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peach crumble in a bowl with ice cream on top.
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5 from 12 votes

Peach Crumble

Fresh peaches tossed in brown sugar and cinnamon with a crisp crumble topping - this is the perfect peach crumble recipe!
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 335kcal
Author: Britney

Equipment

  • 9-inch pie pan

Ingredients

For the crumb topping:

  • 1 cup all-purpose flour
  • ½ cup salted butter melted
  • 1 cup brown sugar
  • 2 tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp nutmeg

For the Peach filling:

  • 8 peaches
  • ¾ cup brown sugar
  • 1 tsp cinnamon
  • 1 tbsp vanilla extract
  • 2 tbsps salted butter melted
  • ¼ tsp kosher salt

Instructions

  • Preheat the oven to 375 degrees F.
  • Make the crumb topping by mixing together flour, melted butter, brown sugar, cinnamon, nutmeg, and ginger in a large bowl. Pinch together until crumbles form. Place in the freezer.
  • Make the peach filling by adding sliced peaches to a large bowl. Add brown sugar, cinnamon, vanilla extract, melted butter, and kosher salt. Toss together until all peaches are coated in sugar mixture.
  • Add peaches to a 9-inch pie pan. Remove crumb topping from the freezer and sprinkle on top of the peaches, forming an even layer.
  • Bake in the oven for 50 minutes.

Notes

Tips:
  • There's no need to remove the peach skin. It will soften in the oven and won't have much taste.
  • If you don't have a 9 inch pie pan, you can use a 9x13 baking dish.
  • If your crumble has a lot of excess juice, you can very carefully strain the juice by pouring it out. Be sure not to drop the crumble!

Nutrition

Calories: 335kcal | Carbohydrates: 75g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 129mg | Potassium: 273mg | Fiber: 3g | Sugar: 60g | Vitamin A: 578IU | Vitamin C: 6mg | Calcium: 55mg | Iron: 2mg