This Peach Crumble Recipe is the one I make the moment peaches show up at the farmers market.
Juicy, cinnamon-kissed peaches sit under a thick layer of buttery, golden crumb topping.
No pastry skills required here. If you can rub butter into flour with your fingers, you can make this dessert.
I first made this on a Sunday afternoon when I had a bowl of peaches getting a little too soft to eat out of hand.
Twenty minutes of prep later, the whole kitchen smelled like cinnamon and warm fruit, and I’ve been making it every summer since.
It pairs wonderfully with my peach crisp recipe if you ever want to compare the two side by side at a potluck.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour 5 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Peach Crumble Recipe
This is the kind of dessert that comes together with almost no effort but still gets everyone asking for seconds.
It uses simple pantry staples and fresh peaches, no fancy equipment or special skills needed.
The topping bakes up thick, buttery, and slightly crunchy on top while staying soft underneath.
It’s endlessly flexible too. Swap in nectarines, add berries, or dress it up with ice cream for a whole new dessert each time. Another favorite: Peach Cobbler Recipe
- Ready in just over an hour, most of it hands off in the oven
- Made with simple, easy to find ingredients
- No pie crust or fussy pastry work involved
- Naturally sweetened mostly by the fruit itself
- Freezer friendly, so you can prep it ahead for busy weeks
- A crowd pleasing dessert for potlucks, cookouts, and holidays
Ingredients
You only need two groups of ingredients here: a peach filling and a crumb topping.
Everything is measured out below, and I’ve kept the peach crumb bars in mind while writing this, since Peach Crumb Bars Recipe uses a very similar topping if you want another way to use it.
Choose peaches that smell fragrant and give slightly when pressed near the stem, since that is the best sign they are ripe and ready to bake.
Yellow peaches and white peaches both work well here, so pick whichever is freshest at your store or market that week.
For the Peach Filling
- 6 cups fresh peaches, peeled and sliced (about 6 to 8 medium peaches)
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
For the Crumble Topping
- 1 cup all purpose flour
- 3/4 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
Kitchen Equipment Needed
Nothing complicated is required for this recipe. A few basic tools will get the job done well.
- 8×8 or 9×9 baking dish
- Large mixing bowl
- Medium mixing bowl
- Pastry cutter or two forks
- Measuring cups and spoons
- Paring knife and cutting board
- Wire cooling rack
Read Also: Peach Pie Recipe
Recommended Products for This Recipe
These are a few products I personally use and recommend for this recipe, based on what has made the biggest difference in my own kitchen.
This pairs well with my Bisquick peach cobbler too, since the two share a lot of the same prep tools.
1. Pyrex 8×8 Glass Baking Dish
Glass heats evenly and lets you see the peach filling bubbling around the edges, which is the best sign the crumble is ready.
It also goes straight from oven to table without looking out of place.
2. OXO Good Grips Pastry Blender
Cutting cold butter into the flour by hand can warm the butter too quickly, which softens the crumb texture.
This tool keeps everything cold and gives you that classic coarse, pebbly crumble in under a minute.
3. Nielsen-Massey Madagascar Bourbon Vanilla Extract
A splash of good vanilla in the peach filling rounds out the flavor in a way imitation vanilla just cannot match.
A little goes a long way, so one bottle lasts through many batches.
4. Swivel Y-Shaped Peach Peeler
Peeling peaches with a regular knife wastes a lot of good fruit.
A sharp Y-peeler glides over the skin without taking much flesh with it, which matters when you need six full cups of sliced peaches.
Step-by-Step Instructions: How to Make Peach Crumble
1. Preheat the Oven and Prepare the Dish
- Set your oven to 375 degrees Fahrenheit and let it fully preheat before you start assembling the crumble.
- Lightly butter or grease your 8×8 or 9×9 baking dish so the fruit filling does not stick to the bottom or sides.
- Set the prepared dish aside on the counter while you work on the filling.
2. Prepare the Peaches
- Peel the peaches using a paring knife or a Y-shaped peeler, then slice each one into wedges about half an inch thick.
- If your peaches are very firm, drop them in boiling water for 30 seconds, then transfer to an ice bath. The skins will slip off easily.
- Place the sliced peaches into a large mixing bowl once peeled and sliced.
3. Make the Peach Filling
- Add the granulated sugar, cornstarch, lemon juice, cinnamon, and salt directly to the bowl of sliced peaches.
- Toss everything gently with a large spoon until every peach slice is evenly coated in the sugar and cornstarch mixture.
- Pour the coated peaches into your prepared baking dish and spread them into an even layer.
4. Make the Crumble Topping
- In a separate medium mixing bowl, whisk together the flour, brown sugar, cinnamon, and salt until well combined.
- Add the cold, cubed butter to the dry ingredients.
- Use a pastry cutter or two forks to work the butter into the flour mixture until it resembles coarse, pebbly crumbs with some larger clumps.
5. Assemble the Crumble
- Sprinkle the crumb topping evenly over the peach filling in the baking dish.
- Make sure the topping reaches all the way to the edges so no fruit is left exposed.
- Do not press the topping down. A loose, uneven layer bakes up crisper than a packed one.
6. Bake the Peach Crumble
- Place the dish in the preheated oven and bake for 40 to 45 minutes.
- Look for a deep golden brown topping and thick, bubbling juices around the edges of the dish.
- If the top starts browning too quickly, loosely tent it with foil for the last 10 minutes of baking.
7. Cool and Serve
- Remove the crumble from the oven and set it on a wire cooling rack.
- Let it rest for at least 15 minutes before serving so the filling has time to thicken.
- Serve warm on its own, or with a scoop of vanilla ice cream on top.
Tips for The Best Peach Crumble
A few small details make a big difference between an average crumble and a great one.
Most of these come down to temperature control and giving the fruit a little time before you dig in.
- Use peaches that give slightly to gentle pressure. Rock hard peaches will not soften enough during baking.
- Keep the butter cold right up until it goes into the flour mixture for the crispest topping.
- Do not skip the cornstarch. It thickens the peach juices so your crumble is not watery once sliced.
- Let the crumble rest before serving so the filling has time to set up properly.
- Bake on a rimmed baking sheet to catch any bubbling juices that spill over the sides.
I picked up most of these tricks while testing my peach cobbler with canned peaches, and they translate perfectly to this crumble too.
Serving Suggestions
Peach crumble is wonderful served warm, straight out of the oven with the topping still a little crisp.
A scoop of something cold on top makes the contrast even better.
- A scoop of vanilla bean ice cream, letting it melt slightly into the warm fruit
- A dollop of freshly whipped cream
- A drizzle of caramel sauce for extra richness
- A splash of cold heavy cream poured right over the top, an old fashioned way to serve it
- Alongside a slice of Cherry Crisp for a mixed fruit dessert table
Variations of Peach Crumble
Once you have the base recipe down, it is easy to make it your own.
- Add a cup of fresh blueberries or raspberries to the peach filling
- Stir in a handful of chopped pecans or walnuts to the crumb topping
- Add a pinch of ground ginger or nutmeg for extra warmth
- Use nectarines in place of peaches for a slightly firmer texture
- Mix peaches with tart apples for a fall inspired twist, similar to my Apple Crumble Pie Recipe
Storage and Reheating
Leftover peach crumble stores well and reheats beautifully, so it is worth making a full batch.
The topping does soften slightly in the fridge, but a quick trip back into the oven brings most of that crunch right back.
- Store leftovers covered in the refrigerator for up to 4 days
- Reheat individual portions in the microwave for 30 to 45 seconds
- Reheat a larger portion in a 350 degree oven for about 10 minutes to re-crisp the topping
- Freeze baked and cooled crumble in an airtight container for up to 3 months
- Thaw frozen crumble in the refrigerator overnight before reheating
This same method works well for my blueberry crumble pie, so it is worth remembering for other fruit desserts too.
Nutritional Facts
These values are estimated per serving and will vary slightly based on the exact size of your peaches and portions.
- Calories: 310 kcal
- Carbohydrates: 52 g
- Protein: 3 g
- Fat: 11 g
- Saturated Fat: 7 g
- Fiber: 3 g
- Sugar: 38 g
- Sodium: 140 mg
Read Also: Peach Muffins with Streusel Topping
Health Benefits of Key Ingredients
While this is very much a treat, a few of the ingredients bring some real nutritional value along with the flavor.
Fresh peaches are a good source of vitamin C and fiber, and they are lower in sugar than many other baked dessert fruits.
- Peaches provide vitamin A, vitamin C, and potassium
- Cinnamon has natural anti-inflammatory properties
- Lemon juice adds vitamin C and helps the peaches keep their color
- Butter provides fat soluble vitamins like A and D in moderate amounts
If you enjoy building desserts around fresh fruit, my peach bread recipe is another good way to use up a peach harvest.
FAQs About Peach Crumble
1. Can I use frozen or canned peaches instead of fresh?
Yes, both work well in this recipe. Thaw and drain frozen peaches first, and drain canned peaches thoroughly to avoid a watery filling.
2. What is the difference between a crumble and a crisp?
A crumble topping is made with flour, butter, and sugar, while a crisp topping includes oats.
Both are baked over fruit, but a crisp has a slightly crunchier, more textured top.
3. Why is my peach crumble watery?
This usually happens when the peaches are very juicy or the cornstarch was skipped.
Letting the crumble rest for 15 minutes after baking also helps the filling thicken up.
4. Can I make peach crumble ahead of time?
You can assemble the unbaked crumble a day ahead and refrigerate it covered.
Bake it fresh when you are ready to serve, adding a few extra minutes to the bake time if it goes in cold.
5. Do I need to peel the peaches?
Peeling is recommended for the best texture, since the skins can turn slightly tough and chewy once baked.
A quick blanch in boiling water makes the skins slip right off.
Peach Crumble
Ingredients
- 6 cups fresh peaches peeled and sliced, about 6 to 8 medium peaches
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon ground cinnamon for filling
- 1/4 teaspoon salt for filling
- 1 cup all purpose flour
- 3/4 cup brown sugar packed
- 1/2 teaspoon ground cinnamon for topping
- 1/4 teaspoon salt for topping
- 1/2 cup unsalted butter cold, cubed (1 stick)
- vanilla ice cream optional, for serving
- whipped cream optional, for serving
- caramel sauce optional, for serving
Equipment
- Baking dish 8×8 or 9×9 inch
- Large mixing bowl
- Medium mixing bowl
- Pastry cutter or two forks
- Measuring cups and spoons
- Paring knife
- Cutting board
- Wire cooling rack
- Y-shaped peeler (optional)
Method
- Preheat oven to 375°F. Lightly grease an 8×8 or 9×9 baking dish.
- Peel and slice peaches into 1/2-inch wedges. Place in a large bowl.
- Add granulated sugar, cornstarch, lemon juice, cinnamon, and salt to the peaches. Toss to coat evenly.
- Pour the peach mixture into the prepared baking dish and spread into an even layer.
- In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Cut in cold butter with a pastry blender or two forks until crumbly.
- Sprinkle the crumb topping evenly over the peaches. Do not press down.
- Bake for 40-45 minutes until topping is golden brown and juices are bubbling at the edges.
- Let cool on a wire rack for at least 15 minutes before serving. Serve warm with ice cream if desired.
Nutrition
Notes
- Use peaches that give slightly to gentle pressure. Rock hard peaches will not soften enough during baking.
- Keep the butter cold right up until it goes into the flour mixture for the crispest topping.
- Do not skip the cornstarch. It thickens the peach juices so your crumble is not watery once sliced.
- Let the crumble rest before serving so the filling has time to set up properly.
- Bake on a rimmed baking sheet to catch any bubbling juices that spill over the sides.
- Frozen peaches: thaw and drain thoroughly before using.
- Canned peaches: drain well to avoid a watery filling.
- Add a cup of fresh blueberries or raspberries to the peach filling for a twist.
- Add a handful of chopped pecans or walnuts to the crumb topping for extra crunch.
- Store leftovers covered in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10 minutes to re-crisp the topping.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Peach Crumble Recipe is one of those desserts that feels special without asking much of you in the kitchen.
Warm peaches, a buttery crumb topping, and a scoop of ice cream on top is hard to beat during peach season.
I would love to hear how yours turns out, so leave a comment below once you have made it. Feel free to share a photo here.
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- Cranberry Apple Crumb Pie Recipe
- Apple Cobbler Recipe
