This easy and popular peach crumble with oats is versatile, classic and delicious. Make it with ripe summer peaches or any other fruit combination.
At every event, the fruit crumbles that my friend, Cath Kreuter, brings get rave reviews. Sometimes she makes strawberry and rhubarb, sometimes apple, sometimes berry. It doesn’t matter – they are all great.
This peach crumble recipe from Cath is made with fresh seasonal peaches. Bonus – it’s pretty healthy and low calorie for a dessert.
The best ways for how to tell if a peach is ripe is by touch and smell, not color. Ripe peaches will have a fragrant sweet smell and a slight ‘give’ or softness when gently squeezed.
The crumble topping is crispy and buttery, making it a perfect contrast to the soft filling.
I like to serve the peach crumble warm with ice cream or whipped cream. Comfort food at its best.
If you are looking for a no-bake fruit dessert with a date-nut crumble topping, try our No-Bake Berry Crumble.
Tailor To Your Taste
Feel free to play with the ingredients to adjust them to your taste. For example,
- Use more or less sugar. You can even eliminate the lemon juice and use less sugar if you are concerned about sugar;
- Increase the amount of cinnamon or add a pinch of nutmeg
- Try whole wheat flour instead of regular flour
- Serve the crumble with whipped cream, vanilla yogurt or ice cream.
- If fresh peaches are not in season, you can use frozen peaches that are picked at their peak ripeness, peeled and sliced. Defrost them before use and discard most of the juices. Alternatively, use another fruit in season that doesn’t have to be peeled such as berries.
- It is not essential to peel the peaches.
- To freeze: Prepare and bake peach crumble. Cool and cover tightly. Freeze for up to 3 months. Thaw overnight in the fridge. Warm for about 20 minutes in a 350F oven.
- To store leftovers: Peach crumble can be left on the counter, loosely covered, for up to 2 days.
Other easy peach recipes
At peak season I inhale juicy ripe peaches. If you love peaches, here are a few easy and great ways to use them.
- Grilled peaches
- Panzanella salad recipe with peaches
- Peach and prosciutto appetizers
- Peach marmalade (no pectin)
- Savory peach sauce
Peach Crumble With Oats
Peach filling for an 8 x 8 inch square pan
- 8 -10 medium-large peaches (about 3-4 pounds or 6 -7 cups sliced)
- 1/2 medium lemon (about 1 1/2 tablespoons)
- 1/3 cup brown sugar (or 1/2 cup if you prefer sweeter)
- 2 tbsp flour
- 1/4 tsp cinnamon
- 3 tbsp melted butter
- 1/3 cup oats
- 1/3 cup flour (regular or whole wheat)
- 1/3 cup brown sugar (or use 1/4 for less sweet)
- 1 tsp ground cinnamon
- 1/3 cup pecan pieces
- Preheat oven to 400F
- PREPARE PEACHES: Carefully drop whole peaches in a pot of boiling water. Let them sit for 1 minute. Drain and run under cold water. Skins will slip off easily. Make about 10-12 slits vertically around each peach. Gently pull slices off the pit. Put peaches in a large bowl.
- PREPARE FILLING: Add all other filling ingredients to the bowl. Gently mix to combine well. Pour into an 8 x 8 inch oven-proof dish. Make sure there is at least an inch or more of empty space to the top of the dish to avoid mixture bubbling over in oven. If there isn't, use a slightly larger dish.
- MAKE CRUMBLE: Add all crumble ingredients in a bowl and combine well. Sprinkle crumble mix evenly over the peaches.
- BAKE AND SERVE: Place peach crumble on a baking sheet lined with foil (for easy cleanup in case of bubbling over). Bake for 15 minutes at 400F. Reduce the oven temperature to 325F. Bake for 20 more minutes or until topping is nicely browned. Serve warm or at room temperature with ice cream or whipped cream.
This peach crumble recipe, first published in 2016, has been updated with edited pictures and additional information.