Peach Crumble
My peach crumble features sweet juicy peaches with a mile-high crumb topping. Follow our tips for a crunchy topping and fruit that is syrupy not soupy.
I love making Peach dump cake, Peach coffee cake, or peach jam. Another family favorite is this peach crumble. If you're like me and you pick it off coffee cake, this recipe is for you. Unlike a cobbler which uses a biscuit-like topping ,or a crisp which has an oat base, this uses a streusel base. Serve with homemade whipped cream or ice cream for the perfect finish for any meal.
Why Our Recipe Is the Best: A Sprinkle of Food Science
- We Blanch Our Peaches: We prefer the smooth texture of peeled peaches in this recipe and blanching makes this so easy.
- We Use Cold Butter: Butter cut in while it's still solid creates large clusters that bake up super crunchy.
- We Add a Pop of Acid: This pop of acid balances the sugar.
Key Ingredient Notes and Shopping Tips
- Peaches: We like yellow peaches here as they have a bold slightly acidic flavor and hold their shape even when baked. Pick peaches that have a slight give when pressed but that are not overly soft.
- Grab freestone peaches if you can find them, it's a lot easier to pull the slices away from the pit.
- Flour: Spoon your flour into a cup and then level it off with a knife. Avoid scooping your cup into the flour, as you'll get too much which can make the topping dry or crumbly.
- Lemon: Use fresh lemon juice for the best flavor. Roll it on the counter before juicing to help burst the juice sacs and pop in the microwave for 20-30 seconds to make it easier to squeeze.
- Butter: I like unsalted butter is recommended so I can control the salt level. If you only have salted butter just omit the extra salt form the topping.
Avoid Canned Fruit
It can be too sweet from the syrup or too mushy after cooking.
How To Make Peach Cobbler
- Peel and slice peaches. Toss with sugar, cornstarch, cinnamon, and salt. Layer in pan.
- Combine all dry crumble ingredients.
- Cut in butter until the mixture resembles coarse crumbs.
- Sprinkle over peaches and bake until golden brown.
Krystle's: Steal My Culinary School Secrets
- Peaches Not Ripe? Place them in a paper bag for 1-2 days. The ethylene gas released will help them ripen quickly.
- Size Matters: Slice pieces into even pieces so they cook evenly. If not, you may end up with some mushy and some hard pieces.
- Help The Topping Crisp Up: Make sure you use cold butter. As it melts, it creates pockets, leading to a crispy, crunchy topping.
FAQs
I prefer to peel my peaches, and the skin can be tough and chewy. However, they are perfectly edible if you prefer a more rustic texture.
If peaches are not in season frozen is the next best thing. Don't thaw them first, and add an extra teaspoon or two of cornstarch to account for the extra moisture.
I don't suggest using canned peaches. The syrup can make them overly sweet and the canning process can make them too soft/mushy.
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More Fruity Desserts To Try
📖 Recipe
Easy Peach Crumble
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Ingredients
For the Peaches
- 4-6 Large Fresh Peaches Or 3-4 Cups Frozen Peaches
- ⅓ Cup Brown Sugar
- ½ Tablespoon Cornstarch
- 3-4 Teaspoons Lemon Juice Freshly Squeezed
- ¼ Teaspoon Salt
- 2 Teaspoons Vanilla Extract
For the Topping
- 1 Cup All Purpose Flour Measured Correctly: Spooned and Leveled
- ½ Cup White Sugar
- ½ Cup Brown Sugar Packed
- ¼ Teaspoon Salt
- ½ Teaspoon Ground Cinnamon
- ½ Cup Butter Cold
Instructions
- Preheat oven to 375 degrees F. Butter an 8x8 or 9x9 inch baking pan.
- Peel and slice peaches. In a medium bowl toss peaches, brown sugar, cornstarch, lemon juice, salt, and vanilla.
- In a medium bowl, stir flour, white sugar, brown sugar, salt and cinnamon together.
- Cut in butter using a pastry cutter or 2 forks until mixture resembles coarse crumbs.
- Evenly sprinkle over peaches. Bake for 45-50 minutes or until filling is bubbling and the top is golden brown. Enjoy!
Notes
Nutrition
Can this be done with canned peaches? If so, how many cans and will they need to be drained?
Hi Teresa,
I'd use frozen over canned if possible. Canned tends to be too soft and sweet, but you know your tastes best.
can this be frozen prior to cooking to save for later?
Hi Patricia,
I would suggest freezing it after baking not before.
this recipe looks delicious and i can't wait to try it! however, i was wondering if i could substitute canned peaches? thanks!
Hi Dezi!
I'd suggest using frozen over canned peaches. Canned tend to me a little too mushy/sweet for me, but you know your tastes best.
This was soooo delicious, not too sweet! So easy to make. I used 3/4 cup flour and 1/4 cup rolled oats - added the perfect crunch. I want to eat the entire pan!!
I had some frozen peaches that needed to be used before I get my two boxes from Palisade (the peach capital of Colorado). I used 2/3cup old fashioned oats and 1/3 cup flour in the topping, in addition to 3/4 cup of chopped pecans. In with the peaches I added a tbsp of corn starch (my peaches were SO juicy) and threw in a tbsp of whiskey. It was delicious the pecans gave the topping a little crunch, and the whiskey brought out the flavor of the peaches.
Yum! Thanks for sharing your tasty substitutions with us Cheri!
Delicious, easy! A keeper!
The crunchy topping is next level!
Thank you for this recipe!
This was like, the easiest thing to make in the entire world. And the crumble is sooo good, even when uncooked! It just got put in the oven! My suggestion is that u use youre hands to combine the ingredients instead of the forks or pastry cuter. Its sooo much faster. This is so quick and easy, a kid could do it!
Anyway whoevers reading this, promise me you'll make this!
Great tip, thank you Liam!
So good! My kids were like ew, I’m
Not eating that. My husband took a bite and his reaction made my teens all curious so they all tried it and it was gone within 24 hours. Im glad I doubled the recipe . This was the perfect way to finish off our last of the peaches from our tree this season. Thank you. I’m going to use this recipe this fall with our apples!
Hi Michelle,
Yay I'm glad they liked it. I'm so jealous of you and all your fruit trees.
This was really good, not to sweet. The only thing I added was a cup of oats.
Great addition, thank you LeAnn!
I used 2/3 cup of oats and 1/3 cup of flour and used course salt, which stood out. Love this recipe!
Great additions, thanks For sharing them with me Rick!
Hands down the best peach crumble recipe! I have tried with both fresh and frozen peaches. I like it with more peaches so I used eight! A favorite dish to make with guest; just add vanilla ice cream or gelato.
Thanks so much for your kind words Nina. Love the idea of more peaches and ice cream too.
With frozen peaches did you thaw them first?
Hi Lisa,
Yes I thaw the frozen peaches usually for 30-60 minutes on the countertop.
Amazing Peach Crumble! This was my first time making a crumble. Not only was it delicious, it was very easy to make. I will definitely use it again!
Seriously delicious. Forty five minutes was slightly too long for my oven, but it was still SO good. I only used 3 large peaches, and wish I used about six! Remember they will flatten/soften when baked. The best part was how easy it is. I swear the dishes only took me 90 seconds.
Yayyy so glad you liked it Michelle.
Could this dessert be frozen? Looks yummy!
Thanks Bec! Yes I think you could freeze it just fine, although it might get a little soggy. May be worth trying to prep/freeze the peaches only, and then adding/baking the crumble before serving.
This was delicious! Would this work with apples? Possibly if I cooked them first?
YES that sounds amazing Tina! I don't think you'd need to cook them first.
THANK YOU for this recipe! I had 6 ripe peaches I needed to use and this was perfect. It came out soooo good! Highly recommend!
Yayy so glad, thanks for sharing your experience BG!