Crispy Peach Crumble (Extra Easy!)

Peach Crumble is a simple and delicious dessert, a summer variation of the famous English apple dessert, made with a soft fruit base and crispy eggless shortcrust pastry crumbs topped with it. Moist and fragrant to the bite, it is perfect for breakfast or as a happy ending to a meal topped with a scoop of vanilla ice cream or a dollop of custard.

To prepare the crumbly mixture, simply work the cold butter into cubes with the flour and brown sugar quickly with your fingertips, and then put everything in the fridge to firm up for at least 15 minutes. In the meantime, leave the peaches, peeled and diced, to macerate with the granulated sugar and grated lemon zest and, finally, compose the crumble by placing the seasoned fruit on the bottom of a well-buttered baking dish and then covering it with the dough crumbs kept aside. The result, after being placed in a hot oven at 375°F/190°C for less than half an hour, will be a fragrant and irresistible spoon delight, ideal to offer also in small single-serving bowls for a healthy and genuine snack or for a backyard party.

What is a Peach Crumble?

The peach crumble, a warm and rustic dessert loved for its sweet, tender fruit filling and buttery, crumbly topping, traces its roots back to World War II-era Britain. During wartime rationing, traditional pies and tarts became luxuries, as pastry ingredients like flour and fat were in short supply. In response, British home cooks crafted "crumbles" using fewer resources—a simple topping of flour, butter, and sugar—spread over stewed fruits.

While the original versions often featured apples or rhubarb, peaches gained popularity as crumble fillings in countries like the United States, where the fruit is abundant in summer. This adaptation preserved the dish’s humble charm while introducing a juicy, sun-kissed flavor that made it a seasonal favorite.

Pro Tips for The Best Peach Crumble

• Depending on how sweet your peaches are, adjust the amount of sugar in the filling. Taste the fruit beforehand—if it’s super ripe, you may need less sugar.
• A pinch of cinnamon or nutmeg in the crumble topping enhances the flavor of the peaches and adds warmth. You can also experiment with vanilla extract in the filling.
• When making the crumble topping, use cold butter and work it into the flour and sugar with your fingertips or a pastry cutter. This ensures a crisp and crumbly texture, not a greasy or cakey one.
• You want small clumps and crumbs—not a smooth dough. Overmixing will ruin that classic crumble texture.
• Once baked, let the crumble cool for at least 10–15 minutes. This helps the juices thicken slightly and makes it easier to serve.

Peach Crumble Vs. Peach Crisp

A peach crumble has a streusel-like topping made with flour, butter, and sugar—crumbly and dense.

A peach crisp, on the other hand, includes oats in the topping, making it crunchier and lighter with a more textured bite.

Do I Need to Peel The Peaches for This Crumble?

You could peel them if you prefer a smoother texture, but the skin adds color and nutrients.

Can I Use Canned or Frozen Peaches for Peach Crumble?

Yes, you can! Canned peaches (drained well) and frozen peaches (thawed and patted dry) are great alternatives when fresh peaches aren’t in season. Just make sure to adjust the sugar if the canned peaches are already sweetened, and remove excess moisture to avoid a soggy crumble.

How Do I Avoid a Soggy Crumble?

To keep your crumble from getting soggy, drain excess liquid from the fruit (especially if using canned or frozen), and consider tossing the fruit with a bit of cornstarch or flour before baking. Also, bake uncovered until the topping is golden and crisp—this helps evaporate moisture and gives you that perfect crunchy top!

What Can I Serve With This Peach Crumble?

A scoop of vanilla ice cream or a dollop of whipped cream adds a delightful contrast to the warm, fruity base and crunchy topping.

Can I Make This Peach Crumble Ahead of Time?

Yes! You can assemble the peach crumble in advance and refrigerate it (unbaked) for up to 24 hours. When ready to bake, let it sit at room temperature for 15–20 minutes before popping it in the oven. You can also bake it ahead and reheat gently before serving—still delicious!

Does It Freeze Well?

Yes, peach crumble freezes beautifully—either baked or unbaked. Wrap it tightly in foil or an airtight container. If unbaked, bake straight from frozen (add extra time). If baked, thaw overnight and reheat in the oven for that fresh-out-of-the-oven taste!

How to Store Peach Crumble

Store leftovers in an airtight container in the fridge for up to 3–4 days. To keep the topping crisp, reheat in the oven or toaster oven rather than the microwave.

How to Make Peach Crumble

Quickly work the cold butter into cubes with the granulated sugar, flour and grated lemon zest using your fingertips.

Once you have obtained a crumbly mixture, put it in the fridge and let it rest for 15 minutes.

Cube the peaches.

Sprinkle the fruit with granulated sugar, flavor with the grated lemon zest and mix carefully; then, cover with cling film and leave to macerate for about 10 minutes.

Once the time as passed, transfer the fruit to the bottom of a well-buttered baking dish.

Spread the dough crumbs evenly over the surface.

Place the crumble in a hot oven at 375°F/190°C and leave to bake for approximately 20 minutes or until the topping is golden brown.

Take the crumble out of the oven and let it settle at room temperature.

Enjoy it either warm or cold!