This simple peach crumble is the one of the best and easiest summer desserts you can make! Only a handful of ingredients, and it takes just 15 minutes to put them all together.
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Peach crumble is just about the simplest thing that you can ask for in a summer dessert. 7 ingredients, two bowls, a bare minimum of mixing, and pop that heavenly concoction into the oven.
The filling is full of tender, juicy peaches and gets a bit of tartness from lemon juice. The crumble topping is buttery and crisp, with brown sugar to give it amazing texture and sweetness.
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About the recipe
This has been my summer of quests for fruity baked desserts. And crisps and crumbles and cobblers and what have you are supposed to be the easiest. Just make it the way grandma did and dump it all in the pan. It's real casual.
Except my grandma never made stuff like this, which is why I had to do a lot of research. So I went on a learning journey...and I found a lot of vagueness.
For instance: what kind of pan should I use? A 2-quart pan, they said. Do you know how many sizes and shapes a pan that holds 2 quarts can be? I even found some recipes that just said "the pan" with no size at all.
Or how about this suggestion I found: use 6 peaches. Really? How big should the peaches be? Because some of them are like baseballs and some of them are approaching softball territory.
Listen, I am a Virgo! I need measurements!
I went through a lot of trial and error, and in the end, Joy of Cooking saved me. As it usually does when trying to adapt classic recipes like this. So I present to you, the perfect peach crumble made in an 8" x 8" pan with 2 pounds of peaches.
Ingredients
You only need a few simple ingredients to make peach crumble magic!
- Fresh peaches: Obviously. Look for ripe peaches that just give to the touch when squeezed. Freestone peaches will be easier to work with if you can find them.
- Lemon juice and lemon zest: I lovelovelove the lemon in this recipe. This crumble is SWEET, and you need that tartness from the lemon juice. It also helps the peaches keep their shape. The lemon zest adds a beautiful aroma.
- Corn starch: I prefer to use corn starch as a thickening agent in fruit pies because you don't get the flour-y taste and I like the juicy results. And you only need a little bit for this recipe. If you prefer to substitute flour, see the FAQ section below.
- White sugar: We're going to use the white sugar to macerate the peaches and get those juices flowing!
- Butter: Cold butter from the fridge cut into small cubes as you would for pie crust.
- Brown sugar: This gives the crumble topping a crisp, golden brown crust.
- All-purpose flour and a pinch of salt: flour holds it all together and that little bit of salt is a game changer. It really enhances all the flavors.
Step by step instructions
Preheat the oven to 375 degrees F.
With a good chef's knife, slice the peaches into wedges and remove pits.
Place the peaches in a large mixing bowl and add sugar. Use a microplane grater to zest the lemon, then juice it. Add cornstarch, lemon juice, and lemon zest to the bowl and mix gently until thoroughly combined.
In another large bowl, add the flour, brown sugar and salt. Cut the stick of butter into pea-sized chunks and add to the bowl.
Combine the dry ingredients and the butter until you have a crumbly mixture. You could get in there with your fingers like grandma did, but I prefer to use a pastry blender.
Stir the peaches again, then transfer them to an 8" x 8" baking pan. Be sure to get all the juices into the pan!
Squeeze the crumble topping into large chunks with your hands, then break apart over the peaches. This will give you a nice texture of larger crunchy chunks and the smaller crumb-like bits.
Bake on the center rack of the oven for 40-50 minutes, until the top is golden brown and the peaches are bubbling.
Let stand for 10 minutes before serving.
Serving suggestions
- Top with vanilla ice cream, lemon sorbet, or whipped cream!
- Reheat the next day and serve with yogurt for breakfast.
FAQs
Do you need to refrigerate peach crumble?
Like most fruit pies and the like, you don't need to refrigerate peach crumble. In fact, it will make the topping get soggy. If you have leftovers, cover with aluminum foil, or even a clean kitchen towel, and store in a cool dry place for up to two days. Reheat in the oven at 350 degrees until the filling is bubbly.
Do you have to peel the peaches for peach crumble?
NO! I actually prefer not to. The skin adds a wonderful color to the filling and I love the texture. You can peel them if you want to, but this can sometimes be a difficult task with peaches, especially when they are very ripe. It's summer. Let's take it easy on ourselves and leave the skin on!
How can you make this peach crumble gluten free?
Substitute almond flour 1:1, and bake for a little less time, about 30-35 minutes.
What if I don't like corn starch?
You can substitute double the amount of AP flour for the corn starch, so in this recipe that would be 2 teaspoons.
Related recipes
- Get more fresh peach goodness and a pack of beach snacks in one with these Peach and Blueberry Yogurt Parfaits with Homemade Granola.
- Summer fruit isn't just for desserts! This Strawberry and Arugula Salad with Basil and Mint is effortless and delicious - the juices from the macerated strawberries make an instant dressing.
- Yes more fruit on salads! Peach Salad with Prosciutto, Fresh Mozzarella and Basil Vinaigrette will whisk you away to a Tuscan summer evening.
Recipe
Peach Crumble
Ingredients
Peach Filling
- 2 pounds peaches
- ¼ cup sugar
- 1 teaspoon cornstarch
- 2 tablespoon lemon juice
- zest of one lemon
Crumble Topping
- ¾ cup flour
- ¾ cup dark brown sugar
- 8 tablespoon unsalted butter (1 stick)
- ¼ teaspoon kosher salt
Instructions
- With a good chef's knife, slice the peaches into wedges and remove pits.
- Place the peaches in a large mixing bowl and add sugar. Use a microplane grater to zest the lemon, then juice it. Add cornstarch, lemon juice, and lemon zest to the bowl and mix gently until thoroughly combined.
- In another large bowl, add the flour, brown sugar and salt. Cut the stick of butter into pea-sized chunks and add to the bowl.
- Use a pastry blender or your fingertips to combine the dry ingredients and the butter until you have a crumbly mixture.
- Stir the peaches again, then transfer them to an 8" x 8" baking pan. Be sure to get all the juices into the pan!
- Squeeze the crumble topping into large chunks with your hands, then break apart over the peaches. This will give you a nice texture of larger crunchy chunks and the smaller crumb-like bits.
- Bake on the center rack of the oven for 40-50 minutes, until the top is golden brown and the peaches are bubbling. Let stand for 10 minutes before serving.
Notes
- Just like other fruit pies and desserts, you don't need to refrigerate peach crumble. If you have leftovers (which seems unlikely) cover lightly with aluminum foil or a clean kitchen towel and store in a cool dry place for up to two days.
- There's no need to peel the peaches! The skin gives the filling such a pretty color and I like the texture. It's summer, let's take it easy, shall we?
- Be sure to read the post above for more information on how to choose ingredients and other tips including substitutions.
Linda Cummings
Yummy