Peach Crumble Recipe


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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!


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.

The labeled ingredients for peach crumble.

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.)

Adding the peaches, cornstarch, sugar, and cinnamon to a mixing bowl and combining.

Transfer the peaches to a greased baking dish, spreading them out evenly.

Adding the peaches to a prepared baking dish.

Prepare the crumble topping by mixing flour, brown sugar, and cinnamon in a medium bowl.

Adding the flour, sugar, and cinnamon to a large mixing bowl and whisking.

Add in cubed butter, cutting it into the mixture until a coarse crumb forms.

Adding room temperature butter to the flour mixture and cutting in until reaching a coarse crumble.

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.

Placing the crumble on top of the peaches in a baking dish.

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.

Peach crumble plated next to a scoop of vanilla ice cream.

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.

An overhead shot of a fully baked crumble with a serving spoon to the side.

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.

A close up showing the texture of the peach crumble.

Keep In Touch

I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime

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A Pinterest pin image with a picture of peach crumble, with title text at the top.

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Yield: 8 servings

BEST Peach Crumble Recipe

The 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.

Prep Time 10 minutes
Cook Time 50 minutes
Additional Time 20 minutes
Total Time 1 hour 20 minutes


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)


  1. Preheat the oven to 375 F. Use butter to grease the sides and bottom of an 8x8 baking dish, then set aside.
  2. 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.
  3. 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.
  4. 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. 
  5. 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.**
  6. 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. 


*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:


Amount Per Serving: Calories: 312Total Fat: 12gCarbohydrates: 50.9gFiber: 2.4gSugar: 35.8gProtein: 2.8g

Nutrition information isn’t always accurate.


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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.

The best peach crumble recipe.

1 thought on “Peach Crumble Recipe”

  1. My wife loves peach crumble. Pretty easy to make. I tried with canned and with fresh Colorado peaches. My wife loved them both, but liked the fresh better. Highly recommend.


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