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There are few desserts I love more in this world than a peach crumble, and this Easy Peach Crumble (or Crisp) is the best I’ve tried so far. It is incredibly simple and fuss free, requiring less than 10 minutes of work. The crispy, buttery crumble with the warm, soft, and juicy peaches served with whipped cream or vanilla ice cream = heaven.
Read the full blog post below for detailed notes, tips, tricks, photos and videos.
I make this recipe on REPEAT
I make all sorts of desserts all the time, but this Peach Crumble is the dessert I actually crave and make over and over when peaches are in season. It is that special. Here are some of my favorite things about it:
- It comes together in under 1 hour with less than 10 minutes of active work. Does it really get much easier?
- It takes very few ingredients, which are likely already in your pantry
- It is not too sweet. We want the natural peach flavor to shine!
- It has the perfect ratio of crumble to peaches (i.e., lots of crispy crumble)!
- It’s a very flexible recipe. Easily increase or decrease the quantities to make a bigger or smaller serving, or mix in different fruits, nuts, spices and make it your own
Difference between a peach cobbler, crumble and crisp
Peach cobbler, crumble and crisp all have a peach filling, but different toppings:
- A peach cobbler typically has a biscuit topping or a cake topping (called a southern peach cobbler). It is more soft and cakey; and, in my opinion, sometimes a bit dense in texture
- A peach crumble has a streusel or crumble topping made with flour, sugar and butter. It is buttery, crumbly and slightly crispy, contrasting the soft juicy peaches nicely
- A peach crisp is similar to a crumble but also adds oats to the crumble, making it crispier
Although a crumble and crisp are technically different, the terms are often used interchangeably, with a lot of crumble recipes including oats for the extra texture. This peach crumble is also technically a peach crisp, since it features oats, but the name crumble is more well known!
The best peaches for this crumble
I highly recommend making this recipe while peaches are in season, as that will give you the best result! Ripe, yellow peaches are the best choice for this peach crumble. You want them to be ripe (not hard) but also not soft or mushy. If you gently press on a peach, you should be able to make an indent with a little pressure. And if you can’t find good peaches, try making my apple crisp instead which is just as delicious!
Step by step photos
The detailed recipe is provided in the recipe card at the bottom of this post, but let’s quickly go over the steps with photos to help you visualize everything.
Slice the peaches into 8 slices each, and toss with a little brown sugar, salt and cornstarch:
Separately, mix together the flour, sugar, oats, cinnamon and salt for the crumble:
Add the cold, cubed butter, and gently rub it in with your hands until you get a crumble like texture:
In a hurry? Use melted butter!
I’ve recently discovered that you can achieve pretty much the same results with melted butter as cold butter in crumbles! You can read more about it in my Bluberry Crumble with Melted Butter recipe.
Top the peaches with toasted walnuts, then cover with the crumble mixture:
Bake, serve with vanilla ice cream or whipped cream, and enjoy!
FAQs
This recipe is already adjusted to have a lower sugar quantity than most, but feel free to reduce further to your taste. However, I don’t recommend reducing the sugar in the crumb significantly as it plays an important role in the texture of the crumb as well.
Unfortunately, I don’t recommend canned peaches for this recipe. They result in a too sweet and mushy crumble.
If you can’t find good fresh peaches, unsweetened frozen peaches are the next best option!
Yes, you can skip the toasted walnuts, or replace with toasted pecans.
While oats give the best texture, you can omit them and increase the quantity of flour to 1 1/4 cups (165g).
I recommend baking and serving this peach crumble fresh for best results. Resting will cause the peaches to release water and the crumble to lose its crispiness with time.
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Ingredients
Peach filling:
- 6–8 ripe yellow peaches (about 800-1000g depending on how many you want)
- 1 tbsp brown sugar
- 2 tbsp cornstarch
- 1/4 tsp salt
- 1 tsp cinnamon
Oat crumble topping:
- 2/3 cup all purpose flour (87g)
- 2/3 cup old fashioned rolled oats (53g)
- 1/2 cup white or light brown sugar (100g)
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cut into cubes
- Optional: 1/2 cup toasted chopped walnuts
Instructions
- Pre-heat your oven to 375 F (conventional, no fan) and prepare a 9 or 10″ round skillet / pie dish by brushing lightly with butter
- Cut the peaches into thick slices (about 8-12 each depending on how big the peaches are). Gently toss them with the brown sugar, cornstarch, salt and cinnamon and transfer to the baking dish / skillet
- In a separate bowl, mix together the flour, oats, sugar and salt for the oat crumble topping. Add the cold cubed butter, and rub it in with your hands until the mixture resembles a crumble. This may require a little pressure to press into the butter cubes and mix them with the dry ingredients. Do not overmix or knead. You can also use a pastry cutter for this step
- Spread the toasted chopped walnuts on top of the peach filling in the baking dish
- Cover with the crumble topping; it can be a bit rustic, no need to be perfect!
- Bake for 40-45 minutes. If the crumble still looks too light in color after 45 minutes, change the setting from bake to broil and broil for just 2-3 minutes to add a golden color. If the crumble starts to get golden too soon, you can cover it with aluminum foil to prevent it from burning
- Let the crumble rest for 15 minutes. Then serve and enjoy! I love to serve with plain whipped cream (unsweetened) but you can also use vanilla ice cream
Video Tutorial
Notes
- I used a cast iron skillet for the pictures and videos, but found that the skillet leaked color in some parts, making the peaches look dark. Therefore, I don’t recommend a cast iron skillet, unless you know yours is good quality!
Comments
Anna
yummm! Can the butter be replaced with some kind of vegetable oil?
Lyn
Is it possible to make a couple of hours before and then put it in fridge until it’s almost time to bake?
Thanks!
Maggie
So, do you think the flour can be replaced with an almond flour for a gluten free option?
Zoha
Hi Maggie! I haven’t tried that myself so hard to say. You could try making a crumble using just oats, though!
Craig
I should have read ahead before experimenting. I just made the crumble with almond, tapioca and coconut flour instead of regular all purpose flour. I guess I’ll let you know how it goes when I take it out!
Zoha
YES!
Sobia Yasir
The best recipes ever, foolproof and unique in taste
Zoha
Thank you!
Sana
Amazing recipe . I can’t wait to try my hands on it. I don’t have this skillet , can I assemble the ingredients in my circle baking pan that I use for baking cakes ?
Zoha
Yes!!! No need for a skillet, this recipe is super versatile that way
Samina
Looks delicious – how would I make a half portion? Thanks so much!
Zoha
You can just use a smaller pan! 🙂 I’d go for a 6″ pan
Joann
excited to make this
Zoha
Hope you love it!