• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
    • Appetizers & Dips
    • Bakery Recipes
    • Bars & Brownie Recipes
    • Bread Recipes
    • Brunch & Breakfast Recipes
    • Cakes, Cupcakes & Cheesecakes
    • Cheese Recipes
    • Chocolate Recipes
    • Condiments & Sauces
    • Cookies & Crackers
    • Desserts
    • Fruit Recipes
    • Grains & Legumes
    • Muffins and Quick Breads
    • Pasta Recipes
    • Pies & Tarts
    • Readers' Favorite Recipes
  • Collections
    • Freezer Friendly
    • Heritage Recipes
    • Seasonal Recipes
      • Fall
      • Winter
      • Spring
      • Summer
    • Vintage Recipes
    • Holiday Recipes
      • Christmas
      • Easter
      • St. Patrick's Day
      • Thanksgiving
      • Valentine's Day
  • Basic recipes
  • About this blog
    • The author
    • Privacy policy
    • Cookie Policy
    • Accessibility statement

Vintage Kitchen Notes logo

menu icon
go to homepage
  • ALL RECIPES
  • Holidays
  • Seasonal
  • Vintage
  • About
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • ALL RECIPES
    • Holidays
    • Seasonal
    • Vintage
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Desserts

    Published: Jul 21, 2021 · Modified: Jul 19, 2022 by Paula Montenegro · Income from ads and affiliate links 4 Comments

    Easy Peach Crumble (or crisp)

    Jump to Recipe
    Close up of peach crumble serving with orange text overlay

    This is a perfect summer dessert, with a crisp topping and a layer of juicy peaches that create their own sauce during baking. It's sweet, it's fresh, and it's one of the easiest fruit bakes to take advantage of peach season. Serve it with a scoop of vanilla ice cream and watch the happy faces.

    White round dish with peach crisp and silver spoon

    Together with the peach cobbler, this peach crumble with oats (some might call it crisp) is my favorite way to use fresh peaches the minute they hit the grocery store or the open market.

    The beauty of this easy peach dessert is that it creates its own sauce as it bakes when the cornstarch mixes with the peach juices. Together with the crumb topping it's an easy dessert recipe that you'll want to make over and over again. I know we do.

    Just so you know, you can make it with fewer ingredients (only 5) if you choose to leave out the spices, cornstarch, and lemon. Simple and sweet, but without all the extras. And it'd still be a very delicious crumble.

    I did it several times in circumstances when I had few things available and it was still amazing with that golden brown streusel topping and the natural juices from the peaches.

    You need juicy ripe peaches that have an amazing flavor, not mushy or flavorless ones. A great recipe starts with great ingredients.

    White bowl with peach crisp serving and silver spoon inside
    Table of Contents Hide
    Ingredients
    Peach mixture
    Crumble topping
    Assembling this dessert
    Kitchen notes
    Related recipes you might like:
    Peach Crumble with Oats

    Ingredients

    There's not much mystery when it comes to the ingredients in this delicious dessert. They include oats, as most crisps do, or should.

    • Peaches: fresh fruit is the way to go. Don't use overly ripe peaches as they will not hold their shape very well after being baked. If not in season, you can use frozen peaches or canned peach halves.
    • Brown sugar: it goes so well with the peaches! But you can use white sugar if that's all you have. It won't have that caramel tone, but it'll still be a fantastic dessert.
    • Flour: you can use all-purpose flour or cake flour. Both work.
    • Butter: unsalted butter is used for the crumble.
    • Cornstarch: it thickens the sauce when the peaches release their juices during baking.
    • Lemon juice: it adds some acid to balance out the sugar and butter.
    • Spices: we love a pinch of ground cinnamon and ground ginger, maybe a smidge of nutmeg. And we mean a pinch, to let the peach flavor shine.
    • Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works.
    White surface with ingredients for peach crisp including oats, brown sugar, spices, lemon, butter. flour, vanilla

    Peach mixture

    Fruit: I like peach slices that are not very large because they're hard to eat. Remember you will only use a spoon and a bowl to eat it. Hopefully. But in case you serve it on a plate with a spoon and fork, the peach pieces can be bigger.

    Mixing: the fruit is combined with the rest of the filling ingredients and I do this directly in the baking dish. No need to wash an extra bowl. But you can mix it all in a separate large bowl and dump it in the dish afterward.

    Top view of sliced peaches in white round dish, white surface

    Crumble topping

    It's super easy to make and can be made in advance and kept in the fridge for a few weeks or frozen for a month or more.

    • Dry ingredients: they consist of flour and brown sugar.
    • Butter: this recipe uses cold butter cut into small pieces, which is the old-fashioned way. But you can use melted butter and stir it into the dry ingredients for an ever quicker crumble mixture. Both ways of making it are in the recipe card.
    • Mixing: I use a medium bowl and my hands or a pastry cutter. But you can also use the processor (it's great when making a large batch) but don't process the oats from the beginning or they will be pulverized. Add them at the last moment and pulse once or twice just to mix.
    • The final mixture should be rustic, coarse, and have clumps here and there (images below).
    Collage showing glass bowl with butter and dry ingredients, hand holding finished crumble mixture

    Assembling this dessert

    There's not much work at this point.

    • Distribute the peach filling and top with the crumble. Don't cover the top of the peaches completely, leave some space at the edges. This is the best way to ensure proper baking of both layers as the fruit juices can bubble up.
    • Baking dish: use a round, square, glass or ceramic dish that you want.
      Remember that you'll serve this fruit crumble recipe directly from it. This recipe makes a 9-inch dessert, but it can be adjusted to a bigger or smaller dish.
    Round dish with unbaked peach crisp on white surface
    Baked peach crisp on wire rack on white surface

    Kitchen notes

    • Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Peach skins: I don't usually peel them but you absolutely can! You can also use nectarines which are very similar to peaches but with thinner skin.
    • Serving it: we love it, and serve it, either warm with a scoop of vanilla ice cream or plain at room temperature.
    • Variations: you can add some lemon zest (together with the lemon juice) to the filling if you want a sharper lemon tone. Or use orange zest and juice instead as they go very well with peaches and spices. Add some chopped pecans or walnuts to the streusel-like topping mixture for a crunchy crumble.
    Peach crisp serving with ice cream in white bowl with a silver spoon

    Related recipes you might like:

    • Peach Dump Cake
    • Easy Old Fashioned Peach Cobbler
    • Easy Strawberry Crisp Recipe
    • Cherry Crisp (with gluten-free option)

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
    clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
    White round dish with peach crisp and silver spoon

    Peach Crumble with Oats

    ★★★★★

    5 from 1 reviews

    Print Recipe
    Save Recipe Recipe Saved

    The classic crumbly topping and a layer of juicy peaches that create their own sauce as this perfect summer dessert bakes. It's sweet, it's fresh, it's one of the easiest fruit desserts to take advantage of the season. Serve it with a scoop of ice cream and watch the happy faces. 

    • Total Time: 1 hour
    • Yield: 8 servings

    Ingredients

    Units

    For the fruit layer:

    • 6 cups sliced peaches, with or without skins
    • 2 tablespoons lemon juice
    • 2 teaspoons cornstarch
    • ¼ teaspoon ground cinnamon
    • Pinch of ground ginger
    • ¼ teaspoon vanilla extract

    For the crumble topping:

    • 1 cup rolled or old-fashioned oats
    • ¾ cup all-purpose flour
    • ¾ cup light or dark brown sugar, packed
    • ½ cup unsalted butter

    Instructions

    1. Preheat the oven at 350°F/180°C.

    For the fruit layer:

    1. Wash, dry, and slice peaches. You can peel them or not, or peel half of them. 
    2. Put them in 9-inch round or square baking dish that can go into the oven. I use ceramic or glass because they are pretty enough to serve this dessert directly from them. 
    3. Sprinkle cornstarch, cinnamon and ginger on top. 
    4. Drizzle lemon juice and vanilla, and mix all right there in the dish. It will not be uniformly mixed and that is fine. 

    For the topping;

    1. Combine oats, flour and sugar in a medium or large bowl. 
    2. Add cold butter pieces and integrate them using your hands or a pastry cutter. You'll have a coarse, rustic mixture with different sizes of butter pieces. 
    3. Sprinkle this mixture on top of the peaches leaving space at the edges. You can lightly press it down to make it more compact. 
    4. Bake for about 40 minutes, until the top is golden and the fruit is bubbling. It might take a few more or less minutes depending on the oven and the dish. 

    Notes

    Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!

    Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes are as accurate as I they can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 

    Peach skins: I don't usually peel them but you absolutely can! You can also use nectarines which are very similar to peaches but with a thinner skin.

    Serving it: we love it, and serve it, either warm with a scoop of vanilla ice cream, or plain at room temperature.

    Variations: you can add some lemon zest (together with the lemon juice) to the filling if you want a sharper lemon tone. Or use orange zest and juice instead as they go very well with peaches and spices. Add some chopped pecans or walnuts to the streusel-like topping mixture for a crunchy crumble.

    • Author: Paula Montenegro
    • Prep Time: 20 minutes
    • Cook Time: 40 minutes
    • Category: Desserts
    • Method: Baking
    • Cuisine: International

    Nutrition

    • Serving Size: ⅛
    • Calories: 302
    • Sugar: 28 g
    • Sodium: 7.2 mg
    • Fat: 11.9 g
    • Carbohydrates: 46.1 g
    • Fiber: 3.1 g
    • Protein: 3.7 g
    • Cholesterol: 30.5 mg

    Keywords: peach crisp, peach crumble

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    More Desserts

    • Chocolate Cherry Dump Cake
    • Cinnamon Rice Pudding
    • Pineapple Cherry Dump Cake
    • Peanut Butter Bread

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

    Reader Interactions

    Comments

      Thank you for leaving a review for this recipe Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Raymond Kopp says

      July 28, 2021 at 6:39 am

      thanks Paula every recipe brings back happy and sad memories.I tried this w/bluesberries and limoncello .to pass a final in baking class.(happy....Got a B+.).. (sad ....teacher said he was expecting something more technical from me. ) Oh well simplicity never fails.thanks again Paula

      ..

      9

      ★★★★★

      Reply
      • Paula Montenegro says

        July 28, 2021 at 6:52 am

        Hey Raymond! Happy to hear you passed that final with this recipe, even though it was simple. I do love simplicity also. Have a great week.

        Reply
    2. angiesrecipes says

      July 21, 2021 at 9:05 am

      my husband can't get enough of sweet juicy peaches at this time of the year..this is a beautiful and delicious summer dessert and I love nofuss preparation.

      Reply
      • Paula Montenegro says

        July 21, 2021 at 9:49 am

        Oh, it's a wonderful dessert Angie!

        Reply

    Primary Sidebar

    Person with apron and tray of scones

    Hi, I'm Paula!

    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

    More about me →

    Featured in:

    Several colorful logos on white canvas

    Popular recipes

    • Caramel Apple Dump Cake
    • Old Fashioned Zucchini Bundt Cake
    • Easy No Bake Lemon Dessert
    • Easy Homemade Blueberry Sauce (or topping)
    • Almond Plum Cake
    • Lemon Poppy Seed Muffins

    Footer

    About

    The author
    Privacy Policy
    Amazon Associate
    Cookie Policy
    Accessibility

    Contact

    Sign Up! for emails and updates
    Contact


    Copyright © 2022 Vintage Kitchen Notes