Recipe Overview
Why you’ll love it: 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. This is such an undemanding dessert recipe with simple ingredients. You can substitute different fruit if you prefer.
How long it takes: 15 minutes to prep, 50 minutes bake time
Equipment you’ll need: 9 x 13 inch baking dish, mixing bowl
Servings: 8
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! Dripping with juice, soft and flavorful, it’s simply the best!
Peaches add so much deliciousness to recipes, too. I love peach pancakes! A peach coffee cake is always a winner, too. I often start my day with a protein-packed peach banana cottage cheese smoothie.
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 know you’ll enjoy this peach crumble dessert!
Is It A Crumble, Crisp, or 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.
Easy peach crumble
You can use fresh, canned, or frozen peaches. 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 (be sure to try my blueberry crumble, too!).
No need to peel the peaches. If you’re using fresh sliced peaches, you’re probably thinking you’ll have to peel them. 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? By the time the dessert is baked, the skins are tender and barely discernible, and I guarantee, there’s no remaining fuzziness. Of course, you can peel them if you like.
How To Make Peach Crumble
Prep the peaches. Preheat your oven. Slice a bunch of peaches into a greased baking dish and mix in a little sugar.
Prep the crumble. 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. Put the peach crumble in the oven on the center rack and bake for 45 to 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 warm. You’ll want to let it cool for a little while but it’s best if you serve your peach crumble warm, if possible, with a nice scoop of homemade vanilla bean ice cream. Ohhhh, so good!
Easy Recipe Variations
- Substitute canned or frozen peaches. Use two sixteen-ounce cans of peaches, well drained, or a two pound bag (32 ounces) of frozen peaches. There’s no need to thaw frozen peaches but add a bit more baking time.
- Try other fruits. I often make fruit crumbles with sliced apples, blueberries (fresh or frozen), or cherries. 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.
- Make it vegan. Substitute vegan butter, margarine, or coconut oil for the butter.
- Switch to whole wheat. Make the crumble a bit more healthy by substituting whole wheat flour for all-purpose flour. I daresay no one will notice a difference.
- Add nuts. Add 1 cup chopped pecans, almonds, or walnuts to the topping for extra crunch and flavor.
- Flavor enhancements: Add a tablespoon of bourbon, or a half teaspoon of almond extract to the peaches.
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.
More Dessert Recipes
Peach Crumble
Ingredients
- 5 to 6 large fresh yellow peaches, rinsed and sliced (peeling the peaches is optional, see note)
- ½ cup unsalted butter, melted (1 stick)
- 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
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon salt
- ¼ cup turbinado sugar, optional
- whipped cream or vanilla ice cream for serving, optional
Instructions
- Preheat the oven to 350ºF. Prepare 9 × 13 inch baking dish by spraying it lightly with nonstick cooking spray or greasing with butter.
- Put sliced peaches into baking dish, add ¼ cup sugar, and stir to coat.5 to 6 large fresh yellow peaches, rinsed and sliced
- 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.½ cup unsalted butter, melted, 1 cup granulated sugar, divided, 1 teaspoon pure vanilla extract, 1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon ground cinnamon, ⅛ teaspoon salt, ¼ teaspoon ground nutmeg
- Spoon mixture evenly onto the peaches, or scatter it on with your fingers. Sprinkle with turbinado sugar, if desired.¼ cup turbinado sugar, optional
- Bake for 45 to 50 minutes. Filling should be bubbling around the edges and top will be lightly browned.
- Serve warm or at room temperature. The filling will thicken as it cools. Top each serving with whipped cream or a scoop of vanilla ice cream, if desired.
Notes
- Peaches: 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.
- To peel or not to peel: Peeling the peaches is not necessary. The peelings will soften and become mostly indiscernible. It’s up to you.
- Variations: Try adding 1 cup chopped pecans, almonds, or walnuts to the topping for extra crunch and flavor. If you like, flavor the peaches with a tablespoon of bourbon, or a half teaspoon of almond extract.
- Recipe inspired by Pinch of Yum.
- Nutrition information is for dessert only, without ice cream or whipped cream.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
I made this last night and by mid-day today I had already eaten more than half by myself. I didn’t even bother with any toppings as enjoyed it on its own. It’s such a great dessert and was SO simple to make. I used less sugar than the recipe calls for (personal preference) and used brown sugar to coat the peaches. I’ll be making this many more times before the summer is over (I used fresh peaches which are in season now where I am).
So glad you enjoyed it! Thanks for taking the time to leave a review!
I only had four large peaches so I also added honey crisp apples to the fruit mixture. Per another reader, I used part brown sugar in place of some of the white sugar. It turned out DELICIOUS!!! My young grandson said, “this tastes better than Mommy’s!” SSSHH!!!
Thank you so much Rachel!
That is the ultimate compliment! I’m so happy the recipe was a success for you. The peach apple combo sounds delicious!
This seemed too simple compared to the other peach crisp recipes I looked at but it works! I used 1/4 cup brown sugar plus the 1/2 cup white for the topping ( I like the taste of brown better) and used about 6-7 peaches because there didn’t seem to be much fruit in the 9X13 pan. I blanched the fruit for a minute and tried to peel the peaches – but most of the peel stayed on. This was absolutely delicious hot out of the oven with ice cream and got raves from the rest of the family. It’s good at room temperature as well – but warm is better, IMO. A really terrific and simple dessert.
So glad it exceeded your expectations! I always end up adding a little more fruit, too. Can’t go wrong with that!
Simply amazing!
Thank you so much! I’m glad you liked it.
I made this using canned peach pie filling, 1 and a half sticks of melted butter and baked it for an hour. OMG!!! It was so buttery and delicious! I wanted my topping to brown and have a really good crunch to it. I am in heaven and will use this crumble recipe for any fruit crumble or crisp that I can think of!
Oh that’s a yummy shortcut, smart! I’mg lad you liked it!
Just made this for dessert tonight and it was absolutely delish! Will be making this frequently with whatever fruits are in season! :)
It’s one of my favorite summer desserts! Thanks for taking the time to leave a comment!
mouth-watering dish!!!!!!
Thanks so much! One of my favorite summer desserts!
mouth-watering good!
Thanks so much!
I haven’t got any paper to print right now .
I want to post this recipe how can I post this recipe?
No I want to make it though.
Hello, I’m sorry to hear you have no paper! You could always just look at your phone for the recipe? Not sure what you’re asking exactly. I do hope you love it, though! It’s so yummy.