Peach Crumble Recipe - LazyDayRecipes

Name: Peach Crumble Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 3 pounds fresh peaches, peeled, pitted, and sliced; 1/4 cup lemon juice; 1/4 cup granulated sugar; 2 tablespoons cornstarch; 1/2 teaspoon ground cinnamon; 1/2 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 3/4 cup brown sugar; 1/2 teaspoon ground cinnamon; 1/2 cup butter, cold and cubed

A homemade Peach Crumble is everything a quick, comforting dessert should be—sweet, juicy peaches bubbling under a glorious golden topping, all ready in about an hour. This simple recipe is made with fresh peaches and pantry staples, making it an absolute go-to for those busy weeknights when you want something special on the table without a lot of fuss. With crisp, buttery crumbs layered over luscious fruit, this dish delivers sunny flavors and cozy nostalgia in every bite.

Why You’ll Love This Recipe

Ridiculously Easy: Seriously, if you can stir and sprinkle, you can make this peach crumble! No fancy techniques, no scary baking steps, just a few simple motions between you and dessert bliss.
Quick Fix: With only 15 minutes of hands-on prep, your oven does the work while you unwind or finish dinner.
Incredible Texture and Flavor: Imagine juicy peaches infused with cinnamon and vanilla, topped by a chunky golden-brown crust that’s equal parts soft and crispy. It’s the best of both worlds!
Total Versatility: Whether you’ve got fresh, frozen, or canned peaches, you can make this crumble work beautifully.

Ingredients You’ll Need

Gather up these simple, honest ingredients to make your peach crumble shine:

Fresh Peaches: The star of the show—ripe and juicy is best, but frozen or canned work too.
- Tip: If using frozen or canned, drain well and add extra cornstarch to soak up their juices.
Lemon Juice: A little brightness to balance the sweetness and enhance the peaches’ flavor.
Granulated Sugar: Sweetens the fruit just enough—taste your peaches and adjust if they’re extra ripe.
Cornstarch: Thickens the bubbling juices to create that luscious, syrupy filling.
Ground Cinnamon: Warm spice that complements peaches perfectly.
Vanilla Extract: Rounds out the flavors with a subtle depth.
All-Purpose Flour: Forms the crumbly, rustic topping.
Brown Sugar: Brings a caramel-like sweetness and richer taste to the crust.
Cold Butter: Ensures the topping turns out perfectly crisp and crumbly.
- Note: Cold and cubed is non-negotiable for the best crumble texture!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to switch things up or use what’s on hand? Try these fun, easy twists:

Berry Peach Crumble: Toss in blueberries, blackberries, or raspberries for a colorful hybrids of flavors.
Nutty Topping: Add chopped almonds, pecans, or walnuts to the crumble for extra crunch.
Gluten-Free: Substitute your favorite GF all-purpose blend for the flour in the topping.
Low-Sugar: Use a sugar alternative or reduce the sugar if your peaches are particularly sweet.
Warm Spices: Swap or add in nutmeg, cardamom, or ginger for a different vibe.

How to Make Peach Crumble

Step 1: Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish—no need to get fancy here, just keep it simple.

Step 2: Make the Peach Filling

In a large bowl, combine those juicy, peeled peach slices with lemon juice, sugar, cornstarch, cinnamon, and vanilla. Stir it up until everything is glossy and the peaches are nicely coated. Transfer the mixture (and all those precious juices) to your baking dish.

Step 3: Whip Up the Crumble Topping

In another bowl (or a food processor if you like shortcuts), mix together flour, brown sugar, and cinnamon. Add in the cubes of cold butter and use a pastry cutter (or just your fingertips) to work the butter in until you’re left with a crumbly mixture peppered with little bits of butter. This is what creates that irresistible, bakery-style topping.

Step 4: Assemble and Bake

Evenly scatter the crumble topping over the peaches, covering them entirely—don’t worry about it being perfectly even, rustic is perfect here! Bake for 40-45 minutes, until the top is golden and the fruit is bubbling energetically around the edges.

Step 5: Cool and Serve

Let it cool just a bit (if you can wait), then serve warm—ideally with a scoop of vanilla ice cream or a little whipped cream for true bliss.

Pro Tips for Making the Recipe

Cold Butter = Best Texture: The colder the butter, the more magical the topping. It creates little steam pockets that give you the dreamiest crumbs.
Taste Your Peaches: Adjust sugar as needed depending on your fruit.
Don’t Overmix the Crumble: Leave some larger butter chunks—these melt and make big, crispy bites!
Juicy Factor: For very ripe or canned/frozen peaches, add an extra spoonful of cornstarch—they release more juice, and this helps keep the filling from getting soupy.

How to Serve

There’s no wrong way to enjoy peach crumble, but these pairings make it even more irresistible:

Classic Combo: Warm with vanilla ice cream—absolute heaven as it turns melty.
Breakfast or Brunch: Scoop onto thick, creamy Greek yogurt and sprinkle with extra cinnamon.
Dessert Bar: Include it in a lineup with brownies and lemon bars for a casual get-together.
With Coffee or Tea: A late-night treat or afternoon pick-me-up.

For special occasions: Add a dash of bourbon or amaretto to the peach filling for a grown-up twist!

Make Ahead and Storage

Storing Leftovers

Cool the crumble completely, then cover and refrigerate for up to 4 days. The topping will soften, but a quick reheat crisp it right back up.

Freezing

Let the crumble cool, then wrap tightly and freeze for up to three months. Thaw overnight in the refrigerator before reheating.

Reheating

Warm individual portions in the microwave, or place the whole dish in a 350°F oven for about 15 minutes to revive the crispy topping.

FAQs

Can I make this with frozen or canned peaches?

Absolutely! Just thaw frozen peaches and drain off any excess liquid, or use canned peaches packed in light syrup or no syrup. Double the cornstarch to prevent a runny filling, and make sure peaches are at room temp before baking for even cooking.

How do I peel peaches easily?

For super-quick peeling, blanch peaches in boiling water for 20-30 seconds, then slip them into an ice water bath. The skins rub right off—no stress or waste.

Can I prepare the crumble topping ahead of time?

Definitely! Mix the topping and keep it in the fridge for up to three days, or freeze for longer. When ready to bake, top your peaches and go straight into the oven.

What if my crumble turns out too runny?

Peach juiciness can vary a lot. If you notice your filling is too thin, try adding a bit more cornstarch next time (especially with extra-ripe, canned, or frozen peaches). Also, cooling the crumble for at least 10 minutes before serving helps the juices set.

Final Thoughts

A warm, bubbling Peach Crumble is pure comfort in a dish—fresh, sweet, simple, and endlessly flexible. Perfect for spontaneous weeknight desserts or cozy gatherings, it’s a recipe you’ll make on repeat. Gather your peaches (whatever kind you’ve got), trust the process, and savor every golden, jammy bite. Happy baking!