Peach Crumble Recipe

A gold spoon in a square pan of peach crumble.

Course: Dessert

Cuisine: American, southern food

Keyword: peach crumble, peach crumble easy, peach crumble recipe

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 389kcal

This quick and easy peach crumble recipe is made with fresh peaches and the best crispy crumble topping with no oats, you can swap in canned peaches and even make it gluten-free easily! Only a handful of ingredients, and it takes just 15 minutes to put them all together.

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Equipment

chef's knife
cutting board
mixing bowls
silicone spatula
microplane grater
8" x 8" baking pan

Ingredients

Peach Filling

2 pounds fresh peaches or canned or frozen peaches
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

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Instructions

Preheat the oven to 375 degrees F.
With a good chef's knife, slice the peaches into wedges and remove pits. See note below if using canned or frozen peaches.
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"x8" 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. See note below if making gluten free topping.

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: 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. If using frozen peaches, let them thaw in the refrigerator before using.
Be sure to read the post above for more information on how to choose ingredients and other tips.

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