Peach Crumble Recipe – so buttery!

At a glance

What stands out: Peach crumble dessert, with warm juicy peaches topped by a buttery sweet crisp crust, is simply scrumptious served with a scoop of vanilla ice cream. This is such an undemanding dessert recipe with simple ingredients. You can substitute different fruit if you prefer.

How long it takes: 15 minutes to prep, 50 minutes bake time
Equipment you’ll need: 9 x 13 inch baking dish, mixing bowl
Servings: 8

We hope you’ve had the opportunity to enjoy fresh peaches this summer. We love in-season peaches purchased from the farm market or orchard. The fragrance of a evenly ripe peach is incomparable and the taste! Dripping with juice, soft and flavorful, it’s simply a standby!

Peaches add so much deliciousness to recipes, too. We love peach pancakes! A peach coffee cake is always a winner, too. We often start our day with a protein-packed peach banana cottage cheese smoothie.

And you are going to love this peach crumble dessert! It’s a no-fail dessert that isn’t fussy. Since the main ingredient is rich peaches, topped with a crumbly buttery topping, how can you go wrong?

Served warm, with a scoop of vanilla ice cream slowly melting on top, peach crumble is a dream come true. We know you’ll enjoy this peach crumble dessert!

Is It A Crumble, Crisp, or Cobbler?

All those “C” desserts! Maybe you’re wondering how a crumble differs from a crisp or a cobbler. It’s all in the topping. A crisp usually includes oats and nuts in the topping mix, a crumble has a streusel-like butter, flour, and sugar topping, while cobblers have a cake or biscuit layer on top.

Straightforward peach crumble

You can use fresh, canned, or frozen peaches. Don’t worry if peaches aren’t in season. You can substitute canned or frozen peaches, or even a different fruit for an equally rich dessert (be sure to try our blueberry crumble, too!).

No need to peel the peaches. If you’re using fresh sliced peaches, you’re probably thinking you’ll have to peel them. While peaches can be easily peeled by a speedy dip in a boiling water bath, who wants to subject their tender peaches to such torture? By the time the dessert is baked, the skins are tender and barely discernible, and we guarantee, there’s no remaining fuzziness. Of course, you can peel them if you like.

How it comes together

Prep the peaches. Preheat your oven. Slice a bunch of peaches into a greased baking dish and mix in a little sugar.

Prep the crumble. Make a simple topping of melted butter, flour, sugar, and baking powder, warmly flavored with vanilla, cinnamon, and nutmeg. The topping mixture will look a lot like cookie dough. We like to use our hands to mix it and to scatter it evenly over the peaches. Just get into it and make it a tactile experience.

Bake. Put the peach crumble in the oven on the center rack and bake for 45 to 50 minutes. How will you know it’s done? The top should be lightly browned, the peaches should be merrily bubbling, and the smell, well, you just won’t believe how good it smells.

Serve warm. You’ll want to let it cool for a little while but it’s best if you serve your peach crumble warm, if possible, with a nice scoop of from-scratch vanilla bean ice cream. Ohhhh, so good!

Straightforward Recipe Variations

• Substitute canned or frozen peaches. Use two sixteen-ounce cans of peaches, well drained, or a two pound bag (32 ounces) of frozen peaches. There’s no need to thaw frozen peaches but add a bit more baking time.
• Try other fruits. We often make fruit crumbles with sliced apples, blueberries (fresh or frozen), or cherries. A combination of fruit is always good, too.
• Cooking for two? Simply halve this recipe, and you’ll each get two servings, one for today and one for tomorrow.
• Make it vegan. Substitute vegan butter, margarine, or coconut oil for the butter.
• Switch to whole wheat. Make the crumble a bit more lighter by substituting whole wheat flour for all-purpose flour. We daresay no one will notice a difference.
• Add nuts. Add 1 cup chopped pecans, almonds, or walnuts to the topping for extra crunch and flavor.
• Flavor enhancements: Add a tablespoon of bourbon, or a half teaspoon of almond extract to the peaches.

Storing Leftovers

Peach crumble is best served the same day but leftovers can be covered and stored in the fridge for a day or two. Serve warm, cold, or at room temp. The crumble topping will become softer after the first day.

• Yield: 8
• Prep: 15 minutes
• Cook: 50 minutes
• Total: 1 hour 5 minutes

Ingredients

• 5 to 6 large fresh yellow peaches, rinsed and sliced (peeling the peaches is optional, see note)
• ½ cup unsalted butter, melted ( 1 stick)
• 1 cup granulated sugar, divided
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour (or ½ cup whole wheat flour, ½ cup all purpose flour)
• 1 teaspoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon salt
• ¼ cup turbinado sugar, optional
• whipped cream or vanilla ice cream for serving, optional

Method

1. Preheat the oven to 350ºF. Prepare 9 × 13 inch baking dish by spraying it lightly with nonstick cooking spray or greasing with butter.
2. Put sliced peaches into baking dish, add ¼ cup sugar, and stir to coat.
3. In a medium sized bowl, blend together melted butter, ¾ cup sugar, and vanilla. Add flour, baking powder, cinnamon, nutmeg, and salt; mix well. Mixture will look similar to cookie dough.
4. Spoon mixture evenly onto the peaches, or scatter it on with your fingers. Sprinkle with turbinado sugar, if desired.
5. Bake for 45 to 50 minutes. Filling should be bubbling around the edges and top will be lightly browned.
6. Serve warm or at room temperature. The filling will thicken as it cools. Top each serving with whipped cream or a scoop of vanilla ice cream, if desired.

Notes

Peaches: Substitute two sixteen-ounce cans of peaches, well drained, or a two pound bag (32 oz.) of frozen peaches. There’s no need to thaw frozen peaches but you might have to add a bit more baking time.

To peel or not to peel: Peeling the peaches is not necessary. The peelings will soften and become mostly indiscernible. It’s up to you.

Variations: Try adding 1 cup chopped pecans, almonds, or walnuts to the topping for extra crunch and flavor. If you like, flavor the peaches with a tablespoon of bourbon, or a half teaspoon of almond extract.

Recipe inspired by Pinch of Yum.

Nutrition information is for dessert only, without ice cream or whipped cream.