Easy Peach Crumble Recipe (2024)

Recipes Desserts

By Samira @ Alphafoodie

updated November 14, 2023

5 from 10 votes

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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.

Easy Peach Crumble Recipe (2)

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 fruit, 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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Table of Contents

  • What You’ll Need to Make Peach Crumble
  • How to Make Peach Crumble
  • How to Store
  • More Summer Recipes
  • Easy Peach Crumble Recipe Recipe

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 or frozen but will need to adjust your recipe slightly.
  • Sugar: I use regular white sugar, but caster sugar or brown sugar work 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.
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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.

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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.

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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).

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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 ice cream or 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.

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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 (9)

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Easy Peach Crumble Recipe

By: Samira

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.

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 6

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.

Can I make a sugar-free peach crisp? You can substitute the sugar in this recipe for a sugar alternative such as erythritol, a sugar-free brown sugar, Swerve, etc.

Recipe Variations and Add-ins:

  • 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).

Check the blog post for more tips!

Course: Dessert

Cuisine: American

Freezer friendly: 3 Months

Shelf life: 4-5 Days

Nutrition

Calories: 334kcal, Carbohydrates: 53g, Protein: 4g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 33mg, Sodium: 169mg, Potassium: 240mg, Fiber: 3g, Sugar: 33g, Vitamin A: 921IU, Vitamin C: 10mg, Calcium: 16mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Easy Peach Crumble Recipe (2024)

FAQs

What is the difference between peach crisp and peach cobbler? ›

Peach crisp and peach cobbler both showcase peaches, but they have different toppings. Peach crisp includes a buttery streusel-like oat crumb topping, while peach cobbler typically has a thicker, more substantial biscuit topping. Both are easier than pie!

How do you peel peaches for crumble? ›

It's super simple. Just cut a small X on the bottom of each peach with a sharp paring knife, drop peaches into a pot of boiling water for 30 seconds, immediately immerse into a bowl of ice water and then onto a cutting board to peel and dice. The fuzzy skin just slides off.

Do you peel peaches for pie? ›

Many bakers prefer to remove the skins from peaches when using them for pie filling, as some find the skin's texture unpleasant and are put off by its slightly bitter flavor. If you plan to remove the skins, it is imperative that the peaches be completely ripe—if they are not, the skins will not come off easily.

Is it better to use canned or frozen peaches for cobbler? ›

Readers have raved about this dessert using frozen, thawed peaches. Canned peaches are not ideal because they're already too soft and mushy. Buttermilk: You can make your own DIY version of buttermilk if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup.

Why is my peach cobbler crust soggy? ›

Not coating the fruit in some starch.

The result is a soupy cobbler with a soggy top. Try this: Add one to two tablespoons of cornstarch to the filling. Partnered with a little sugar and lemon juice, this will make a lush sauce for the fruit.

How long do you boil peaches to get the skin off? ›

Boil just until the skins start to soften and separate where the peach was scored, about 30 seconds to a minute. Use the slotted spoon to remove the peaches from the boiling water, lowering them directly into the prepared ice bath.

Should peaches be peeled before baking? ›

Yes! Since the skins on the sliced peaches will soften during baking, they'll be very tender in the final dish. But if you'd rather not have them in your cobbler or other peach recipes, it's perfectly OK to peel the peaches first. You can also leave the skin on for many savory peach recipes.

Are yellow or white peaches better for pie? ›

Apparently yellow peaches are best for pies. The firmer flesh of yellow peaches will soften when baked, but still hold their shape in a pie.

Why won't my blanched peaches peel? ›

Why won't my peaches peel after blanching? If your peach skin will not peel away easily after blanching, they have not been boiled long enough.

Can you eat peach skin? ›

Peach skin is edible and is the source of much of the antioxidants and fiber found in peaches, but it also may contain more pesticides than the flesh of the fruit. As with any produce, it's a good practice to wash peaches before eating them.

What's the difference between a peach cobbler and a crumble? ›

Cobbler: A fruit dessert made with a top crust of pie dough or biscuit dough but no bottom crust. Crisp/crumble: In Alberta, the terms are mostly interchangeable. Both refer to fruit desserts similar to cobbler but made with a brown sugar streusel topping sometimes containing old-fashioned rolled oats.

How many peaches for 1 cup sliced? ›

About 2 medium peaches = 1 cup sliced peaches. About 4 medium peaches = 1 cup pureed peach. About 3 medium peaches = 1 pound of peaches.

Can dogs have peaches? ›

Peaches are a great source of vitamin A and fiber. In small, cut-up pieces the flesh of a peach is safe for your dog. But, like any food that's not a regular part of his diet, peaches can cause some stomach upset, most commonly temporary diarrhea. Don't share canned or preserved peaches with your dog.

What ingredient makes a crisp different from a cobbler? ›

Cobbler: A fruit dessert made with a top crust of pie dough or biscuit dough but no bottom crust. Crisp/crumble: In Alberta, the terms are mostly interchangeable. Both refer to fruit desserts similar to cobbler but made with a brown sugar streusel topping sometimes containing old-fashioned rolled oats.

Is cobbler crust the same as pie crust? ›

Cobbler is sometimes described as a kind of fruit pie, but strictly speaking, the two are different. Pies are made from pastry, rather than biscuit batter, and they are fully encased, with a crust at the top and the bottom, while cobblers typically only have a topping.

What makes it a cobbler? ›

Cobbler is usually topped with batter or biscuits in lieu of crust. Cobbler's name comes from its sometimes cobbled texture, which is a result of spooning or dropping the topping over the fruit rather than distributing it equally. This way, the filling can peek through.

What is the difference between a cobbler and a betty? ›

Betty. Whereas crisps and cobblers are made up of a layer of fruit with either a streusel or pastry topping, with apple betty and its variations, we start constructing desserts made of alternating layers of fruit and pastry—or in this case crumbs.

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