Peach crumble dessert, with warm juicy peaches topped by a buttery sweet crisp crust, is simply scrumptious served with a scoop of vanilla ice cream. 

Overhead view of peach cobbler on a round white plate, topped with ice cream. Another plate is partially visible. Both are on a wooden surface, and a blue and white linen is also pictured.

I hope you’ve had the opportunity to enjoy fresh peaches this summer. I love in-season peaches purchased from the farm market or orchard. The fragrance of a perfectly ripe peach is incomparable and the taste! Oh, man! Dripping with juice, soft and flavorful, it’s simply the best!

Peaches add so much deliciousness to recipes, too. I love this puffy peach pancake, a Dutch baby. A peach coffee cake is always a winner, too. I often start my day with a protein-packed peach banana smoothie. It has a secret ingredient that may surprise you. 

And you are going to love this peach crumble dessert! It’s a no-fail dessert that isn’t fussy. Since the main ingredient is delicious peaches, topped with a crumbly buttery topping, how can you really go wrong?

Served warm, with a scoop of vanilla ice cream slowly melting on top, peach crumble is a dream come true.  

I’ve been a fan of crisps and crumbles my whole life. My grandma always made apple crisp for my birthday instead of cake — she knew me well. Keep reading for more recipes. I have some good ones!

Crumble, Crisp, Cobbler

All those “C” desserts!  Maybe you’re wondering how a crumble differs from a crisp or a cobbler.  It’s all in the topping. A crisp usually includes oats and nuts in the topping mix, a crumble has a streusel-like butter, flour, and sugar topping, while cobblers have a cake or biscuit layer on top. 

I know you’ll enjoy this peach crumble dessert! Don’t worry if peaches aren’t in season. You can substitute canned or frozen peaches, or even a different fruit for an equally delicious dessert. 

A crumble made with peaches in a white baking dish.

About this peach crumble:

This easy-to-make dessert begins with fresh sliced peaches. To peel or not to peel, that is the question. While peaches can be easily peeled by a quick dip in a boiling water bath, who wants to subject their tender peaches to such torture?

Our advice: Don’t peel the peaches. By the time the dessert is baked, the skins are tender and barely discernible, and I guarantee, there’s no remaining fuzziness. 

So, now that we solved that dilemma, let’s get on with making the dessert. Slice a bunch of peaches into a baking dish and mix in a little sugar. Make a simple topping of melted butter, flour, sugar, and baking powder, warmly flavored with vanilla, cinnamon, and nutmeg. The topping mixture will look a lot like cookie dough. I like to use my hands to mix it and to scatter it evenly over the peaches. Just get into it and make it a tactile experience.

Bake the peach crumble for 45-50 minutes. How will you know it’s done? The top should be lightly browned, the peaches should be merrily bubbling, and the smell, well, you just won’t believe how good it smells. 

Serve your peach crumble warm, if possible, with a nice scoop of homemade vanilla bean ice cream. Ohhhh, so good!

A white baking dish full of peaches and a crisp brown topping, being scooped out with a white ceramic spoon.

How to make this crumble your own:

  • Fresh peaches not in season? Use two sixteen-ounce cans of peaches, well drained, or a two pound bag (32 oz.) of frozen peaches. There’s no need to thaw frozen peaches but you might have to add a bit more baking time.
  • Try other fruits: sliced apples, blueberries (fresh or frozen), or cherries would be good choices. A combination of fruit is always good, too.
  • Cooking for two? Simply halve this recipe, and you’ll each get two servings, one for today and one for tomorrow.
  • For a vegan crumble, substitute vegan butter, margarine, or coconut oil for the butter.
  • Make the crumble a bit more healthy by substituting whole wheat flour for all-purpose flour.
  • Add 1 cup chopped pecans, almonds, or walnuts to the topping for extra crunch and flavor.
  • Flavor the peaches with a tablespoon of bourbon, or a half teaspoon of almond extract.

Overhead view of peach cobbler in a round white bowl, topped with ice cream. Another plate is partially visible. Both are on a wooden surface, and a blue and white linen is also pictured.

Storage Tips

Peach crumble is best served the same day but leftovers can be covered and stored in the fridge for a day or two. Serve warm, cold, or at room temp. The crumble topping will become softer after the first day.

Overhead view of peach cobbler in a round white bowl, topped with ice cream. Another plate is partially visible. Both are on a wooden surface, and a blue and white linen is also pictured.

Fruity desserts

Crisp, crumble, pie, cobbler, grunt, slump, pandowdy: funny names for fruit desserts but oh, so good! Try:

 

Overhead view of peach cobbler on a round white plate, topped with ice cream. Another plate is partially visible. Both are on a wooden surface, and a blue and white linen is also pictured.

Peach Crumble Recipe

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Peach crumble dessert, with warm juicy peaches topped by a buttery sweet crisp crust, is simply scrumptious served with a scoop of vanilla ice cream. 

Ingredients

  • 5–6 large fresh yellow peaches, rinsed and sliced
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup granulated sugar, divided
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour (or ½ cup whole wheat flour, ½ cup all purpose flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1/4 cup turbinado sugar, optional
  • whipped cream or vanilla ice cream for serving, optional

Instructions

  1. Preheat the oven to 350ºF. Prepare 9×13 baking dish by spraying it lightly with non-stick cooking spray or greasing with butter. 
  2. Put sliced peaches into baking dish, add ¼ cup sugar, and stir to coat.
  3. In a medium sized bowl, blend together melted butter, ¾ cup sugar, and vanilla. Add flour, baking powder, cinnamon, nutmeg, and salt; mix well. Mixture will look similar to cookie dough.
  4. Spoon mixture evenly onto the peaches, or scatter it on with your fingers. Sprinkle with turbinado sugar, if desired.
  5. Bake for 45-50 minutes. Filling should be bubbling around the edges and top will be lightly browned.
  6. Serve warm or at room temperature. The filling will thicken as it cools. 
  7. Top each serving with whipped cream or a scoop of vanilla ice cream, if desired.

Notes

  • Nutritional information is based on dessert only, without the addition of ice cream or whipped cream.
  • Substitute two sixteen-ounce cans of peaches, well drained, or a two pound bag (32 oz.) of frozen peaches. There's no need to thaw frozen peaches but you might have to add a bit more baking time.
  • For a vegan crumble, substitute vegan butter, margarine, or coconut oil for the butter.
  • Substitute whole wheat flour for all-purpose flour.
  • Try adding 1 cup chopped pecans, almonds, or walnuts to the topping for extra crunch and flavor.
  • Flavor the peaches with a tablespoon of bourbon, or a half teaspoon of almond extract.
  • Recipe inspired by Pinch of Yum.

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Nutrition Information:
Yield: 8 Serving Size: 1 of 8
Amount Per Serving: Calories: 640Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 2mgSodium: 99mgCarbohydrates: 154gFiber: 19gSugar: 128gProtein: 13g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

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Verdict: This might be my favorite dessert. I just love it.
Husband’s take: Ben had no complaints about this delicious summer dessert!
Changes I would make: None at all!
Difficulty: Easy!