Old Fashioned Peach Crumble Recipe
Got fresh peaches? Let’s make a peach crumble! Never had one or made one? Well, the time is ripe, like the peaches and peach season, let’s bake this delicious
Is there a more enticing summer
What’s the difference between a crumble and a crisp??
One word, fine, two words, OATMEAL, and EGG. Traditionally and typically, a crisp recipe has rolled oats or oatmeal in them. The oats in the topping mix help it bake up crispy and crunchy. And they don’t usually have an egg.
While the crumble topping, on the other hand, is usually made with a flour, butter, egg, and sugar combo MINUS oats. The egg makes the topping crumbly and lightly crunchy without being crisp, more like a soft cookie. Both are an easy
We are a HIGE crisp family. We only ever had or made rhubarb crisp or crunch with a scoop of ice cream when I was growing up. Only in adulthood did I discover all the variations to summer desserts.
I blame that on ALASKA. We didn’t have a lot of choices growing up in semi-rural Alaska in the 70s. We didn’t even have salsa up here in the grocery stores until maybe the mid-80s.
It has been a joy to me to discover the world of fruit desserts and to discover what I love, crumbles, crisps, grunts, and so on, and to discover what I can’t ever eat again, Cherry Clafouti, I am looking at you!
What do you need for this easy peach crumble recipe
- peeled and sliced peaches OR you can use cans of sliced peaches (see notes on peeling peaches below)
- sugar (No sugar? These options have you covered)
- cloves
- cinnamon
- cornstarch
- all-purpose flour
- brown sugar
- butter softened to room temperature
- egg (No eggs? No worries—these options are perfect replacements)
- 9×13 baking dish or cake pan
- large bowl
- medium bowl
- wire cooling rack
- rubber spatula
- sharp knife
About the Peach Filling
You can use soft ripe fresh fruit for the crumble filling. If your peaches are a little firm, that’s ok too, they will still bake up soft in this recipe. If you have super juicy peaches, be sure to drain off excess juice before adding them to the baking dish.
Peaches much be peeled before baking up this recipe. See directions for peeling below.
Or use a couple of cans of canned peaches. Use the peaches in juice or water for the best results. Drained, they’ll work just fine in place of fresh peaches. Skip the peaches canned in heavy syrup. That’s a lot of extra sugar.
In the recipe card, the nutrition information is calculated using fresh peaches.
How to peel peaches
In my peach crisp post, I talk about peeling peaches. Here’s a quick recap:
- bring a pot of water to a boil
- fill a bowl with cold water and ice
- slice an x in the skin of each peach
- use a slotted spoon to plunge a peach into the boiling water
- let it rest for 30 seconds or so
- then use the spoon to scoop the peach up and plunge it into the cold ice water
- repeat with the remaining peaches
- then using the x on the peach to peel off the peach skin
Got leftovers?
Store the leftovers in the baking dish and simply cover it with plastic wrap and store it in a cupboard at room temperature for up to 3 days. If you need to you can store it in the fridge in an airtight container. Either storage option will soften the topping a bit. You can always slide it under a broiler to brown it up a bit and warm it back up.
Our favorite Peach desserts
Peach Crisp is just about the same as this peach crumble but again without oatmeal. And this brown sugar peach cake is a great recipe for using fresh summer peaches.
Peach Crumble
Ingredients
Filling:
- 4 cups peach slices or about 3 cans of drained canned peaches
- ¼ cup sugar
- ¾ teaspoon cloves
- ½ teaspoon cinnamon
- 1 Tablespoon cornstarch
Topping:
- 1 ½ cups flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ½ cup butter room temperature
- 1 egg
Instructions
- Preheat oven to 350º
- grease a 9×13 pan and set aside
- Toss filling ingredients together in a large bowl
- pour the filling into the prepared pan
- Combine flour and sugars in a medium mixing bowl
- Add butter and egg, and stir together until crumbly
- Sprinkle this crumb topping over the peach mixture
- Bake in the center of the oven for 40-45 minutes, until the crumble topping is golden brown on the edges, adjust the cooking time if it needs more time to brown up
- cool on a wire rack
- serve it hot, warm, or cold, serve with ice cream, heavy cream, whipped cream
