When fresh peaches are in season, I always tend to have a glut in my pantry – and I’m always trying to find new ways to use them. Like other soft fruits, they lose their freshness and taste quickly. So the more varied ways I can put them into dishes, the less fruit I waste. This peach crumble recipe is quick and easy; perfect for a last-minute dessert with friends or something sweet to enjoy on a summer’s day. With just three steps, it’s easily adapted and added to – so you can customize it however you like! This is also a fantastic budget-friendly dessert recipe that’s a winner with everyone – you can even economize it by using canned or frozen peaches.
What You’ll Need to Make Peach Crumble
Peach crumble needs just a handful of budget-friendly pantry staples:
Peaches: The best are fresh peaches – and plenty of them! In a pinch, you can use canned peaches or frozen, but will need to adjust your recipe slightly. Sugar: I use regular white sugar, but caster sugar or brown sugar works just as well. Brown sugar will give you more of a molasses flavor – so good with peaches! If you want a refined sugar-free option, coconut sugar works just as well and gives a great caramel flavor. Lemon Juice: Use fresh for the best flavor. Lime juice also works. If you want a zestier filling, add a teaspoon of lemon zest with the juice. Spices: I like a blend of cinnamon, ground ginger, and salt to add warmth. You can also make a cinnamon streusel topping – this is great if you’re making peach crumble in the colder months.
For the crumble topping, you’ll need:
Flour: I use white all-purpose, but whole wheat also works. For a gluten-free version, use an all-purpose gluten-free flour blend or almond flour. Butter: Dairy or dairy-free work – lightly salted or unsalted, straight from the fridge. Sugar: I use caster sugar, but you can use the same as for the filling.
Fresh Peaches or Canned Peaches?
I always find fresh peaches work best, but they’re not always available. If you’re using frozen peaches, allow them to thaw first and discard any excess juice. Then cook as normal but add an extra 5-10 minutes for cooking. Sprinkle with a little cornstarch to bring the filling together and get rid of any excess liquid. For canned peaches, simply strain the liquid away then continue with the recipe as written. You’ll need to adjust the amount of sugar, depending on how sweet your peaches are.
How to Make Peach Crumble
Prepare the Crumble Topping
Measure the flour and add it to a large bowl. Cube the cold butter and add it to the flour mix. Using your fingers or a pastry cutter, combine the ingredients until they resemble coarse crumbs/breadcrumbs. Add the sugar and mix again. Then, transfer this crumble topping mixture to the fridge while preparing the other elements.
Prepare the Peach Filling
Wash the peaches and pat them dry. Slice them down into even-sized pieces (about eight slices per peach) and transfer them to a baking dish. I use a 10-inch (26cm) round baking dish, but an 11×7-inch (28x18cm) rectangular dish or a 9×9-inch (23x23cm) square pan also works. Juice the lemon. Then, add the juice, sugar, and spices to the peaches and stir well to completely combine. Set aside for a few minutes while the oven is heating – this will allow the flavors to meld.
Preheat the Oven
Preheat the oven to 375 ºF/190ºC. Make sure to adjust the oven rack to the middle position. This helps ensure even heat distribution. The peach crumble will be exposed to a balanced flow of heat from both top and bottom, preventing uneven cooking or browning.
Assemble and Bake
Sprinkle the crumble topping over the peach filling and bake for 40-50 minutes until the fruit is tender and bubbly and the topping is golden brown. Chef’s Tip: You can broil the crumble for a few minutes after baking for a more caramelized topping. Just sprinkle some extra sugar on top (if wanted).
Cool and Serve
Finally, remove from the oven and allow to cool for at least 15 minutes before serving. It can be enjoyed on its own or served with vanilla caramel ice cream or coconut whipped cream.
How to Store
Keep any leftovers covered at room temperature for 2-3 days OR in an airtight container in the fridge for 4-5 days. Alternatively, freeze the leftovers for up to 3 months. Allow it to thaw in the refrigerator before reheating.
More Summer Recipes
Homemade Strawberry Sauce The Best Blueberry Cobbler Watermelon Shaved Ice Raspberry Ice Cream Easy Rhubarb Crisp
If you try this crumble recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
