Easy Homemade Peach Crumble Recipe
This easy homemade peach crumble is made with just 7 simple ingredients, making it a great dessert for beginner bakers and anyone craving something homemade without a lot of effort. We use brown sugar instead of white sugar, which gives both the peaches and the crumble topping rich, toasty caramel notes. A squeeze of fresh lemon brightens the peaches up too. We like to top it with some vanilla ice cream to make it even more special.
Equipment
- 8x8 inch square baking dish we prefer using metal because it conducts heat well, but glass or ceramic work okay too
Ingredients
Peach Filling
- 2 ½ - 3 pounds yellow peaches (about 6 large, 7 medium, or 8 small peaches)
- 3 tbsp cornstarch
- ½ cup brown sugar, lightly packed
- 2 tbsp lemon juice
Crumble Topping
- 1 ½ cup all-purpose flour (187g)
- ½ cup brown sugar, lightly packed
- 8 tbsp melted unsalted butter (1 stick)
- ½ tsp salt
Optional
- Ice cream for serving
Instructions
- Prepare the peaches. To prep them, cut the fruit away from the pit, then slice. They don’t need to be perfectly uniform. They’ll bake up great no matter what.2 ½ - 3 pounds yellow peaches (about 6 large, 7 medium, or 8 small peaches)
- Prep the oven and baking dish. Preheat the oven to 350°F and lightly butter or spray your baking dish so that the crumble doesn’t stick to it later.
- Mix peach filling ingredients. Stir the sliced peaches with sugar, cornstarch, and lemon juice and let them sit for about 5 minutes before stirring them again. The peaches will start releasing liquid as they sit, and the cornstarch will be easier to mix in with the extra liquid.2 ½ - 3 pounds yellow peaches (about 6 large, 7 medium, or 8 small peaches), 3 tbsp cornstarch, ½ cup brown sugar, lightly packed, 2 tbsp lemon juice
- Make the crumble topping. Add the melted butter to a medium sized mixing bowl. Add the flour and stir it with the melted butter, followed by the brown sugar and salt. (Note: if using salted butter, reduce the salt in the crumble to ¼ tsp.)1 ½ cup all-purpose flour (187g), ½ cup brown sugar, lightly packed, 8 tbsp melted unsalted butter (1 stick), ½ tsp salt
- Assemble the crumble. Add the peach filling to the baking dish. Sprinkle crumble over peaches. Squeeze some of the crumble together to form clumps as you distribute it on top of the fruit.
- Bake. Bake the crumble for 30 to 35 minutes or until it’s slightly bubbling around the edges and golden on top.
- Finish and serve. Remove it from the oven and let it rest for 10 minutes to allow the peaches and their juices to thicken up a little. Serve slightly warm (not hot or you’ll burn your mouth) by itself or with vanilla ice cream on top.Ice cream
Notes
- Make sure to thoroughly mix the peaches with the cornstarch and sugar to avoid any clumps of cornstarch.
- Use melted butter instead of cold or softened. Melted butter mixes much more easily with the flour and sugar than cold or softened butter. It keeps this recipe super easy and beginner-friendly. (Note: if using salted butter, reduce the salt in the crumble to ¼ tsp.)
- Don't overmix the crumble or it could become doughy and tough.
- Clump up the crumble. Instead of leaving the crumble in very fine, sandy pieces, squeeze some of it between your fingers for additional texture.
- Let it rest for a few minutes before eating. Because we use cornstarch in the fruit mixture, it needs to cool slightly for it to thicken up and make the juices less runny. Plus, the peaches are super hot right out of the oven and might burn your mouth if you don't let it rest.
- Serve with ice cream (try it with our Sweet Cream Ice Cream), sweetened yogurt, or our Homemade Salted Caramel Sauce.