Perfect Peach Crumble is the ultimate peach dessert. It is best made when peaches are in season to showcase the sweetness of peaches just picked from the tree!
Peaches for breakfast, lunch and dinner. Peach salsa, peach jam, peaches with cream, peaches with ice cream, peach muffins…. am I right? You have to work fast when someone gives you a box or two!
One year I thought I could make enough pies and crumble and salsa to share with friends instead of take the time to preserve the fruit. It didn’t exactly work out that way… I felt a little like Lucy in the ‘I Love Lucy’ episode where she and Ethel are working in the chocolate factory – you know what I’m talking about! Instead of chocolates, it’s peaches. They just kept ripening. I kept baking pans of peach crumble… non-stop peeling, cutting, baking and eating. I couldn’t keep up! You get the picture. It was good problem to have. ‘Cause peaches are the BEST.
I love the Cook’s Illustrated recipe for peach crumble! I’ve made peach crisp or peach crumble for years but never loved the result. Peaches are often so juicy, they ruin any topping or crust because of excess juice! This recipe solves the excess juice problem in peach desserts. No runny peach filling. No slimy topping from juicy peaches. Crisp and yummy. Not an overly sweet dessert, just enough sugar to highlight the flavor of the peaches. In my version, I simplified the directions and method, using Cook’s Illustrated basic instructions, but streamlining to make following along easy.
I recently made 6 pans of Perfect Peach Crumble in two days with amazing results every time! The key is to fold the peaches with sugar and then let them sit (macerate) to draw the juice out of the peaches. The other essential step is to bake the crumble topping before adding to the fruit (for an extra crispy topping), then top the raw fruit with baked crumble, and bake a second time. The process takes a little more time than a regular crisp or crumble, but is well worth the effort!
Perfect Peach Crumble
- 3 1/2 pounds ripe but firm peaches 6 to 7 medium, peeled and pitted; each peach halved and cut into 3/4-inch wedges (about 6-7 cups prepared peaches)
- 1/3 cup granulated sugar
- 1 1/2 teaspoons cornstarch
- juice from half of a lemon or about 2 tablespoons bottled lemon juice
- Pinch of salt
- 1/4 teaspoon cinnamon
- pinch ground nutmeg
- 1 cup flour
- 1/4 cup granulated sugar plus 1 tablespoon for topping the crumble once assembled
- 1/4 cup packed brown sugar light or dark
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 6 tablespoons unsalted butter cut into 6 pieces, softened a bit
- 3/4 cup pecans or walnuts coarsely chopped
Adjust oven rack to lower their of oven; heat oven to 350 degrees.
Gently toss (don’t stir) peaches and sugar together in large bowl; let stand for 30 minutes, tossing a few times.
Drain peaches in colander set over large bowl.
Whisk 1/4 cup drained peach juice, cornstarch, lemon juice, salt, cinnamon, and nutmeg together in small bowl; discard excess peach juice*
Toss 1/4 cup juice/cornstarch mixture with peaches and transfer to 8 or 9-inch-square or 9-10 inch greased pie plate.
While peaches are draining, combine flour, sugars, salt and vanilla in work bowl of food processor. Pulse to combine mixture. Add butter and 1/2 cup of the nuts; pulse again until mixture clumps together, about 30 seconds.
Sprinkle remaining 1/4 cup nuts over mixture and fold together. The mixture may be crumbly at this point.
Transfer mixture to parchment-lined baking sheet and spread into even layer. Press the mixture together on the baking sheet.
Bake on middle rack until lightly browned and firm, 18 to 20 minutes. Remove from oven and break into chunks. Set aside. You can do this early in the day or the day before and store in a sealed bag or plastic container after completely cooled until ready to use. If you live in a dry climate (such as UT or AZ, ok to leave out on cookie sheet until ready to use).
TO ASSEMBLE AND BAKE:
Pour baked topping over peaches or scoop up by handfuls and distribute over peaches, breaking up any large pieces.
Sprinkle remaining tablespoon sugar over top and place in oven. Increase oven temperature to 375 degrees and bake until browned and fruit is bubbling around edges, 25 to 35 minutes. Serve warm with ice cream.
- *Instead of discarding extra peach juice- pour into large glass filled with ice and about 2-3 tablespoons of fresh lemon juice. Fill glass to top with cold water and stir for fresh peach lemonade. Drink while contemplating what to do with all of the peaches sitting on back porch.
38 thoughts on “Perfect Peach Crumble”
I literally just told my husband we need to make a peach crisp before it's too late! I'll have to try this yummy recipe!
What is up with the new layout? I mean I like it but really you should have used a picture of your OWN kitchen. I bet this peach crisp is sooo good, it looks sooo good….hmmmmmm.
As I read this post I was thinking, "Yeah, I'm gonna make this! Oh, yeah. It looks so good, I'm SO making it."
And then I remembered I don't have an oven.
This peach crumble sounds so good and I still have a ton of peaches left…I'm going to try it soon! My son made Sara's Salmon tonight-it was DELICIOUS and so easy! Is the 1 T. of dried mustard the right amount??
Love the new layout…..love the peach crisp…and once again, love you
I will be making this tomorrow. Would do it tonight but I don't have the peaches!
Thanks for the feedback! Danielle at the Design Girl created the new look. She is amazing.
Yes, Linda 1 Tablespoon of dry mustard is right on!
I love your banner! I felt like I had come to a magazine page or something!
The crumble looks and seems perfect…
Your peach crumble looks so good. Hubby bought some peaches today and I am going to make your peach crumble. Thanks and have a great day
If I don't own a food processor, can I get away with making the topping by hand?
Sure you can just mix the ingredients by hand( in a bowl) or use a pastry cutter to combine ingredients if you have one. Happy baking!
I need to make this for 50 people, what does this recipe yield?
I just made this peach crumble and it’s absolutely delicious! I followed the recipe exactly and it is perfect. I’ll definitely be making it again.
Hi Lainie, I’m so glad you enjoyed this recipe. It’s perfect for the upcoming peach season. Thanks for sharing and for reading ABK!
My family loved this recipe. I made it without nuts and just added a little extra flour. It turned out delicious. I will be making it again!!
Hi Katie, I’m glad you were able to adapt the recipe without the nuts. It’s one of our favorite treats to make this time of year, especially with all of the fresh peaches. Thanks for sharing and for reading ABK!
just made this and it was delicious!!! I doubled the recipe, big family, and left out nuts. Other than that I followed recipe exactly, It was hit and gone that night. I love how the crumbled stays crunchy! Don’t forget the vanilla ice cream!
Thanks for sharing, Tiffany. I love the crumble on cobblers to be a little crunchy too! And with vanilla ice cream, there’s nothing much better than that combination. Thanks for reading ABK,
Hi! This looks SO yummy! I’m wondering if I can make the peach filling and then freeze it until a later date?
My family loved this!! I made it without nuts because I have young kids. I added a little extra flour and it was so yummy. I will be making this again.
I made this Peach Crumble and it’s so amazing. The next time I made it I omitted the nuts and added a 1/2 cup of oatmeal to the crumble topping and it was yummy.
Hi Candy, I’m glad you were able to substitute for the nuts, oatmeal is a great option. This recipe is so yummy and perfect for peach season! Thanks for sharing,
My family loved this peach crumble! I followed the recipe exactly and used fresh peaches my daughter and I picked at a local orchard. Easy to make & delicious!
Thanks for sharing, Melissa. What a fun way to spend time with your daughter! I love how simple this crumble is too, and it’s especially good with fresh peaches. Thanks for reading ABK,
My parent have a peach tree and my mom brought this peach crumble to us last night- it is amazing!!! It smells incredible and tastes just as amazing!! I already can’t wait to make it again and again with all the peaches we get from my parents. Thanks for the delicious recipe!
Made two and they are in the oven. Can’t wait to taste it! I especially loved your tip for the left over peach juice. Enjoying a glass of peach lemonade while they bake and am avoiding dishes and cleaning up my mess!!
Thanks for all your great recipes, Si!
You’re welcome, Stephanie! I’m so glad you’re trying this recipe, I know you’ll love it. And I love using the peach juice for lemonade, no part of a fresh peach should go to waste. Thanks for your comment,
So I am sitting back, drinking my peach lemonade that I made from the left over peach juice, while my crumble is cooking. I haven’t tasted the crumble yet, but the lemonade alone was worth all of it! Delicious!! Who knew it was so easy to make! If the crumble is half as good as the drink, this recipe will be passed on for generations! Thank you!
You’re welcome, Megan. The fresh peach juice in the lemonade makes it taste so much better. It’s a nice teaser to the actual dessert. I know you’re going to love it! Thanks for sharing,
Just made this recipe for our Sunday treat! I swear by every recipe you share! Thanks for sharing such an amazing talent ❤️! I followed the recipe exactly as it’s written and it was fabulous
You’re so welcome, McKenzie, this recipe is definitely one of my favorites, especially now that peach season is almost here! Thanks for reading ABK and sharing,
Wonderful recipe! Followed just as written and turned out amazing all three times we made it this summer. Love the extra bake on the crumble to keep it from getting soggy. Thank you Si for sharing with us.
I agree, Marlee, that extra bake makes such a difference. Thanks for sharing and for reading ABK!
Great recipe, Cooks Illustrated now requires an upgrade to view this recipe. That really irritates me because I do subscribe to their site. Anyway back to the recipe it’s very flavorful even when omitting the nuts (household allergy). I par-boil the peaches for ease of peeling and pitting. Suummer family favorite.
Hi Si! When you bake the topping before assemling the crumble, how thick is the layer of dough that you spread on the baking sheet?
hmmm, it all depends on how large of a baking sheet! But I usually use a jelly roll pan and my guess is it is about 1/2 inch thick? It usually does not cover the whole bottom of the pan. Hope this helps!
It’s October and I froze all my extra peaches. Can I use frozen peaches for this recipe?
Yes, frozen peaches will work, I let them thaw a little (about 30 mins) then toss with sugar and proceed as directed!