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.
Peach crumble is a quick and easy summer dessert!
- Ready in an hour!
- Quick prep: Just slice some peaches, juice a lemon, and mix a crumble.
- Leave the skin on the peaches for beautiful color and texture! EASY!!
- Make it in 3 steps.
- Great for backyard cookouts or serve it at brunch!
The perfect pan size and amount of 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!
What kind of pan should you use? Some just say a 2-quart pan. But, do you know how many sizes and shapes a pan that holds 2 quarts can be? Well, it's a lot!
Or how about this suggestion: 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.
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'll need
You only need a few simple ingredients to make peach crumble magic!
For the peach filling
- 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!
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 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.
How to make peach crumble in 3 easy steps!
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 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.
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.
Let stand for 10 minutes before serving.
How to serve peach crumble
- Top with vanilla ice cream, lemon sorbet, or whipped cream!
- Reheat the next day and serve with yogurt for breakfast.
- Drizzle with caramel sauce.
- Serve it with crème fraîche for a bit of tartness to contrast the sweetness of the peaches.
Make ahead and storage instructions
Peach crumble 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!
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 peach crumble in the oven at 350 degrees until the filling is bubbly.
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!
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
- Get more fresh peach goodness and a pack of beach snacks in one with these Peach and Blueberry Yogurt Parfaits with Homemade Granola.
- Peach Salad with Prosciutto, Fresh Mozzarella and Basil Vinaigrette will whisk you away to a Tuscan summer evening.
- 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!
- 2 pounds peaches
- ¼ cup sugar
- 1 teaspoon cornstarch
- 2 tablespoon lemon juice
- zest of one lemon
- ¾ cup flour
- ¾ cup dark brown sugar
- 8 tablespoon unsalted butter (1 stick)
- ¼ teaspoon kosher salt
- Preheat the oven to 375 degrees F.
- With a good chef's knife, slice the peaches into wedges and remove pits.
- 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.
- 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.