Enjoy this quick and easy peach crumble (aka peach crisp) with fresh peaches this summer – just 7 ingredients, one bowl, and tons of versatility! Use fresh, canned, or frozen peaches to enjoy it year-round. Gluten-free and sugar-free options included below!
This easy peach crumble recipe (aka peach crisp) with fresh peaches is a spectacular way to highlight this juicy, sweet fruit this summer. It requires just seven inexpensive, pantry-friendly ingredients with juicy peach, cinnamon, ginger filling, and a buttery sweet crumble topping. Even better, you can enjoy it year-round thanks to frozen and canned peaches, too!
Quick and easy desserts like this peach crumble recipe are perfect for a last-minute addition to meals and special occasions. This easy peach crisp requires three simple, fuss-free steps with a versatile recipe to adjust to your dietary needs or boost flavor with extra fruits, spices, and more!
Best of all, you can throw this peach crisp recipe together in no time. Meal prep it a day in advance or prepare it within minutes, ready to throw in the oven and bake until bubbly, golden-brown, and delicious! Then serve as a crowd-pleasing dessert at potlucks, dinner parties, or gatherings.
Want more summer-ready peach inspiration? Enjoy my recipes for peach ice cream, peach iced tea, peach juice, and a grilled peach burrata salad!
Table of contents
- Difference Between Crisp Vs. Crumble Vs. Cobbler
- The Ingredients
- How To Make Easy Peach Crumble?
- What To Serve With Peach Crisp?
- Can You Make Peach Crumble Ahead?
- More Peachy Recipes
Difference Between Crisp Vs. Crumble Vs. Cobbler
Truthfully, while a peach crisp and a peach crumble may have been technically different at one point (with a crisp containing oats in the topping), the terms are used interchangeably these days, which is what I’ve done in this post, too.
Both crisps and crumbles top the fruit filling with a streusel-style topping (which is dangerously addictive!) of butter, flour, sugar, and optionally oats for a slightly crunchier texture. For this version, I’ve made a peach crumble without oats.
In comparison, a peach cobbler is topped with more of a biscuit-like dough (or cake mix batter) topping. Sometimes this is in a single layer, and other versions drop rounds of the dough to create the look of a cobbled road (hence the name).
This peach crisp with fresh peaches requires just a handful of simple and inexpensive pantry-friendly ingredients.
The Fresh Peach Crisp Filling
- Peaches: I love to make peach crisp with fresh peaches and plenty of them for a sweet and juicy flavor. You could also use canned or frozen peaches. Refer to the FAQs below regarding making peach crisp with canned or frozen peaches.
- Sugar: I used regular white sugar, but caster sugar will also work, as will brown sugar (for more molasses flavor). For a refined sugar-free option, coconut sugar will work and give it more of a caramel flavor.
- Lemon Juice: Use fresh lemon juice for the best flavor. Lime juice will also work. If you want a zestier filling, add a teaspoon of lemon zest.
- Spices: I use a combination of cinnamon, ground ginger powder, and salt to add warming spice to this fresh peach crisp.
You can also add the cinnamon to make a delicious cinnamon streusel topping.
The Crumble Topping
- Flour: I use white all-purpose flour. Whole wheat flour should also work. For a gluten-free peach crisp, use an all-purpose gluten-free flour blend or possibly almond flour.
- Butter: Use dairy or dairy-free lightly salted butter, cold from the fridge. You may also be able to use chilled coconut oil (which will be solid in this state).
- Sugar: I use caster sugar, but you can use the same one you used for the filling.
How To Make Easy Peach Crumble?
This easy peach crumble recipe requires just 10 minutes of simple prep and one bowl before it’s ready to transfer to the oven. It couldn’t get any simpler!
Step 1: Prepare the Peach Crumble Topping
First, measure the flour and add it to a large bowl. Then, cube the cold butter and add it to the flour.
Using your fingers or a pastry cutter, combine the ingredients until it resembles a coarse crumbs consistency, then add the sugar and mix one more. Then transfer the mixture to the fridge.
Step 2: Prepare the Peaches
Wash the peaches well and pat them dry.
Then slice the peaches down into even-sized pieces (around 8 slices per peach) and transfer them to a baking dish. I used a 10-inch (26 cm) round baking dish but you can also use an 11×7 inches (28×18 cm) rectangular dish or a 9×9 inches (23×23 cm) square pan.
Also, juice the lemon.
Step 3: Assemble and Bake the Peach Crumble
Add the lemon juice, sugar, and spices to the peaches, and stir well.
Then, preheat oven to 375 ºF/190ºC, setting the peach mixture to one side to allow the flavors to meld while the oven preheats.
Then, sprinkle the crumb topping over the peach mixture and bake the peach cobbler crumble in the oven for between 40-50 minutes until the fruit is tender and bubbling and the topping is golden brown.
You can optionally broil this easy peach crisp for a few minutes right at the end for more of a caramelized topping (sprinkle extra sugar on top if preferred).
Remove the peach crumble from the oven and allow it to cool for at least 15 minutes before serving. Enjoy!
What To Serve With Peach Crisp?
While you can definitely enjoy a portion of this best peach crumble recipe alone, it tastes even better with:
- A scoop of vanilla ice cream or caramel ice cream.
- Custard (and lots of it).
- Whipped cream or dairy-free whipped coconut cream.
- Serve with a spoonful of yogurt (dairy-free yogurt if preferred).
- Drizzle the fresh peach crisp with some caramel sauce (or a healthier vegan caramel sauce).
Can You Make Peach Crumble Ahead?
To prepare the peach crisp in advance, prepare both the filling and topping and store them separately in the fridge for up to a day until it’s time to assemble and bake.
You can also prepare the streusel topping and store it in the freezer for up to 3 months.
To use frozen peaches, allow them to thaw first and discard the excess juice. Otherwise cook from frozen, adding an extra 5-10 minutes, but include cornstarch in the filling.
For canned peaches, simply strain the liquid away. Then continue with the recipe as written. Adjust the amount of sugar, based on how sweet the peaches are.
The peach skin will soften during the long baking time, making it unnecessary to peel them (unless you prefer). So you can take advantage of the extra fiber and nutrients in the peel.
If you want to peel the peaches, I recommend cutting an X in the bottom of each peach and blanching them in boiling water for 30 seconds. Transfer them to ice water immediately. Then, once you can handle them (4-5 minutes), peel the skin right off.
Place them in a brown paper bag with an ethylene-producing fruit like an apple or banana and leave them at room temperature until ripe. The time it takes will vary based on how hard the peaches are.
This could be down to using too much butter, mixing it into the flour too much, not cooking it for long enough, and even using the incorrect type of sugar.
If the crumble is “wet,” the butter was likely too warm. To ensure a crispy top, you could bake it separately from the fruit and sprinkle it over the dessert afterward.
Honestly, this comes down to preference. However, the ideal ratio is generally 75% fruit, and 25% crumble.
More Peachy Recipes
If you try this quick and easy BEST peach crumble recipe (aka peach crisp with fresh peaches), I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
The Best Peach Crumble
- 2.2 lb peaches fresh, canned (drained), or frozen (thawed and drained)
- 1/3 cup sugar adjust the amount according to the sweetness of peaches. OR use caster sugar, brown sugar, coconut sugar, OR erythritol/sugar alternative for a sugar-free option
- 3 tablespoon lemon juice 1 lemon
- 1/2 teaspoon ground cinnamon powder
- 1/4 teaspoon ground ginger powder
- 1/8 teaspoon salt
For the crumble topping
- 3.2 oz butter cold, diced; dairy or dairy-free
- 4.6 oz all-purpose flour 1 cup; OR gluten-free AP flour/ whole wheat flour/ almond flour
- 1.7 oz caster sugar 1/4 cup; OR the same sugar used for the filling
Step 1: Prepare the peach crumble topping
- First, measure the flour and add it to a large bowl. Then, cube the cold butter and add it to the flour.
- Using your fingers or a pastry cutter, combine the ingredients until it resembles a coarse crumbs consistency, then add the sugar and mix one more. Then transfer the mixture to the fridge.
Step 2: Prepare the peaches
- Wash the peaches well and pat them dry.
- Then chop them down into even-sized pieces (around 8 slices per peach) and transfer them to a baking dish (around _x_ -inches). Also, juice the lemon.
Step 3: Assemble and bake the peach crumble
- Add the lemon juice, sugar, and spices to the peaches, and stir well.
- Then, preheat the oven to 375ºF/190ºC, setting the peach mixture to one side to allow the flavors to meld while the oven preheats.
- Then, sprinkle the crumb topping over the peach mixture and bake the peach cobbler crumble in the oven for between 40-50 minutes, until the fruit is tender and bubbling and the topping is golden brown.You can optionally broil this easy peach crisp for a few minutes right at the end for more of a caramelized topping (sprinkle extra sugar on top if preferred).
- Remove the peach crumble from the oven and allow it to cool for at least 15 minutes before serving. Enjoy!
- To prepare the peach crisp in advance, prepare both the filling and topping and store them separately in the fridge for up to a day until it’s time to assemble and bake.You can also prepare the streusel topping and store it in the freezer for up to 3 months.Once baked, allow the fresh peach crisp to cool and store any leftovers covered at room temperature for 2-3 days OR in an airtight container in the fridge for 4-5 days.Alternatively, freeze the leftovers for up to 3 months. Allow it to thaw in the refrigerator before reheating.Reheat the peach crumble in the microwave (around 1- 1 1/2 minutes per portion) or the oven (15-20 minutes at 350F/180C) until warmed through.
- Use cold butter: This will help you achieve the correct crumble topping consistency.
- Adjust the amount of sugar: Based on how sweet the peaches are, you can reduce or increase the amount of sugar used.
- If the streusel topping is browning too quickly: Use foil to tent over the top of the crumble and avoid a burned topping.
- Experiment with fruits: This fresh peach crumble recipe is almost ridiculously simple and easy to adjust. One of the best ways to enjoy it throughout summer is to pair the peaches with different fruits each time.
- For a thicker “sauce”: As the crumble cooks, the fruit releases juices and becomes very saucy. I quite like it loose, but if you’d prefer a thick and saucy consistency, add 3-4 teaspoons of cornstarch over the peaches before baking them.
- Vanilla: You can add vanilla extract or actual vanilla seeds to the filling or topping.
- Nutmeg: Just a tiny pinch for extra warmth.
- Dried fruit: Add little bites of extra sweetness with the addition of raisins/sultanas/dates, etc.
- Other fruit: One of the easiest ways to experiment with flavor variations is to combine fruits. Some of the best combinations include:
- Peach blueberry crisp
- Blackberry peach crisp
- Peach apple crisp
- Peach rhubarb crisp
- Raspberry peach crisp
- Florals: Adding a small amount of edible lavender or rose water is a great way to add a subtle depth of flavor.
- Nuts: For extra crunch, sprinkle some crushed nuts (walnuts, pecans, etc.) into the topping.
- Booze: A splash of bourbon or rum is an excellent addition.
- Oats: If you like the added texture of oats in the crumble topping, add rolled oats (1/4-1/2 cup).
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