Peach Crumble is an easy, relaxed dessert that just feels and tastes like summer. Fresh peaches, lightly sweetened baked with a brown sugar crumble topping. Add a scoop of ice cream for the perfect dessert.
Easy Peach Crumble is a must make dessert during peach season. This simple crumble is a favorite recipe especially in summer when fresh fruit tastes delicious and few other ingredients are needed! Juicy peaches are the star of this delicious crumble recipe with a sweet crisp topping.
This classic dessert recipe is straight from my Grandmother’s recipe box. And it’s SO EASY to make! It’s a tried-and-tested family favorite that always gets rave reviews.
Simple and delicious thanks to the natural sweetness of ripe peaches, brown sugar and butter.
This scoopable dessert is a great recipe for a warm summer day.
Crumble, Crisp or Cobbler?
Not sure what is the difference between peach crumble, peach crisp and peach cobbler? They are all similar but have specific qualities that separate them from each other.
There is a whole collection of relaxed Americana desserts. Some have bizzare (unappetizing) names like a Grunt or a Slump named for the sound they make when baking or their ‘posture’. There are Buckles and Bettys.
Crumble: a sweetened fruit layer topped with a brown sugar, flour, butter topping. The topping becomes crumbly and crisp when baked. Traditionally there are no oats in a crumble topping.
Crisp: like a Crumble, a Crisp has a cooked fruit layer topped with a sweetened rolled oat topping. The oats will crisp when cooked and the topping is lighter than a crumble.
Cobbler: again cobblers have a sweetened fruit layer but are topped with a type of sweet biscuit batter that bakes as the fruit layer cooks.
Having said all this, some recipe use the terms crumble and crisp interchangeably.
This Peach Crumble recipe is traditional with a streusel type topping.
Recipe Ingredients Notes
- Granulated Sugar
- Kosher Salt
- Unsalted Butter. The butter will be melted for the recipe so it can be cold or room temperature to start.
- All Purpose Flour. Use regular all purpose flour or gluten-free measure-for-measure flour blend.
- Peaches. Choose firm yet ripe peaches. More notes on peaches below.
- Lemon Juice. This brightens the flavor and helps keep the peaches from oxidizing (turning brown).
- Light Brown Sugar
- chopped Walnuts
What Type of Peaches to Use?
Yellow or white peaches both work. The photos show white peaches but the preparation is the same for either.
If you’d like to make this out of season, frozen thawed peaches may also be used.
PRO TIP – Fastest & Best Way to Peel Peaches
Peeled peaches are used for this crumble recipe. And I have a super quick and effective way to peel them in seconds!
- Bring a large pot of water to a boil and prepare an ice-water bath in a large mixing bowl (add cold water and ice).
- Gently lower a few peaches into the boiling water with a ladle or handled strainer (photo 1). Boil for 30 seconds.
- Remove with a slotted spoon or strainer and place into the ice bath. Allow them to stay in the ice water until cool to the touch (15-30 seconds)(photo 2).
- Remove and hand peel the peach skin off (photo 3). Usually the skin will come off in a solid sheet.
Proceed with slicing the peaches.
How to Make Peach Crumble – Step-by-Step
Printable recipe card at the end of this post.
STEP 1. Preparation
Preheat the oven to 375 degrees F. Butter an 8-inch by 8-inch baking dish (photo 1).
STEP 2. Make the peach layer
In a small bowl, combine the granulated sugar, salt and 3 tablespoons of flour. Stir to fully mix (photo 2).
Add the sliced peaches to a large bowl. Pour the flour-sugar mixture on them (photo 3) and toss to coat (photo 4).
Spoon the coated peaches and any peach juices into the prepared baking pan (photo 5).
STEP 3. Make the topping
In a medium bowl combine the brown sugar, flour and melted butter (photos 6-7). Mix together to form pea-size pieces (photo 8).
Stir in walnuts (photo 8). Sprinkle the crumb topping evenly on top of the peaches (photo 9).
STEP 4. Bake
Bake for 40 minutes until topping is golden brown and crisp (photo 11). Cool on a wire rack for 10 minutes before serving.
Serve warm or at room temperature with a scoop of vanilla ice cream or whipped cream.
Store tightly covered or in an airtight container in the refrigerator for up to 4 days.
More recipes you’ll love!
- ¼ cup Granulated Sugar
- ¼ teaspoon Salt
- 3 tablespoons All Purpose Flour regular or gluten-free measure-for-measure flour blend
- 6 cups peeled, pitted and sliced into ¾-inch thick slices Peaches yellow or white
- 1 teaspoon Lemon Juice
- 1 cup All Purpose Flour regular or gluten-free measure-for-measure flour blend
- ¾ cup Light Brown Sugar firmly packed
- ½ cup (1 stick) Unsalted Butter melted
- ½ cup finely chopped Walnuts
- Preheat the oven to 375 degrees F. Butter an 8-inch by 8-inch square baking dish.
- In a small bowl combine the granulated sugar, salt and 3 tablespoons flour. Stir to fully combine.
- Add the peach slices to a medium mixing bowl. Drizzle on the lemon juice, followed by the sugar mixture. Stir to fully coat the peaches.
- Spoon the peaches and juices into the prepared pan.
- In a medium mixing bowl combine the 1 cup flour and brown sugar. Stir to mix together.
- Drizzle in the melted butter. Stir to fully combine. It should form small pea-size clumps.
- Stir in the chopped walnuts.
- Spoon the topping evenly over the peaches (you can also use your hands). Bake for 35-40 minutes or until the topping is lightly browned.
- Remove from the oven and cool slightly on a wire rack for 10 minutes.
- Scoop into bowls and top with a scoop of vanilla ice cream or whipped cream.
Originally published: July 21, 2020