This Fresh Homemade Peach Crumble is the perfect sweet and delicious fruit-packed dessert made with fresh peaches, baked to perfection with the best crumble topping.
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It’s already the middle of September and to be honest I’m not sad about it – not even a little bit. I love autumn and all the things that come with it, but I won’t bore you with with the details of my everything-pumpkin-spice obsession (and if you’ve been around here for awhile you already know all about it!). Every fall I enjoy extra time in the kitchen, dabbling with some canning, cooking up everything we’re harvesting from the garden, and making fruit crumble on the regular!
This Peach Crumble has been on repeat in my kitchen for the last month or so, made with fresh, local, peaches, and I just know you’re going to love it as much as our family does!
How to Make Peach Crumble
If you want to take your homemade crumble to the next level, try my FIVE tips in your own kitchen:
- Be sure to add a bit of cornstarch to the filling!! It helps create a velvety smooth sauce as the fruit cooks and releases its juices and prevents the topping from getting soggy.
- Use fruit that holds its shape while baking. Berries tend to completely fall apart when baked but apples and peaches usually hold their shape pretty well. If you’re wanting a fruit crumble that’s full of berries, add some apples or peaches along with them.
- Grease your pan generously! Nobody likes burnt-on fruit, so use a generous amount of butter, margarine, or any other dairy-free butter you’d like and grease that pan!
- Don’t forget the spices! Ground cinnamon and even nutmeg is always a great choice and can take a boring old fruit dessert to something spectacular!
- Use cold butter. Mixing cold butter into the other topping ingredients makes for a sweet, crispy topping that’s the perfect compliment to the juicy filling.
Looking for more delicious recipes like this? Try my Apple Blackberry Crumble, this Strawberry Rhubarb Crisp, this Slow Cooker Apple Crisp recipe, or our family’s favourite Homemade Blueberry Pie recipe!
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I hope you love this crumble recipe as much as we do! Let me know in the comments below, what’s your favourite way to enjoy fresh in-season peaches? I’d love to know!
Kitchen products I recommend:
Check out some of my other favourites below!
- Healthy 2-Ingredient Slow Cooker Apple Butter
- Strawberry Rhubarb Skillet Cobbler
- Slow Cooker Apple Crisp (Crock Pot)
- Easy Classic Peach Pie
- Ginger Pear Crisp
- Classic Strawberry Pie
- Lemon Blueberry Oat Bread
- 9-inch by 9-inch baking dish (or equivalent)
- 4 cups fresh peaches cubed, skin on (about 6-8 peaches)
- juice of one lemon
- 1/4 cup brown sugar
- 2 1/2 tablespoons cornstarch
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Crumble topping ingredients:
- 1 1/3 cup all purpose flour
- 1 1/3 cup granulated sugar
- 1 1/2 teaspoon ground cinnamon
- 1 cup butter cold, cut into cubes
- Preheat your oven to 350 degrees Fahrenheit and prepare a 9-inch by 9-inch baking dish (or equivalent size) by greasing it with butter. Place it on a baking sheet and set aside.
For the peach filling:
- In a large bowl combine the peaches, lemon juice, sugar, cornstarch, cinnamon and nutmeg. Toss everything together gently.
- Pour the filling into the prepared dish and smooth out the top.
For the crumble topping:
- In a separate bowl, combine the flour, sugar and cinnamon for the crumble topping with a fork or a whisk.
- Add the cubes of cold butter and use your hands to mix them into the flour mixture until the mixture resembles very coarse crumbs (kind of like wet sand).
- Sprinkle the topping mixture over the filling in an even layer.
- Place the baking sheet with the filled baking dish in the oven and bake at 350 degrees for about 35-45 minutes or until the topping is golden brown and the filling is bubbly. You may have to turn the dish in your oven once during baking for even browning.
- Remove from the oven and let cool for about 10-15 minutes before serving with a scoop of vanilla ice cream.