Brown Sugar Peach Crumble
A classic, brown sugar peach crumble with a cinnamon-spiced oat crumble topping. A perfect dessert for Summer. Easy to make, with simple ingredients, and of course, delicious! Gluten-free and vegan friendly.
A Classic Peach Crumble
With peak Summer produce season upon us, I’m currently in stone fruit heaven. Whenever we’re inundated with gorgeous fresh peaches, as we currently are now, I’m bound to be making peach pie or peach crumble as often as possible.
This past weekend it was this brown sugar peach crumble, with equal parts sweet, syrupy fruit filling and a buttery, spiced oatmeal cookie-like crumb topping. An unequivocally delicious dessert that is perfect for high-reward, lazy baking on these long, hot Summer days.
Why You’ll Love This Recipe
Fruit crisps and crumbles are about as easy as it gets, and this peach crumble is no exception. Fresh peaches combine with brown sugar, vanilla, and lemon all nestled under a blanket of cinnamon and ginger spiced oat crumb topping.
The ingredients are adaptable, the prep is a breeze, and you don’t need to be too precious about any of it. The crumble emerges from the oven golden and aromatic, with sweet peach juices bubbling up around the edges, the whole buttery, crispy, flavor-packed affair only missing the big scoops of ice cream that should most certainly be piled on top. Happy baking!!
Taking it on the go? Try these peach crumble bars – all the flavors of this peach crisp, in convenient handheld form.
The Ingredients You’ll Need to Make an Easy Peach Crumble
A handful of baking staples goes into making this simple peach crumble. Here’s what to add to your list:
- peaches: use the best peaches you can find (freestone if possible!). I’ve used a combination of white and yellow peaches here, and you could definitely throw in some nectarines or plums, too. I tend to slice the peaches thicker the riper they are so they maintain some structure as they bake.
- brown sugar: for sweetness and notes of caramel in both the filling and crumb topping.
- flour and oats: make up the bulk of the topping. You’ll need regular all-purpose flour and old-fashioned rolled oats.
- butter: we’ll smoosh some softened butter into the oat mixture to create the buttery crumb topping.
- arrowroot starch: to thicken the peach filling.
- vanilla and lemon: a splash of vanilla extract and squeeze of fresh lemon juice for extra flavor, balance, and brightness.
- cinnamon, ginger, and salt: a pinch of salt (Diamond Crystal, ideally) and some warming spices enhance and compliment the peach flavor, and create that classic oatmeal cookie vibe.
Find all the exact ingredients and detailed instructions in the recipe card, below.
Peach Crisp FAQs
Yes, just keep in mind that you’ll likely need more starch to thicken the filling, the texture of the peaches may be a bit softer, and it may take a few extra minutes to bake.
While arrowroot starch is always my go-to thickener for fruit pies, crumbles, cobblers, and the like, you can also use equal parts cornstarch or tapioca flour. If you don’t mind some extra juice, you can also opt to skip it altogether.
Simply use an all-purpose gluten-free flour blend such as Bob’s Red Mill or King Arthur Flour (measuring by weight), and be sure the oats are also certified gluten-free.
More Summer Peach Desserts to Make Next:
If you make this peach crumble recipe, be sure to leave a comment and rating below letting me know how you liked it! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura
Brown Sugar Peach Crumble
- Prep Time: 30
- Cook Time: 45
- Total Time: 1 hour 15 minutes
- Yield: 6-8 Servings
- Category: Baking, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A classic, brown sugar peach crumble with a cinnamon-spiced oat crumble topping. A perfect dessert for Summer. Easy to make, with simple ingredients, and of course, delicious! Gluten-free and vegan friendly.
Ingredients
- 5–6 medium peaches, pitted and sliced
- 1 cup (200g) packed light brown sugar, divided
- 1 tsp pure vanilla extract
- 1–2 tsp fresh lemon juice, to taste
- 1 Tbsp arrowroot starch
- 3/4 cup (90g) all-purpose flour, spooned and leveled
- 1/2 cup (40g) rolled oats
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/2 tsp Kosher salt (such as Diamond Crystal)
- 6 Tbsp unsalted butter, cut into tablespoons
Instructions
- Preheat the oven to 350℉. Lightly grease a 9-inch baking dish with butter or baking spray. Set aside.
- Prep the filling: In a medium mixing bowl, gently toss the peach slices with 1/2 cup (100g) brown sugar. Stir in the vanilla, lemon juice, and arrowroot, until evenly coated. Set aside.
- Make the crumble topping: In another medium bowl, whisk together the flour, oats, cinnamon, ginger, salt and remaining brown sugar.
- Add the butter, and using a pastry blender, the back of a large fork, or your fingers, cut the butter into the dry ingredients. Continue until the butter is completely incorporated, and the mixture comes together into a chunky crumb.
- Add the peaches (and juices) to your prepared baking pan in an even layer, and sprinkle on the crumbs.
- Bake for 45-55 minutes, until the peaches are soft and fragrant, and the crisp topping is golden brown with juices bubbling up around the edges. Cover with aluminum foil as needed to prevent over-browning.
- Remove from the oven, and let cool for at least 15 minutes for a saucier crumble, or wait until cooled to room-temperature for a more set-up filling (or somewhere in between). Both versions are delish! Serve warm with scoops of vanilla ice cream. Enjoy!!
Notes
- For a crunchier crumble topping, you can add 1/4 to 1/2 cup of your favorite nuts (chopped pecans, walnuts, almonds, etc.)
