Peach Crumble

Prep Time:
15 mins
Total Time:
1 hrs 20 mins

Peaches shine in this classic and easy summer dessert. A relative to crisps and cobblers, the simple crumble topping is made with just butter, light brown sugar, and flour. The recipe is versatile; substitute peaches for nectarines, or even a berry-peach blend.


For the Filling

  • 2 pounds peaches or nectarines, cut into ½-inch wedges (6 cups)

  • ¾ cup granulated sugar

  • 1 tablespoon lemon juice

  • 4 teaspoons cornstarch

  • ½ teaspoon coarse salt

For the Topping

  • 6 tablespoons unsalted butter, room temperature

  • ¼ cup light-brown sugar

  • 1 cup all-purpose flour (spooned and leveled)

  • ½ 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.

    Peach Crumble
    Con Poulos

Cook's Notes

For Peach-Berry Crumble: Add a cup of raspberries or blueberries to the peaches.

The topping freezes well, we suggest making a double batch and saving half for another day.

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