If you’re looking for a classic Peach Crumble recipe that is just as good as grandmas recipe, you’ve come to the right place! Sweet, juicy, fresh peaches are baked until tender with a blend of warm spices and then topped with buttery, sweet, and delicious crumbles.
This vintage peach dessert is simple and made with basic pantry staples + fresh peaches. Best of all, I will show you how you can make this with sugar alternatives if you’d like to reduce your sugar intake.
Before starting this recipe, you’ll want to verify that you have the following ingredients:
- Peaches – I used 5 large, fresh, yellow cling peaches for this recipe. If your peaches are on the smaller size use 6.
- Sweetener – You can use:
- 1/4 cup of granulated sugar;
- 1/4 cup of brown sugar; or
- 1/4 cup of sugar substitutes like stevia, or Sukrin Gold.
- Lemon juice – Fresh tastes best and helps to enhance the flavors.
- Salt – Used to enhance the flavors of the peaches and balance the sweetness.
- Cinnamon – Brings a warm taste that most classic crumbles have.
- Ginger – Powdered ginger pairs so well with cinnamon and adds a tasty flavor.
- Nutmeg – Just a hint helps create a warm, sweet flavor that is a party for the taste buds.
- All-Purpose flour – used as the base of this crumble topping.
- Sugar – A blend of light brown sugar and granulated sugar work best together to create the topping. Sukrin Gold is a great brown sugar substitute.
- Salt – enhances the flavor and balances all the sweetness.
- Cinnamon – Adds the classic warmth flavor crumbles have.
- Nutmeg – Also enhances the flavor and adds to the vintage crumble flavor.
- Butter – Unsalted butter, melted adds a buttery flavor and helps the crumble to form. This is the primary moisture factor that helps the flour take its “crumble” texture.
Equipment and Supplies Needed
We used the following equipment and supplies to make this recipe. Items that are optional or can be substituted will be noted.
- 9 x 9 sized baking dish – You can also use an 8 x8 for this crumble recipe. If you want to use a 9 x 13 sized pan, I suggest doubling the recipe.
- Cutting board – to cut the peach clings
- Chef’s knife – to cut the peaches into thick slices.
- Wooden spoon – to mix the peaches and crumble topping.
- (2) Mixing bowls – To toss the peaches in, and to form the crumble mixture.
- Measuring Cups & spoons – To measure out ingredients for this recipe.
Preheat the oven to 375 degrees Fahrenheit. Spray a 9 x 9 pan with nonstick cooking spray and set aside.
Wash, dry, and slice peaches into 1/2″ thick slices.
Add peaches to a large bowl and toss with sweetener, spices, and lemon juice; set aside.
In a separate bowl, toss flour, spices and melted butter. Combine until mixture form crumbles.
Add the peaches to the baking dish, and top them with the crumble mixture.
Bake uncovered for 45 minutes. The topping will be golden brown once down, and peaches bubbling with a thick liquid. *Please note, if you use a sugar substitute, the color might be a little lighter or the crumble, and the peaches less juicy.
This recipe is easy to make if you know the right tips and tricks! Here are my tips for ensuring your Peach Crumble comes out perfectly.
Does Stevia Have a Bitter Aftertaste?
Usually. If you’re looking to make this with stevia, you’ll notice a bitter aftertaste because most stevia brands do have this signature taste when baked. But, if you’re used to stevia, it may not be a big deal to you. Splenda Naturals Stevia is a quality sweetener that I’ve used in a few recipes that measures cup-for-cup like sugar. If you want to bake with Stevia, you should consider trying it.
You can avoid most of the bitter aftertaste by using Sukrin Gold sweetener. This brown sugar substitute doesn’t have any harsh aftertaste and bakes up just like brown sugar! It is keto, low-carb, and diabetic-friendly. You can buy it online on Amazon. It works out perfectly in this peach crumble to reduce the sugar content.
Using Canned or Frozen Peaches
This recipe is also delicious when made with canned peaches or peach pie filling.
If you are using plain canned peaches, remove any liquid from the can before adding them. You will need 2 1/2 cups of peaches for this recipe. You can also toss them in the same spices as above for a similar taste.
If you use frozen peaches, thaw and then drain. Be sure to mix them with the same spices as fresh peaches for a similar taste.
Do Peaches Need to be Peeled?
Peaches do not need to be peeled when making peach crumble. They look pretty unpeeled and do not form hard skins like apples do. The peel will feel just as tender as the actual peach flesh.
If you want to add more texture to your crumble and make it a Peach Crisp, add 1/2 cup of rolled oats and increase the melted butter to 10 tablespoons.
If you want to store your Peach Crumble, just follow these easy steps.
This crumble is best when enjoyed the same day. If you do have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Please note, this will change the flavor and texture of the crumble as it is best eaten the same day.
Follow the recipe below to make Classic Peach Crumble! This recipe makes 6 servings, but you can adjust the recipe card for other serving sizes.
- 9 x 9 sized baking dish
- Cutting board
- chef's knife
- wooden spoon
- (2) Mixing bowls
- Measuring cups & spoons
- Preheat the oven to 375°F. Spray a 9 x 9 pan with nonstick cooking spray and set aside.
- Wash, dry, and slice peaches into 1/2″ thick slices. Add peaches to a large bowl and toss with sweetener, spices, and lemon juice; set aside.
- In a separate bowl, toss flour, spices and melted butter. Combine until mixture form crumbles.
- Add the peaches to the baking dish, and top with the crumble mixture.
- Bake uncovered for 45 minutes. The topping will be golden brown once down, and peaches bubbling with a thick liquid. *Please note, if you use a sugar substitute, the color might be a little lighter or the crumble, and the peaches less juicy.
- Serve crumble warm with fresh whipped cream or vanilla ice cream.