Peach crumble is the one-pan summer dessert that is a staple in my house in the summer months. On the table in under an hour, this easy delicious crumble dessert will be part of your summer meal plan this year.
Peach season is one of my favorites and I wait all summer for the local peaches to be available at the farmers market. I love using fresh summer peaches to make peach jam, fresh peach nectar, and the rest are used to make freezer peaches. I will even hold out a peach or two to make a peach bourbon smash cocktail.
🍑 Ingredients needed to make peach crumble with oats:
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
Notes on the ingredients
- Peaches - Freestone peaches are perfect to make this recipe. Make sure they are ripe but not mushy. I leave the skins on the juicy peaches but you are welcome to peel the peaches. I find the easiest way to peel a peach is to blanch it. I have a youtube tutorial on how to planch peaches right here.
- Bourbon - I love a dash of bourbon in this recipe. It just adds a bit of something special to the dessert. Not a fan of bourbon or have any on the shelf? Not a problem. Just substitute in vanilla extract.
🥣 Peach Crumble Recipe Instructions
- Preheat oven to 350 degrees F.
- Slice the peaches and chop them into 1 inch pieces.
- Add the peaches to a baking dish and sprinkle them with the flour, sugar, spice, lemon and bourbon. Allow the peaches to release excess juices while you make the crumble topping.
- In a separate bowl, make the crumb topping by combining all ingredients by blending with a pastry blender or fork until the mixture resembles small crumbs.
- Gently stir the peaches to combine the flour, sugar, spices and the juice the peaches released.
- Sprinkle the crumble topping evenly over the top.
- Bake the crumble at 350 for 50-55 minutes or until golden brown and top is set.
- Remove the peach crumble from the oven and allow it to cool in room temperature for at least 10 minutes before serving.
❄️ Storage tips for your fresh peach crumble
If you have leftover peach crumble, you have a few options for storing it. Allow the dessert to cool completely and then cover with foil or plastic wrap. Store in the refrigerator for up to 4 days.
Additionally, you can portion leftovers into small reheatable food storage containers to pack dessert on the go throughout the week.
Can I make this easy peach crumble recipe with frozen peaches?
Yes, you can use frozen peaches by simply substituting them for fresh ones in the peach filling. The simple recipe, which is essentially a peach cobbler, allows for the use of frozen peaches without altering the peach mixture.
What other peach recipes should I try?
If you love peaches, don't miss making grilled peaches, where halved peaches are caramelized on the grill and served with a scoop of vanilla ice cream or whipped cream. The scoop of ice cream will add sweetness to the peach.
Consider making a refreshing peach salsa with cups of sliced peaches, perfect for pairing with grilled chicken or tortilla chips.
Why should you make this peach crumble?
- You should make this dessert recipe because it features the best peach flavor, thanks to the use of ripe peaches.
- The buttery crumble topping adds richness to the delicious peach crumble.
- Savor the perfect combination of juicy, ripe peaches and a buttery, crumbly topping with this recipe.
Ingredients
Crumble Topping
- 2 Tablespoon (2 Tablespoon) Flour, All Purpose
- ½ Cup (40 ½ g) old-fashioned rolled oats
- ½ Cup (110 g) Brown Sugar
- ⅓ Teaspoon (⅓ Teaspoon) ground cinnamon
- dash of ground nutmeg
- ¼ Teaspoon (¼ Teaspoon) of salt
Peach filling
- 3 ½ Pounds (1 ⅗ kg) fresh peaches about 6-8 peeled, pitted and sliced about ¾ in thick (6 cups)
- ¼ Cup (50 g) Sugar
- ½ Cup (62 ½ g) Flour, All Purpose
- 2 teaspoons (2 teaspoons) Lemon Juice
- 2 Tablespoon (2 Tablespoon) burbon
- dash of salt
- ½ Teaspoon (½ Teaspoon) of cinnamon
Instructions
- Preheat oven to 350 degrees F.
- Slice the peaches and chop them into 1 inch pieces.
- Add the peaches to a baking dish and sprinkle them with the flour, sugar, spice, lemon and bourbon. Allow the peaches to release their juices while you make the crumble topping.
- In a separate bowl, make the crumb topping by combining all ingredients by blending with a pastry blender or fork until the mixture resembles small crumbs.
- Gently stir the peaches to combine the flour, sugar, spices and the juice the peaches released.
- Sprinkle topping evenly over the top.
- Bake at 350 for 50-55 minutes or until golden brown and top is set.
- Remove from oven and allow to cool for at least 10 minutes before serving.
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