Classic Homemade Peach Crumble
This easy peach crumble recipe delivers a sweet, juicy peach filling topped with a buttery, golden crumble. Made with fresh, canned, or frozen peaches, this simple dessert comes together with pantry staples and is perfect for summer gatherings, cozy nights in, or a quick family treat. Serve warm with vanilla ice cream or whipped cream for the ultimate comforting dessert!
Equipment
- 9-inch pie dish or 8x8-inch baking dish
- Mixing bowls
- Measuring Cups & Spoons
- Fork or pastry cutter
- Oven
Ingredients
- 4 cups sliced peaches fresh, canned, or frozen – drained if necessary
- ⅓ cup granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon or cardamom
- 1 tablespoon cornstarch optional, for thickening
- A pinch of salt
- For the Crumble Topping:
- 1 ½ cups all-purpose flour
- ½ cup light brown sugar
- ½ cup granulated sugar
- ½ teaspoon ground cinnamon or cardamom
- ½ cup melted butter 1 stick
Instructions
- Step 1: Prepare the Peach Filling
- Preheat oven to 375°F (190°C).
- In a medium bowl, mix peaches, sugar, lemon juice, vanilla, cinnamon, cornstarch (if using), and salt.
- Pour the mixture into a 9-inch pie dish or 8x8-inch baking dish.
- Step 2: Make the Crumble Topping
- In a separate bowl, whisk together flour, brown sugar, granulated sugar, and cinnamon.
- Pour in the melted butter and mix with a fork until the mixture forms coarse crumbles.
- Step 3: Assemble and Bake
- Evenly sprinkle the crumble topping over the peach filling.
- Bake for 40 minutes, or until the crumble is golden brown and peach filling is bubbling.
- Let cool for 10 minutes before serving.
- Step 4: Serve and Enjoy
- Serve warm with vanilla ice cream, whipped cream, or caramel sauce. Enjoy!
Notes
For Extra Crunch: Add ½ cup of chopped pecans, walnuts, or oats to the crumble topping.
Vegan Option: Substitute coconut oil or vegan butter for melted butter.
Gluten-Free Version: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
Storage: Refrigerate leftovers for up to 5 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to crisp up the topping.
Freezing: Freeze unbaked crumble for up to 3 months. Bake directly from frozen, adding 5-10 extra minutes to the baking time.
Vegan Option: Substitute coconut oil or vegan butter for melted butter.
Gluten-Free Version: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
Storage: Refrigerate leftovers for up to 5 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to crisp up the topping.
Freezing: Freeze unbaked crumble for up to 3 months. Bake directly from frozen, adding 5-10 extra minutes to the baking time.