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Easy Homemade Peach Crumble
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Peach Crumble Recipe

This Easy Homemade Peach Crumble features juicy cinnamon-spiced peaches topped with a buttery oat crumble that's baked until golden and crisp. It's a simple, comforting dessert perfect for summer peaches or any time of year. Serve warm with vanilla ice cream for the ultimate treat.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: Easy Peach Crumble, Fresh Peach Dessert, Fruit Crumble, Peach Cobbler Alternative, Peach Crisp, Peach Crumble, peach ice cream, Summer Dessert
Servings: 8
Calories: 385kcal

Ingredients

  • Peach Filling
  • 6 cups fresh peaches peeled and sliced (about 7–8 peaches)
  • ⅓ cup granulated sugar
  • 2 tablespoons brown sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • Pinch of salt
  • Crumble Topping
  • 1 cup all-purpose flour
  • ¾ cup old-fashioned rolled oats
  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter cubed

Instructions

  • Preheat oven to 350°F (175°C) and lightly grease a 9-inch baking dish.
  • Wash, peel, pit, and slice the peaches into even wedges.
  • In a large bowl, combine peaches, granulated sugar, brown sugar, cornstarch, vanilla, cinnamon, nutmeg, lemon juice, and salt. Toss until evenly coated.
  • Transfer the peach mixture to the prepared baking dish and spread evenly.
  • In another bowl, mix flour, oats, brown sugar, granulated sugar, cinnamon, and salt.
  • Cut the cold butter into the dry ingredients using a pastry cutter or fork until coarse crumbs form.
  • Sprinkle the crumble topping evenly over the peach filling without pressing it down.
  • Bake for 40–45 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
  • Let the crumble cool for 10–15 minutes before serving.
  • Serve warm with vanilla ice cream or whipped cream.

Notes

  • Use ripe but firm peaches for the best texture.
  • Frozen peaches work well; thaw and drain excess liquid first.
  • Canned peaches can be used if thoroughly drained.
  • Keep the butter cold for a crisp, crumbly topping.
  • Add chopped pecans or walnuts for extra crunch.
  • If the topping browns too quickly, loosely cover with foil during the last 10–15 minutes of baking.

Nutrition (Per Serving)

  • Calories: 385 kcal
  • Carbohydrates: 60g
  • Protein: 4g
  • Fat: 16g
  • Saturated Fat: 9g
  • Cholesterol: 38mg
  • Sodium: 120mg
  • Potassium: 285mg
  • Fiber: 3g
  • Sugar: 37g
  • Vitamin A: 760 IU
  • Vitamin C: 10mg
  • Calcium: 42mg
  • Iron: 1.5mg