Discover how to make the best peach crumble recipe ever. Sweet streusel topping and lucious summer peaches make this delectable dessert irresistible.
I am so excited for the fall season this year. But I’ll also acknowledge that summer still isn’t over yet… Peaches are still aplenty and many people are in need of recipes to use up their succulent summer peaches this time of year.
Though many will make the wise choice to preserve their peaches for the cooler months, it is also nice to enjoy them fresh right now–or in your favorite dessert.
Cue this tasty peach crumble recipe.
I have been dying to make a crumble, and when I realized it was still peach season I had to jump on creating this summer recipe. One last one won’t hurt, right? The apple crisps and pumpkin spice can wait for now (they’ll have their time, too).
Here in the Midwest we are still experiencing pretty hot weather, so this is the perfect treat to bake and then enjoy with some cool, creamy vanilla bean ice cream.
There is truly nothing like a warm crumble topped with ice cream or even some whipped topping. So flavorful! Perfect for enjoying on the patio in the afternoon or evening hours of the day.
After all, the best conversations are always had over a stiff drink and fresh dessert made with love…
Before I get carried away with divulging all my favorite habits, let’s get into making the highly sought-after Peach Crumble Recipe.
What is a crumble?
The first question you may have is “What is a peach crumble?” A crumble is somewhere between a crisp and a cobbler.
Crisps have a crispier topping with oats, sugar, and butter, while its counterpart, the cobbler, has flour (but no oats) which creates a fluffier topping mimicking a sweet biscuit.
A crumble also has only flour, along with the sugar and butter, in the topping.However, iIt has a streusel-like mixture that is crumbled on top before baking for a light, melt-in-your-mouth topping.
Tools You Need
Measuring cups and spoons
8 x 8 square casserole dish
Rubber spatula or wooden spoon
Pastry blender, optional
Fruit/vegetable peeler, optional
Ingredients | Peach Crumble Recipe
For exact measurements, please see the recipe card at the end of this post.
Flour – All-purpose white flour creates the best streusel topping. Light and fluffy, it gives the perfect texture to this tasty dessert.
Butter – Butter is necessary to add some flavor to this recipe. The butter gives the crumble the perfectly rich taste we’re after.
Vanilla – Vanilla extract brings out all the flavors by enhancing them. I use a home-brewed vanilla extract, but you can purchase one from a store, too.
Sugar – Granulated sugar is used in the streusel and with the peaches to add sweetness and create a tasty sauce.
Sea salt – You can use standard table salt, but I prefer sea salt. Add just enough to enhance the sweetness and round out the peach crumble recipe.
Lime – You can’t have a peach crumble without some sort of citrus. Lime (or lemon) juice and zest are used to add a sweet, slightly tart taste to the mixture to enhance the peach flavor.
Peaches – Peaches add color and texture (along with a burst of sweetness) in this delicious crumble recipe.
Cornstarch – Cornstarch (or flour) is used as a thickening agent to create a rich syrup for the peaches as they cook underneath the streusel topping.
Cinnamon – Cinnamon adds a slightly warmer, spiced flavor to the topping.
How to Make Peach Crumble
Start by preheating the oven to 375ºF. Begin peeling the skins from them. After peeling, cut the peaches into ½-inch wedges.
Meanwhile, add the peaches, sugar, lime juice and zest, vanilla, and cornstarch into a mixing bowl.
Pour the peach mixture into a greased 8×8 casserole dish.
In a separate bowl, mix all the dry ingredients together with a whisk.
Add the butter, mixing with your hands (or a pastry blender) just until the mixture becomes crumbly. Do not overmix.
Scoop spoonfuls of the streusel topping over the peaches until they’re covered. Bake at 375º for about 40-50 minutes. Crumble should turn a nice golden-brown color when it’s done and the peach mixture will bubble around the edges.
Cool for 15 minutes before serving. Store, covered, for up to one week in the refrigerator.
Tips for Making this Peach Crumble Recipe
If you don’t have limes, feel free to use lemons or oranges in place. Any citrus will do for that matter. You just need something tart and acidic to enhance the flavors of the peaches.
Flour can be used in place of cornstarch if you find yourself without any on hand.
For the perfect crumble, let the butter come to room temperature before using. Place 6 tablespoons in a bowl or covered container inside an oven with the light on only (no heat should be turned on) for an hour or so before you need it.
More Baking Inspiration
Bursting with Peaches Peach Crumble Recipe
- measuring cups and spoons
- mixing bowls
- 8×8 square casserole dish
- paring knife
- rubber spatula or wooden spoon
- pastry blender optional
- vegetable peeler optional
- 6 cups peaches about 6 large peaches
- 2 tbsp cornstarch
- 1 cup sugar
- 1 lime zest and juice
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 6 tbsp butter cubed, at room temperature
- 1/3 cup sugar
- 1/2 tsp cinnamon
- 1/2 tsp sea salt
- Start by preheating the oven to 375ºF. Begin peeling the skins from them. After peeling, cut the peaches into ½-inch wedges.
- Meanwhile, add the peaches, sugar, lime juice and zest, vanilla, and cornstarch into a mixing bowl.
- Pour the peach mixture into a greased 8×8 casserole dish.
- In a separate bowl, mix all the dry ingredients together with a whisk.
- Add the butter, mixing with your hands (or a pastry blender) just until the mixture becomes crumbly. Do not overmix.
- Scoop spoonfuls of the streusel topping over the peaches until they’re covered. Bake at 375º for about 40-50 minutes. Crumble should turn a nice golden-brown color when it’s done and the peach mixture will bubble around the edges.
- Cool for 15 minutes before serving. Store, covered, for up to one week in the refrigerator.