Made with fresh peaches and topped with a generous layer of crumbs, this peach crumble is so satisfying!
My generous skating friend and unofficial team mom S gave me so many peaches last month that I didn’t know what to do with them. We were getting ready to head off to Ireland, and I knew I couldn’t eat all of them before our trip. So I ended up freezing my peaches after I had pitted, peeled, and sliced them. I let them thaw out one afternoon while I searched online for a good peach crumble recipe.
Although my husband asked for a peach crisp, I knew that my daughter wasn’t a huge fan of oats (crisp = made with an oat topping). Then he asked for a peach cobbler (similar to a biscuit topping), but I knew he didn’t like the last cobbler recipe I tried. So, I found a peach crumble, which should have made everyone in the household happy.
We intended to eat this on our wedding anniversary, which was a Wednesday, but I didn’t have the time to make it during the week. So I baked this up on a weekend, and we simply reheated it in the microwave a few days later. Of course, we topped it off with a scoop of ice cream to make this even more special. You only have a 20-year wedding anniversary once, right?
Each of us enjoyed the crumble, but the peaches seem to have lost their sweetness some from being frozen. Thankfully, S returned to the orchard a few weeks later and got us more peaches. That batch we’ll just eat plain because there’s nothing quite like a fresh peach in the summer.
Hope you enjoy this!
Husband’s rating: 4 out of 5
Addie’s rating: 4 out of 5
My rating: 4 out of 5
Fresh peach crumble
Ingredients
Fresh peach filling
- 5-6 large peaches pitted, peeled, and sliced (you can use frozen or canned, but fresh is best. If using frozen, thaw them halfway. If using canned, you'll want to adjust the sugar in the recipe below)
- ¼ cup brown sugar packed
- ¼ cup granulated sugar
- 1 and ½ Tablespoons corn starch
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 Tablespoon lemon juice I did not use
Crumble
- 1 cup all-purpose flour
- ½ cup brown sugar packed
- ½ teaspoon ground cinnamon
- ½ cup (1 stick or 8 Tablespoons) unsalted butter room temperature
Instructions
- Preheat your oven to 375℉. Generously grease an 8" x 8" square baking pan and set aside.
- Prep your peaches. Make sure that they are peeled (unless you prefer to keep them skin-on) before slicing them. Discard the pit.
- Place the peaches in a large bowl. Add the brown sugar, granulated sugar, corn starch, cinnamon, salt, and the lemon juice. Mix well and let the peaches hang out for about 20 minutes.
- At this stage, your peaches may look like they're soaking in a tub of juice. If your mixture looks too liquidy, strain the peaches into another bowl while you pour the peach liquid into a small saucepan set over medium heat on the stove. Cook the liquid until it boils down and thickens. You may need to add more corn starch if it's super runny. Let this mixture cool slightly before adding it back to the large bowl with the peaches.
- Transfer the peaches and the juices into your prepared baking pan. Spread it out evenly.
- To make the crumble, combine all ingredients and mix by hand or use a pastry blender (or two forks). I prefer using my hands so I can make sure the crumble is uniform and I haven't missed any bits of flour.
- Gently sprinkle the crumbs on top of the peach layer.
- Bake in your preheated oven for 45-50 minutes or until the top turns golden brown.
- Allow the pan to cool before serving. It's best with a scoop of ice cream on top and served slightly warm.