In this delicious peach crumble recipe, fresh peaches are infused with cinnamon and vanilla and topped with a sweet buttery crumble topping. This easy peach crumble is made with 8 ingredients, and is best served warm with vanilla ice cream, of course.
Every weekend in the summer we go to the farmer's market and buy fresh, juicy peaches from our favorite local farm. We enjoy eating them plain, as well as using them to make this peach crumble recipe (and of course, this peach cobbler and peach pie)!
In this peach crumble recipe, fresh (or frozen) peaches are infused with vanilla and cinnamon and topped with a buttery crumble topping. It's a delicious summer dessert, best served a la mode with our homemade vanilla ice cream!
Peach crumble: Ingredients & Substitutions
- Fresh peaches. Use 3 pounds peeled and sliced fresh peaches for the best results. You can also use frozen, sliced peaches. To do this, thaw them in a colander to room temperature, then use them to make the filling.
- Light Brown sugar. dark brown sugar or coconut sugar are good substitutes for light brown sugar.
- All-purpose flour. To make this recipe gluten-free, substitute an all-purpose gluten-free baking flour for the all-purpose flour.
- Salted butter. Unsalted butter works well in this recipe.
- Vanilla extract. Vanilla bean paste or the seeds from one vanilla bean can be used in place of vanilla extract.
How to Make Peach crumble
Let's walk through how to make peach crumble step-by-step, and don't forget to watch the video.
Make the peach filling:
The most time consuming step in this recipe is preparing the peaches. Peel and cut the peaches into thin slices, then cut each slice in half so it’s about 1” long.
If using frozen peaches, put them in a strainer and thaw until they reach room temperature.
Then, in a small bowl mix together the brown sugar, cinnamon, all-purpose flour and sea salt, set aside.
Then, in a large bowl, combine the peaches, lemon juice and vanilla. Add the dry ingredients to the peach mixture and stir to combine.
Make the Crumble Topping
In a medium bowl, combine sugar, flour, cinnamon and salt.
Then, cut in the butter with a fork, a pastry cutter, or your hands until crumbly. I suggest cutting the butter into small pieces to make this step easier.
Assemble the Peach crumble
Transfer the peach filling to a prepared baking dish and sprinkle the crumble topping evenly over the top of the peach mixture.
Bake the peach crumble
Once the crumble is assembled, bake at 350 for 40-45 minutes or until the top is set and lightly browned, and the filling is bubbling.
Then, remove the crumble from the oven and let it cool slightly.
Serve
Serve the peach crumble recipe slightly warm with a scoop of vanilla ice cream or a dollop of homemade whipped cream.
Store/freeze
Store leftovers in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months. Reheat in the oven set to 350 degrees Fahrenheit, or in the microwave.
Recipe FAQS
A peach cobbler has a biscuit-like topping, whereas a peach crumble has a buttery, sugary, crispy topping.
As the baked crumble sits out, the topping will become soggy again because it is on top of wet peaches. You can re-crisp it in the oven. Also, be sure to bake the crumble until the filling is bubbling and the crumble is browned. This will thicken the peach mixture and the browned topping will stay crispy longer.
Yes, store leftovers in an airtight container in the refrigerator for up to 1 week.
A crisp usually has oatmeal/oats in the topping, whereas a crumble is usually made of butter, sugar and flour.
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Peach Crumble Recipe
Ingredients
Peach filling
- 3 pounds peaches peeled & sliced. (about 8 cups or 7-8 peaches)
- 1 teaspoon lemon juice
- 1 tsp vanilla extract
- ¾ cup light brown sugar
- ¼ cup all-purpose flour
- 1 tsp ground cinnamon
- pinch of sea salt
Crumble Topping
- ½ cup granulated sugar
- ¾ cup all-purpose flour try with 1 cup
- ½ cup salted butter softened and cubed
- ½ tsp cinnamon
- ¼ tsp sea salt
Instructions
- Preheat oven to 350 degrees F (try at 375 next time).
- Grease a 9 x 9” baking dish
Make the filling:
- Peel peaches.
- Slice them into thin slices, then cut each slice in half so it’s about 1” long.
- (If using frozen peaches, put them in a strainer and thaw until they reach room temperature).
- In a small bowl mix together brown sugar, cinnamon, all-purpose flour and sea salt, set aside.
- In a large bowl, combine peaches, lemon juice and vanilla.
- Add dry ingredients and stir until evenly distributed.
Make the Crumble Topping:
- In a medium bowl, combine sugar, flour, cinnamon and salt.
- Cut in butter with a fork, a pastry cutter, or your hands until crumbly.
Assemble the Peach Crumble
- Transfer the peach filling to the prepared baking dish.
- Sprinkle the crumble topping evenly over the top of the peach mixture.
Bake
- Bake at 350 for 40-45 minutes or until the top is set and lightly browned, and the filling is bubbling.
- Remove from the oven and let cool slightly.
- Serve slightly warm with vanilla ice cream or homemade whipped cream!
Video
Notes
Ingredient Substitutions
- Fresh peaches. Use 3 pounds peeled and sliced fresh peaches for the best results. You can also use frozen, sliced peaches. To do this, thaw them in a colander to room temperature, then use them to make the filling.
- Light Brown sugar. dark brown sugar or coconut sugar are good substitutes for light brown sugar.
- All-purpose flour. To make this recipe gluten-free, substitute an all-purpose gluten-free baking flour for the all-purpose flour.
- Salted butter. Unsalted butter works well in this recipe.
- Vanilla extract. Vanilla bean paste or the seeds from one vanilla bean can be used in place of vanilla extract.
Serve
Serve the peach crumble recipe slightly warm with a scoop of vanilla ice cream or a dollop of homemade whipped cream.Store/freeze
Store leftovers in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months. Reheat in the oven set to 350 degrees Fahrenheit, or in the microwave.Nutrition
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Photos in this post were taken by Ashleigh Scott Creative.
Sherri Barton
This is so delicious! My husband is diabetic so I used MonkFruit as the sweetener and a special flour for diabetics that is low carb. The dessert was a complete hit!
Laura
Thank you so much Sherri!
Abby
Baked this for friends tonight and it was a hit!