This quick and easy fresh peach crumble without oats has the best crispy topping. Only a handful of ingredients, and it takes just 15 minutes to put them all together.
Peach crumble is just about the simplest recipe that you can ask for in terms of an easy, homemade summer dessert. 7 ingredients, two bowls, a bare minimum of mixing, and pop that heavenly concoction into the oven.
The simple filling is full of tender, juicy peaches and gets a bit of tartness from lemon juice. Because the crumble topping is made without oats, it's extra buttery and crisp, the brown sugar gives it amazing texture and sweetness.
Get more fresh peach goodness with these Peach and Blueberry Yogurt Parfaits. Peach Salad with Prosciutto, Fresh Mozzarella and Basil Vinaigrette will whisk you away to a Tuscan summer evening.
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Fresh peach crumble recipe ingredients
For the peach filling
- Fresh peaches: Look for ripe peaches that give to the touch when squeezed, but are not too soft. Even though they're under that crumble topping, we still want them to hold some shape and texture, like they would in a peach galette when they're on full view for all to see. Freestone peaches will be easier to work with if you can find them, the pits release more easily.
- Lemon juice and lemon zest: I lovelovelove the lemon in this recipe. The crumble topping is SWEET so you need that tartness from the lemon juice, and it also helps the peaches keep their shape. The lemon zest adds a beautiful aroma. I always say, if you're using the juice, use the citrus zest, too!
- Corn starch: I prefer to use corn starch as a thickening agent in baked fruit desserts 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.
- Granulated sugar: We're going to use the white sugar to macerate the peaches and get those juices flowing!
For the crumble topping
- 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: Flour holds it all together.
- Kosher salt: I always like a pinch of salt in a sweet dessert to balance the flavors.
*Ingredients with measurements are listed in the recipe card below.
Make the crumble topping ahead!
You can make the crumble topping 3 days ahead and store in the refrigerator, or make a bigger batch to freeze for up to 3 months! You can have it on a whim!
How to make peach crumble
Step 1: Prep the peaches for the filling
Preheat the oven to 375 degrees F. With a good chef's knife, slice the peaches into wedges and remove pits.
Place the sliced 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.
Step 2: Make the crumble topping
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.
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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.
Step 3: Transfer to the pan and bake!
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. L et stand for 10 minutes before serving.
Expert tips
- Pan size is important: I went through a lot of testing and found that an 8"x8" pan works best for this recipe, with just the right peach to crumble ratio. You could go slightly smaller or larger by an inch or so, but don't use a large baking dish like a 9x13, that's way too big.
- Weigh those peaches: Lots of recipes for crumbles and crisps can be a bit vague on pan size and the amount of peaches that you need. But listen, I am a Virgo! I need measurements so I figured this out for you! Some recipes tell you to use use 6 or 8 peaches for a crumble, but, how big should the peaches be? Because some of them are like baseballs and some of them are approaching softball territory. If you go by weight, you'll always have the right amount!
FAQ
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!
Like apple crisp and other baked fruit pies and desserts, you don't need to refrigerate peach crumble, it can be stored at room temperature. In fact, refrigerating 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.
Substitute almond flour 1:1, and bake for a little less time, about 30-35 minutes
You can substitute double the amount of AP flour for the corn starch, so in this recipe that would be 2 teaspoons.
More stone fruit recipes
- Peaches, how about plums? This pretty Plum Upside Down Cake is a stunner!
- In other stone fruit news, a Cherry Clafoutis is one of the easiest French desserts, ever!
Debra's Details: Fresh peach crumble is a quick and easy summer dessert recipe!
- Bakes in less than an hour!
- Quick, 15-minute prep time: Just slice some peaches, juice a lemon, and mix a crumble.
- Extra crisp because the topping is made without oats.
- Leave the skin on the peaches for beautiful color and texture! EASY!!
- Make it in 3 steps.
- Great for backyard cookouts on Memorial Day or the 4th of July.
- Serve it at brunch!
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Recipe
Fresh Peach Crumble Without Oats
Equipment
- 8" x 8" baking pan (see note)
Ingredients
Peach Filling
- 2 pounds fresh peaches (or canned or frozen peaches, see note)
- ¼ cup sugar
- 1 teaspoon cornstarch
- 2 tablespoon lemon juice
- zest of one lemon
Crumble Topping
- ¾ cup flour (substitute almond flour for gluten-free option)
- ¾ cup dark brown sugar
- 8 tablespoon unsalted butter (1 stick)
- ¼ teaspoon kosher salt
Instructions
- Preheat the oven to 375 degrees F.
- 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.
- 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. See note below if making gluten free topping.
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Notes
-
- Gluten free option: Substitute almond flour 1:1 and bake for a little less time, 30-35 minutes.
- Store at room temp: 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?
- Pan size is important: You can go up or down maybe by an inch, but don't use a 9x13.
- Canned or frozen peaches instructions: Listen, I know you like to make a peach crumble recipe year round whether they are fresh and in season or not, so you can use canned peaches or frozen ones. If using canned peaches just be sure buy no sugar added peaches packed in juice, because you will be adding more sugar to the filling. Make sure to drain them completely. If using frozen peaches, let them thaw and drain in the refrigerator before using.
- Make ahead: You can make the crumble topping 3 days ahead and store in the refrigerator, or freeze for up to 3 months! The peach crumble recipe itself can't really be made ahead. It will be at its crispiest, and the fruit will have the best texture if you make it the day you plan to serve it. It only takes an hour total! You can do it!
- To reheat: Reheat peach crumble in the oven at 350 degrees until the filling is bubbly.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
Linda Cummings says
Yummy