Food & Cooking Recipes Dessert & Treats Recipes Peach Crumble 3.2 (779) 21 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on October 27, 2022 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hrs 20 mins Servings: 8 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. Ingredients 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 Directions 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. 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. Bake until center is bubbling, 40 to 50 minutes, tenting loosely with foil after 30 minutes. Let cool 20 minutes before serving. 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. Print