Based or Regular: Choosing Your Sausage

How to Keep Zucchini Boats From Getting Soggy

Tips For the Best Zucchini Boats

Make Ahead and Storage Tips

Dietary Notes

Stuffed Zucchini Boats

Ingredients

Instructions

Notes

More Zucchini Recipes To Try

5 Star Reader Review

Ingredients You’ll Need

How To Ripen Peaches

Canned Peaches Also Work

Tip: How to Easily Peel Peaches

Ways To Serve Peach Crumble

Leftover Storage

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Easy Peach Crumble

Ingredients

Instructions

Notes

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