There is no more quintessential summer dessert than homemade Peach Crumble! Bursting with juicy, fresh peaches and topped with a buttery, crunchy crumble, this humble fruit dessert is always a crowd-pleaser — and incredibly easy to throw together.
If you love simple summer baking, be sure to try this old-fashioned mixed berry crisp with a buttery oat topping. It’s unfussy, wildly flavorful, and the perfect way to use up fresh (or frozen) berries!
I like to add a pinch of cinnamon and nutmeg to the crumble for extra warmth, then serve big scoops with vanilla ice cream. Honestly, tell me a better way to enjoy peak-season peaches — I’ll wait.
Craving more fruit desserts? This classic blueberry crisp with a crunchy streusel topping is another favorite when blueberries are in season.
Best of all, this peach crumble is easy to scale up for summer cookouts — double the recipe, and watch it disappear! And if you’re after something a little more rustic (and no pie dish required), don’t miss this free-form strawberry galette with a flaky, buttery crust.
Ingredient Notes
For the peach filling:
- Peaches: Fresh, ripe peaches that have been pitted and cut into slices. No need to peel! You can substitute with frozen peaches, if wanted.
- Granulated sugar: To add a little extra sweetness.
- Cornstarch: To help thicken up the juices from the fruit.
- Fresh lemon juice: A couple tablespoons of fresh lemon juice balances out the natural sweetness and the added sugar.
- Pure vanilla extract: This brings out the flavor of the peaches and the topping.
- Kosher salt: To season all ingredients.
For the crumble topping, you’ll need salted butter (though unsalted butter is totally fine), all-purpose flour, Kosher salt, brown sugar, sugar, vanilla extract, ground cinnamon, and nutmeg.
I like to assemble the peach crumble in a cast-iron skillet, but a baking dish or pie dish is fine. It’s helpful to have a pastry cutter to work the butter into the crumble topping.
Step-by-Step Instructions
- Prep the filling. Place sliced, ripe peaches in a baking dish or cast-iron skillet. Add sugar, cornstarch, fresh lemon juice vanilla extract, and a pinch of Kosher salt, then gently stir.
- Make the crumb topping. In a large bowl, combine flour, Kosher salt, sugars, extract, 1 teaspoon ground cinnamon, and ¼ teaspoon nutmeg. Cut in cold, cubed salted butter with either your fingers, a fork, or a pastry cutter. The mixture should resemble large crumbs with noticeable pieces of butter.
- Assemble, then bake. Sprinkle the crumb topping all over the peaches, then transfer to an oven preheated to 375F. Bake for 50-60 minutes, or until the filling is bubbling and the topping has crisped up and is golden brown.
- Let it cool. Allowing the crumble to sit for 30 minutes will help the filling to set. Serve big spoonfuls of crumble in bowls with a scoop of ice cream or homemade whipped cream.
Truly so easy and so delicious!
What’s The Difference Between A Crumble & A Crisp?
It all comes down to the topping! Both desserts consist of sweetened baked fruit with a crumbly topping, but a fruit crisp is made with the addition of oats, while a fruit crumble is made without oats.
With either dessert, try adding some chopped nuts (almonds or chopped walnuts would be fantastic) for additional crunch.
Another similar dessert is the peach cobbler. This is a baked peach dessert topped with a biscuit-like batter instead of a crumble topping (though you can make it with apples, raspberries, anything you like!). It has less crunch than either a crisp or crumble. In any case, with all of the above dessert recipes you can mix-and-match fruits like fresh berries (strawberries, raspberries, and blackberries are my favorite) or hard fruits like apples and nectarines.
Expert Tips
- Use ripe peaches! This ensures the best flavor. If your peaches aren’t ripe, leave them on the counter to ripen at room temperature for a few days. I leave them unpeeled, but you can peel them if you prefer.
- If you don’t have fresh peaches, use frozen peaches. There’s no need to thaw them first, but you may want to add a little extra cornstarch to absorb any excess moisture. I do not recommend canned peaches (they’re much too soft).
- To turn this into a peach crisp, add old-fashioned oats or quick cook oats to the topping.
- For a more pronounced lemon flavor, add fresh lemon zest to the filling.
Make-Ahead, Leftovers, & Storage
- Make-ahead crumb topping: You can prepare the crumble topping a day in advance. Place in an airtight container in the fridge. When ready to bake, simply sprinkle it over the peach filling, then bake as instructed. The topping can also be frozen for up to 2 months.
- Make-ahead crumble: This dessert can be assembled 1 day in advance, then refrigerated. When ready, allow to sit at room temperature for 20-30 minutes before baking as instructed.
- Leftovers and storage: Store leftovers in an airtight container in a fridge for up to 3 days. Reheat gently in a microwave or in an oven preheated to 350F for about 10-15 minutes, or until heated through.
- To freeze: Allow the peach dessert to cool completely, then place in an airtight container. Freeze for up to 2 months. Note that the crumble topping may not be as crunchy after freezing, thawing, and reheating (though still delicious!).
Serving Suggestions
Serve warm peach crumble with a scoop of vanilla ice cream or a dollop of freshly whipped cream. I love the contrast of temperatures from the warm, sweet fruit and cool, creamy ice cream!
For more fruit desserts, consider trying my caramel apple slab pie or this easy blueberry dump cake next!
Substitutions and Variations
- Fruit: While peach is a classic summer choice, this would also be fantastic with other fruits like apples, pears, or mixed berries.
- Swap out all-purpose flour for gluten-free flour to make this gluten-free.
- Add a handful of chopped nuts (such as almonds, pecans, or walnuts) to the crumble topping for added crunch and a nutty flavor.
- Try adding 1 teaspoon of almond extract, along with vanilla extract, for a slightly different taste.
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Warm Peach Crumble (with fresh or frozen peaches!)
Video
Equipment
Ingredients
For the filling
- 6-7 cups fresh peaches about 7-8 peaches, about 3 lbs (can use frozen peaches, if preferred)
- 75 g (⅓ cup) granulated sugar
- 1 Tbsp cornstarch
- 2 Tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- Pinch of Kosher salt
For the topping
- ½ cup (8 Tbsp; 1 stick) salted butter cut into cubes
- 120 g (1 cup) all-purpose flour
- 1 tsp Kosher salt
- 150 g (⅔ cup) packed light brown sugar
- 75 g (⅓ cup) granulated sugar
- 1½ tsp pure vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
For serving
- Vanilla ice cream or homemade whipped cream
Instructions
- Prepare the filling. Preheat an oven to 375F. Place 6 cups of peaches in a large cast-iron skillet. Add ⅓ cup (75g) sugar, 1 Tbsp cornstarch, 2 Tbsp fresh lemon juice, 1 tsp pure vanilla extract, and a pinch of Kosher salt. Use a spoon to gently stir everything until evenly coated.
- Make the crumb topping. In a medium bowl, combine 1 cup (120g) AP flour, 1 tsp Kosher salt, ⅔ cup (150g) brown sugar, ⅓ cup (75g) granulated sugar, 1½ tsp pure vanilla extract, 1 tsp ground cinnamon and ¼ tsp ground nutmeg. Add ½ cup cubed salted butter, then use your fingers, a pastry cutter, or a fork to work the butter into the dry ingredients until large crumbs form.
- Assemble, then bake. Evenly scatter the crumble topping over the peach filling. Transfer to the oven and bake for 50-60 minutes, or until the filling is bubbling and the crumb topping has crisped up.
- Cool, then serve. Allow the peach crumble to cool for 30 minutes to set, then serve with vanilla ice cream and/or whipped cream.
Notes
- Nutrition facts do not include ice cream or whipped cream.
- Make-ahead crumb topping: You can prepare the crumble topping a day in advance. Place in an airtight container in the fridge. When ready to bake, simply sprinkle it over the peach filling, then bake as instructed. The topping can also be frozen for up to 2 months.
- Make-ahead crumble: This dessert can be assembled 1 day in advance, then refrigerated. When ready, allow to sit at room temperature for 20-30 minutes before baking as instructed.
- Leftovers and storage: Store leftovers in an airtight container in a fridge for up to 3 days. Reheat gently in a microwave or in an oven preheated to 350F for about 10-15 minutes, or until heated through.
- To freeze: Allow the peach dessert to cool completely, then place in an airtight container. Freeze for up to 2 months. Note that the crumble topping may not be as crunchy after freezing, thawing, and reheating (though still delicious!).
Nutrition
Photography by: Cambrea Bakes
Wonderful recipe! Although when I was looking at a crumble recipe I expected to use rolled oats as I’m an Australian and that’s what we refer to as a crumble. We’ve never used the word crisp for any type of desserts, so now I understand why I cannot find crumbles with oats in them because Americans have a different meaning towonderful recipe! Although when I was looking at a crumble recipe I expected to use rolled oats as I’m an Australian and that’s what we refer to as a crumble. We’ve never used the word crisp for any type of desserts, so now I understand why I cannot find crumbles with oats in them because Americans have a different meaning to them
Thanks, Trudi, so glad you enjoyed! xo, Ari
This is so good! Received rave reviews from company. Reminds me of the peach or apple crumble served at school. Finally found this recipe without the oatmeal. And btw, it’s just as good the next day, cold!
Love that you enjoyed the leftovers cold (I’m guilty of this as well haha!). Thanks for leaving feedback, Marcy! xo, Ari
I’m also looking for a similar recipe, just with the apples. No lemon juice but everything else the same?
I’d keep everything the same, even the lemon juice (which I always add to fruit desserts, whether apple, peach, blueberries, etc). The amount of sugar may vary if one fruit is sweeter than the other (you can adjust accordingly or not). I’ve got an apple cobbler coming to the website in a few weeks, so be on the lookout — if you like this peach crumble, I think you’ll love that one too. Enjoy, Marcy! xo, Ari
I promise you will LOVE this recipe as all 7 of my friends that ate it agreed. I added some additional crumble topping with pecan chips I softened in butter on stove. This added a delicious nutty flavor and texture
Thank you, Laura!! Simple recipes like this are perfect for entertaining and always more delicious when shared with good friends. Cheers, Ari