This peach crumble is one of my oldest recipes, and it's still one of my favorites. Juicy peaches are tossed with vanilla, brown sugar, and flour, then topped with a buttery oat crumble and baked until golden and bubbling.
Peach Crumble
Ingredients
Peach Filling
- 5 ripe peaches, peeled and small diced
- 1 tsp vanilla extract
- 2 tbsp brown sugar
- 2 tbsp all-purpose flour
Crumble Topping
- ⅓ cup rolled oats
- ⅓ cup all-purpose flour
- ⅓ cup brown sugar
- Pinch of salt
- 6 tbsp butter, cut into small pieces
Instructions
- 1
Prepare the peaches. Preheat the oven to 350°F. Peel the peaches, then cut them into a small dice. Add them directly to a baking dish.
- 2
Make the filling. Add the vanilla, brown sugar, and flour to the peaches. Toss until evenly coated.
- 3
Make the crumble. In a bowl, combine the oats, flour, brown sugar, and salt. Add the butter and use your hands to work it into the dry ingredients, smashing the butter between your fingers until you have a crumbly mixture.
- 4
Top the peaches. Sprinkle the crumble evenly over the peaches, then scatter a few small pieces of butter over the top.
- 5
Bake. Bake at 350°F for 35-45 minutes, or until the peaches are bubbling and the crumble is golden brown.
Lauren's Note
- I prefer to remove the skins for a softer, more jammy filling.
- The equal parts oats, flour, and brown sugar make this topping super simple to remember. If you need a little more topping, just add a little more of each.
- This is especially good served warm with vanilla ice cream.
Frequently asked questions
Yes! Thaw and drain them well before using since frozen peaches can release more liquid.
Yes. Prepare the crumble topping and keep it covered in the fridge until you're ready to assemble and bake.
Definitely! This crumble works well with nectarines, plums, apples, berries, or a combination of fruits.
The peaches should be bubbling around the edges and the crumble topping should be golden brown.
