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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.

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 – they are all great.

Her peach crumble with oats recipe is made with fresh seasonal juicy 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.

The difference between a crisp and crumble is minimal. A crisp recipe is – er – crispier 🙂 A cobber, however, is quite different with its thicker dough topping.  

How to serve peach crumble with oats

I like to serve the peach crumble warm with 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.

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 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.

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.

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.

peeled peaches
Drop peaches into boiling water for 1 minutes. Peels will just slip off.

slice peeled fresh peaches

Peach Crumble in a bowl with vanilla ice cream 1

Peach Crumble on a plate with vanilla ice cream

Peach Crumble in a bowl with vanilla ice cream
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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 (about 3-4 pounds or 6 -7 cups sliced)
  • 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 cinnamon

Crumble Topping

  • 3 tablespoon melted butter
  • 1/3 cup (27g) 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. Skins will slip off easily. Make about 10-12 slits vertically around each peach. Gently pull slices off the pit. Put sliced peaches in a large bowl.
  • PREPARE FILLING: Add all other peach filling 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 an 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 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/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

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

Nutrition Facts
Peach Crumble With Oats
Amount Per Serving
Calories 212 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 10mg3%
Sodium 38mg2%
Potassium 316mg9%
Carbohydrates 37g12%
Fiber 3g13%
Sugar 27g30%
Protein 3g6%
Vitamin A 551IU11%
Vitamin C 12mg15%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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This peach crumble recipe, first published in 2016, has been updated with edited pictures and additional information. 

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