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Peach Crumble

For an even sweeter summer, take advantage of the season's perfectly ripe peaches.

  • Prep:
  • Total Time:
  • Servings: 8
Peach Crumble

Source: Everyday Food, July/August July/August 2012


For the Filling

  • 2 pounds peaches or nectarines, cut into 1/2-inch wedges (6 cups)
  • 3/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 4 teaspoons cornstarch
  • 1/2 teaspoon coarse salt

For the Topping

  • 6 tablespoons unsalted butter, room temperature
  • 1/4 cup light-brown sugar
  • 1 cup all-purpose flour (spooned and leveled)
  • 1/2 teaspoon coarse salt


  1. Preheat oven to 375 degrees. Make the filling: Combine peaches, granulated sugar, lemon juice, cornstarch, and salt. Transfer to an 8-inch square baking dish.

  2. Make the topping: In a large bowl, using a mixer, beat butter and brown sugar on medium until light and fluffy. Add flour and salt and, with your hands, mix until large pieces form. Scatter over filling.

  3. Bake until center is bubbling, 40 to 50 minutes, tenting loosely with foil after 30 minutes. Let cool 20 minutes before serving.

Cook's Note

Add a cup of raspberries or blueberries to peach or apricot, or strawberries to rhubarb.

The topping freezes well, so why not make a double batch and save half for another day?

Reviews (13)

  • Mlcatrop 30 Jul, 2014

    This is fantastic! I wasn't sure it was going to taste that good because when it first came out of the oven it didn't look as crispy as I would have liked ...but it tasted fabulous!! I brought it to a lunch and the dish was licked clean. Will definitely add it to my peach season favorites.

  • sthomaspdx 6 Oct, 2013

    Made exactly as written using beautiful farmer's market peaches. It certainly was easy to throw together, but I was disappointed. The topping had an off taste (too much salt?) and it was gummy underneath the browned surface. In addition, I didn't care for texture of the fruit using cornstarch as a thickener.

  • raquelmarie 20 Aug, 2013

    This was really wonderful. I peeled my peaches because I like them better that way in a crumble or cobbler, and I served it with a scoop of vanilla bean ice cream when it was still warm. I like it so much that it really is more like four servings for us. :) This is one of my favorite desserts and truly is one of the greatest joys of summer.

  • Emily Russell 4 Aug, 2013

    What is wrong with ibikeforlife? Some people can be so hateful!

  • vgondrezick 20 Aug, 2012

    This recipe was excellent! Could someone block miss "I bike for life". She needs to take her agenda elsewhere.

  • AndreaDwyer 17 Jul, 2012

    Well, I had to make a peach-raspberry crumble like they showed in the magazine almost right away after I got it. It was very good, although the topping was a bit salty tasting, or something... I will make it again but try to alter the salt - other than that, loved the crumb topping.

    I have to say too, I'm really surprised to see comments like Kt556's - so negative! It really bothers me to see people respond that way on a public site, esp. in regards to some thing as innocuous as a recipe.

  • musikcandi 16 Jul, 2012

    I used blackberries with my peaches and it turned out delicious. It is a little crunchy on top like a crisp, but really easy to make. I would make this again in a heartbeat.

  • KT556 13 Jul, 2012

    > Purplemotek8 gluten free flour available everywhere now

    > I bike for life: buy a good calorie, carbohydrate, etc book and figure it out while resting from your bike rides -- OR JUST DON'T EAT IT. One must use their brains once in a while -- not just their muscles.

  • Purplemotek8 13 Jul, 2012

    Any suggestions for a gluten free topping instead of flour?

  • jluv 13 Jul, 2012

    OMG...amazingly good made with plum/blueberry mix & cut sugar to ½ cup & ½ crumbles. This is now a favorite in my family…mmmmmmmm

  • i bike for life 13 Jul, 2012

    where is the nutrition information?

  • C Darr 13 Jul, 2012

    This recipe could have easily been made healthier/better flavor if made with a combo of Whole Wheat flour/ground oats in the topping, and lessen the sugar to 1/2 cup in the filling.

  • Jared Ross 6 Jul, 2012

    The corn starch gave the filling a very "canned peach" texture and flavor and the whole recipe ended up with a bitter after taste, almost like an artificial sweetener was used, a waste of 2 lbs of peaches.

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