peach crumble

Peach Crumble recipe with sweet, ripe peaches, cinnamon, brown sugar &amp; butter. Fantastic peach dessert recipe with fresh fruit that&#039;s super simple to make!

Peach Crumble

oats

all-purpose flour

brown sugar

cinnamon

butter (softened)

peaches

Preheat oven to 375°F. Spray a 9x13 glass pan with non-stick spray.

Peel peaches, remove pit and slice. If you&#039;re using canned peaches, drain.

Mix remaining ingredients in a bowl using a pastry blender or a fork. Spread half the crumble in the 9x13 pan.

Top with peaches, then sprinkle with remaining crumble.

Bake at 375 degrees for 35-40 minutes. Serve with vanilla ice cream or whipped topping. Enjoy!

With brown sugar and cinnamon, this peach crumble pie is my favorite. The filling holds its shape and the crust is buttery and flaky!

Brown Sugar Peach Crumble Pie

Homemade pie crust (recipe makes 2 crusts; you can halve the crust recipe or freeze the 2nd half)

7-8 medium peaches, slightly firm (about 7 cups of peach chunks)

(100 grams) packed light or dark brown sugar

(63 grams) all-purpose flour OR 1/4 cup instant tapioca*

lemon juice

(94 grams) all-purpose flour (spoon & leveled)

unsalted butter, melted and slightly cooled

(63 grams) chopped walnuts

The crust

 Prepare my pie crust recipe through step 5.

Make the filling

 Peel the peaches then cut into 1-2 inch chunks. You&#8217;ll need 7 cups. In a large bowl, stir the peach chunks, brown sugar, flour, lemon juice, and cinnamon together until thoroughly combined. Set filling aside as the oven preheats.

Roll out the chilled pie dough

 On a floured work surface, roll out one of the discs of chilled dough (if you made the entire pie dough recipe&#8211; you can freeze the other half of the dough at this time). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9&#215;2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the peach filling into the crust, leaving any liquid behind in the bowl&#8211; don&#8217;t want all that in the pie. Use a small paring knife to trim excess dough off the edges. Flute the edges.

Make the crumble topping: 

In a medium bowl, combine the brown sugar, cinnamon, and flour. Stir in the butter and walnuts. The crumble topping will be thick and crumbly. Sprinkle over peaches.

Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes or until peach juices are bubbling on the sides and the top is lightly browned. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.

Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up; I actually place it in the refrigerator during this time so the filling is super sturdy. Serve with vanilla ice cream if desired. Cover pie leftovers tightly and store in the refrigerator for up to 5 days.

This pie is AMAZING!
I had extra peaches…my daughter wanted a cobbler but my son and husband love pies…this was the PERFECT compromise. I even made my own dough…still need to practice but it was delicious! The “chunks” instead of slices is ingenious! 
For those with gluten free family members I followed the recipe but used a bit of GF flour AND chia seeds for the filling and like the pie I substituted GF flour, but used butter, salt, apple pie spice and chopped walnuts for the topping. Baked it crustless in a baking dish and my daughter-in-law loved it.

My friend gifted me peaches from her tree. I was so happy to find this recipe! I wish I could upload a picture of the finished product. It was delicious! I did not alter the recipe one bit, perfection. My husband, myself, and I devoured it in two days.
***Side note: my peaches were very ripe and juicy. I used a slotted spoon to put the peach chunks into the pie shell so they were not swimming in juice, the flour thickened the pie nicely. I cut my peaches a little bigger because they were so ripe.

This is one of the best pie recipes I’ve ever come across. I’m making it for the second time and it smells So So good! The brown sugar, lemon/cinnamon, and the chunks (why have I never though of this) are all just super together and the topping is to die for. I make a lot of pies, but this is becoming my new favorite! Just wish peach season was longer!

This is THE best and crispiest peach crisp you'll ever sink your teeth into! The step of pre-baking the topping really helps you achieve that sought-after crunchy texture. Macerating the peaches ahead of time prevents the crispy from becoming watery. Just be sure to serve this awesome crisp warm, the day it's baked.

The Best, Crispiest Peach Crisp

For the Filling:

lbs semi-ripe peaches,

sugar

cornstarch

tsp cinnamon

tsp ground ginger

nutmeg

table salt

For the Topping:

all purpose flour

old fashioned rolled oats

tsp vanilla extract

TB salted butter,

nuts (walnuts, pecans,

Place one oven rack on lowest position and another oven rack on middle position. Preheat to 375F. Line a baking sheet with parchment paper and set aside.

Gently toss peaches and 1/3 cup sugar together in a large bowl. Let sit for about 45 minutes, gently stirring several times, to allow maceration.

Meanwhile, make the Topping: In a large bowl, combine flour, oats, 1/4 cup granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and salt. Whisk to combine. Drizzle vanilla over the top and stir to combine. Add cold butter pieces and use clean fingers to gently work it into a crumbly mixture, with small clumps throughout. Add nuts and gently stir just enough so the nuts stick to the mixture. Mixture should consist of 1/2 inch chunks throughout, with some small loose bits.

Scatter topping into a single layer on lined baking sheet. Bake on middle rack until lightly browned and firm, 12-14 minutes, giving it a gentle toss halfway through baking.

Drain macerated peaches in a colander set over a bowl and reserve 1/4 cup of the juice (either discard remaining juice or save it for another purpose.) Whisk the reserved juice with cornstarch, lemon juice, salt, cinnamon, ginger, and nutmeg. Fold in the peaches, and gently stir to coat. Transfer peach mixture to a deep 8&#215;8 baking dish. Sprinkle topping over the peaches evenly, pressing down gently if needed. Place on lowest rack and bake until nicely browned and filling is bubbling around edges, about 25-40 minutes (loosely tent the crisp with foil if it starts to brown too quickly.) Let peach crisp cool 15 minutes. Serve while it&#8217;s warm from the oven.

I've been trying to make a crisp topping that was actually CRISP -- and failed for years, until I saw this recipe!  The crisp topping comes out nice and crunchy, and stays that way even for a day or two with the crisp stored in the refrigerator.  This peach filling is really good, too! Only minor change I made was, I left more of the juice in with the macerated peaches, and increased the cornstarch a little.  Great recipe, THANKS!!

This Peach Cobbler is the best I am 78 yrs old and have made plenty this is the best hands down family has ask for this every holiday worth the work  ENJOY MJC

This really is the best, crispiest peach crisp recipe I have ever tried! I had seen the trick of toasting the topping separately and already knew that worked. I made it exactly as recommended except I had three quarts of frozen peaches left from last year's harvest to use up, so I used a slightly larger dish (10" x 10") and the same amount of other ingredients, and thought the layers were thick enough. So if you have too many peaches for an 8" x 8" dish feel free to go slightly bigger with the same amount of everything else. (For a 9" x 13" I'd up the amounts - 1 1/2 times should work.)

https://content.jwplatform.com/videos/6QpsgpRi.mp4

Easy Blueberry Pie Crumb Bars are just the ticket when you want a dessert that’s crunchy, fruity, and bursting with flavor. It’s always a hit wherever you bring it. Delicious chilled or reheated.

Blueberry Pie Crumb Bars

A classic peach crisp with fresh peaches and oat crumble topping is one of the best summer desserts. This traditional recipe is easy to make vegan and/or gluten-free. Make it your own with one of the variations below. Serve with a scoop of vanilla ice cream.

Classic Peach Crisp 

Vanilla ice cream (optional)

peaches (about 12 peaches)

orange

cornstarch (or flour)

salt

butter, melted (1 stick)

Preheat the oven to 350°F.

To make the crisp topping, mix together the...

To make the crisp topping, mix together the oats, flour, sugar, brown sugar, salt, and cinnamon in a medium bowl. Pour the melted butter over the mixture.  Stir to combine until crumbly. Set aside.

Place the sliced peaches into a 2-quart baking...

Place the sliced peaches into a 2-quart baking dish. Sprinkle the orange zest, cornstarch, and brown sugar over the peaches and gently toss to combine.

Sprinkle the crumble topping evenly over the peach...

Sprinkle the crumble topping evenly over the peach filling.

Bake the peach crumble until bubbly around the...

Bake the peach crumble until bubbly around the edges, and the topping golden brown, about 55 minutes. Check after 30 minutes and cover with foil if the topping is getting too brown.

Let cool for 10 minutes then serve warm...

Let cool for 10 minutes then serve warm or room temperature with a scoop of ice cream.

A stunning and simple summertime dessert. 

Baked Stuffed Peaches

2-3 peaches, ripe but still firm

unsalted butter, cubed

Vanilla ice cream,

Preheat oven to 350° F and grease a baking dish with butter. Set aside.

Halve each peach, then remove pit, and scoop out the center of each half a bit to make enough space for the filling. Arrange peaches cut side up in prepared baking dish.

In a medium bowl, combine flour, sugar, cinnamon, salt, and oats. Add butter and work in with your fingers until mixture is crumbly and butter is the size of pebbles.

Fill each peach with about 1 1/2 tablespoons of the streusel mixture.

Bake until topping is browned and peaches are soft, 35-45 minutes. Let cool slightly before serving.

Serve with vanilla ice cream, if desired. Enjoy!

The perfect summertime dessert! Filled with sweet juicy peaches and blueberries and finished with a crisp cinnamon crumble.

Peach and Blueberry Crumble

lbs peaches ((about 6 - 8 peaches, firm but ripe))

lemon

blueberries

light-brown sugar

tsp salt

tsp ground cinnamon

butter

Preheat oven to 350 degrees. Bring a pot of water to a boil. Fill a large mixing bowl with ice water. Carefully drop peaches in boiling water and allow to boil 30 seconds - 1 minute, just until their skin easily peels off.

Immediately transfer peaches to cold water. Peel peaches and slice into chunks or wedges.

Place diced peaches in a large mixing bowl along with lemon zest, lemon juice, 1/2 cup granulated sugar, 1/4 cup flour and pinch of salt.

Toss mixture to evenly coat. Fold in blueberries and pour mixture into an  8 by 8-inch baking dish and allow to rest 5 minutes while preparing topping.

To prepare the topping:

In a food processor, combine 1 cup flour, 1/3 cup granulated sugar, brown sugar, salt, cinnamon, butter, and vanilla, and pulse mixture just until it appears moist.

Top 6 peach crumble recipes from across the web

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Brown Sugar Peach Crumble Pie

The Best, Crispiest Peach Crisp

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Top 6 peach crumble recipes from across the web

The most viewed peach crumble recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Peach Crumble

Brown Sugar Peach Crumble Pie

The Best, Crispiest Peach Crisp

Classic Peach Crisp

Baked Stuffed Peaches

Peach and Blueberry Crumble

The most viewed peach crumble recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine