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How do you make a peach crumble? No, I’m setting up a punchline – I’m showing you your new favorite summer dessert, my classic peach crumble recipe.
When fresh peaches are in season, I always tend to have a glut in my pantry – and I’m always trying to find new ways to use them. Like other soft fruits, they lose their freshness and taste quickly. So the more varied ways I can put them into dishes, the less fruit I waste.
This peach crumble recipe is quick and easy; perfect for a last-minute dessert with friends or something sweet to enjoy on a summer’s day. With just three steps, it’s easily adapted and added to – so you can customize it however you like!
This is also a fantastic budget-friendly dessert recipe that’s a winner with everyone – you can even economize it by using canned or frozen peaches.
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What You’ll Need to Make Peach Crumble
Peach crumble needs just a handful of budget-friendly pantry staples:
- Peaches: The best are fresh peaches – and plenty of them! In a pinch, you can use canned peaches or frozen, but will need to adjust your recipe slightly.
- Sugar: I use regular white sugar, but caster sugar or brown sugar works just as well. Brown sugar will give you more of a molasses flavor – so good with peaches! If you want a refined sugar-free option, coconut sugar works just as well and gives a great caramel flavor.
- Lemon Juice: Use fresh for the best flavor. Lime juice also works. If you want a zestier filling, add a teaspoon of lemon zest with the juice.
- Spices: I like a blend of cinnamon, ground ginger, and salt to add warmth. You can also make a cinnamon streusel topping – this is great if you’re making peach crumble in the colder months.
For the crumble topping, you’ll need:
- Flour: I use white all-purpose, but whole wheat also works. For a gluten-free version, use an all-purpose gluten-free flour blend or almond flour.
- Butter: Dairy or dairy-free work – lightly salted or unsalted, straight from the fridge.
- Sugar: I use caster sugar, but you can use the same as for the filling.
Fresh Peaches or Canned Peaches?
I always find fresh peaches work best, but they’re not always available.
If you’re using frozen peaches, allow them to thaw first and discard any excess juice. Then cook as normal but add an extra 5-10 minutes for cooking. Sprinkle with a little cornstarch to bring the filling together and get rid of any excess liquid.
For canned peaches, simply strain the liquid away then continue with the recipe as written. You’ll need to adjust the amount of sugar, depending on how sweet your peaches are.
How to Make Peach Crumble
Prepare the Crumble Topping
Measure the flour and add it to a large bowl. Cube the cold butter and add it to the flour mix. Using your fingers or a pastry cutter, combine the ingredients until they resemble coarse crumbs/breadcrumbs.
Add the sugar and mix again. Then, transfer this crumble topping mixture to the fridge while preparing the other elements.
Prepare the Peach Filling
Wash the peaches and pat them dry. Slice them down into even-sized pieces (about eight slices per peach) and transfer them to a baking dish. I use a 10-inch (26cm) round baking dish, but an 11×7-inch (28x18cm) rectangular dish or a 9×9-inch (23x23cm) square pan also works.
Juice the lemon. Then, add the juice, sugar, and spices to the peaches and stir well to completely combine. Set aside for a few minutes while the oven is heating – this will allow the flavors to meld.
Preheat the Oven
Preheat the oven to 375 ºF/190ºC.
Make sure to adjust the oven rack to the middle position. This helps ensure even heat distribution. The peach crumble will be exposed to a balanced flow of heat from both top and bottom, preventing uneven cooking or browning.
Assemble and Bake
Sprinkle the crumble topping over the peach filling and bake for 40-50 minutes until the fruit is tender and bubbly and the topping is golden brown.
Chef’s Tip: You can broil the crumble for a few minutes after baking for a more caramelized topping. Just sprinkle some extra sugar on top (if wanted).
Cool and Serve
Finally, remove from the oven and allow to cool for at least 15 minutes before serving. It can be enjoyed on its own or served with vanilla caramel ice cream or coconut whipped cream.
How to Store
Keep 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.
More Summer Recipes
- Homemade Strawberry Sauce
- The Best Blueberry Cobbler
- Watermelon Shaved Ice
- Raspberry Ice Cream
- Easy Rhubarb Crisp
If you try this crumble recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Easy Peach Crumble Recipe
Ingredients
- 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 Tbsp lemon juice 1 lemon
- 1/2 tsp ground cinnamon powder
- 1/4 tsp ground ginger powder
- 1/8 tsp 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
Instructions
- Prepare the crumble topping. First, measure the flour and add it to a large bowl. 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
- Add the sugar and mix one more. Transfer the mixture to the fridge while preparing the filling.
- Wash the peaches well and pat them dry. Chop them down into even-sized pieces (around 8 slices per peach) then transfer them to a baking dish.I use a 10-inch (26cm) round baking dish, but an 11×7-inch (28x18cm) rectangular dish or a 9×9-inch (23x23cm) square pan also works.
- Juice the lemon. Add the juice, sugar, and spices to the peaches and stir well to completely combine. Set aside for a few minutes while the oven is heating.
- Preheat the oven to 375ºF/190ºC.
- Once the oven is hot, sprinkle the crumb topping over the peach mixture and bake the 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 the 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!
Storage Instructions
- 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 it in the microwave (around 1-1:30 minutes per portion) or the oven (15-20 minutes at 350ºF/180ºC) until warmed through.To prepare 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.
Notes
- 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 recipe is 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 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 organic 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).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The photo of the peach crumble shows the recipe in a cast iron ceramic skillet. Does that brown more than a glass dish/pan would? We had peach crumble at the Rocking V Cafe in Kanab, Utah and it was so delicious. It was kind of browned and cinnamony and topped with vanilla ice cream. I would like to try replicating it. The peaches were a little dense and not real juicy. I wondered if maybe they were cooked separately to get rid of some of the juice.
Hi Deborah,
You can use any oven-safe dish. If you want the peaches less juicy, indeed, you can cook them separately or, at least, simmer them for a bit on the stove top to evaporate some of the water content. I hope this helps.