👩🍳 Instructions:
1. Prep the Peaches:
- In a medium bowl, toss peaches with granulated sugar, lemon juice, vanilla, cornstarch, and cinnamon.
- Let sit 10 minutes to release juices.
2. Make the Crumble:
- In a small bowl, mix flour, brown sugar, oats, and salt.
- Cut in cold butter using a fork or pastry cutter until mixture resembles coarse crumbs.
- Set aside.
3. Assemble the Cones:
- Preheat oven to 375°F (190°C).
- Place waffle cones upright on a baking sheet lined with foil or parchment (use a muffin tin or ramekins to hold them steady).
- Spoon peach filling into each cone, filling about ¾ full.
- Sprinkle generously with crumble topping.
4. Bake:
- Bake for 20–25 minutes, until crumble is golden brown and peaches are bubbly.
- Let cool slightly (5–10 minutes) — filling will be very hot!
5. Make the Glaze:
- Whisk powdered sugar, milk, and vanilla until smooth. Add more milk if too thick.
- Drizzle generously over warm cones.
6. Serve Immediately:
- Serve while warm — the crumble should be crisp, peaches juicy, and glaze dripping down the sides!
- Optional: Top with a dollop of whipped cream or a sprinkle of chopped pecans.
💡 Tips & Variations:
- No peaches? Use berries, apples, or mixed fruit!
- Gluten-free? Use GF flour and oats.
- Vegan? Use plant-based butter and coconut sugar; skip dairy glaze or use almond milk.
- Extra crunch? Add chopped walnuts or pecans to the crumble.
- Make ahead? Prep filling and crumble separately; assemble and bake just before serving.
These peach crumble cones are pure comfort food — warm, sweet, sticky, and nostalgic. Perfect for summer gatherings, potlucks, or treating yourself after a long day!
Let me know if you want a frozen ice cream version, a mini muffin tin adaptation, or a spicy chili-lime twist! 🍑🍦✨
Related Posts:
Pages: 1 2