Description

This easy peach crumble recipe features soft, juicy peaches baked under a golden, buttery, and crispy topping. Made with simple pantry ingredients, it’s the perfect dessert for any occasion. Whether you use fresh, frozen, or canned peaches, this dish comes together quickly and is best served warm with vanilla ice cream or whipped cream. Enjoy a comforting homemade dessert in under an hour!

Ingredients

Scale

Ingredients

For the Peach Filling:

6–8 ripe peaches (about 800g), sliced
1 tablespoon brown sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
¼ teaspoon salt
1 teaspoon vanilla extract (optional)
1 teaspoon lemon juice (optional, for a tangy touch)

For the Crumble Topping:

⅔ cup all-purpose flour (87g)
⅔ cup old-fashioned rolled oats (53g) (optional, for extra crunch)
½ cup granulated sugar or light brown sugar (100g)
½ teaspoon salt
½ teaspoon ground cinnamon
½ cup unsalted butter (115g), cold and cubed
½ cup toasted chopped walnuts or pecans (optional)

Instructions

Preheat the oven:
- Set your oven to 375°F (190°C). Lightly grease a 9-inch baking dish or skillet with butter.
Prepare the peaches:
- Peel and slice the peaches into even wedges. Toss them with brown sugar, cornstarch, cinnamon, salt, vanilla extract, and lemon juice. Let them sit for 10 minutes to release natural juices.
Make the crumble topping:
- In a mixing bowl, combine flour, oats (if using), sugar, salt, and cinnamon. Add the cold, cubed butter and mix with your hands or a pastry cutter until crumbly. Stir in the nuts if using.
Assemble the crumble:
- Pour the peach mixture into the prepared baking dish. Evenly sprinkle the crumble topping over the peaches, covering them completely but without pressing down.
Bake the crumble:
- Place the dish in the oven and bake for 40-45 minutes until the topping is golden brown and the peach juices are bubbling around the edges.
Cool and serve:
- Let the peach crumble cool for at least 15 minutes before serving. Serve warm with vanilla ice cream, whipped cream, or caramel drizzle.

Notes

No fresh peaches? Use frozen peaches (thawed and drained) or canned peaches (drained and rinsed).
Make-ahead tip: Prepare the peach filling and crumble topping separately, then assemble and bake when ready.
Want it crispier? Broil the crumble for 2-3 minutes at the end of baking.
Gluten-free option: Swap all-purpose flour for almond flour or a gluten-free flour blend.
Vegan alternative: Replace butter with cold coconut oil or vegan butter.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven for a crispy texture.

Prep Time: 10
Cook Time: 40
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: peach crumble, fruit desserts, homemade baking, easy peach dessert, peach crisp, baked peach dish, summer desserts, crumble topping