Peach Crumble
Juicy, sweet peaches bubbling under a golden, buttery oat topping — simple to make, endlessly satisfying, and the kind of dessert that makes everyone reach for a second helping.
Equipment
- Baking dish - 9x13-inch for a larger batch, 8x8 or 9x9-inch for a thicker crumble
- Large mixing bowls - One for the filling and one for the topping
- Pastry cutter - Can also use two forks or your fingertips
- Sharp knife - For slicing peaches
- Cutting board
- Measuring cups and spoons
- Wooden spoon or silicone spatula - For tossing the filling
- Oven mitts
- Peeler - For peeling peaches if not using the blanching method
- Wire cooling rack
- Large pot - For blanching peaches (optional)
- Bowl of Ice Water - For blanching peaches (optional)
Ingredients
For the Peach Filling
- 6 fresh peaches - about 2 lbs / 900g, peeled, pitted, and sliced
- 3 tablespoons granulated white sugar - adjust based on sweetness of peaches
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon cornstarch
For the Crumble Topping
- 1 cup old-fashioned rolled oats - 90g
- 3/4 cup all-purpose flour - 95g
- 3/4 cup packed light brown sugar - 165g
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted cold butter - 115g, cut into small cubes
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease your baking dish with butter or non-stick spray.
- Score an X on the bottom of each peach. Blanch in boiling water for 30-60 seconds, then transfer to an ice bath. Peel, halve, pit, and slice the peaches into 1/2-inch thick slices.
- In a large bowl, combine the sliced peaches with sugar, lemon juice, vanilla, cinnamon, nutmeg, and cornstarch. Toss until evenly coated and pour into the prepared baking dish.
- In a separate bowl, combine oats, flour, brown sugar, cinnamon, and salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse, sandy crumbs.
- Scatter the crumble topping evenly over the peach filling, covering completely. Bake for 40-45 minutes until the topping is golden brown and the filling is bubbling around the edges.
- Let the crumble rest on a wire cooling rack for 10-15 minutes before serving. Serve warm with vanilla ice cream or whipped cream if desired.
Notes
- Use cold butter straight from the refrigerator for the crispiest topping. Warm butter will make the topping dense and greasy.
- Taste your peaches before adding sugar. Adjust the sugar based on their natural sweetness—tart peaches need more, sweet peaches need less.
- Don't skip the cornstarch—it thickens the peach juices into a luscious sauce and prevents a watery filling.
- Let the crumble rest for 10-15 minutes after baking so the filling can set up and the topping can crisp further.
- Substitute frozen or canned peaches when fresh are out of season. Thaw and drain frozen peaches well, and drain canned peaches thoroughly before using.
- Make this recipe gluten-free by using a 1:1 gluten-free flour blend and certified gluten-free rolled oats.
- For a vegan version, use cold coconut oil or vegan butter in the topping.
- Store covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat in the oven to restore crispness.
- This crumble can be assembled and frozen unbaked. Bake from frozen, adding 15-20 extra minutes to the baking time.
- Use a 9x13-inch pan for thinner crumble that serves more people, or an 8x8-inch pan for a thicker, more generous layer of fruit and topping.