Peach Crumble Recipe features juicy peaches topped with a buttery, crunchy crumble. Serve warm with a generous scoop of vanilla ice cream for a classic, comforting dessert.
This peach crumble is especially delicious when peaches are in season. It’s an easy oven-baked dessert that comes together quickly and pairs perfectly with ice cream. The recipe is forgiving—use fresh, frozen, or even canned peaches (adjusting sugar as needed).
Table of contents
- Why This Recipe Works
- Ingredients
- Peach Filling
- Topping
- Variations
- How to Make Peach Crumble
- How to Serve
- Storage and Reheating
- Can You Freeze Peach Crumble?
- Expert Tips
- More Easy Peach Recipes
Why This Recipe Works
This recipe highlights bright, ripe peaches under a crisp, buttery topping. It’s simple to prepare, scalable for gatherings, and bakes to a bubbling filling with a golden crumble. The straightforward ingredients let peach flavor shine.
Ingredients
Peach Filling
- Large ripe peaches: Use 5–6 peaches, peeled and sliced for best texture and flavor.
- Lemon: Juice from 1/2 lemon brightens the fruit and balances sweetness.
- Granulated sugar, cinnamon, and a pinch of salt: Adjust sugar and cinnamon to taste.
Topping
- All-purpose flour: 1 1/2 cups, measured by spooning into the cup.
- Brown sugar and granulated sugar: Provide sweetness and caramel notes.
- Butter: 1/2 cup melted to bind the topping into crumbs. A pinch of salt and cinnamon round out the flavor.
Full ingredient amounts are listed in the recipe card below.
Variations
- Frozen peaches: Thaw slightly before mixing so the filling isn’t too watery.
- Canned peaches: Choose peaches canned in water and reduce added sugar to avoid excess sweetness.
- Other fruits: Replace or combine peaches with raspberries, blueberries, strawberries, apples, or blackberries.
- Spice adjustments: Increase or decrease cinnamon to suit your preference; add nutmeg or cardamom for a different twist.
How to Make Peach Crumble
- Step 1. Preheat the oven to 375°F and spray an 8×8-inch baking pan with nonstick spray.
Step 2. In a large bowl, gently combine the sliced peaches with lemon juice, sugar, cinnamon, and salt. Pour the filling into the prepared baking dish.
Step 3. In another bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt for the topping.
Step 4. Slowly pour the melted butter into the dry topping and stir until the mixture forms coarse crumbs.
Step 5. Evenly sprinkle the crumble over the peach filling.
Step 6. Bake for 40–50 minutes, until the topping is golden brown and the filling bubbles around the edges.
Step 7. Remove from the oven and let rest for about 20 minutes before serving so the filling sets slightly.
How to Serve
- Ice cream: Top each serving with a big scoop of vanilla ice cream.
- Caramel sauce: Drizzle warm caramel over the crumble and ice cream for extra richness.
- Whipped cream: A dollop of whipped cream adds lightness and creaminess.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for 4–5 days. Allow the crumble to cool to room temperature before storing.
Reheat individual portions in the microwave in 30-second intervals until warm, or reheat the whole dish in a 350°F oven until heated through.
Can You Freeze Peach Crumble?
Yes. After baking, cool completely, cover tightly with foil, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until warmed through.
Expert Tips
- Prevent over-browning: If the topping browns too quickly, tent loosely with foil and continue baking until done.
- Thicken filling: If the peach juices are very thin, stir in a little cornstarch to help thicken the filling while baking.
- Let set: Allow the crumble to rest before serving so the filling firms up and slices hold together better.
Frequently Asked Questions
Peeling is recommended for the smoothest texture, but it’s optional—thin peach skins are fine if you prefer not to peel.
Ripe peaches are fragrant, slightly soft to the touch, and have a sweet aroma.
The filling should be bubbling at the edges and the topping should be golden brown.
Yes. Prepare the topping ahead and store it frozen for up to 2 months; add it to the peaches before baking.
The main difference is the topping: cobbler has a biscuit-like topping, crumble has a streusel-style topping, and crisp often includes oats. This recipe is a crumble because it uses a streusel without oats.
More Easy Peach Recipes
- Deep Fried Peach Cobbler
- Peach Cobbler Recipe
- Cinnamon Roll Peach Cobbler Recipe
- Homemade Peach Crisp
- Crock Pot Peach Dump Cake
Enjoy making this easy Peach Crumble Recipe—leave a comment after you try it!
Peach Crumble Recipe
Ingredients
For the Peach Filling:
- 5-6 Large Ripe Peaches
- 1/2 Lemon juiced
- 1/3 cup Granulated Sugar
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Salt
For the Topping:
- 1 1/2 cup All Purpose Flour
- 1/2 cup Brown Sugar
- 1/2 cup Granulated Sugar
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Salt
- 1/2 cup Butter melted
Instructions
- Preheat the oven to 375°F and spray an 8×8 baking pan with nonstick spray.
- In a large bowl, gently stir together the sliced peaches, lemon juice, sugar, cinnamon, and salt. Pour into the prepared baking dish.
- In a separate bowl, whisk the flour, brown sugar, granulated sugar, cinnamon, and salt for the topping.
- Slowly pour in the melted butter and stir until the topping forms coarse crumbs.
- Sprinkle the topping evenly over the peach filling.
- Bake 40–50 minutes until the topping is golden and the filling bubbles at the edges.
- Remove and let rest 20 minutes. Serve warm with ice cream or whipped cream.
Nutrition Facts
Calories 410kcal
Carbohydrates 75 g,
Protein 3 g,
Fat 12 g