Easy Peach Crumble
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. Try it served with vanilla ice cream!
Servings: 6 servings
Calories: 1sixth
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
Crumble Topping Method Options: You can also use cold butter and cut the butter into the dry ingredients with a pastry cutter, if you have one. Another option is to melt the butter and stir together until the flour mixture is coated with the butter and forms small crumbles. I like to use my fingers with soft butter because I like the look of the larger crumbles when baked.
Substitutions & Variations: Canned peaches- Drain two (29 ounce) cans canned sliced peaches (lite or heavy syrup) Frozen peaches- Thaw and drain 2 (16 ounce) packages frozen sliced peaches. If using canned or frozen peaches, no need to add lemon juice.
Gluten-Free Option: Trade out the all purpose flour with gluten-free baking flour such as Bob's Red Mill 1 to 1 flour or King Arthur's Measure for Measure flour.
