Peach Crumble Recipe

This peach crumble recipe starts with six ripe peaches sliced thick enough to hold their shape once the buttery topping turns golden. Fourteen ingredients go into it total, and the topping clumps into big, craggy pieces instead of a fine sandy layer, which is what separates a true crumble from a crisp or cobbler.

The peaches release enough juice on their own that no extra water or peach syrup needs to go into the filling. A tablespoon of lemon juice and two tablespoons of cornstarch are enough to thicken that juice into something closer to jam than syrup by the time it comes out of the oven.

Quick Recipe Summary
Prep Time	20 minutes
Cook Time	45 minutes
Total Time	1 hour 5 minutes
Servings	8 servings
Difficulty Level	Easy

Read Also: Peach Crumble Pie

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Why You’ll Love This Peach Crumble Recipe

This recipe uses one bowl for the filling and one bowl for the topping, so cleanup stays simple. The crumble topping goes on in loose, uneven clumps on purpose, which is what gives it that crunchy, craggy surface once it bakes.

There’s also very little that can go wrong with the technique itself. Once the peaches are peeled and the butter is cold, the rest of the process is mostly mixing, tossing, and waiting on the oven.

Here’s what makes it worth adding to your rotation:

• No mixer required. The topping comes together with your fingers or a pastry cutter in under five minutes.
• Cold butter does the work. Rubbing cold butter into the dry topping ingredients creates the clumps that turn crisp in the oven, no chilling time needed for the topping itself.
• The filling thickens on its own. Cornstarch and the natural pectin in the peaches turn the juices jammy without any extra cooking on the stove first.
• It travels well. The finished crumble holds its shape enough to serve straight from the baking dish at a potluck or barbecue.
• Fresh, frozen, or canned peaches all work, which makes this a recipe you can turn to outside of peach season too.
• Minimal equipment. A baking dish, two mixing bowls, and a knife are really all you need to get this into the oven.

For another peach dessert with a similar streusel topping, see Blueberry Peach Crumble.

Ingredients

Gather everything below before you start peeling peaches, since the filling comes together quickly once the fruit is prepped.

For the Peach Filling:

• 6 large ripe peaches, peeled and sliced (about 2.5 lbs / 1.1 kg)
• 1/3 cup (65g) granulated sugar
• 2 tablespoons (25g) light brown sugar, packed
• 2 tablespoons (16g) cornstarch
• 1 tablespoon (15ml) fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

For the Crumble Topping:

• 1 cup (125g) all-purpose flour
• 1/2 cup (110g) light brown sugar, packed
• 1/4 cup (50g) granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cut into small cubes

I ruined my first batch by adding the sugar and cornstarch straight onto wet peach slices without mixing the dry ingredients together first, which left small pockets of raw cornstarch scattered through the filling. Whisking the sugars, cornstarch, cinnamon, and salt together in a separate bowl before tossing them with the peaches fixed that every time after.

For a bar version of this same peach and streusel combination, check out Peach Crumble Bars.

Kitchen Equipment Needed

None of this requires specialty bakeware, but a few tools make the process faster and cleaner. Most of it is probably already sitting in your kitchen drawers.

• 9×13-inch baking dish
• Large mixing bowl
• Medium mixing bowl
• Pastry cutter (or two forks, or clean hands)
• Vegetable peeler
• Sharp paring knife
• Citrus juicer
• Measuring cups and spoons
• Wire cooling rack
• Rubber spatula

You might also enjoy: Apple Crisp

Recommended Products for This Recipe

These are products I reach for specifically because of problems they solve in this recipe, not general kitchen favorites.

1. USA Pan Nonstick Bakeware 9×13 Pan

Thin baking dishes tend to brown the crumble topping around the edges long before the center catches up. This one distributes heat evenly enough that the whole surface turns golden at close to the same rate, and the nonstick coating keeps bubbled-over peach juice from welding itself to the pan.

Get it on Amazon

2. OXO Good Grips Pastry Blender

Rubbing cold butter into flour by hand warms the butter faster than most people realize, which flattens the clumps that make a crumble topping crunchy. A pastry blender keeps the butter cold and cuts it into the flour in half the time.

Get it on Amazon

3. Nielsen-Massey Pure Vanilla Extract

Imitation vanilla leaves a slightly bitter, artificial edge in a filling this simple, where there’s nowhere for it to hide. A real vanilla extract rounds out the peach flavor instead of competing with it.

Get it on Amazon

4. Simply Organic Ceylon Cinnamon

Standard grocery store cinnamon is usually cassia, which has a sharper, more one-note heat than Ceylon cinnamon. Ceylon cinnamon has a softer, slightly citrusy flavor that works well against the sweetness of ripe peaches without overpowering them.

Get it on Amazon

Read Also: Peach Cobbler

Step-by-Step Instructions: How to Make Peach Crumble

Follow these simple steps and you’ll have peach crumble ready for the oven in about twenty minutes.

1. Preheat the Oven and Prep the Pan

• Preheat the oven to 375°F (190°C).
• Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
• Set the dish aside while you prepare the filling.

2. Peel and Slice the Peaches

• Bring a large pot of water to a boil and prepare a bowl of ice water alongside it.
• Cut a small X into the bottom of each peach with a paring knife.
• Lower the peaches into the boiling water for 30 to 45 seconds, then transfer them immediately to the ice water.
• Once cool enough to handle, peel the skins away, which should slide off easily.
• Remove the pits and slice the peaches into 1/2-inch wedges.

3. Make the Peach Filling

• In a large mixing bowl, whisk together the granulated sugar, brown sugar, cornstarch, cinnamon, and salt.
• Add the sliced peaches, lemon juice, and vanilla extract to the bowl.
• Toss everything together with a rubber spatula until the peaches are evenly coated and the sugar mixture starts to turn syrupy.
• Pour the peach filling into the prepared baking dish and spread it into an even layer.

4. Make the Crumble Topping

• In the medium mixing bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt.
• Add the cold, cubed butter to the dry ingredients.
• Use a pastry cutter, two forks, or your fingertips to work the butter into the flour mixture until it forms coarse, pea-sized clumps.
• Avoid overworking the mixture. Stop as soon as the clumps hold together when pressed.

5. Assemble the Crumble

• Sprinkle the crumble topping evenly over the peach filling, covering as much of the surface as possible.
• Leave some larger clumps intact rather than breaking everything into a fine, even layer.
• Place the baking dish on a rimmed baking sheet to catch any juices that bubble over during baking.

6. Bake the Crumble

• Bake at 375°F (190°C) for 40 to 45 minutes.
• The crumble is done when the topping is deep golden brown and the filling is bubbling visibly at the edges.
• If the topping browns too quickly before the filling is bubbling, tent the dish loosely with foil for the remaining bake time.

7. Cool and Serve

• Remove the crumble from the oven and let it rest for 15 to 20 minutes before serving.
• This resting time lets the filling thicken further as it cools slightly.
• Serve warm, on its own or with a topping of your choice.

I’ve found that peach juice reduces down more than most fruit fillings because peaches hold so much water, so a filling that looks thin going into the oven usually finishes thick and jammy by the time the topping is golden.

Read Also: Blueberry Peach Crisp

Tips for The Best Peach Crumble

A few small adjustments make the difference between a crumble that turns out soggy and one with a crisp, evenly browned top. Most of these come down to temperature control and resisting the urge to rush the resting time.

• Use peaches that are ripe but still firm. Overripe, mushy peaches release too much liquid and can turn the filling watery.
• Keep the butter cold until the moment you use it. I keep my butter in the freezer for about ten minutes before cubing it, since room-temperature butter turns the topping into a paste instead of clumps.
• Don’t skip the cornstarch. It’s what keeps the filling from turning into a thin, runny syrup once it bakes.
• Taste a peach slice before adding sugar. Very sweet peaches may need less sugar in the filling, while tarter ones may need slightly more.
• Leave the topping clumpy. Pressing it down flat compacts the butter and flour together, which bakes up dense instead of crisp.
• Bake on a rimmed sheet pan. Peach filling almost always bubbles over slightly, and a sheet pan underneath saves you from scrubbing the oven floor.
• Let it rest before slicing or serving. Cutting into it immediately out of the oven causes the filling to run instead of holding its shape.
• Check for doneness by sound, not just color. A finished crumble bubbles audibly around the edges, not just at the very center.
• Adjust bake time for depth of dish. A deeper baking dish holds more filling and usually needs an extra 5 to 10 minutes to bubble through the center.

For another cinnamon-streusel dessert built the same way, see Peach Crisp

What to Serve with Peach Crumble

Peach crumble is rich and warm on its own, so most pairings are meant to add contrast in temperature or texture rather than more sweetness.

• A scoop of cold vanilla ice cream, which melts slightly into the warm filling
• Lightly sweetened whipped cream
• A drizzle of heavy cream poured straight over a warm bowl
• Cold brew coffee or iced coffee, which cuts through the sweetness
• A simple pound cake alongside it for a bigger dessert spread
• Fresh mint leaves scattered on top for a bit of color and freshness
• A small pour of bourbon or dessert wine for an adult version of the pairing
• Toasted pecans or walnuts sprinkled over the top for extra crunch

You might also enjoy: Fruit Tart

Variations of Peach Crumble

Once the base technique is down, it’s easy to adjust the filling or topping to match what’s in season or what you’re craving. The ratio of fruit to topping is forgiving enough to handle most of these swaps without changing the bake time much.

• Blueberry peach crumble: Swap one cup of the sliced peaches for fresh blueberries for a two-fruit filling.
• Ginger peach crumble: Add 1/2 teaspoon of ground ginger to the filling for a warmer, slightly spicy note.
• Oat-topped peach crisp: Stir 1/2 cup of old-fashioned oats into the crumble topping for a crunchier, more textured version.
• Nutty peach crumble: Mix 1/2 cup of chopped pecans or walnuts into the topping before baking.
• Bourbon peach crumble: Add 1 tablespoon of bourbon to the filling along with the lemon juice for extra depth.
• Mixed stone fruit crumble: Replace a portion of the peaches with sliced plums or nectarines.
• Individual crumbles: Divide the filling and topping among ramekins and reduce the bake time to 25 to 30 minutes.
• Gluten-free version: Substitute a 1:1 gluten-free flour blend for the all-purpose flour in the topping.
• Maple peach crumble: Replace the granulated sugar in the filling with 1/3 cup of pure maple syrup for a deeper, less refined sweetness.

Read Also: Peach Crisp with Canned Peaches

Storage and Reheating

Peach crumble keeps well for several days, which makes it a good make-ahead dessert for gatherings. The topping does soften over time in the fridge, but a short trip back into the oven brings most of the crunch back.

• Room temperature: Leave the crumble covered at room temperature for up to 2 hours after baking.
• Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer (baked): Cool the crumble completely, then freeze in an airtight container for up to 3 months.
• Freezer (unbaked): Assemble the crumble in a freezer-safe dish, wrap tightly, and freeze unbaked for up to 3 months. Bake directly from frozen, adding 15 to 20 extra minutes to the bake time.
• Reheating in the oven: Warm individual portions at 350°F (175°C) for 10 to 15 minutes to re-crisp the topping.
• Reheating in the microwave: Heat a portion for 30 to 45 seconds, though the topping will soften rather than stay crisp.
• Avoid covering warm crumble tightly. Trapped steam softens the topping faster than storing it loosely covered once fully cooled.

For a similar streusel-topped dessert made with a shortcut crust, try Bisquick Peach Cobbler

Nutritional Facts

Nutrition Facts (Per Serving)
Calories	289 kcal
Total Fat	11g
Saturated Fat	7g
Carbohydrates	47g
Sugar	32g
Fiber	2g
Protein	2g
Sodium	105mg

Values are estimates based on 8 servings and will vary depending on the exact peaches used and any substitutions made.

You might also enjoy: Pecan Pie

Health Benefits of Key Ingredients

Peach crumble is a dessert first, but a few of the core ingredients bring more to the table than just sweetness. Leaving the skins on the peaches, when you skip the blanching step, adds even more of these benefits to each serving.

• Peaches: A good source of vitamin C and vitamin A, along with fiber that supports digestion.
• Cinnamon: Contains antioxidant compounds and has been studied for its effect on blood sugar regulation.
• Lemon juice: Adds vitamin C and helps balance the natural sweetness of the peaches.
• Butter: Provides fat-soluble vitamins A and E, in addition to contributing to the topping’s texture.
• Peach skin (when left on): Contains a meaningful portion of the fruit’s fiber and antioxidants compared to peeled flesh alone.

For another dessert built around whole fruit, see Apple Pie

FAQs About Peach Crumble

1. Can I use frozen or canned peaches instead of fresh?

Yes, both work well outside of peach season. Thaw frozen peaches completely and pat them dry, and drain canned peaches thoroughly before using them, since extra liquid can make the filling too watery.

2. Why did my peach crumble turn out watery?

This usually happens when the peaches were very ripe and juicy, or when the cornstarch wasn’t fully mixed into the sugar before it touched the fruit, leaving pockets that never activated properly. Letting the crumble rest for 15 to 20 minutes after baking also gives the filling time to thicken as it cools, since the juices keep setting even off the heat.

3. Can I make peach crumble ahead of time?

Yes, you can assemble the filling and topping separately up to a day ahead and store them covered in the fridge. Combine them and bake right before serving so the topping doesn’t turn soggy from sitting on the fruit too long.

4. What’s the difference between a peach crumble and a peach crisp?

A crumble topping is made from just flour, sugar, and butter, while a crisp topping includes oats or sometimes chopped nuts for extra crunch and texture. The two are easy to swap between, since adding a handful of oats to this topping turns it into a crisp with almost no other changes needed.

5. Can I freeze peach crumble?

Yes, both baked and unbaked crumble freeze well for up to 3 months. Bake an unbaked, frozen crumble directly from the freezer, adding roughly 15 to 20 extra minutes to the bake time.

Read Also: Peach Cobbler with Cake Mix

Final Thoughts

Peach crumble is one of those desserts that rewards a little patience with the peaches more than any complicated technique. Getting the fruit peeled and sliced evenly matters more than anything fancy happening in the topping.

Give this version a try the next time peaches are at their best, and let the topping sit on the fruit in loose, uneven clumps rather than smoothing it out. A warm bowl of this straight from the oven is hard to beat, especially with a scoop of something cold melting into it.

If you make it, leave a comment below and let others know how it turned out for you. Sharing a photo or tagging it on social media is always welcome too.

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