Fresh Peach Crumble

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 09/29/21
Fresh Peach Crumble

The Spruce / Julia Hartbeck
Prep: 20 mins
Cook: 40 mins
Total: 60 mins
Servings: 6 servings
Nutrition Facts (per serving)
533 Calories
21g Fat
84g Carbs
6g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 533
% Daily Value*
Total Fat 21g 27%
Saturated Fat 13g 64%
Cholesterol 86mg 29%
Sodium 274mg 12%
Total Carbohydrate 84g 30%
Dietary Fiber 4g 15%
Total Sugars 64g
Protein 6g
Vitamin C 15mg 76%
Calcium 64mg 5%
Iron 2mg 10%
Potassium 525mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This fresh peach dessert bakes to perfection with a crunchy spiced crumble topping. It's a fabulous alternative to the South's beloved peach cobbler, and nobody will complain. The dessert calls for fresh peaches, but frozen peaches or well-drained canned peaches may be substituted. 

If you like a topping with more texture, add about 1/2 cup of rolled oats or some chopped pecans.

Ingredients

  • 2 1/2 to 3 pounds peaches

  • Butter, for baking dish

  • 1/4 cup packed brown sugar

  • 1 cup all-purpose flour

  • 1 cup granulated sugar

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon ground cinnamon

  • 1 large egg

  • 1/2 cup butter, melted

  • Heavy whipped cream, whipped cream, or ice cream, for serving

Steps to Make It

Peel the Peaches

  1. Gather the ingredients.

    Fresh Peach Crumble ingredients

    The Spruce / Julia Hartbeck

  2. Fill a large bowl with ice and water. Set aside.

    Bowl with water and ice

    The Spruce / Julia Hartbeck

  3. Bring a large pot of water to a boil. Put peaches in boiling water and boil for about 10 to 20 seconds, or just until there are splits in the skin. 

    Peaches in a pot with water

    The Spruce / Julia Hartbeck

  4. Remove peaches to ice water to halt cooking process. 

    Peaches in a bowl with ice water

    The Spruce / Julia Hartbeck

  5. Begin to peel peaches with a small, sharp knife. The skins should slip off easily.

    Peel peaches

    The Spruce / Julia Hartbeck

  6. Remove pits and slice peaches thinly.

    Sliced peaches on a cutting board

    The Spruce / Julia Hartbeck

Prepare the Peach Crumble

  1. Preheat the oven to 375 F. Butter a 1 1/2-quart baking dish.

    Buttered baking dish

    The Spruce / Julia Hartbeck

  2. Combine fresh sliced peaches and brown sugar; stir to blend thoroughly. The combination of fresh peaches with brown sugar will create the syrup. Pour fruit and sugar mixture into prepared baking dish.

    Peaches with brown sugar in a baking dish

    The Spruce / Julia Hartbeck

  3. Combine flour, granulated sugar, salt, and cinnamon in a separate bowl. Stir with a spoon or whisk to blend.

    Combine flour, granulated sugar, salt, and cinnamon in a bowl

    The Spruce / Julia Hartbeck

  4. Whisk egg in small bowl. Add egg to dry ingredients and stir with a fork until mixture is crumbly.

    Egg and dry ingredients in a bowl

    The Spruce / Julia Hartbeck

  5. Sprinkle crumb mixture evenly over peach filling.

    Sprinkle crumb mixture evenly over peach filling in the baking dish

    The Spruce / Julia Hartbeck

  6. Drizzle melted butter evenly over crumb topping. 

    Drizzle melted butter evenly over crumb topping in the baking dish

    The Spruce / Julia Hartbeck

  7. Bake peach crumble for 40 to 45 minutes, or until topping is lightly browned and filling is bubbling around the edges.

    Bake peach crumble in a baking dish

    The Spruce / Julia Hartbeck

  8. Serve crumble warm with a drizzle of heavy cream, a dollop of whipped cream, or a scoop of your favorite ice cream. 

    Fresh Peach Crumble in a baking dish

    The Spruce / Julia Hartbeck

Recipe Variations

  • Substitute frozen peaches or well-drained canned peaches if you don't have fresh peaches.

Tips

  • Peaches are available throughout the year, but they are in season from May until October. When buying peaches, choose fruit that is not too soft and is free from cuts and bruises. Ripe peaches will have a sweet aroma and yield to gentle pressure.
  • If the peaches are hard, keep them at room temperature until they ripen. You can ripen them more quickly by putting them into a paper bag, which is similar to the way you ripen bananas. 
  • When the peaches are ripe, store them in the refrigerator. Bring them back to room temperature before eating to enjoy the flavor. 

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