Peach Crumble Recipe – the best!
Posted: 08/19/2020
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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.
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.
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!
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.
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.
Fruity desserts
Crisp, crumble, pie, cobbler, grunt, slump, pandowdy: funny names for fruit desserts but oh, so good! Try:
- Blueberry Crisp with Coconut
- Apple Crisp with Ginger
- Cherry Galette
- Peach Blueberry Crisp
- Cranberry Orange Coffee Cake
- Rustic Four Berry Pie
- Apple Blueberry Crisp
- Old Fashioned Peach Cobbler from Tastes Better From Scratch
- Berry Grunt from Martha Stewart (cooked on the stovetop)
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
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
- Preheat the oven to 350ºF. Prepare 9×13 baking dish by spraying it lightly with non-stick cooking spray or greasing with butter.
- Put sliced peaches into baking dish, add ¼ cup sugar, and stir to coat.
- 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.
- Spoon mixture evenly onto the peaches, or scatter it on with your fingers. Sprinkle with turbinado sugar, if desired.
- Bake for 45-50 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
- 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.
Nutrition Information
Serving: 1of 8, Calories: 640kcal, Carbohydrates: 154g, Protein: 13g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Cholesterol: 2mg, Sodium: 99mg, Fiber: 19g, Sugar: 128g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: Ben had no complaints about this delicious summer dessert!
Changes I would make: None at all!
Difficulty: Easy!
Monika says
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).
Rachel Gurk says
So glad you enjoyed it! Thanks for taking the time to leave a review!
Linda Halverson says
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!
Rachel Gurk says
That is the ultimate compliment! I’m so happy the recipe was a success for you. The peach apple combo sounds delicious!
Melisende says
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.
Rachel Gurk says
So glad it exceeded your expectations! I always end up adding a little more fruit, too. Can’t go wrong with that!
Deenie Kurtz says
Simply amazing!
Rachel Gurk says
Thank you so much! I’m glad you liked it.
Gillian says
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!
Rachel Gurk says
Oh that’s a yummy shortcut, smart! I’mg lad you liked it!
Kristin L says
Just made this for dessert tonight and it was absolutely delish! Will be making this frequently with whatever fruits are in season! :)
Rachel Gurk says
It’s one of my favorite summer desserts! Thanks for taking the time to leave a comment!
YtheWait says
mouth-watering dish!!!!!!
Rachel Gurk says
Thanks so much! One of my favorite summer desserts!
denise says
mouth-watering good!
Rachel Gurk says
Thanks so much!
mary nethercutt says
I haven’t got any paper to print right now .
Mary nethercutt says
I want to post this recipe how can I post this recipe?
No I want to make it though.
Rachel Gurk says
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.