Simple, luscious Peach Crumble is a summertime favorite! Sweet and juicy peaches are topped with a buttery crumble that’s as simple as it is delicious. Don’t forget the vanilla ice cream!
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If you want a recipe that’s beyond easy to make but delivers big on summer flavor, look no further than my peach crumble recipe! All you need are fresh peaches and a few baking staples like flour, butter, and brown sugar. Just a little time in the oven transforms these simple ingredients into something totally magical.
Classic Peach Crumble Recipe
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’ll top warm portions of crumble with sweet, cold vanilla ice cream or see my serving suggestions below for ways to dress it up. But really, there’s so much natural flavor from the peaches you could serve peach crumble plain and make everyone happy.
Ingredients for Peach Crumble
See recipe card below this post for ingredient quantities and full instructions.
- Peaches – Nectarines work too. They’re actually a variety of peach!
- Brown sugar – I use light brown sugar but you could use dark brown if that’s all you have.
- Vanilla extract – Use pure vanilla extract for the best flavor.
- Salt – I use fine sea salt or table salt in this recipe rather than Kosher salt.
- Ground cinnamon
- Butter – You can use salted or unsalted butter.
How to Make Peach Crumble
- Prepare your pan: First, preheat your oven to 375℉. Grease a 9×13 baking dish.
- Add the peaches to the baking dish: Place the peeled, sliced peaches in the greased baking dish.
- Combine the sugar with the salt and cinnamon: In a large mixing bowl, combine the brown sugar, salt, and cinnamon together.
- Make the crumble mixture: 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 over-mixed.
- Spread the crumble mixture over the peaches: Sprinkle the crumble evenly over the peaches in the baking dish.
- Bake: Place in the oven and bake the crumble for 45 minutes. The top should be golden brown and the juice from the peaches will be bubbling around the edges.
- Cool the crumble: Let the crumble cool for at least 10 minutes before scooping and serving.
Try to let the crumble cool a bit before you serve it. It’s so good warm, but if you serve it very hot straight from the oven it may fall apart when you spoon it out onto plates.
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 to room temperature to serve or place in the oven on low heat to warm gently before serving.
Peach crumble is definitely complemented by a few additions! Here are some of my favorite ways to serve it:
- With ice cream – As mentioned, vanilla ice cream is amazing with servings of peach crumble, especially if you scoop the ice cream on top while the crumble is still warm! I don’t recommend another flavor of ice cream with peach crumble because you don’t want to have too many other competing flavors going on.
- Top with whipped cream – Homemade or store-bought whipped cream is delicious on top of fresh peach crumble.
- Add sliced peaches – In my opinion, you can never have too many peaches. So when you serve peach crumble, place a bowl of sliced, fresh peaches on the table to add to each serving.
- Drizzle on caramel sauce – If you want to take this over the top, you could drizzle caramel sauce over the crumble. Or make a peach crumble sundae! Take a portion of crumble and top it with whipped cream and caramel sauce for a totally decadent treat.
A crumble has a streusel topping made with flour, sugar, butter, and sometimes nuts. This mixture is crumbled on top of the fruit before baking. A cobbler, on the other hand, has a rising agent like baking powder or baking soda in the dough that’s used for the topping.
If you want a really crispy topping, place the crumble mixture in the freezer for a few minutes to harden. It’s totally fine to not do this, however, and your crumble will still turn out absolutely delicious!
You can make the crumble topping a few days in advance of making and baking the crumble. Place the mixture in an airtight container and store it in the fridge for a few days before using it.
Fresh is always best for the most intense flavor and texture in crumbles, crisps, and cobblers! However, you can use canned peaches in place of fresh if you can’t get fresh peaches.
- 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
- Preheat your oven to 375℉. Grease a 9×13 baking dish.
- Place the peeled, sliced peaches in the greased baking dish.
- In a large mixing bowl, combine the flour, brown sugar, salt, and cinnamon together.
- 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.
- 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.