Easy Peach Crumble Recipe

Closeup of a spoon holding a bite of peach crumble.

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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!

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: American

Servings: -8

Calories: 533kcal

Author: Misty

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.

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.

Storage: Store for 3-5 days in an airtight container in the fridge. You can reheat it in the microwave, but the filling will likely be softer after reheating.

Freezing: I have frozen a cooked crisp, thawed it for a few hours at room temperature, then reheated it. It is not my preference or suggestion because the fruit becomes overcooked and topping gets too soft.

Nutrition