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Grab your stone fruit, or really any of your favorite fruits, and get ready for the best crumble recipe you'll ever make. This recipe is great for all fruits, but these Oregold Peaches bring the flavor like no other! Simple ingredients, easy to prep and bake, with a dollop of ice cream this is summer in a dish,
Making a crumble, a crisp (with added oats), or even a cobbler, is excellent all year round, and I try to vary the types of fruits I use depending on the time of year to keep it seasonal.
Baking with fruit is one of my favorite things to do like my lemon blueberry loaf and my Belgian blueberry waffles. It's no surprise I am adding a crumble to the website.
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What are the ingredients for this recipe?
There's nothing quite like biting into a ripe peach. Peaches are the stone fruit of summer, and I am here for it! One of the greatest things about peaches is that they are so beautifully sweet and satisfying, which makes them perfect for a summer peach crumble. Among peaches, here's what you'll need:
- Peaches - I love using Oregold, but you can find traditional sweet yellow or white peaches at your local grocery store.
- All Purpose Flour
- Cane Sugar
- Light Brown Sugar
- Butter - melted butter gets added tot he sugar and flour to create the "crisp" or crumble.
- Cinnamon
See the recipe card below for specific information about quantities.
How do I make this recipe?
There are two sets of directions when making this peach crumble: creating the flour/butter crumble mixture, and the assembly of the dish itself:
Melt the butter in a microwave safe dish and set aside. Add the flour, sugars, and cinnamon to a medium sized bowl and pour in the butter. Using a spatula, mix the ingredients together until it starts to form small pebble-sized pieces. Set the crumble in the fridge for at least 15-20 minutes.
Slice the peaches thin and place into an oven-safe baking dish.
Take out the streusel mixture and coat the entire top of the peaches with the crumb mixture.
Place the dish into the oven and bake at 350º for 25 minutes. Take out and let cool for 10 minutes before serving.
Place the dish into the oven and bake at 350º for 25 minutes. Take out and let cool for 10 minutes before serving.
Hint: Add a little cornstarch or arrowroot to the peaches before topping with the crumble will give the peaches a thicker texture as they bake.
Recipe Swaps and Substitutions
If you are making this recipe with dietary restrictions or know someone with allergies, here are some of the suggestions I recommend in order to swap and/or substitute:
- Flour - instead of using all purpose flour, you can create the crumb with gluten free flour.
- Sugar - use coconut sugar instead of cane and light brown sugar.
- Butter - if you are looking to make this vegan, swap out the regular butter for a dairy-free alternative like Kite Hill, Melt, or Miyokos
Recipe Variations
Not into peaches? Want to make this for a crowd? This recipe lends itself to making a crumble, or even a crisp with whatever fruit you'd like!
- Fruit- you can easily swap out the peaches (as I know this could also be an allergen for some!) and make it with:
- Apples
- Pears
- Berries
- Other Stone fruit such as nectarines, plums, or apricots.
- Large Batch - this recipe is designed to serve 2-3, but if you want to make it for a brunch or dinner, double the ingredients, including the crumble.
- Kid friendly - add crushed potato chips (ketchup chips!)
Kitchen Tools and Equipment
This recipe is likely one of the easiest recipes I make because it really only requires two items from the kitchen (okay, three if you count a cutting board to slice the peaches). Here's what you'll need:
- Oven-safe baking dish - I like to find mine at HomeGoods, but I love my Staub bakeware for this, as it's not only great to use for baking, but it's so pretty on the table.
- Small mixing bowl - to make the crumb topping
One other tool I recommend is a scale to measure the flour, sugar, and butter. The reliability of using measuring cups is not as consistent as using a scale. Sure, the United States uses cups as measurement, but all around the world, in other countries, they use the metric system, and for good reason, as
How do I store this recipe?
You can store the crumble in the fridge under a tightly sealed aluminum foil wrap or in a container for up to 3 days.
PRO TIP:
To make this a crisp, add in oats to the crumb mixture!
Hungry for More?
Looking for other recipes like this? Try these:
The Easiest Peach Crumble Recipe
Equipment
- 1 baking dish
- 1 small mixing bowl
- 1 cutting board
- 1 sharp knife
Ingredients
- 3 large peaches (or stone fruit) sliced
- 120 grams all purpose flour 1 cup
- 100 grams cane sugar ½ cup
- 100 grams light brown sugar ½ cup
- 6 tablespoon butter melted
- 1 tablespoon cinnamon
Instructions
For the Crumb
- Melt the butter in a microwave safe dish and set aside. Add the flour, sugars, and cinnamon to a medium sized bowl and pour in the butter.120 grams all purpose flour, 100 grams cane sugar, 100 grams light brown sugar, 6 tablespoon butter, 1 tablespoon cinnamon
- Using a spatula, mix the ingredients together until it starts to form small pebble-sized pieces.
- Set the crumble in the fridge for at least 15-20 minutes.
For the Assembly of the Dish
- Slice the peaches thin and place into an oven-safe baking dish.3 large peaches (or stone fruit)
- Take out the streusel mixture and coat the entire top of the peaches with the crumb mixture.
- Place the dish into the oven and bake at 350º for 25 minutes. Take out and let cool for 10 minutes before serving.
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