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Pistachio Peach Caramel Crumble

5 from 3 votes
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  • 1/2 cup brown sugar
  • 1/3 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 8 medium ripe peaches peeled and sliced
  • 1 teaspoon lemon juice

crumble topping

  • 6 tablespoons unsalted butter at room temperature
  • 1/3 cup loosely packed brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 cup finely chopped pistachios


  • Preheat the oven to 375 degrees F.
  • Combine the sugar, cream, butter and salt in a saucepan over medium heat. Whisk until the sugar is dissolved, then let the mixture bubble for 5 minutes. Remove the caramel from the heat and stir in the vanilla extract.
  • Place the peach slices in 9-inch round or square dish. Toss them with the lemon juice. Pour the caramel overtop of the peaches and gently tossed until every slice is coated with caramel.
  • In a bowl, stir together the butter and brown sugar with a fork until it’s totally combined and the sugar is incorporated. Stir in the vanilla extract. Using a wooden spoon or spatula add in the flour and stir and mix until it is combined and resembles clumps of sand. I use my hands to do this towards the end to really combine everything. Stir in the pistachios and mix them in as well as you can.
  • Sprinkle the mixture overtop of the peaches so it covers them. Bake for 35 to 45 minutes, until the peaches are bubbly and topping is golden and set. If at anytime, the topping starts to get too brown, tent the dish with foil.
  • Remove from the oven and let cool for 15 to 20 minutes, so everything has a bit of time to set. Serve with pistachio or vanilla ice cream!


[crumble topping fromĀ martha]

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