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Peach Crumble with Oats

This easy and popular peach crumble with oats is versatile and classic served warm with a scoop of ice cream. Sweet juicy peaches topped with a buttery, cinnamon-y, nutty topping – a delicious taste of summer.

Make it with ripe summer peaches or any other fruit combination.

Peach Crumble in a bowl with vanilla ice cream

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 – it’s a simple and great recipe.

Cath makes her peach crumble with fresh seasonal peaches. Bonus – it’s pretty healthy and low calorie for a dessert.

The crumble topping is crispy and buttery, making  it a perfect contrast to the soft filling. In fact, I can just as easily call it a peach crisp with oats.

Bottom line: It’s pure pleasure to dig into a humble peach crumble with ripe summer peaches straight from the farmers market and a comforting, yummy crisp topping.

How to serve peach crumble with oats

I like to serve the peach crumble warm with a scoop of vanilla ice cream or whipped cream. Room temperature is fine too. Comfort food at its best.

If you are looking for a no-bake fruit dessert with a crumble topping, try our No-Bake Berry Crumble

How to tell if a peach is ripe

The best way 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 color around the stem should be a deep yellow.

You can help ripen peaches by leaving them on the counter – not touching each other – until they are soft. If you are not ready to use them when they are rip and soft, put them in the fridge.

Tailor To Your Taste

Feel free to play with the fruit crumble 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
  • Add blueberries to make a blueberry peach crumble
  • Serve the peach crumble with whipped cream, vanilla yogurt or ice cream.

Shortcuts

  • 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.
peeled peaches
How to peel peaches (easy!). Drop peaches into boiling water for 1 minutes. Drain and run under cold water. Peels will just slip off. Here’s a video with the best technique to blanch, peel and slice peaches
slice peeled fresh peaches
Peach Crumble in a bowl with vanilla ice cream 1
Peach Crumble on a plate with vanilla ice cream

Make Ahead

  • To freeze: Prepare and bake peach crumble. Cool and cover tightly in an airtight container. Freeze for up to 3 months. Thaw overnight in the fridge. Warm for about 20 minutes in a 350F/177C oven for about 20 minutes or until heated through.
  • To store leftovers: Peach crumble can be left on the counter, loosely covered, for up to 2 days.

Difference between fruit crisps, crumbles and cobblers

The difference between a peach crumble recipe and peach crisp is minimal. A crisp recipe is – er – crispier 🙂 and a crumble may or may not contain oats. A fruit cobbler, however, is quite different with its thicker dough or biscuit topping. 

Any fresh fruit can be used for all three, although it’s better to go for firmer fruits for the cobbler.

If you’re interested, here’s a good article on the history and differences of crumbles, crisps and cobblers by Bon Appetit.

Peach Crumble in a bowl with vanilla ice cream
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4.87 from 52 votes

Peach Crumble With Oats

This easy and popular peach crumble with oats is versatile, classic and delicious. Make it with ripe summer peaches or any other fruit combination. 
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 9
Author: Cheryl

Ingredients

Peach filling for an 8 x 8 inch (20.3 x 20.3cm) square pan

  • 8 -10 medium-large ripe peaches, Note 1 (about 3-4 pounds or 6 -7 cups peach slices)
  • 1/2 medium lemon (about 1 1/2 tablespoons)
  • 1/3 cup (75g) brown sugar (or 1/2 cup if you prefer sweeter)
  • 2 tablespoon all purpose flour
  • 1/4 teaspoon ground cinnamon

Crumble Topping

  • 3 tablespoon melted butter
  • 1/3 cup (27g) oats (old-fashioned oats or quick oats)
  • 1/3 cup (42g) all purpose flour (or whole wheat)
  • 1/3 cup (75g) brown sugar (or use 1/4 cup for less sweet)
  • 1 teaspoon ground cinnamon
  • 1/3 cup (44g) pecan pieces

Instructions

  • Preheat oven to 400F/204C
  • PREPARE PEACHES: Carefully drop whole peaches in a pot of boiling water. Let them sit for 1 minute. Drain and run under cold water. Peach skins will slip off easily. Make about 10-12 slits vertically around each peach all the way to the pit. Gently pull peach slices off the pit. Put sliced peaches in a large bowl. Or use this technique to blanch, peel and slice peaches.
  • PREPARE FILLING: Add all other peach mixture ingredients to the bowl. Gently mix to combine well. Pour into an 8 x 8 inch (20.3 x 20.3cm) oven-proof baking dish. Make sure there is at least 1 inch/2.5cm 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 small bowl and combine well. Sprinkle crumble mix evenly on top of the fruit.
  • 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/204C. Reduce the oven temperature to 325F/163C. Bake for 20 more minutes or until topping is nicely browned. Serve warm or at room temperature with ice cream or whipped cream.

Notes

  1. Type of peaches: If you can, buy freestone peaches (as opposed to clingstone) as the peach slices will easily come away from the pit. Otherwise you will have to cut the slices off the pit. 
  2. Recipe variations to try
    • 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
    • Add blueberries. 
    • Serve the peach crumble with whipped cream, vanilla yogurt or ice cream.
  3. Make Ahead
    • To freeze: Prepare and bake peach crumble. Cool and cover tightly in an airtight container. Freeze for up to 3 months. Defrost overnight in the fridge and warm in a 350°F (177°C) oven for 20 minutes or until heated through.
    • To store leftovers: Peach crumble can be left on the counter, loosely covered, for up to 2 days. 
 
Nutrition values are estimates and will vary based on amount of sugar and peaches used.

Nutrition

Calories: 212kcal | Carbohydrates: 37g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 38mg | Potassium: 316mg | Fiber: 3g | Sugar: 27g | Vitamin A: 551IU | Vitamin C: 12mg | Calcium: 31mg | Iron: 1mg
Tried this recipe?We’d love you to rate it above under ‘rate this recipe’ or in the comment section below. Thanks!

This peach crumble recipe, first published in 2016, has been updated with edited pictures and additional information. 

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12 Comments

  1. 5 stars
    I have made this recipe multiple times now ❤️ It’s amazing and it turns out every time simple and yummy. We love it.

  2. 5 stars
    So delicious! My first time making any crisp or crumble myself, and it was waaaay easier than I thought AND so yummy! I especially liked the pecans in it.

  3. Sounds so yum. Making your peach crisp for company tomorrow. Am I a glutton? Wondering how an 8×8 baking dish will feed 9 people. I have four kids, 3 being boys .. that may be my dilemma : )

    1. Maybe double it or 1.5x it if you have big eaters! Or serve it with lots of ice cream. Let us know if you all liked it. Enjoy your company.

      1. Ok, will adjust to bigger pan and let you know.
        Have your flank steak marinating in the fridge as I type. Glad I stumbled upon your site! Seems to fit perfectly with my plans for tomorrow 😋

  4. 5 stars
    This was a very simple recipe. Just exactly what I wanted. Tasted amazing! I doubled the crumb topping because that is my favourite part, but don’t think it’s necessary.