Warm Peach Crumble (with fresh or frozen peaches!)

There is no more quintessential a summer dessert than homemade Peach Crumble! Bursting with juicy, fresh peaches and topped with a delicious crumbly topping, this humble fruit dessert is not only a crowd-pleaser, but incredibly easy to assemble. Plus, you can’t beat the texture of the tender, soft, melt-in-your-mouth baked peaches with that buttery, crunchy crumble topping.

We like to add a little ground cinnamon and nutmeg for warmth, then top with generous scoops of vanilla ice cream. Tell me a more delicious use for fresh summer peaches — I’ll wait!!

Perhaps the best part about this recipe is that it’s so easy to scale up for large summer cookouts. Go ahead and double the recipe, as it disappears quickly!

If you love the simplicity of this dessert, be sure to try our warm blueberry crisp or this strawberry galette next. Or check out all of our easy dessert recipes for summer baking inspiration!

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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.

We 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.

Fresh sliced peaches in a cast-iron skillet. — Place peaches in a large cast-iron skillet.

Making a crumble topping with butter sugar and flour in a mixing bowl. — Place peaches in a large cast-iron skillet.

How To Make Peach Crumble

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!

Sprinkling the crumble topping over fresh peaches. — Sprinkle the crumble mixture on top of the peaches, then bake at 375F for 50-60 minutes.

What’s The Difference Between A Crumble and 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. It has less crunch than either a crisp or crumble.

Cast iron peach crumble with three scoops of ice cream.

FAQs

Can I make this recipe ahead of time?

Yes! Assemble the crumble, then refrigerate for up to 24 hours before baking. When ready, bring the dessert up to room temperature for 20-30 minutes, then bake as directed.

Can I use other fruits?

Yes! You can make a crumble or crisp with just about any fruit. We love to use fresh berries (blueberries, strawberries, raspberries, and blackberries), apples, pears, plums, and nectarines. Try our homemade blueberry crisp, which features oats in the crunchy topping!

Can you freeze peach crumble?

Absolutely! Allow the crumble to cool completely, then wrap tightly with plastic wrap and aluminum foil (or transfer to a freezer-safe, airtight container). Will freeze for up to 2 months. Thaw overnight in a refrigerator, then bake according to instructions.

Should the peaches be peeled?

That’s totally up to you! We don’t mind the skin on peaches, so it’s quicker to leave them on. If you prefer, you can peel them.

Can I use canned peaches?

We do not recommend using canned peaches for this recipe. They’re too soft and mushy, and will only become more so after baking.

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.
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.
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.

Fresh peach dessert spooned onto a plate with ice cream.

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!).

Warm peach crumble in a skillet with vanilla ice cream.

How To Serve

Serve warm peach crumble with a scoop of vanilla ice cream or a dollop of freshly whipped cream. We love the contrast of temperatures from the warm, sweet fruit and cool, creamy ice cream!

For more fruit desserts, consider trying our Salted Caramel Apple Slab Pie or this 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.

Fresh peach crumble with ice cream on a plate. — **Don’t forget to pin this for later!**

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Close up of peach crumble with vanilla ice cream on a plate with spoons.

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