Moscato peach crumble

By Jeff Richards
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A summer night crumble with peaches, moscato, and hints of citrus packing a sugary punch. 



  • 4 cups sliced peaches
  • 1 cup moscato wine
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 2 tablespoons sugar
  • 1 cup butter, cold
  • 1 cup flour
  • 1 cup sugar
  • Crème fraiche or ice cream to accompany


  1. First take peaches, Moscato, salt, vanilla, two tablespoons of sugar and cook in a pot over medium heat for an hour.
  2. While the peaches are cooking, combine the flour, sugar and butter into a bowl and start squeezing them together until they form a crumbly texture; this is called a streusel.
  3. Once our peaches have cooked, let them cool slightly in the baking dish you will be using. Once they are room temperature, evenly coat the top of the peaches with the streusel until nothing is showing.
  4. Bake in a 350-degree oven for 15-20 minutes until the top is golden brown and the flour is cooked away.
  5. Top your slice of peach crumble with crème fraiche or ice cream.


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