There's nothing quite like the aroma of fresh peach crumblerecipe baking in the oven. This classic dessert combines juicy, sweet peaches with a golden, buttery crumble topping that's impossible to resist. Whether you're looking for a crowd-pleasing dessert for your next family gathering or a cozy treat for a quiet evening at home, this peach crumble recipe is sure to become your go-to favorite.
Why You'll Love This Peach Crumble Recipe
Summer peaches reach their peak of sweetness when baked into this homestyle crumble. The contrast between the tender, warmly spiced fruit and the crispy, buttery topping creates the perfect balance of textures in every bite. Best of all, this recipe comes together in just minutes, making it an ideal dessert for both experienced bakers and novices alike.
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Ingredients
the Peach Filling:
- 6 cups fresh peaches, peeled and sliced (about 8-10 medium peaches)
- ⅓ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
the Crumble Topping:
- 1 cup all-purpose flour
- ¾ cup old-fashioned rolled oats
- ⅔ cup packed brown sugar
- ½ cup unsalted butter, cold and cubed
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
Prepare the Peaches
- Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- Bring a large pot of water to boil. Cut a small "X" on the bottom of each peach.
- Blanch peaches in boiling water for 30 seconds, then transfer to an ice bath.
- Once cooled, the skins should easily peel off. Slice peaches into even wedges.
Make the Filling
- In a large bowl, combine sliced peaches, granulated sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla extract.
- Gently toss until peaches are evenly coated.
- Transfer the mixture to your prepared baking dish, spreading it evenly.
Prepare the Crumble Topping
- In a medium bowl, whisk together flour, oats, brown sugar, cinnamon, and salt.
- Add cold butter cubes to the dry ingredients.
- Using your fingers or a pastry cutter, work the butter into the mixture until it resembles coarse crumbs.
Assemble and Bake
- Sprinkle the crumble topping evenly over the peach mixture.
- Bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
- Let cool for at least 15 minutes before serving.
Pro Tips for the Perfect Peach Crumble Recipe
- Choose ripe but firm peaches for the best texture. They should yield slightly when gently pressed.
- Keep your butter very cold until ready to use. This ensures a perfectly crispy crumble topping.
- For extra crunch, add ½ cup chopped pecans or almonds to the topping mixture.
- Line your baking dish with parchment paper for easier cleanup.
Recipe Variations & Substitutions
- Make it gluten-free by using almond flour and certified gluten-free oats
- Swap peaches for a mixture of peaches and berries for added flavor
- Use coconut sugar instead of brown sugar for a less refined option
- Make it vegan by substituting the butter with cold coconut oil
Equipment For Peach Crumble Recipe
- 9x13-inch baking dish
- Large mixing bowls
- Pastry cutter (or your fingers work just fine!)
- Sharp knife
- Measuring cups and spoons
Storage Instructions
- Room Temperature: Cover and enjoy within 24 hours
- Refrigerator: Store in an airtight container for up to 5 days
- Freezer: Wrap well and freeze for up to 3 months. Thaw overnight in the refrigerator
Top Tip
Let your peach crumble recipe rest for at least 15 minutes after baking. This allows the filling to set properly and ensures perfect servings every time. If you cut into it too soon, the filling might be too runny.
FAQ
While both are delicious baked peach desserts, the main difference lies in the topping. A peach crumble has a streusel-like topping made with flour, butter, and sugar, creating a denser, more cake-like texture. A peach crisp typically includes oats and sometimes nuts in the topping, making it lighter and crunchier when baked.
The key to a perfect crumble lies in using very cold butter and not overworking the topping mixture. Cut the cold butter into small cubes and work it into the dry ingredients until just combined, leaving some pea-sized pieces. This creates those desirable buttery pockets that become crispy and golden during baking.
Fresh peaches are ideal when in season, but both canned and frozen peaches work well for different reasons. Canned peaches are convenient and consistent in ripeness, but drain and reduce sugar as they're pre-sweetened. Frozen peaches maintain better texture than canned and are picked at peak ripeness, but must be fully thawed and drained before using.
To achieve a perfectly crunchy crumble topping: 1) Use cold butter straight from the refrigerator, 2) Don't overwork the topping mixture - leave it crumbly with some larger pieces, 3) Add oats for extra texture, and 4) Bake until the top is golden brown and you can see the filling bubbling around the edges. Let it cool slightly to allow the topping to crisp up further.
HOW DID YOUR PEACH CRUMBLE RECIPE TURN OUT?
How did your Peach Crumble Recipe turn out? Ready to savor something new? This recipe is sure to impress with its perfect balance of sweet, juicy peaches and buttery, golden-brown topping. If you're a fan of comforting fruit desserts, be sure to try our Pumpkin Dump Cake Recipe next – another easy-to-make yet delicious treat!
Did you make this Peach Crumble Recipe? We'd love to hear about your experience! Leave a star rating and share your thoughts in the comments.
Did you try any creative twists or use any unique ingredients? Your feedback not only helps others but also contributes to our growing community of home cooks. Don't forget to share a photo of your culinary creation!
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Easy Peach Crumble Recipe
Equipment
- 9x13 inch baking dish
- Large mixing bowls
- Pastry cutter (or your fingers work just fine!)
- Sharp knife
- Measuring cups and spoons
Ingredients
the Peach Filling:
- 6 cups fresh peaches peeled and sliced (8-10 medium peaches)
- ⅓ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
the Crumble Topping:
- 1 cup all-purpose flour
- ¾ cup old-fashioned rolled oats
- ⅔ cup packed brown sugar
- ½ cup unsalted butter cold and cubed
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
Preheat
- oven to 375°F (190°C). Grease 9x13-inch baking dish.
Prepare Filling:
- Mix sliced peaches with sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla
- Transfer to prepared baking dish
Make Topping:
- Combine flour, oats, brown sugar, cinnamon, and salt
- Cut in cold butter until mixture resembles coarse crumbs
Assemble & Bake:
- Sprinkle topping evenly over peaches
- Bake 40-45 minutes until golden and bubbly
- Cool 15 minutes before serving
Notes
- Use ripe but firm peaches
- Keep butter very cold
- Can substitute frozen or canned peaches (see tips in FAQ)
- Stores in refrigerator up to 5 days
- Can be frozen up to 3 months
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