This Peach crumble with Fresh Peaches is topped with a crunchy oat crumble topping. It's quick, easy, and outrageously delicious!
Why This Peach Crumble Recipe Works?
Fresh Peach Filling - To prevent the peach crumble filling from turning watery, toss the fresh sliced peaches with sugar and cornstarch—the starch helps absorb excess juice during baking, creating a jam‑like consistency.
Crunchy Crumble Topping - I chose softened—not melted—butter to help develop a crisp, crunchy texture in the crumble. Plus, the rolled oats and sliced almonds add extra crunch and nutty flavor.
Baking temperature - Baking at 400°F helps evaporate excess juices quickly—so your fruit stays tender without getting soggy—and gives the topping a golden, crispy finish.
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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?
- 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.
- 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.
Peach Crumble with Fresh Peaches
Ingredients
Topping
- ½ cup All purpose flour
- ½ cup Rolled oats
- ½ cup Sliced almonds
- ¼ cup + 2 tablespoons packed brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablepsoons unsalted butter, room temperature
Filling
- 4 pounds peaches
- ½ cup sugar, white
- 4 teaspoons cornstarch
- 2 teaspoons vanilla extract
- 2 teaspoons lemon juice
Instructions
- Preheat oven to 400°F and have a 10-inch cast iron skillet or any similar size baking pan ready.
Make topping
- Add all topping ingredinets (except butter) into a medium bowl and mix to combine, making sure to break any lumps in brown sugar.
- Add butter amd mix using your fingertips, until the butter is well distrubuted and the mixture is slightly clumpy.
Make filling
- Peel the skin, remove the pits and slice each peach into 8 to 10 wedges. Tip: Use ripe yet firm fruits. They are easier to peel with a vegetable peeler.
- Add them into the skillet along with the white sugar, cornstarch, vanilla extract and lime juice. Toss until combined and spread evenly. Tip: Avoid adding any remaining peach juices to prevent a watery filling.
Assemble and Bake
- Sprinkle the topping, crumbling with fingers if required to get that crumbly topping.
- Bake for 30 to 35 minutes or the topping is deep golden in color. Serve with vanilla ice cream.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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.
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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!
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Kitchen at Hoskins on TikTok, Facebook, Instagram, Pinterest, and YouTube!
