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Imagine sweet, juicy peaches baked until meltingly tender under a generous portion of sweet, crisp, buttery crumbs... Served warm with a scoop of vanilla ice cream or a simple splash of sweet cream. This Ridiculously Easy Peach Crumble is a summer dream come true!
Last weekend, our two youngest grandchildren, Emmy and Hayes, spent the night. It was so much fun but I had to laugh when mom reported back a few days later. She said that Emmy had told her, "we ate a mountain of peaches at Gigi's (that's me) house". It was true, we ate them for breakfast, snacks and dinner! I've been buying big bags of peaches each time I grocery shop. They're beautiful, delicious and so... inexpensive right now. In addition to enjoying them on their (juicy, fabulous) own, I've been serving them with yogurt, on salads and pizzas and (of course) in desserts - like this wonderful, super easy peach crumble!
Wish we could scoop up a bowl of this delicious sweet treat to enjoy together!
This delicious dessert is an adaptation of our Ridiculously Easy Summer Berry Crisp. I started looking at other peach cobblers, crisps and crumble recipes, it hit me - we have a fabulous summer crisp/crumble recipe. Why reinvent the wheel when it's already tried, true and crazy delicious? So that was that. I just played around a little with the berry crisp recipe and now it's ready for your summer enjoyment!
What does ridiculously easy mean?
What's the deal with this "ridiculously easy"? It's one of our favorite series here at The Café. If you're a regular Café follower just skip to the next part. But if you're new here, you definitely want to know about our Ridiculously Easy series of recipes. To make the story short and sweet, it's the type of recipe our readers love, recipes that are super easy yet super delicious and impressive at the same time.
Just because a recipe's easy, doesn't mean it earns the prestigious moniker of Ridiculously Easy. Actually, there are strict guidelines a recipe has to incorporate to make the cut. These are the Ridiculously Easy "rules":
- A recipe that takes minimal effort and minimal hands-on time to put together. (Resting, rising or chilling time is not taken into consideration.)
- It’s also one that produces fabulous, super delicious results, ie, results that “appear” to have taken lots of time, talent, prowess and/or hard work.
- Ridiculously easy recipes have to work well on those busy days when time is short and expectations are high.
- And last, ridiculously easy recipes are perfect for entertaining, mostly because of the first two characteristics. They take the stress out of dinner parties and gatherings of families and/or friends and allow you more time to enjoy your guests. Bottom line? They are super simple, something anyone can do.
This Ridiculously Easy Peach Crumble is all of the above, for sure!
What is almond flour?
The "crumble" on this Easy Peach Crumble is made from all-purpose flour, almond flour, sugar and melted butter.
If you’ve never baked with almond flour, you’re in for a delicious treat. I think it gives baked goods a really “fine” flavor. It makes me think of a European café/bakery.
What is almond flour? It’s simply almonds that have been finely ground to form a floury mix. You can purchase almond flour at most larger groceries in the baking section, at specialty stores like Whole Foods or Fresh Market in the bulk section. It's also available on online.
You can also make your own almond flour by finely grinding blanched almonds in a food processor or Vitamix. Almond flour is made from blanched almonds (which don’t have the skins). You may also find almond meal at the grocery store which differs from almond flour in that it’s coarser and includes the almond skins. For this recipe, you want almond flour.
This is my "go-to" summer dessert recipe. I'm making again today for a family get together. I think you'll love it as much as we do. So pick up "a mountain" of peaches. They're so delicious right now. Suprise the family or some friends with this easy peach crumble and wait for the rave reviews!
Café Tips for making this Easy Peach Crumble
- No need to peel the peaches for this recipe. After 45 minutes in the oven, they seem to melt into the sauce that's formed.
- As noted above, this recipe calls for almond flour. If you can’t find almond flour or don’t want to run to the store to pick some up, this recipe will also work with all-purpose flour. The flavor will be just a bit different, but it will still be delicious.
- Sometimes I use one less peach and add a cup of fresh raspberries. So... good! And it gives the fruit filling a really pretty color.
- It’s easy to prep this dessert in advance. Combine the sugar/flour mixture for the peaches and set aside in a covered container. Make the crumble, transfer it to a zippered bag and refrigerate. When ready to bake, simply slice the peaches, sprinkle with the zest, lemon juice and flour/sugar mixture. Gently stir, pop it in the oven and let the delicious magic begin!
- I use salted butter for this recipe. If you use unsalted, add a pinch of salt to the crumble mixture.
- I find it easiest to grab handfuls of the topping and scatter it over the top of the fruit.
- Towards the end of the baking time, the fruit layer will bubble up. Placing the baking dish on a sheet pan will prevent a mess in the oven should the fruit bubble up over the edge of the pan.
Thought for the day:
“The Lord is my portion,” says my soul,
“Therefore I have hope in Him.” Lamentations 3:24
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
- 3 tablespoons all-purpose flour
- ¼ cup sugar
- 8 medium-size peaches pitted and sliced (no need to peel)
- finely grated zest from 1 medium lemon
- 2 tablespoons fresh lemon juice
- ½ cup butter (I use salted)
- ¾ cup almond flour
- ½ cup all-purpose flour
- ¾ cup sugar
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Preheat oven to 350˚F. Line a sheet pan with foil or parchment paper for easy cleanup and set aside.
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Place peaches in a shallow, 2-quart baking dish. Sprinkle with the lemon juice and lemon zest. Combine flour and sugar in a small bowl then sprinkle over the peaches. Stir gently to distribute the flour.
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Place butter in a medium-size, microwave-safe bowl. Cover with a paper towel and microwave on high power for 1 minute.
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Add the all-purpose flour, almond flour and sugar to the melted butter. Stir with a fork until crumbles form. Take handfuls of the topping and sprinkle over the top of the peaches. Place pan on the prepared sheet pan.
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Bake for 45-55 minutes or until topping is light golden brown and peaches are bubbly. Check after 40 minutes and cover with foil if the topping is getting too brown but the peaches still are not bubbly.
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Serve warm in bowls with a scoop of vanilla ice cream or a splash of cream. Delish!
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Grace White says
I’ve made many of your recipes and love them. I live in Florida and have a couple of mango trees. So I have lots of mangoes. I would love to convert this peach crumble using my mangoes. As you know, mangoes are rather juicy when they are overripe, which happens quickly.
What is the best way to convert this recipe?
Also what is the difference between a crumble and a crisp?
Thanks and Blessings
Grace
Chris Scheuer says
Hi Grace, so happy you have enjoyed our recipes!
Regarding your question, I would increase the flour (with the peaches) to ¼ cup to compensate for the extra juiciness.
The only difference between a crisp and a crumble is that a crisp usually includes oatmeal in the crumb mixture.
Sara says
I’m curious as to what sweet cream actually is. Is it whipping cream with sugar? I don’t think I’ve ever seen anything at the store labeled as sweet cream. Thanks! I have loved every recipe I have ever made from your site!
Chris Scheuer says
Thanks for your kind words, Sara!
Regarding your question, we sometimes call half and half "sweet cream".
Paige says
Recipe looks great. Is there a good alternative to almond flour? My gf is allergic to almonds.
Lindsay @ The Café Sucre Farine says
Hi Paige, you can just use all-purpose flour and it will still be delicious!
Marlene says
Thank you both for all the recipes you have here. We all love peaches etc. at this time of he year. M
Chris Scheuer says
I'm so glad you're enjoying the recipes, Marlene!
Susan Kimberly says
Oh my goodness! I just found your site while looking for new pepper jelly recipes. We usually can regular jalapeño and apricot-red pepper jelly, and have tried cranberry, but was looking for new inspiration:) And boy did I find it! So many recipes to try:) I made this peach crumble from peaches at our local stand, and fully intended to add some raspberries, but there were none to be found. So I added in some blueberries, and it was amazing! Of course it turned the whole thing a lovely shade of bluish- purple, but you could really taste the peaches! Everyone loved it, and I made the peach only for my son as well. I loved that I did not have the peel the peaches, who knew that the fuzzy thick skin would just melt right in? I was very excited to see how you achieved the bits of butter in your scone recipe as well, cannot wait to try that next. Except I am making the Mexican sugar seared salmon salad for dinner tonight, I guess that’s really what is next! Thank you so much!!! What a wonderful site!
Chris Scheuer says
Thanks so much for taking the time to leave a comment, Susan! I'm so glad you enjoyed the crumble! And that salmon is a family favorite.
Carolyn says
My recipe since early 70s is almost identical except for almond flour. I will definitely try it. ALL of your recipes are 4 star. I am eager to try the almond cake.
Your fan from Pinehurst😊
Chris Scheuer says
Thanks so much, Carolyn!
Brooke English says
A niggly comment, not on the recipe: I’ve noticed you have a recipe scaler, which I appreciate, but it doesn’t display properly. If I slide it left or right, it does change the amounts, but it doesn’t indicate a change in the servings, i.e., the servings display remains the same, so I can’t tell if I’ve reduced to 4 or 6, or increased to 10 or 12.
Chris Scheuer says
Thanks, Brooke, for making us aware of this. I will check with our recipe plug-in developer on this issue.
Christopher says
This is delicious, I am a big fan of baking with almond flour. I added 1 teaspoon of almond extract to the crumble mixture to bump up the almond flavor. I also added raspberries to the last of the peaches (frozen) from last summer.It was terrific and another hit from the Cafe. Thank you for the great work!
Chris Scheuer says
Awesome! Thanks so much for letting us know, Christopher!
Vanessa says
This recipe looks and sounds delicious and has me dreaming of summer when I can have my very favorite fruit again!
Just FYI....the recipe name at the top of the recipe card has a misprint...”cumble”. Thanks for all your wonderful recipes!
Chris Scheuer says
Thanks, Vanessa! I appreciate having extra "eyes" out there!
MAUREEN ROGERS says
Delicious! This has been my go-to recipe since you shared it..
Chris Scheuer says
Awesome! Thanks, Maureen!
Amanda says
The peaches @ my local market have not been the best. Can you use frozen peaches?
Chris Scheuer says
Hi Amanda, I haven't tried this with frozen peaches. I would have to do more testing to guarantee good results. I know frozen peaches are very juicy when thawed so it may end up being too wet. If you try it, let us know!
Barb says
This sounds delicious! Chris, do you think it could be made with frozen peaches in the winter?
Love your blog with all your delicious recipes.
Blessings!
Barb
Chris Scheuer says
Thanks so much, Barb! I would have to test this with frozen peaches to guarantee good results. There made need to be more flour added as frozen peaches give off so much juice when thawed.
Carole says
Can you use regular all-purpose flour, I don't have almond flour. What is the difference?
Chris Scheuer says
Hi Carole, you can definitely use 100% all-purpose flour for this crumble. The almond flour gives it really nice flavor but it will still be delicious with regular flour.
deborah douglas says
hello Chris
i discovered your site this afternoon(on Goggle news)
that peach crumble looks so yummie! i want to try making
this
i have avquestion:
may the SUGAR be exchanged with stevia/truvia?
iam fasting from sugar now
thankyou
dvorah
Chris Scheuer says
Hi Deborah, welcome to The Café! I haven't tried this recipe with any sugar substitutes so I would have to do more testing to answer your question with certainty. If you try it, let us know!
2 sisters recipes says
What a delicious summer dessert! And now is the perfect time to make this peach crumble!! My husband is getting a bunch of peaches today and I will make this for our guests! Thanks so much Chris!
Chris Scheuer says
Hope you enjoy it!💕
Sue Hartzell says
Do you think this would be OK with little or no sugar in the topping? My husband is a diabetic, and the sugar with the peaches would be fine, but the 3/4 cup of sugar in the topping makes it too sweet for him.
Thank you, Chris!
Chris Scheuer says
Hi Sue, could you use Swerve or Splenda. If you cut back a lot on the sugar, then you'll also need to cut back on the butter as it will be too wet. But I think it could be delicious with a little artificial sweetener.
Maureen R says
Perfect timing! Planned to make a peach crisp and now I have the perfect recipe. Thank you!
Chris Scheuer says
See, your wish is my command, Maureen! 😂 Enjoy! 💕
Karen says
When I made this last weekend for the July 4th weekend, I substituted the peaches for the berries in the berry crisp recipe. I also added a teaspoon of cinnamon to the peaches amd to the topping mixture. I actually mixed the peach filling ahead of time and as we sat down to dinner, I added the topping and popped it in the oven. When we finished dinner, we had a bubbling hot and delicious desert that everyone loved. Seriously, with ice cream or without, this has the old fashioned goodness that just makes you close your eyes and enjoy.
Chris Scheuer says
Sounds wonderful, Karen! It's great that you can prep this ahead!