Summer peaches are at their best in this easy peach crumble recipe! A delicious crumble topping pairs perfectly with cinnamon and ripe peaches.
Peach Crumble
Peach season is one of my favorite things about summer. From this peach crumble, to our popular peach cobbler with cake mix, to grilled peaches whenever we fire up the bbq. I just can’t get enough of peach desserts!
This scrumptious peach crumble is absolutely delicious and refreshing! It’s really perfect for any summer gathering. There is just the right amount of sweetness. The gorgeous golden crumble has a lovely buttery crunch to it, and this crumble literally melts in your mouth.
Since it’s not too sweet, It’s easy to eat the entire dish. Your family will definitely be back for seconds, or thirds!
Ingredients
Peaches: I love using fresh summer peaches for this recipe. You can also make this with frozen peaches or canned peaches though. The remaining instructions and cooking time don’t change.
To use frozen peaches, half thaw them so they aren’t frozen stiff. That makes it easier to toss them with the sugar and for the other ingredients to stick to them.
For canned peaches, I recommend using peaches canned in water. If you use peaches canned in syrup you’ll need to lower the amount of sugar to your taste preference.
For a different twist on this classic peach crumble, you can add other fruits like raspberries, blueberries, or blackberries to the mix.
Light Brown Sugar: This adds a hint of molasses flavor and a warm, caramel-like sweetness to the peach crumble.
Granulated Sugar: Provides additional sweetness and helps to create a thick syrup when mixed with the peaches.
Cornstarch: Helps to thicken the peach filling, giving it a lush, juicy consistency.
Cinnamon: A warming spice that pairs beautifully with peaches. Cinnamon and peaches are really a match made in heaven. You can try adding a touch of nutmeg or cardamom to the peach filling for an extra depth of flavor.
Salt: Enhances the flavors of the peach filling.
Flour: Provides structure to the crumble topping, creating a tender, slightly crispy texture.
Butter: Adds a rich, buttery flavor to the crumble topping, making it deliciously irresistible.
How To Make Peach Crumble
Preheat the oven. Prepare the peaches by removing the pits and slicing them into 1-inch thick pieces. Create the peach filling by combining the sliced peaches, sugars, cornstarch, cinnamon, salt, and lemon juice in a large mixing bowl. Mix until the peaches are evenly coated. (See the recipe card below for the full printable instructions.)
Transfer the peaches to a greased baking dish, spreading them out evenly.
Prepare the crumble topping by mixing flour, brown sugar, and cinnamon in a medium bowl.
Add in cubed butter, cutting it into the mixture until a coarse crumb forms.
Sprinkle the crumble topping evenly over the peaches in the baking dish. Bake the crumble in the preheated oven, monitoring it closely and tenting with aluminum foil if needed to prevent over-browning. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
What’s The Difference Between A Peach Cobbler And A Peach Crumble?
The main difference between a peach cobbler and a peach crumble is the topping. Peach cobblers have a biscuit or cake-like topping, while peach crumbles have a streusel-like topping made with flour, sugar, and butter. Both are delicious, but the crumble topping adds a delightful crispness that complements the soft, juicy peaches.
Since the topping for this recipe is made without oats, it’s considered a peach crumble instead of a peach crisp.
Do You Peel Peaches Before Cooking?
I do, but it’s really not necessary. The skins will be very soft after they finish baking, so it’s completely up to you whether or not you want to.
Variations And Serving Suggestions
Feel free to get creative with this peach crumble recipe by adding other fruits such as berries, plums, or apples. You can also experiment with different spices, like nutmeg or cardamom, to give it a unique twist.
When it comes to serving your peach crumble, it’s hard to beat the classic pairing of a warm slice topped with a scoop of cold vanilla ice cream. The contrast in temperature and the creaminess of the ice cream make it an irresistible combination. Alternatively, you can serve the crumble with a dollop of whipped cream or a drizzle of caramel sauce for added decadence.
Storing And Reheating Peach Crumble
Peach crumble can be stored in an airtight container in the refrigerator for up to 3 days. To reheat individual portions, simply warm them in the microwave for 30 seconds to 1 minute, or until heated through. For a larger quantity, reheat the crumble in a preheated oven at a low temperature until warmed through.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
Fruit Desserts
If you like this recipe, be sure to check out all of our dessert recipes! Some reader favorites are:
- Peach Cobbler with Cake Mix
- Bisquick Peach Cobbler
- Raspberry Pie
- Bisquick Blueberry Cobbler
- Raspberry Crumble Bars
- Bisquick Apple Cobbler
BEST Peach Crumble Recipe
Summer peaches at their best in this easy peach crumble recipe! A delicious crumble topping pairs perfectly with cinnamon and ripe peaches.
Ingredients
Peach Filling:
- 5-6 large ripe peaches (frozen and canned peaches see notes)*
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 1/2 Tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1 Tablespoon lemon juice
Crumble Topping:
- 1 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup butter (room temperature, cubed, 1 stick)
Instructions
- Preheat the oven to 375 F. Use butter to grease the sides and bottom of an 8x8 baking dish, then set aside.
- Prepare the peaches. You can opt to peel them or leave the peels on. Remove the pits and cut the peaches into 1” thick slices. 5-6 large peaches will make about 6 cups of sliced peaches.
- Next, make the peach filling. To a large mixing bowl, add the sliced peaches, brown sugar, granulated sugar, cornstarch, cinnamon, salt, and lemon juice. Use a rubber spatula to thoroughly toss until the sugar and cornstarch has fully coated the peaches and makes a thick syrup. Transfer the peaches to the prepared baking dish and spread out evenly.
- Next, make the crumble topping. To a medium mixing bowl, add the flour, brown sugar, and cinnamon. Whisk to combine. Add in the cubed butter. Use a pastry cutter to cut the butter through the flour mixture until the texture is a coarse crumb. To apply the crumble to the top of the peaches, gather small handfuls of the butter and flour mixture and squeeze together to make bigger clumps. Sprinkle the clumps evenly over the peaches.
- Place the peach crumble into the preheated oven and bake for 45-50 minutes. After 30 minutes, check the top of the crumble, if it looks like it might be starting to burn, remove it from the oven and lightly tent with aluminum foil for the remaining time.**
- Remove the peach crumble from the oven and let it rest for at least 20 minutes before serving as is or with vanilla ice cream.
Notes
*You can also make this with frozen peaches or canned peaches. The remaining instructions and cooking time do not change. To use frozen peaches, half thaw them so they aren't frozen stiff. That makes it easier to toss them with the sugar and for the other ingredients to stick to them. For canned peaches, I recommend using peaches canned in water. If you use peaches canned in syrup you’ll need to lower the amount of sugar to your taste preference.
**I did not need to tent my crumble.
Nutrition Information:
Serving Size:
1/8Amount Per Serving: Calories: 312Total Fat: 12gCarbohydrates: 50.9gFiber: 2.4gSugar: 35.8gProtein: 2.8g
Nutrition information isn’t always accurate.
Enjoy this peach crumble on a warm summer evening with a scoop of ice cream or a dollop of whipped cream. It’s the perfect way to celebrate the flavors of the season and enjoy a quick, easy dessert that’s sure to become a family favorite.
