There’s something undeniably comforting about a warm, bubbling peach crumble—or crisp—a dessert that marries juicy fresh fruit with a golden, buttery topping.
Here’s a detailed, heartfelt guide to making Easy Peach Crumble (Crisp), perfect for summer evenings or anytime you’re craving something a little sweet, a little nostalgic, and utterly satisfying.
Why This Peach Crumble Matters
Let’s be honest: peaches are the flavor of summer. Their sun-ripened sweetness shines brightest when layered under a crumbly, buttery topping that crackles ever so slightly beneath a scoop of melting vanilla ice cream. This recipe celebrates that fruitful star with:
- No-fuss prep—barely 10 minutes of active work.
- Accessible pantry staples—flour, sugar, oats, butter, and spice.
- Textural harmony—juicy, tender peaches meet crisp, flaky topping.
- Adaptable simplicity—add nuts, spice up the crumble, or toss in berries if desired.
Easy Peach Crumble (Crisp)
Sweet, juicy peaches topped with a golden, buttery crumble — this Easy Peach Crumble (Crisp) is the ultimate summer dessert you can whip up in no time! Perfectly balanced between tender fruit and crisp topping, it’s a dessert that works for casual weeknights or special gatherings. Serve it warm with a scoop of vanilla ice cream or whipped cream for an irresistible treat everyone will love. 🍑✨
Ready to impress your guests? Let’s bake this crowd-pleaser today!
- Total Time: 55 minutes
- Yield: 8
Ingredients
For the Peach Filling:
6–7 medium ripe peaches, peeled, pitted, and sliced (~6 cups)
½ cup granulated sugar
2 tbsp all-purpose flour
1 tbsp lemon juice
1 tsp vanilla extract
½ tsp ground cinnamon
Pinch of salt
For the Crumble Topping:
1 cup all-purpose flour
1 cup old-fashioned rolled oats
¾ cup brown sugar, packed
½ cup unsalted butter, cold and cubed
½ tsp ground cinnamon
Pinch of salt
Instructions
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Prepare the peach filling: In a large mixing bowl, combine sliced peaches, granulated sugar, flour, lemon juice, vanilla, cinnamon, and a pinch of salt. Toss gently until peaches are well coated. Spread the mixture evenly into the prepared baking dish.
Make the crumble topping: In another bowl, mix flour, oats, brown sugar, cinnamon, and salt. Add cold cubed butter and use your fingertips or a pastry cutter to blend until the mixture resembles coarse crumbs.
Assemble the crumble: Sprinkle the topping evenly over the peach filling, covering the fruit completely.
Bake for 35–40 minutes, or until the topping is golden brown and the peach filling is bubbling around the edges.
Cool slightly before serving. Enjoy warm with vanilla ice cream or whipped cream.
Notes
For extra flavor: Add a pinch of nutmeg or ginger to the filling.
Peach prep tip: To peel peaches easily, blanch them in boiling water for 30 seconds, then transfer to ice water — skins will slip off effortlessly.
Make-ahead option: Assemble the filling and topping separately; store in the fridge for up to 24 hours, then bake just before serving.
Serving ideas: Top with vanilla bean ice cream, cinnamon whipped cream, or a drizzle of caramel sauce for a gourmet touch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
(Serves about 6–8; adjust proportions as needed.)
For the Peach Filling
- 6–8 ripe peaches, pitted and sliced (about 2–2½ pounds)
- 2 tablespoons light brown sugar (more if peaches are less sweet)
- 2 tablespoons cornstarch – helps thicken the luscious juices
- ¼ teaspoon fine kosher salt
- 1 teaspoon ground cinnamon, optional but warmly aromatic
- 1 tablespoon freshly squeezed lemon juice, to brighten the flavors
For the Crumble Topping
- ⅔ cup all-purpose flour
- ⅔ cup old-fashioned rolled oats
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ teaspoon fine salt
- ½ teaspoon ground cinnamon, optional
- ½ cup unsalted butter, cold and cut into small cubes
- Optional enhancement: ½ cup chopped toasted walnuts or pecans—for extra crunch and depth
For Serving
- Vanilla ice cream, whipped cream, or even a dollop of Greek yogurt
Kitchen Story & Preparation Strategy (Beyond the Bullet Points)
1. Preparation & Peaches
Preheat your oven to 375 °F (190 °C). Lightly grease a 9- or 10-inch round baking dish or oven-safe skillet.
Start by slicing your peaches—think of bright, even wedges that will nestle into one another in the dish. In a gently jarred bowl, toss the peach slices with brown sugar, cornstarch, salt, cinnamon, and lemon juice until each piece gleams. This mixture should glisten and feel lightly coated—ready to release their juice as they bake.
2. Tossing the Filling Together
Transfer the peach mixture into the greased baking dish. The cornstarch will soon mix with the natural juices to form a sweet, syrupy base that thickens beautifully as it bakes—no watery mess here.
3. Crafting the Crumble
In a mixing bowl, stir together flour, oats, both sugars, salt, and cinnamon. Sprinkle in the cold, cubed butter. Now comes the fun part: rub the butter into the dry mix with your fingertips (or pastry cutter) until pea-sized clumps form—visually crumbly, not doughy. This creates a topping that bakes into crackling, golden fragments.
If you’re including nuts, either fold them into the crumbs or scatter them atop the peaches just before adding the crumble—either way, they bring toasty richness.
4. Assembly & Baking
Layer the crumble over the peaches—don’t sweat perfection: let some denser bits rest here and there to set pockets of extra crunch. Place in the oven and bake for 40–45 minutes, until you see bubbling juices along the edges and a golden-brown crust on top. If it’s browning too quickly, tent loosely with foil.
5. Resting & Serving
Let the crumble cool for at least 10–15 minutes after removing it from the oven. This pause sets the filling, preventing it from running—or scalding your tongue. Then scoop generous portions into bowls and top with cold vanilla ice cream or a swirl of whipped cream. Take that first spoonful—juicy peach, buttery crumble, cool cream. Bliss.
Pro Tips & Variations
Peaching Out Tips
- Fresh is best—ripe, firm peaches deliver texture; if under-ripe, let them rest a day. Overripe or frozen? Toss with a bit more cornstarch to prevent a soggy outcome.
- To peel or not to peel? Leave the skins on for flavor, or slip them off by blanching in boiling water for 30 seconds, then chilling in ice water.
Customizing the Crumble
- Less sugar? You can trim back sugars slightly, especially if your peaches are very sweet. But don’t omit bucks—they contribute both flavor and structure.
- Spice it up: Cardamom, nutmeg, or ginger all work beautifully with peaches.
- Gluten-free twist: Substitute almond or oat flour for part of the flour; adjust liquid if needed.
Make-Ahead & Storage
- Prep ahead: Assemble the crumble in the dish, wrap tightly, and refrigerate up to 24 hours before baking.
- Leftovers: Cover and refrigerate for up to 4–5 days. Reheat in a 350 °F oven for about 15 minutes to re-crisp the topping.
- Freezing? Bake and freeze in individual portions. Reheat, covered, then finish uncovered to revive the crisp.
Warm, Notebook-Style Notes (for that 2000-Word Feel)
Real talk: this peach crumble is more than the sum of ingredients. It’s summer memories in dessert form—the scent of juicy fruit mingling with butter and sugar, the sigh when that first spoonful hits cold creamy topping.
When I tested this, I pictured long, golden evenings: laughter floating through the air, barefoot feet on cool kitchen floors, the oven ticking quietly behind me. The crumble itself, rustic and golden, felt like a hug.
Working with peaches is magical—they’re juicy, aromatic, but tricky. That’s why I lean on cornstarch—it gently thickens so you don’t get a soupy mess, and it keeps the fruit tender but not runny. The lemon juice? It’s subtle—just enough to lift the flavor, like that little spark that ties it all together.
The topping is a textural hero. I’m talking crackly, buttery, grainy—thanks to those oats and cold butter. There’s something primal about the way that topping collapses under the spoon, revealing sweet peach beneath. If you pack in nuts, they chime in with toasty echoes. Every bite is about contrast and harmony.
Sometimes I daydream: what if I added a hit of Scotch whiskey in the peach mix, like Julia Roberts’ version? Or what if I sprinkled lavender sugar in the crumble? And then I remember: simplicity is the point. Let the peaches shine.
Full-Length Recipe (Condensed for Reference)
Ingredients
- Peach Filling:
- 6–8 peaches, sliced
- 2 tbsp brown sugar
- 2 tbsp cornstarch
- ½ tsp salt?
- 1 tsp cinnamon
- 1 tbsp lemon juice
- Crumble Topping:
- ⅔ cup flour
- ⅔ cup oats
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ tsp salt
- ½ tsp cinnamon
- ½ cup cold unsalted butter, cubed
- Optional: ½ cup chopped nuts
- Serving: vanilla ice cream or whipped cream
Instructions
- Preheat oven to 375 °F. Grease baking dish.
- Toss peaches with sugars, cornstarch, salt, cinnamon, lemon. Layer in dish.
- Combine dry topping ingredients; rub in butter until crumbly. Add nuts if using.
- Cover peaches with crumble. Bake 40–45 mins until bubbling and golden.
- Cool 10–15 mins. Serve warm with ice cream or cream.
Final Thoughts
This Easy Peach Crumble (Crisp) is about embracing the essence of summer: ripe fruit, buttery sweetness, a bit of nostalgia. It’s uncomplicated—no fancy techniques needed—but deeply satisfying. Whether it’s dinner with friends, a quiet night in, or just baking because the peaches called your name: this recipe delivers. Enjoy the warmth, the crackle, the juicy comfort.