Peach Crumble with Fresh Peaches

Ingredients you'll need

Scroll down to the recipe card below for full information on ingredients and amounts.

• Peaches — Choose peaches that are ripe but still firm—they should yield slightly when pressed but retain their shape during baking. Softer, overly ripe peaches can be difficult to peel and may turn mushy.
• Oats — Stick to rolled or old-fashioned oats—they provide the ideal crisp texture.
• Almonds — Sliced almonds bring a subtle nutty flavor and extra crunch.
• All-Purpose Flour — Acts as a binding agent to help the oats, almonds, and sugars stick together and form a cohesive topping.
• Lemon — A dash of lemon juice brightens and balances the sweetness.
• Cornstarch — Helps to thicken the peach juices.
• Sugars — White sugar is mixed with the peaches and brown sugar for the topping.
• Butter — Use softened butter to create a chunky and crisp topping—melted butter would result in a sandy texture instead.

Do you peel peaches for crumble?

Peeling the skin is entirely optional—it comes down to personal preference. Leaving the skin on adds a lovely rosy hue and extra nutrients to the dish and saves prep time, while peeling gives a smoother, more uniform texture and aesthetically pleasing appearance.

How to cut up peaches for crumble?

1. Peel the skin - For firm fruits, simply use a vegetable peeler. If the peaches are soft, blanch them in boiling water for about 20–30 seconds—then immediately plunge them into an ice bath to cool before removing the skin for easier peeling.
2. Cut into wedges - Cut in half around the pit using the natural seam, then twist them apart. Lay each half cut-side down and slice into 8–10 wedges.

How to make peach crumble topping?

You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.

How to make peach crumble filling?

You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.

Substitutions & Variations

• Make it nut-free. Skip almonds and use a total of one cup of Quaker rolled oats.
• Switch up the nuts and use toasted pecans instead.
• Use other fruits like apples, pears, mango or nectarines instead.
• Toss in some fresh juicy blueberries to compliment the peaches, like in the blueberry galette.
• Make it gluten-free and use gluten-free all-purpose flour and gluten-free certified oats.
• To use frozen peaches, use 4 pounds of frozen ones. Thaw them overnight in the refrigerator, and then drain any excess accumulated water.

Recipe tips

• Follow the peach crumble recipe as instructed and make the fruit filling just before baking to avoid any accumulation of excess liquid.
• Use ripe but firm fruits. They are easier to peel with a vegetable peeler, while also minimizing the juice released during the cutting process.
• Use any 9x9 baking dish instead of the skillet.
• Don’t pour peach juices into the crumble—it can make the filling overly runny.

More fresh peach desserts

• Easy Baked Peaches come together with just 5 ingredients! Juicy, sweet peaches bake into a luscious pool of peachy caramel sauce—perfectly paired with a scoop of vanilla ice cream.
• Grilled peaches and cream are the ultimate summer dessert! Ripe, juicy peaches infused with cinnamon and brown sugar are caramelized to perfection!