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Peach Crumble Recipe

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This Easy Peach Crumble features juicy, cinnamon-spiced peaches topped with a buttery, golden crumble that bakes to crispy perfection. Simple enough for weeknights yet impressive enough for company, this classic American dessert celebrates fresh peaches at their finest. Serve warm with vanilla ice cream for the ultimate comfort dessert!

Ingredients

Scale

For the Peach Filling:

  • 6 cups fresh peaches, peeled and sliced (about 6-8 medium peaches, or 2 lbs frozen peaches)
  • ⅓ cup granulated sugar
  • 2 tablespoons cornstarch (or all-purpose flour)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

For the Crumble Topping:

  • 1 cup all-purpose flour (or gluten-free 1:1 baking flour)
  • ¾ cup old-fashioned rolled oats
  • ⅔ cup packed light brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup (1 stick) cold unsalted butter, cut into small cubes
  • Optional: ½ cup chopped pecans or walnuts

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or 9-inch deep-dish pie pan with butter or cooking spray. Set aside.
  2. Prepare the Peach Filling: If using fresh peaches, bring a large pot of water to boil. Score an “X” on the bottom of each peach and blanch in boiling water for 30-60 seconds. Transfer to an ice bath, then peel—the skins should slip right off! Slice peaches into ½-inch thick wedges, discarding the pits. (If using frozen, no prep needed!)
  3. Mix the Filling: In a large mixing bowl, combine sliced peaches, granulated sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and salt. Toss gently until peaches are evenly coated. Let sit for 5 minutes to allow juices to develop.
  4. Transfer to Baking Dish: Pour the peach mixture into your prepared baking dish, spreading into an even layer. Make sure to include all those delicious juices!
  5. Make the Crumble Topping: In a medium bowl, whisk together flour, oats, brown sugar, cinnamon, and salt. Add the cold butter cubes and use a pastry cutter, fork, or your fingertips to work the butter into the flour mixture. Continue until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Don’t overmix—you want those buttery chunks! If using nuts, fold them in now.
  6. Assemble: Sprinkle the crumble topping evenly over the peaches, covering the entire surface. Don’t pack it down—a light, even layer works best for maximum crispiness.
  7. Bake: Place the baking dish on a rimmed baking sheet (to catch any drips) and bake for 40-45 minutes, until the topping is golden brown and the peach filling is bubbling around the edges. If using frozen peaches, add 5-10 extra minutes to the baking time.
  8. Cool and Serve: Remove from oven and let cool for at least 15 minutes before serving. The filling will thicken as it cools. Serve warm with vanilla ice cream, whipped cream, or a drizzle of heavy cream.

Notes

  • Peach Prep Shortcut: Don’t want to peel peaches? You don’t have to! The skins soften during baking and add extra fiber and nutrients.
  • Sweetness Adjustment: Taste your peaches before adding sugar. Very ripe, sweet peaches may need only ¼ cup sugar, while tart peaches might need up to ½ cup.
  • Crispier Topping: For extra-crispy crumble, place the dish under the broiler for 1-2 minutes at the end of baking, watching carefully to prevent burning.
  • Make It Ahead: Assemble the entire dessert up to 4 hours ahead, cover with plastic wrap, and refrigerate. Add 5 minutes to baking time if baking from cold.
  • Leftovers: Store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the whole dish in a 300°F oven.

Nutrition

Find it online: https://focialy.com/peach-crumble-recipe/