Finally, a Peach Crumble with Oats that's actually crispy on top and full of tender peaches instead of mushy ones! It's a super easy summer dessert, but can be a bit tricky to get truly right. I have made this recipe every which way: with fresh peaches and frozen ones, peeled and unpeeled fruit, metal and glass pans, and different versions of the crisp topping. This version combines all the tips I've learned to yield my favorite texture and flavor!
Keep reading for my top tips and step-by-step instructions to master this dessert in your own kitchen. It'll be baking in just 20 minutes!
A peach crisp is one of the simplest summer desserts, but there are so many opinions on the "right" way to make it. Even with all of those opinions, I haven't been overly impressed with the recipes I've tried online.
I decided to make my own version, and crafted it with most of the same techniques we use in our Apple Crisp with Oats. Don't fix it if it ain't broke, right? It works, and I will share exactly why!
Recipe Notes from Danielle & Misty
I wanted to know which ingredients and quantities really make a difference in this recipe, so I made different versions side by side to test my ideas. It mostly came down to getting the peaches right: the variety, the peel, and the size you cut them.
Using enough sugar was surprisingly important too, because it's what encourages the syrupy sauce to form around the fruit and helps the topping to get caramelized and crispy. It leans a little sweet, but with a really great balance of crunch and soft!
Ingredients for fresh peach crumble
I won't mention every ingredient here (you can find that full list in the recipe card below), but I do want to highlight a few tips that can make or break this recipe.
- Fresh peaches: The goal is to use ripe, but still firm yellow peaches, because if they are too soft they won't hold their shape while baking. I like to smell them - if they are still pretty firm but also very fragrant, they will be good! I don't suggest using a white variety because they don't have the same flavor or texture.
- Sugar: We've found that granulated sugar helps create a syrupy sauce for the filling. Brown sugar adds the classic flavor in the topping. It may seem like a lot of sugar, but every time we tested with less we ended up with a drier fruit filling and a soft topping.
- Baking powder and baking soda: The topping is noticeably different when you don't use these. The baking soda helps it turn golden brown, and the baking powder keeps the texture light.
- Cornstarch: We have tried both flour and cornstarch, but we prefer cornstarch. It thickens the sauce just enough without turning the sauce a cloudy-white color like flour does.
- Melted butter: Much easier than cutting in cold butter. After you make the topping, pop it in the freezer so that the butter gets cold again, which will help it maintain it's texture while baking.
Helpful kitchen tools
Technique
Peach chunks are better than slices
We've found that cutting your fruit into chunks instead of the traditional slices gives you a really great texture with less risk of it turning mushy! Peel them first (I've tried it unpeeled and I am not a fan of the tough texture). Cut the peach in half, remove the seed, then cut it into ¾ inch slices. Last, cut each slice in half horizontally to make chunks.
How to make peach crumble with oats
I like to start by preparing my fruit as directed above. Then preheat the oven to 350ºF. Then grease a light-colored metal 9x9 pan with butter or a light layer of baking spray.
In a medium bowl, combine the oats, brown sugar, flour, cinnamon, baking soda, baking powder, and pecans. Pour the melted butter on top and use a fork to gently mix again, until the mixture is just evenly combined.
Be careful not to overwork it, because you want it to stay in big clumps. you want nice big clumps. Place the bowl in the freezer for at least 10 minutes while you prepare the filling.
Now add the peaches to a large bowl with the granulated sugar and cinnamon. Stir them well, then pour them into the prepared baking pan.
In a small bowl or liquid measuring cup, stir together the cornstarch and water until the cornstarch is dissolved. Pour the mixture evenly across the top of the fruit filling.
Take the topping out of the freezer and sprinkle it evenly across the peaches. Use a fork to break it up if needed, or use your hands to gently squeeze it into clumps if it isn't chunky enough.
Bake for 40-45 minutes, until the peaches are fork tender and the topping is browned. Allow it to cool for 5-10 minutes in the pan, then serve warm with vanilla ice cream.
Can I use frozen or canned peaches?
My first choice is always fresh peaches because they have great flavor and texture. You cannot use canned peaches because they will fall apart and be far too sweet. However, I have made this with frozen peaches when in a pinch.
Allow them to start thawing just so I can spread them evenly in the pan, but keep them partially frozen so that they have a little extra time to cook before getting too soft. When you buy them frozen, they are usually sliced thinner, so start checking for doneness around the 30 minute mark. The topping may not get as brown since the thinner fruit cooks faster.
How to peel peaches
A lot of recipes will tell you to blanch the peaches, which means dropping them into boiling water for a short time to loosen the skins. While you can opt to do that, I find it to be just one more unnecessary step. Since I call for peaches that are still firm, I simply use a standard vegetable peeler to remove the skin.
Tips & Tricks
- Cut the fruit into even chunks so they cook uniformly, and be sure to cut them to ¾ inch chunks. Any smaller and they will disintegrate.
- Don't overmix the crisp topping. Too much mixing removes the large clumps, which you definitely want for a great crumble texture.
- Serve it fresh! It's at its very best 5-10 minutes after baking. It will lose some of its sauciness as it cools.
More recipes
Looking for other recipes? Try these:
This post was photographed by Rhadonda Sedgwick.
Recipe
Easy Peach Crumble Recipe
Equipment
- 9x9 baking pan I prefer light-colored metal
Ingredients
Crumble Topping
- 1 cup old fashioned oats (not instant)
- 1 cup brown sugar packed
- ½ cup all-purpose flour
- ¾ teaspoon cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ cup pecans roughly chopped (optional)
- 8 tablespoons butter melted
Filling
- 6 cups (about 6-8 peaches, or 1½ pounds after cutting) ripe but firm yellow peaches peeled and cut into ¾ inch chunks *see note
- ⅓ cup granulated sugar
- ½ teaspoon cinnamon
- 3 tablespoons water
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 350ºF. Grease a 9x9 pan with butter or a light layer of baking spray.
- In a medium bowl, use a fork to combine the oats, brown sugar, flour, cinnamon, baking soda, baking powder and pecans. Once it's evenly mixed, pour the melted butter on top and gently mix again, just until the mixture starts to come together.Don't overwork it, you want nice big clumps. Place the bowl in the freezer for at least 10 minutes while you prepare the filling.1 cup old fashioned oats, 1 cup brown sugar, ½ cup all-purpose flour, ¾ teaspoon cinnamon, ¼ teaspoon baking soda, ¼ teaspoon baking powder, ½ cup pecans, 8 tablespoons butter
- Add the peaches to a large bowl with the granulated sugar and cinnamon. Stir well until evenly combined, then pour the mixture into the prepared pan.6 cups (about 6-8 peaches, or 1½ pounds after cutting) ripe but firm yellow peaches, ⅓ cup granulated sugar, ½ teaspoon cinnamon
- In a small bowl or liquid measuring cup, mix together the cornstarch and water until the cornstarch is dissolved. Pour that mixture evenly across the top of the peaches.3 tablespoons water, 1 tablespoon cornstarch
- Take the topping out of the freezer and sprinkle it evenly across the peaches. Use a fork to break it up if needed, or use your hands to gently squeeze it into clumps if it isn't chunky enough.
- Bake for 40-45 minutes, until the peaches are fork tender and the topping is browned. Allow it to cool for 5-10 minutes in the pan, then serve warm with vanilla ice cream.
Notes
- *How to Cut the Peaches: Peel them first. Cut the peach in half, remove the seed, then cut it into ¾ inch slices. Last, cut each slice in half horizontally to make chunks.
- Cut the fruit into even chunks so they cook uniformly, and be sure to cut them to ¾ inch chunks. Any smaller and they will disintegrate.
- Don't overmix the crisp topping. Too much mixing removes the large clumps, which you definitely want for a great crumble texture.
- Serve it fresh! It's at its very best 5-10 minutes after baking. It will lose some of its sauciness as it cools.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
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