This easy peach crumble has a juicy and sweet (low-sugar!) filling and a crunchy, nutty topping. It’s quick and easy to make and you don’t even need to peel the peaches!
How does this peach crumble taste?
I don’ t like overly sweet desserts and prefer to let the fruit shine in this crumble. There is just the right amount of sweetness – with only 3 tablespoons of sugar in the filling and 4 tablespoons sugar in the crumble topping. If the peaches are ripe and sweet, you won’t need more sugar than that.
This gorgeous golden crumble has a lovely crunch to it due to the coarse brown sugar like demerera or turbinado in the crumble topping.
There is a hint of cinnamon in both the filling and the topping that pairs beautifully with peaches. You can add a teaspoon of grated ginger or a pinch of cardamom powder to the peach filling for an extra depth of flavor.
And now, let me tell you to the secret ingredient that makes the crumble topping stand out: ground nuts. Ground hazelnuts or walnuts pair beautifully with the sweet and slightly acidic peaches. Almond meal works well too! The nut-topping simply tastes so much better than the traditional butter-flour-sugar mix. This crumble will literally melt in your mouth.
Do You Peel Peaches Before Cooking?
It is not necessary to peel the peaches for crumble. The skins will soften during baking, so it’s completely up to you. If you are easily bothered by peels, you can chop the peaches into small cubes. This way the peels blend in and are barely noticeable. Or you can peel them if you prefer to. The peel usually comes off easily using a knife if the peaches are ripe. So it’s a matter of minutes. But as I said: I never do, which works for me … and the people around me!
How to serve peach crumble?
It’s hard to beat the classic pairing of warm peach crumble with a scoop of cold vanilla ice cream. The contrast in temperature, sweetness, and texture makes for an irresistible combination. Having said that, I often serve it plain too! In my opinion, a dollop of whipped cream or sour cream mixed with a spoon of sugar also pairs well with the juicy peach filling and crunchy topping.
Recipe quick peach crumble
Start with the peach filling. Wash and pit peaches. Finely slice them. The peaches should be ripe (meaning slightly soft to the touch) to get a sweet and juicy crumble.
To keep the recipe as simple as possible I never peel the peaches. If you are easily bothered by peels, you can peel the peaches before slicing. Alternatively, you could dice them into small cubes – this way the peels blend in and are barely noticeable.
In a large bowl or directly in an 8-inch square pan (21 cm) or round 9 to 10-inch (24 cm) round pan combine peaches, sugar, cinnamon and ginger, if using. Mix well.
Evenly distribute peaches in the pan, including the juices. Preheat the oven to 375°F/190°C with the rack in the center.
For the crumble topping, combine flour, ground hazelnuts, sugar, cinnamon, and salt in a bowl.
Add cold butter in small cubes and work butter into the dry ingredients with your fingers.
The butter will soften slightly as you go and the mixture should resemble cookie dough.
Crumble the dough evenly on top of the peaches.
Bake the crumble at 375°F/190°C until the topping is golden and the filling is bubbly, about 35 minutes. If the topping is already golden brown but the filling is not yet bubbly, cover pan with tin foil and continue baking for a few minutes.
Remove pan from the oven, and let the crumble rest for a few minutes before serving warm with a scoop of ice cream. Enjoy!
More summer recipes:
Did you make this recipe? Let me know in the comments how it turned out and also leave me a star rating if you want :)
Quick Peach Crumble (crispy topping, juicy filling)
Ingredients
Peach filling:
- 8 medium peaches (about 1¾ pounds or 800 g, see note)
- 3 tablespoons (40 g) sugar
- 1/4 teaspoon ground cinnamon
- Optional: 1 teaspoon freshly grated ginger
Topping:
- 1/2 cup + 1 tablespoon (75 g) all-purpose flour
- 3/4 cup (75 g) hazelnut meal/ground hazelnuts (other ground nuts and almond meal work well too)
- 4 tablespoons (55 g) brown sugar (coarse brown sugar like demerera or turbinado makes for a crunchy topping)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 5 ½ tablespoons (80 g) cold butter
To serve:
- Vanilla ice cream
Instructions
Peach filling:
- Wash and pit peaches. Finely slice them. No peeling required (see note).
- In a large bowl or directly in an 8-inch square pan (21 cm) or round 9 to 10-inch (24 cm) round pan (see note) combine peaches, sugar, cinnamon and ginger, if using.
- Mix well, and then distribute peaches evenly in the pan, including the juices. Preheat the oven to 375°F/190°C with the rack in the center.
Crumble topping:
- Combine flour, ground hazelnuts, sugar, cinnamon, and salt in a bowl. Add cold butter in small cubes and work butter into the dry ingredients with your fingers. The butter will soften slightly as you go and the mixture should resemble cookie dough.
- Crumble the dough evenly on top of the peaches.
- Bake the crumble at 375°F/190°C until the topping is golden and the filling is bubbly, about 35 minutes. If the topping is already golden brown but the filling is not yet bubbly, cover pan with tin foil and continue baking for a few minutes.
- Remove pan from the oven, and let the crumble rest for a few minutes before serving warm with a scoop of ice cream. Enjoy!
