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.

Peach Crumble Recipe - LazyDayRecipes

Description

This Peach Crumble is a classic summer dessert featuring juicy, sweet peaches topped with a buttery, cinnamon-infused crumble. Simple to prepare, it is baked until the top is golden brown and the fruit in underneath is bubbling. Serve it warm for the ultimate comfort treat—perfect with a scoop of ice cream or a dollop of whipped cream.

Ingredients

Units Scale

Peach Filling

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

Crumble Topping

1 1/2 cups all-purpose flour
3/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, cold and cubed

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Instructions

Prepare the Oven – Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish to prevent sticking and ensure easy serving.
Make the Peach Filling – In a large mixing bowl, combine the sliced peaches, lemon juice, granulated sugar, cornstarch, ground cinnamon, and vanilla extract. Mix well to coat the peaches evenly. Pour this mixture, including all juices, into the prepared baking pan.
Prepare the Crumble Topping – In a medium bowl, mix together the all-purpose flour, brown sugar, and ground cinnamon. Add the cold, cubed butter. Use a pastry cutter or food processor to combine until the mixture is crumbly and small buttery clumps remain.
Assemble the Crumble – Evenly sprinkle the crumble mixture over the peach filling in the baking dish, making sure to cover the peaches completely.
Bake – Place the dish in the preheated oven and bake for 40-45 minutes, or until the crumble topping is golden brown and the peaches are bubbling around the edges.
Serve – Remove from the oven and let it cool slightly before serving. Enjoy warm, optionally with ice cream or whipped cream.

Notes

To peel peaches easily, blanch them in boiling water for a few seconds, then plunge into ice water; the skins will slip right off.
If using frozen peaches, thaw and double the cornstarch to prevent excess liquid.
For canned peaches, rinse off syrup and double the cornstarch to maintain a thick filling.
This dessert can be made ahead and reheated for serving.
Top with vanilla ice cream or whipped cream for extra indulgence.

Nutrition

Serving Size: 1 serving
Calories: 372 kcal
Sugar: 41g
Sodium: 120mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0.5g
Carbohydrates: 64g
Fiber: 3g
Protein: 4g
Cholesterol: 31mg