This recipe combines juicy peaches with a buttery, cinnamon crumble for a dessert that’s easy to make and hard to resist. It’s practically foolproof too! You can even swap out fresh peaches for frozen or canned ones, so you can enjoy this delicious treat even if peaches aren’t in season. Serve it warm with a scoop of ice cream or topped with whipped cream. It’s pure peachy goodness in every bite!

For more crumbly goodness, try our classic apple crumble or sweet cherry crumble.

Why Our Recipe

  • Juicy peaches with a buttery, cinnamon crumble.
  • Super simple recipe, perfect for any skill level.
  • Use fresh peaches or substitute with frozen or canned peaches!
A spoon dipping into peach crumble in a baking pan.

It doesn’t take much to get peach crumble into the oven! The hardest part is just peeling your peaches. Whether it’s a casual weeknight treat or a dessert for special gatherings, this peach crumble is guaranteed to be a hit.

Ingredient Notes

  • Peaches: Fresh peaches are ideal, but you can substitute with frozen or canned peaches if needed. If using frozen peaches, thaw and drain them before adding to the recipe. For canned peaches, make sure to drain well and opt for peaches canned in juice, not syrup.
  • Lemon juice: Brings out the flavor of the peaches to highlight them.
  • Sugar: Sweetens the filling. Adjust to taste if your peaches are extra sweet or tart.
  • Cornstarch: Thickens the filling to avoid a watery crumble.
  • Ground Cinnamon: The perfect pairing with peaches.
  • Vanilla Extract: Adds a smooth sweet flavor.
  • All-purpose Flour: This is one of those rare cases where a flour alternative can be used.
  • Brown Sugar: Light or dark brown sugar works.
  • Cold Butter: Cold butter is key for achieving a crumbly texture.

Peach Options

Fresh Peaches: Fresh, ripe peaches are always the best, aren’t they? Especially if they are local or better, from your own backyard! Look for peaches that are slightly soft to the touch but not mushy. To easily peel fresh peaches, blanch them by dipping in boiling water for 30 seconds, then transfer immediately to ice water – the skins will slip right off!

Frozen Peaches: Frozen peaches are always the most convenient option. Just make sure to thaw them fully and drain any excess liquid before adding them to the filling.

Canned Peaches: If you’re using canned peaches, opt for those packed in juice rather than syrup to avoid an overly sweet filling. Be sure to drain them well before using. Rinse off any syrup in cold water. We also recommend that you double the amount of cornstarch in the recipe to compensate for the extra moisture.

Overhead view of peach cobbler with a scoop of vanilla ice cream on top.

The Perfect Crumble

The key to the perfect crumble is using cold butter and mixing it just enough so you get those crumbly chunks. A pastry cutter or even your fingers work great for blending the butter with the flour and sugar, but you can also pulse it in a food processor for convenience. The goal is to achieve small, pea-sized clumps of butter throughout the flour mixture. This allows the topping to crisp up as it bakes, while still retaining a buttery bite.

Storage & Reheating Instructions

Refrigerate any leftover peach crumble in an airtight container for up to 3 days.

Reheat in the oven at 350°F for 15-20 minutes, or until heated through and the topping is crisp again.

Reheat in the microwave: If you’re in a hurry, you can reheat individual portions in the microwave. Microwave on high in 30-second increments until warmed through, but note that the topping may not stay as crisp.

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