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Peach Crumble in a bowl with vanilla ice cream
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4.81 from 26 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 (change as needed): 9
Author: Cheryl


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


  • 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.


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.
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