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    Home » Peach Crumble

    Peach Crumble

    Published: Jun 17, 2022 by Laura · This post may contain affiliate links.

    Jump to Recipe

    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.

    Peach Crumble on a plate with vanilla ice cream

    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 in a baking dish with a wooden spoon serving a portion

    Peach crumble: Ingredients & Substitutions

    overhead view of the ingredients in this peach crumble recipe
    • 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.
    Peach Crumble on a plate with melty ice cream and a spoon

    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.

    peeled sliced peaches in a bowl with a wooden spoon

    Then, in a small bowl mix together the brown sugar, cinnamon, all-purpose flour and sea salt, set aside.

    two photos showing How to Make Peach Crumble - combining the dry ingredients for the peach filling

    Then, in a large bowl, combine the peaches, lemon juice and vanilla. Add the dry ingredients to the peach mixture and stir to combine.

    two photos showing How to Make Peach Crumble - combining peaches with dry ingredients

    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.

    two photos showing How to Make Peach Crumble - making the crumble topping

    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.

    two photos showing How to Make Peach Crumble - peach layer in a baking sheet, then topped with topping before baking

    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.

    baked Peach Crumble in a baking dish with a spoon taking a scoop.

    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.

    peach crumble on a plate with a spoon

    Recipe FAQS

    What is the difference between peach cobbler and peach crumble?

    A peach cobbler has a biscuit-like topping, whereas a peach crumble has a buttery, sugary, crispy topping.

    Why is my crumble soggy?

    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.

    Do you refrigerate peach crumble?

    Yes, store leftovers in an airtight container in the refrigerator for up to 1 week.

    What's the difference between a crisp and a crumble.

    A crisp usually has oatmeal/oats in the topping, whereas a crumble is usually made of butter, sugar and flour.

    Peach Crumble Recipe on a plate with ice cream

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Peach Crumble

    Peach Crumble Recipe

    Laura
    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.
    5 from 2 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 20 mins
    Cook Time 45 mins
    Cooling 30 mins
    Total Time 1 hr 35 mins
    Course Dessert
    Cuisine American
    Servings 12 Servings
    Calories 239 kcal

    Equipment

    • 9x9" baking pan
    • measuring spoons
    • measuring cups
    • spatula
    • glass batter bowl
    • pastry cutter

    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

    Serving: 0.5cupCalories: 239kcalCarbohydrates: 41gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 20mgSodium: 128mgPotassium: 172mgFiber: 2gSugar: 31gVitamin A: 607IUVitamin C: 5mgCalcium: 22mgIron: 1mg
    Tried this recipe?Let us know how it was!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

    Photos in this post were taken by Ashleigh Scott Creative.

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    Did you make this recipe?

    Leave a comment and review below, then take a picture and tag @joyfoodsunshine #joyfoodsunshine on Instagram so I can see it! Sign up here to receive weekly e-mails!

    Reader Interactions

    Comments

    1. Sherri Barton

      August 13, 2022 at 7:45 pm

      5 stars
      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!

      Reply
      • Laura

        August 14, 2022 at 7:01 am

        Thank you so much Sherri!

        Reply
    2. Abby

      July 28, 2022 at 8:34 pm

      5 stars
      Baked this for friends tonight and it was a hit!

      Reply

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    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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