Warm Peach Crumble (with Fresh or Frozen Peaches)
Homemade Peach Crumble is the perfect summer dessert for easy entertaining! Assemble the filling made with fresh peaches in a cast-iron skillet or baking dish, then top with the buttery, crunchy topping. Easier than pie, but every bit as delicious. Serve the warm peaches with a scoop of vanilla ice cream or whipped cream.
Servings: 8 servings
Calories: 362kcal
Video
Equipment
10- or 12-inch cast-iron skillet or similar size baking dish or pie dish
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 375°F/190°C. 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
- Note: Nutrition facts exclude ice cream and whipped cream.
- Make ahead: Crumb topping can be made 1 day ahead (or frozen up to 2 months). The full dessert can be assembled 1 day ahead and refrigerated; let sit at room temp 20–30 minutes before baking.
- Storage & reheating: Refrigerate leftovers up to 3 days. Reheat in the microwave or at 350°F / 175°C for 10–15 minutes.
- Freezing: Freeze cooled dessert airtight up to 2 months. Topping may soften after thawing, but flavor holds up well.
Nutrition
Calories: 362kcal | Carbohydrates: 62g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 407mg | Potassium: 193mg | Fiber: 2g | Sugar: 47g | Vitamin A: 747IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 1mg
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