Peach crumble is a warm, comforting dessert made from soft, juicy peaches baked under a buttery, sandy streusel topping. Unlike crisp, which typically includes oats for a chunkier, crunchier texture, classic crumble uses just flour, sugar, and butter for a finer, more sandy-textured topping that turns golden and slightly crisp in the oven. It’s simple, quick to put together, and endlessly comforting.
Peach Crumble vs. Peach Crisp
The two desserts are close cousins, but the topping is what sets them apart. Crumble topping is made from flour, sugar, and butter rubbed together into fine crumbs, giving it a delicate, sandy texture. Crisp topping includes oats (and often nuts), giving it a heartier, chunkier crunch. Both are delicious — this recipe focuses on the classic, oat-free crumble version.
Ingredients
For the peach filling
- 6 cups fresh peaches, peeled and sliced (about 6-7 medium peaches)
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- ½ teaspoon ground cinnamon
- Pinch of salt
For the crumble topping
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- ¼ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cubed
Equipment
- A 9-inch square or round baking dish
- Two mixing bowls
- A pastry cutter or fork
- Peeler and knife
Instructions
Step 1: Prep the peaches
Blanch the peaches in boiling water for 30-45 seconds, then transfer to an ice water bath so the skins slip off easily. Slice the peeled peaches into wedges about ½-inch thick.
Step 2: Preheat the oven
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch baking dish.
Step 3: Make the filling
In a large bowl, toss the sliced peaches with sugar, cornstarch, lemon juice, cinnamon, and salt until evenly coated. Spread the mixture into the prepared baking dish in an even layer.
Step 4: Make the crumble topping
In a separate bowl, whisk together the flour, granulated sugar, brown sugar, and salt. Add the cold, cubed butter and cut it into the dry mixture using a pastry cutter or your fingers, working until the mixture forms fine, sandy crumbs with a few slightly larger pieces throughout.
Step 5: Assemble
Sprinkle the crumble topping evenly over the peach filling, covering it completely in a loose, even layer.
Step 6: Bake
Bake for 35-40 minutes, until the topping is golden brown and the peach filling is bubbling around the edges. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
Step 7: Cool and serve
Let the crumble cool for at least 15 minutes before serving, so the juices thicken slightly. Serve warm, with vanilla ice cream or a drizzle of cream on top.
Tips for the Best Peach Crumble
- Use ripe, fragrant peaches for the best natural sweetness.
- Keep the butter cold when making the topping so it stays crumbly rather than pasty.
- Don’t overwork the topping — you want distinct, sandy crumbs, not a smooth dough.
- Frozen peaches work in a pinch — thaw and drain them well first to avoid a watery filling.
- Add a handful of berries, like raspberries or blueberries, to the peach filling for a fun twist.
Storage
Store leftover crumble covered in the refrigerator for up to 4-5 days. Reheat individual portions in the microwave, or warm the whole dish in a 300°F oven for about 15 minutes to re-crisp the topping.
Final Thoughts
Peach crumble is a simple, old-fashioned dessert that lets ripe peaches shine under a buttery, golden topping. It comes together quickly with pantry staples, making it an easy go-to whenever you want something warm and comforting.
