These Peaches & Cream Crumble Popsicles combine tangy homemade peach jam, smooth cream, and a crunchy crumble topping for the ultimate summer treat. You won’t be able to find these in stores.
Summer in Southern California feels endless. It doesn’t really cool down until mid-October. With the heat, I’ve been thinking a lot about popsicles. Since it’s peach season, I knew I had to use fresh peaches. Peaches and cream are a perfect match, and to add a little texture, I decided to include a crumble topping.
Components for the Popsicles
Peach Jam:
Combine peaches, sugar, lemon zest, and lemon juice in a saucepan. Cook until the peaches are soft and the mixture has reduced to a jammy consistency. The lemon juice not only brightens the flavor, but also helps release pectin from the fruit, which naturally thickens the jam.
Crumble Topping:
Instead of white sugar, I use turbinado sugar (raw sugar) for the crumble. The molasses in turbinado sugar adds a subtle caramel flavor, and the larger crystals stay crunchy after baking, giving the popsicles extra texture.
Cream Mixture:
A simple mix of milk, heavy cream, and sweetened condensed milk. I use sweetened condensed milk because it adds creaminess, sweetness, and helps prevent ice crystals from forming.
Assembling the Popsicles
To create even layers, divide the fillings into two portions so the jam and crumble don’t all sink to the bottom.
- First round: Add a little cream mixture to each mold, followed by a small spoonful of jam and a sprinkle of crumble. Repeat with another layer of jam and crumble, then fill the mold halfway with the cream mixture. Freeze for about 1 hour.
- Second round: Repeat with more jam, crumble, and cream mixture. Finish by topping off with cream, leaving about 1/8 inch of space at the top. Cover with the lid and insert popsicle sticks.
No popsicle mold?
Use small paper cups instead. Freeze the popsicles for about 40 minutes, then insert wood sticks.
These popsicles are creamy and sweet, with tangy peach jam and a buttery crumble for crunch. They’re the perfect frozen treat for summer. Fun, refreshing, and just a little indulgent. I hope you’ll love them as much as we do!
Peach and Cream Crumble Popsicles
Ingredients
- 1 cup whole milk
- 1 cup heavy cream
- ½ cup sweetened condensed milk
Peach Jam:
- 2 large peaches (peeled and diced) (about 1 pound total)
- ¼ cup sugar
- Zest from ½ lemon
- 1 tablespoon lemon juice
Crumble Topping:
- ½ cup all purpose flour
- ¼ cup turbinado sugar (raw sugar)
- 4 tablespoons unsalted butter (cut into small cubes)
- ¼ teaspoon ground cinnamon
- Pinch of salt
Instructions
- In a small saucepan, combine diced peaches, sugar, lemon zest and lemon juice. Cook over medium heat. Once boiling, continue to reduce for 15 minutes, stirring occasionally. Break the peaches into small pieces with a spatula. Remove from heat and set aside to cool completely.
- For the crumble, in a medium bowl, combine flour, sugar, butter, cinnamon and salt. Rub together with your fingertips until the mixture resembles breadcrumbs. Transfer to the fridge and chill for 15 minutes.
- Preheat the oven to 350˚F (180˚C). Line a baking sheet with a parchment paper.
- When ready to bake, spread the mixture onto the center of the baking sheet. Bake in the oven until golden brown, about 13 – 15 minutes.
- Transfer the baking sheet to a cooling rack. Cool completely. Break into small pieces with your fingers.
- When the jam and crumbles are cool, get the cream mixture ready. In a microwave-safe measuring cup or bowl, add milk. Microwave for 30 seconds or until warm. Add condensed milk and stir to blend. Stir in heavy cream.
- Get the popsicle mold or small paper cups ready, the filling will divide into 2 parts. The 1st round will be filled about half way in the mold. Start by little bit of cream mixture, then ½ teaspoon of jam (each), little bit of crumbles, ½ teaspoon of jam and add enough cream until about ½ way through the mold. Transfer to the freezer and freeze for about 1 hour. Cover the cream and jam with plastic wraps and keep in the fridge.
- Now 2nd round, add ½ teaspoon of jam, little crumbles, cream mixture, and then more jam, crumbles. Most the jam should be used at this point. If not, add a little more jam into the mold. Fill the mold with cream mixture by leaving ⅛-inch space on top. If using mold that contain sticks, put on lid, sticks and freeze. If using small cups, freeze until beginning to set, about 40 minutes, then insert wooden sticks and put back in freezer.
- Keep the leftover crumbles in an airtight container. They will be used again.
- Freeze for at least 8 hours or overnight. If the popsicles are stuck in the molds, dip the molds in warm water for 10 seconds or so. Sprinkle a little bit more crumbles on top and serve. If not serving right away, place the popsicles on a large plate or small baking sheet that is covered with a parchment paper. Cover the popsicles with another parchment paper. Put back in the freezer to refreeze for a couple more hours.
Notes
- I peeled the peaches using a peeler. It’s quick and easy.
- The peach jam is not very sweet and a little tangy. If you like, you can add a bit more sugar to make it sweeter.
- When filling the popsicles, it doesn’t have to be perfect. Each one can be a little different. But definitely do it in 2 rounds though. So all the toppings are not sink down to the bottom.
- For storage: Place a small parchment paper around each popsicle and put in a freezer Ziploc bag. The pops can be kept for at least 2 weeks in the freezer.
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