This Easy Peach Crumble recipe can be made with fresh, frozen or canned peaches. With just a few minutes prep, it's ready to bake in the oven with a crunchy, crumbly brown sugar topping. I love to serve it served with vanilla ice cream!
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An old-fashioned peach crumble is like a crumb top peach cobbler or an easy peach crisp.
The slightly crunchy texture on top is different than the cake-like topping on my Cinnamon Sugar Nectarine Cobbler. Both can be made with peaches, nectarines or even plums.
There's nothing like summer peaches in a baked peach crumble with a scoop of vanilla ice cream! You can enjoy it all year round if you make it with canned or frozen peaches.
If you like peach cobbler or fruit crumble with oats, try my Blueberry Peach Cobbler with Oatmeal Cookie Streusel. It tastes like it is topped with crisp oatmeal cookies.
If you have extra peaches, try making my Easy Peach Pepper Jelly or Peach Freezer Jam.
Shortcuts
- Crumbles, cobblers and crisps are shortcut desserts vs making a pie where you have to make a pie crust, roll it out and flute the edges. A crumble is more of a dump and sprinkle kind of recipe.
- Nectarines can be used instead of peaches and the shortcut is not having to peel them!
In my humble opinion, this is the best peach crumble recipe I've ever made or eaten!
Ingredients
What you will need to make this peach.crumble recipe.
Scroll down to printable recipe for exact ingredient quantities.
- Peaches - You can make this peach crumble recipe with canned peaches, frozen peaches or fresh peaches. I give you amounts for each one in the printable recipe at the end of this article.
- Sugar- I love the rich flavor that brown sugar adds, but you can also use granulated sugar.
- Flour- All purpose flour is what I use. Make the crumble topping gluten-free by using a gluten-free baking flour like King Arthur Measure for Measure or Bob's Red Mill's 1 to 1 baking flour .
Variations
Trade out some of the peaches for another fruit to make an easy pear crumble, apple peach crumble, or even blackberry or blueberry peach crumble.
Peach Crumble vs Peach Crisp
If you're looking for a peach crisp recipe without oats, you've found it! There's really not much difference in a peach crisp vs peach crumble. A crisp will often have oats and sometimes nuts, like my Blackberry Crisp with Pecan Streusel.
How to make a peach crumble
Scroll down to the bottom for the printable recipe with detailed instructions.
Peach crumble topping
- Prheat oven to 375°F.
- Combine the flour, sugar, and cinnamon in a medium bowl. With your fingertips, work in the softened butter until the mixture is crumbly.
Exact amounts are listed in printable recipe below.
You can also cut in cold butter with a pastry blender or just stir in melted butter until mixture is crumbly.
Peach crumble filling
- Peel, pit and slice peaches. (You can also use canned or frozen peaches.)
- Add lemon juice and vanilla and pour into a greased 9x9 pan or casserole dish.
- Combine brown sugar and cornstarch and stir into the peach mixture.
- Sprinkle the crumble topping over the peach mixture.
- Bake for 35 to 40 minutes or until bubbly.
Serve warm or at room temperature. Store an leftovers in the fridge. That's a big IF you have any leftovers!
Pro Tips
An easy way to peel peaches is to blanche them in boiling water 30 seconds, then plunge in ice water to stop the cooking. The thin skins should peel right off!
How to store
- To Store: Store any leftovers in the refrigerator, covered or in an air tight container.
- To Freeze: This peach crumble freezes well, both baked and unbaked. Cover the peach crumble tightly with foil and freeze. To cook an unbaked, frozen crumble, bake, uncovered, at 350°F for 55 minutes to 1 hour or until bubbly. To cook a baked, frozen crumble, bake at same temperature for 50 minutes or until bubbly.
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Leave a comment below the printable recipe if you have questions or tell me how you liked the recipe. Don't forget to rate it 5 stars if you love it!
Want more shortcut dessert recipes?
- Easy German Chocolate Pie
- Sticky Fig Pudding Cake Made with fresh or dried figs.
- No Churn Peanut Butter Ice Cream
- Easy Orange Soda Sorbet
Easy Peach Crumble
SAVE THIS RECIPE
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Ingredients
- Crumb Topping:
- 1 cup all-purpose flour*
- ½ cup light brown sugar
- ½ teaspoon ground cinnamon
- ⅓ cup salted butter, softened (See Notes for other options)
- Peach Filling:
- 3 pounds medium to large fresh peaches (about 6 cups sliced) (or two 29 ounce cans peaches or two 16 ounce bags frozen peaches)
- 1 tablespoon lemon juice
- 1 ½ teaspoons vanilla extract
- ½ cup light brown sugar (or ⅓ cup granulated sugar)
- 1 tablespoon cornstarch (or all-purpose flour)
Instructions
- Preheat oven to 375°F. Grease a 9x9 inch or 11x7 inch baking pan or any 2 quart baking dish.
- Crumb Topping:
- Combine the flour, ½ cup brown sugar, and cinnamon in a medium bowl. With fingertips, pinch the butter into the dry ingredients until the mixture is “crumbly” with some pieces the size of M&M candies.See NOTES for other options on making the crumble topping with cold or melted butter.
- Put this in the fridge while you make the peach filling.
- Peach Filling:
- Peel and slice the peaches in a large bowl and gently stir in the lemon juice and vanilla.
- Combine ½ cup brown sugar and the cornstarch, then sprinkle it over the peaches and gently stir it in.
- Pour the peach filling into the greased pan. Sprinkle the chilled crumble topping over the peach filling. Bake at 375°F for 35 to 40 minutes or until the top is golden brown and bubbly around the edges.
Notes
Nutrition
Nutrition analysis on GritsAndGouda.com recipes are mostly calculated on an online nutrition calculator. I am not a dietitian and nutritional information is an estimate and can vary based on products used.
Scott p
I loved the crust/crumble with this dish.
Kathleen
Me too! We love just sprinkling it over the peaches, and voila! A crumbly crust is made in the oven!