Peach Crumble

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This simple, luscious Peach Crumble recipe is a summer dessert favorite! Sweet, juicy peaches (fresh, not canned!) are topped with a rich, buttery crumble, then baked until warm in the center and crisp on top. I always serve mine with a scoop of vanilla ice cream and I recommend you do too!

plate of peach crumble topped with a scoop of vanilla ice cream.

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If you want a dessert recipe that’s beyond easy to make but delivers big on summer flavor, look no further than my peach crumble! All you need are fresh peaches and a few baking staples like flour, butter, and brown sugar. Then, just a little time in the oven transforms these simple ingredients into something totally magical.

Keep these peach recipes handy for when peach season arrives! Try my Peach Pie, Easy Peach Cobbler, or Peach Dump Cake when you’ve got a ton of peaches to use up.

Ingredients You’ll Need

To print: see recipe card below

9 large peaches – Use ripe peaches, and peel the peaches before you begin. Nectarines work well, too.
1 1/2 cups all-purpose flour – Feel free to use a 1:1 gluten-free all-purpose flour if you need to keep this recipe gluten-free.
1 1/2 cups light brown sugar – You can substitute dark brown if that’s all you have.
2 teaspoons vanilla extract
1/2 teaspoon salt – I use fine sea salt or table salt in this recipe rather than Kosher salt.
3/4 teaspoon ground cinnamon
3/4 cup softened butter – You can use salted or unsalted butter.

Quick Tip

Feel free to add a splash of lemon juice to add more depth and enhance the fruity flavor!

9x13 casserole dish filled with sliced peaches.

large glass bowl of a fry flour sugar mixture.

How to Make Homemade Peach Crumble

Prepare: Preheat your oven to 375ºF, and grease a 9×13 baking dish with cooking spray.
Add the peaches: Arrange the peeled, sliced peaches in an even layer in the baking dish.
Combine the dry ingredients: Add the flour, brown sugar, salt, and cinnamon to a large bowl, whisking to combine.
Add the wet ingredients: Add the softened butter and vanilla, and mix until small crumbles form. The mixture should create a sand-like consistency but not be mushy!
Bake: Sprinkle the crumble topping over the peaches. Then, bake for 45 minutes or until the top is golden brown and the juice from the peaches bubbles around the edges.
Cool: Let your crumble cool for at least minutes, and enjoy!

Quick Tip

Make sure to allow the dessert time to cool slightly before serving. I know it’s hard to wait but trust me! This allows the center to solidify slightly so the filling doesn’t run all over the place!

close up image of a casserole dish of peach crumble topped with two scoops of vanilla ice cream.

Serving Suggestions

Peach crumble is best served warm! I love to top it with a scoop of vanilla bean ice cream. However, it’s also incredible with whipped cream, more sliced peaches, or a drizzle of caramel sauce!

How to Store

Store leftover crumble, tightly covered, in the pan or in an airtight container in the fridge for up to 5 days. Bring it to room temperature on the counter to serve. Or, warm leftovers in the microwave or oven.

I don’t recommend freezing this crumble, because it will become too mushy once thawed.

FAQs

What’s the difference between a peach crumble and a peach cobbler?

A peach crumble features a crumbly streusel topping made with flour, sugar, butter, and sometimes nuts. Meanwhile, a peach cobbler features a fluffy top that is more similar to biscuits.

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

A crumble is a type of peach crisp that features all the same ingredients but omits oats in the streusel topping. As a result, the topping is typically a little more clumpy and less crunchy than that of a crisp.

Can I use frozen peaches?

Fresh peaches are best, but you can use unsweetened frozen peaches in a pinch. Let them thaw completely. Then, drain the excess liquid, and pat the peaches dry before adding them to the recipe.

Is it better to use fresh or canned peaches in this recipe?

I don’t recommend using canned peaches. They have too much liquid and can make the recipe soggy.

From My Family to Yours

Made with fresh summer peaches, this peach crumble recipe really is just like grandma used to make! No shortcuts are needed here because this old-fashioned recipe is simple just as it is.

What’s your favorite recipe for using up peaches? Leave it in the comments—or tag me @kasey_allthingsmamma on Instagram. I’d love to hear from you!

Peach Crumble Recipe

This old-fashioned peach crumble recipe is made with fresh peaches and a buttery brown sugar cinnamon topping. Simple and delicious!

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Course: Dessert

Cuisine: American

Author: Kasey Schwartz

Servings: servings

Prep Time: 10

Cook Time: 45

Total Time: 55

Equipment

1 9×13 baking dish
1 Large mixing bowl

Ingredients

Instructions

Preheat your oven to 375℉. Grease a 9×13 baking dish.
Place the peeled, sliced peaches in the greased baking dish.
9 large peaches, peeled and sliced
In a large mixing bowl, combine the flour, brown sugar, salt, and cinnamon together.
1 ½ cups all-purpose flour, 1 ½ cups light brown sugar, ½ teaspoon salt, ¾ teaspoon ground cinnamon
Add the softened butter and vanilla to the bowl and mix together with your hands until the mixture forms small crumbles. You want the butter to be evenly blended into the flour but not overmixed.
¾ cup softened butter, 2 teaspoons vanilla extract
Sprinkle the crumble evenly over the peaches in the baking dish.
Bake the crumble for 45 minutes. The top should be golden brown and the juice from the peaches will be bubbling around the edges.
Let the crumble cool for at least 10 minutes before scooping and serving.

Notes

Store leftover crumble, tightly covered, in the pan or in an airtight container in the fridge for up to 5 days. Bring it to room temperature on the counter to serve. Or, warm leftovers in the microwave or oven.