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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.
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4.74 from 30 votes

Peach Crumble

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. 
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Desserts
Cuisine: American
Servings: 8
Author: Rachel Gurk

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.

Video

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.

Nutrition

Serving: 1square | Calories: 322kcal | Carbohydrates: 53g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 104mg | Potassium: 138mg | Fiber: 2g | Sugar: 39g | Vitamin A: 661IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 1mg

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