This simple, luscious Peach Crumble Recipe is a summer dessert favorite! Sweet, juicy peaches are topped with a rich, buttery crumble. Baked until warm in the center and crisp on top, it’s perfect topped with 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.
I love to bake fruit desserts during the summer, and this peach crumble is one of my favorites to put together. If you are lucky enough to have your own peach tree, this is a great way to use them. Or, just grab a bunch at your favorite local produce stand. Peach crumble is perfect served at the end of a casual outdoor dinner, or you can save leftover slices for breakfast the next day!
I top warm portions of crumble with sweet, cold vanilla ice cream. Or, see my serving suggestions below for fun ways to dress it up. Honestly, though, there’s so much natural flavor from the peaches you could serve peach crumble plain and make everyone happy.
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!
Recipe Ingredients
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!
Directions for How to Make Homemade Peach Crumble
- Prepare: Preheat your oven to 375 degrees Fahrenheit, 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!
Serving Suggestions
Peach crumble is best served warm! I love to top it with a cold scoop of ice cream. Vanilla is my favorite flavor. 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!
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!
FAQs
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.
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.
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.
No, I don’t recommend using canned peaches. They have too much liquid and can make the recipe soggy.
Peach Crumble
Equipment
- 1 9×13 baking dish
- 1 Large mixing bowl
Ingredients
- 9 large peaches, peeled and sliced
- 1 ½ cups all-purpose flour
- 1 ½ cups light brown sugar
- ½ teaspoon salt
- ¾ teaspoon ground cinnamon
- ¾ cup softened butter
- 2 teaspoons vanilla extract
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
Nutrition
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Hi Kasey how many servings does this make?