Peach Crumble!

A scrumptious and easy peach crumble with a homemade crumble topping and a cinnamon spiced peach filling, perfect served with custard! 

Oh HELLO peach crumble.. where have you been all of my life?! This delicious dessert is SO good, SO easy to make, and I LOVE IT. 

These sort of bakes are always the best kind of comfort food right? The kind that is one dish that you can just shove into the oven. Is this the sort of recipe you like to see? As I will continue to write them if thats the case as I adore them as well. 

Peach crumble at a glance:

• Ready in about an hour and serves 8, all in one dish.
• Works with tinned OR fresh peaches (3x 411g tins, or about 600g fresh after draining).
• A proper 3-ingredient crumble topping, nothing fussy.
• A cinnamon and lemon spiced peach filling underneath.
• Best served warm with lashings of custard!

Fruit recipes

So I love baking with fruit, and peach is honestly an underrated one in my book. The best thing about this crumble is you don’t need perfect summer peaches to make it. Tinned peaches work brilliantly (they are what I use most of the time), and fresh work a treat when they are in season, so it is a bake you can make all year round. And whichever you use, it is unreal served warm with a good glug of custard.

Crumble Bakes

I am obsessed with crumble bakes, but other than having my apple crumble as a sneaky free download if you sign up to my newsletter during autumn, I haven’t actually posted just a crumble before. If you fancy more of the same once you have made this one, I have popped all my other crumble favourites together in a little list near the bottom of the post.

Ingredient notes

The whole thing is really simple, you basically whack the filling into a bowl, mix, and top with the crumble. Here is what each bit is doing, and how to swap where you can.

• Peaches (tinned or fresh) – I use 3x 411g tins of peach slices, drained. Tinned are my go-to because they are soft, sweet and available all year, so this is the lead swap if you want ease. If you would rather use fresh, you need about 600g of peach after slicing and draining, which is roughly 12 to 15 peaches depending on size.
• Sugar – light brown soft sugar in the filling gives a lovely caramel warmth, but caster sugar works fine too.
• Flour – plain flour in the filling thickens the peachy juices so the base isn’t runny.
• Cinnamon and lemon – the cinnamon warms the peach beautifully, and the lemon zest and juice add a little zing that stops it feeling too sweet.
• Crumble (flour, caster sugar, cold block butter) – just three ingredients. I always use cold block butter rubbed straight in so the topping bakes up crunchy and golden rather than oily.

Crumble vs crisp vs cobbler

These names get muddled all the time, so quickly: a crumble has a rubbed-together flour, sugar and butter topping (that is what we are making here). A crisp is basically the same but with oats or nuts added to the topping for extra crunch. A cobbler swaps the rubbed topping for spoonfuls of a scone or batter dough on top of the fruit. So this is a proper peach crumble, with my simple three-ingredient topping. If you want a crisp, just add a handful of oats to the crumble mix.

Step by step: how to make peach crumble

1. Drain your peaches, then mix them with the sugar, flour, cinnamon and lemon zest and juice.
2. Tip the peach mixture into a large baking dish and smooth it over.
3. In a separate bowl, rub the flour, caster sugar and cold butter together with your fingertips until it looks like breadcrumbs.
4. Sprinkle the crumble evenly over the peaches.
5. Bake at 200ºC/180ºC fan for 35 to 40+ minutes until golden and bubbling, then serve warm.

Tips & Tricks

A few little things to get the best peach crumble:

• This dessert is best served fresh
• It can be reheated in the microwave or oven
• You can freeze it before baking (add 2-3 mins baking time if so)
• You can freeze leftovers as well
• If you want to use fresh peaches you definitely can (It’s about 600g of peach after draining the liquid)
• I served mine with custard, but ice cream or cream works wonders as well.
• If using fresh peaches, let them ripen until slightly soft and fragrant, they will be sweeter and softer than firm underripe ones.
• If your peaches are very juicy and you want a firmer set filling, swap the plain flour for 1 to 2 tbsp of cornflour, which thickens the juices more.

FAQS

ENJOY!

If you loved this, here are more of my fruity crumble favourites to try next:

• Apple crumble ice cream
• Peaches and cream cake
• Caramel apple crumble pie
• Rhubarb crumble cake
• Raspberry crumble bars