Peach Crumble

  • By KJ

Peach crumble is a perfect dessert for any season. What’s better than a bowl of gooey peach crumble topped with a scoop of vanilla ice cream that’s just starting to melt? Count me in. 

Fresh peaches cook down and caramelize with sugar and cinnamon. They’re topped off with an almond crumble that tastes like a sugar cookie for a simple, comforting dessert.

Peach crumble with scoops of vanilla ice cream.

Peach crumble is a perfect dessert for any season. What’s better than a bowl of gooey peach crumble topped with a scoop of vanilla ice cream that’s just starting to melt? Count me in. 

Fresh peaches cook down and caramelize with sugar and cinnamon. They’re topped off with an almond crumble that tastes like a sugar cookie for a simple, comforting dessert.

Peach crumble with scoops of vanilla ice cream.

Why KJ Loves Peach Crumble

This is one of those simple recipes to keep on hand. In fact, my dad told me precisely, “Don’t ever lose this recipe!” And I don’t intend to! 🙂 It’s recipes like this Peach Crumble that just bring you warmth and happiness – it’s a comfort food that fills your cup up. Plus, I love anything peach and this is the perfect recipe for juicy, sweet peaches!

Fresh peaches cut in half and sliced.

Cobbler, Crumble, or Crisp: What’s the difference? 

Often used interchangeably, each fruit dessert has its own delicious texture. The crumble has a soft, crumbly streusel made of butter, flour, and sugar—a topping with a melt-in-your-mouth effect. The crisp has a nuttier, oat topping that leaves a crunch. And finally, the traditional cobbler is covered in a fluffy, biscuit-like sweet dough.

The peach crumble filling in a bowl ready to be mixed.

Peaches

Peach crumble with fresh peaches – The way to go, in my opinion. The fresh peaches really shine. Ripe, juicy peaches will bake better than hard, unripe peaches. If you want to go to the work of peeling peach skin, you can find instructions here. But I love to leave the peach skin on. It adds great texture and a rosy hue to this already beautiful dessert.

Peach crumble with frozen peaches – If you’re making this outside of peach season, no worries! Frozen peaches will still work beautifully. Pour them straight from the freezer bag into the bowl, and mix in the filling ingredients. You’ll need to add around 10-15 minutes to your cooking time.

An assembled peach crumble ready to be baked.

Other Peach Crumble Ingredients

Sugar(s)

Regular sugar and brown sugar make the crumble sweet, but not toooo sweet. This peach crumble recipe lets the natural sweetness of the peaches shine through. The brown sugar also adds depth to the peach crumble flavor!

Flour

Flour goes inside the peach filling and the crumble topping. In the filling, it turns the peach juice into a perfect, gooey sauce. In the crumble topping, it binds everything together to create a sugar cookie-like topping. 

Almond extract

Almond extract and peaches are a match made in dessert heaven. A little bit goes a long way, so don’t overdo it! If you don’t like the taste of almond extract, you can substitute vanilla extract. 

Cinnamon

A little bit of cinnamon adds a warm, spiced note that gives this dessert a cozy feeling. 

Butter

Can you have a real dessert without butter? The butter in this recipe makes the crumble topping perfectly crumbly, like a buttery cookie.

A baked peach crumble ready to be served.

Serving Peach Crumble

Peach crumble is a great dessert to make in advance. Bake as directed and allow the crumble to cool completely before covering and refrigerating. 

When you’re ready to dig in, I recommend warming the peach crumble back up before serving. It’s always better warm! Put the whole crumble back in the oven for a few minutes, or microwave individual portions. 

Then serve the warm peach crumble with a scoop of vanilla ice cream and enjoy that melty, gooey, delicious first bite.

A close-up photo of the baked peaches.

Peach Crumble FAQ

Do I need to peel peaches for peach crumble?

No, it’s not necessary to peel the peaches. They give a nice texture and deep color to the peach crumble. However, if you don’t want peach skin in your crumble, you can quickly learn how to peel the peaches by watching this video. 

What is a crumble topping made of?

Crumble topping is made up of sugar, butter, and flour. Peach crumble gets its name from the crumbly, streusel topping.

How do you keep crumble topping crunchy?

If you want to make your crumble topping extra crunchy, try baking the crumble topping until it’s slightly crisp before you add it on top of the peach filling. Then, bake the whole peach crumble until heated through. 

What happens if you put too much butter in crumble?

The topping will be soggy and goopy if you put too much butter in the crumble. For just the right texture, make sure to follow the proportions in the recipe. 

How do you know when crumble is done?

The crumble is done when the top is golden brown, and the peaches are bubbling and slightly caramelized underneath.

Peach crumble with vanilla ice cream.

Looking for other Peach Recipes? Check these out!

Biscuit Peach Cobbler

Peach Blueberry Crumble

Peach Butter Amaretto Sours

Print

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Peach crumble with scoops of vanilla ice cream.

Peach Crumble


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  • Author: KJ & Company - Kate Poskochil
  • Total Time: 1 hour
  • Yield: 6 servings 1x

Description

Peach crumble is a perfect dessert for any season. What’s better than a bowl of gooey peach crumble topped with a scoop of vanilla ice cream that’s just starting to melt? Count me in. 

Fresh peaches cook down and caramelize with sugar and cinnamon. They’re topped off with an almond crumble that tastes like a sugar cookie for a simple, comforting dessert.


Ingredients

Scale

For the peach filling:

  • 5 peaches, cored and sliced into 1/4 inch slices
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 2 tablespoons flour
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon ground cinnamon

For the crumble topping:

  • 1 1/4 cup flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon almond extract
  • 1 stick (8 tablespoons) butter, melted
  • 1/2 cup sugar

Instructions

For the peach filling:

  1. Preheat your oven to 350 degrees. In a medium bowl, combine the peaches, sugar, brown sugar, flour, almond extract and cinnamon. Gently toss to coat the peaches completely. Pour into a standard pie dish or 9×9 baking pan.

For the crumble topping:

  1. In a medium bowl, combine all of the ingredients and mix until a crumbly dough forms. Evenly spread the crumble topping over the top of the prepared peaches
  2. Bake for 45 minutes, or until the top is golden brown and the peaches are bubbling and slightly caramelized underneath. Serve with vanilla ice cream or plain. Enjoy!

Notes

  • You can choose to peel or not peel your peaches. Personally, I love peaches with the skin on, so I leave them be! If you prefer otherwise, peel the peaches when slicing them.
  • Fresh peaches are highly recommended for this recipe, but frozen peaches can also be used if need be. Follow the recipe as written but add cooking time as the peaches will start out frozen.
  • Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Desserts
  • Method: Baking

Nutrition

  • Serving Size: 1
  • Calories: 439
  • Sugar: 48.5g
  • Sodium: 323mg
  • Fat: 15.9g
  • Carbohydrates: 72.7g
  • Fiber: 2.9g
  • Protein: 4.6g
  • Cholesterol: 40mg

Keywords: Peach Crumble

Vanilla ice cream on top of peach crumble.

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

Affiliate Links

This post may contain affiliate links, which means that KJ & Company would receive a small commission if anything is purchased. Thank you for supporting KJ & Company in all the ways that you do!

Recipe originally posted on October 11, 2018 – updated on September 1, 2022.

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