Irresistible Peach Crumble
Peach crumble is the ultimate dessert when it comes to stone fruit desserts. Bubbling and delicious berries and peaches topped with a buttery crumble that’s baked until crisp and golden. The best part is that it takes just 10 minutes to prep and 30 minutes to bake.
This raspberry peach crumble reminds me of my mom—she made some version of it every summer, depending on whatever fruit we had too much of. Sometimes it was just peaches, sometimes mixed berries, but the one with raspberries and peaches was always my favorite.
She never measured anything—just tossed fruit with sugar and lemon juice, sprinkled a crumble on top, and into the oven it went. No fuss, no recipe card. And yet, somehow, it always turned out perfect.
Now I make it the same way, but I’ve written it down—because unlike my mom, I do forget things. The flavors are still the same though—sweet, tart, warm, and familiar. And every time I bake it, it feels like a little continuation of her kitchen in mine.
Why make this crumble?
- That Sweet-Tart Fruit Combo Just Works – Peaches bring the sweetness, raspberries bring the tang—and together they balance each other perfectly in every bite.
- No Mixer, No Fuss – Everything’s done by hand—just slice, toss, crumble, and bake. You don’t need fancy tools or perfect technique.
- The Crumble Topping Is Crispy, Buttery, and Addictive– Made with pantry staples and just the right texture—not too fine, not too chunky. It bakes golden and stays crisp, even the next day.
- It’s Flexible and Forgiving– Fresh or frozen fruit? Doesn’t matter. Out of oats? Skip them. Want to add nuts? Go for it. This crumble plays nice with what you’ve got.
Ingredients and substitutes
- Peaches – Today, I am using fresh peaches, but frozen ones work just as well. And if you are using frozen, make sure to thaw well and drain the excess liquid so it does not make things soggy.
- Raspberries – Today, I am using fresh, and yet you can also use frozen. Again, if you are using frozen, make sure to drain excess liquid well.
- Unsalted butter – I always use unsalted because I like to control the amount of salt I use. And if you use salted butter, that’s fine. Just omit salt in the recipe.
- Cornstarch – Raspberries are juicy, and the cornstarch helps thicken the juices, giving you that thick, syrup-like consistency instead of a pool of liquid.
- Vanilla – Always use good-quality vanilla extract, bean paste, or vanilla sugar.
- Spice mix – You can add many flavors, like pumpkin spice or gingerbread spice, cinnamon, and nutmeg. I admit that when it comes to crumble, I often prefer the fruit to shine. So, I usually add just a pinch of cinnamon and a grating of nutmeg.
Step-by-step: Berry peach crumble
- Preheat the oven to 375°F / 190°C/ Gas Mark 5.
- Peaches – Wash the peaches and score a cross on the skin. First, blanch them in hot water for three minutes. Then, drop them in cold water so the skin peels off easily. Remove the skin and chop each into approximately 6 to 8 slices. Squeeze the lemon juice and set them aside.
- Crumble – In the bowl of a food processor, add the flour, nuts/oats, sugar, salt, vanilla extract, spice, and chilled cubed butter. Pulse a few times until crumbly, and you have a combination of small and large breadcrumb consistency. Keep chilled.
Pro tip – The crumble mixture can be made up to 4 days in advance. Keep it in the fridge at all times to ensure the butter stays chilled.
- Grease a 9 x 4-inch baking pan with butter. Combine the raspberries and peaches with sugar, zest, and cornstarch in the baking pan.
Pro tip – Greasing the baking pan with butter will prevent the crumble from getting burnt. - Sprinkle the crumble mixture on top of the fruits. Make sure to cover all areas.
Pro tip – I like to do this with my hands and make sure to cover all areas. Try to put the large crumble pieces on the top, as they do look prettier.
- Bake for about 30 to 35 minutes or until the top is crisp and golden. Let cool for 10 minutes before you serve.
Pro tip – If you choose to make small individual ramekins, you will need only 12 to 15 minutes of baking time. - Fruit crumble can be served hot or cold. We love to serve it warm with chilled ice cream or cold with whipped cream.
Pro tip – The fruit syrup is very hot, so make sure to wait for 10 minutes to prevent anyone from getting hurt.
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Frequently asked questions
I love baking the crumble fresh so the topping stays wonderfully crisp. And yet, you can make this crumble in advance. Cool it completely before you wrap it well and place it in the fridge.
Both are baked fruit desserts. A cobbler uses dollops of biscuit dough or pie dough topping, which looks very similar to a cobblestone when baked. A crumble uses a streusel-like topping made of flour, sugar, and butter with the addition of nuts.
Again, a crumble and a crisp are both baked fruit desserts, and both use a streusel topping made with butter, sugar, and flour. And yet, a crumble uses the addition of nuts, while crips use rolled oats. These oats become crisp and flaky when cooked, while the crumble topping is cakey and dense.
Adding more butter to the crumble topping is very tempting, but too much butter will blend the flour and sugar mixture. Creating the perfect crumb with flour and sugar requires that you do not add too much butter. Ideally, a ratio of 1:1:2 works best – One part butter, one part sugar, two parts flour.
Raspberry Peach Crumble
Peach crumble is the ultimate dessert when it comes to stone fruit desserts. Bubbling and delicious raspberries and peaches topped with a buttery crumble that's baked until crisp and golden. The best part is that it takes just 10 minutes to prep and 30 minutes to bake.
Ingredients
- 1½ lb (680 g) Peaches large
- 6 oz (170 g) Raspberries
- ½ tsp Lemon zest
- 1 tbsp Lemon juice
- ¼ cup (55 g) Brown sugar
- ¼ cup (50 g) White sugar
- 2 tbsp Cornstarch
- ¼ tsp Salt
- 1 cup (125 g) All-purpose flour
- ½ cup (60 g) Almond meal
- 4 tbsp (60 g) Light brown sugar
- 4 tbsp (60 g) Sugar
- ½ cup (113 g) Unsalted Butter (1/2 stick) cold, cubed
- 1 tsp Vanilla
- 1 tsp Spice mix cinnamon, gingerbread
- ¼ tsp Fresh grated nutmeg
Method
- Preheat the oven to 375°F / 190°C/ Gas Mark 5.
- Peaches – Wash the peaches and score a cross on the skin. First, blanch them in hot water for three minutes. Then, drop them in cold water so the skin peels off easily. Remove the skin, chop each into approximately 6 to 8 slices. Squeeze the lemon juice and set them aside.
- Crumble – In the bowl of a food processor, add the flour, nuts/oats, sugar, salt, vanilla extract, spice, and chilled cubed butter. Pulse a few times until crumbly, and you have a combination of small and large breadcrumb consistency. Keep chilled.
- Grease a 9 x 4-inch baking pan with butter. Combine the raspberries and peaches with sugar, zest, and cornstarch in the baking pan.
- Sprinkle the crumble mixture on top of the fruits. Making sure to cover all areas.
- Bake for about 30 to 35 minutes or until the top is crisp and golden. Let cool for 10 minutes before you serve.
- Fruit crumble can be served hot or cold. We love to serve it warm with chilled ice cream or cold with whipped cream.
Notes
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- Fruit – You can use fresh or frozen raspberries. If using frozen ones, make sure to thaw well, then drain excess moisture so the crumble does not become soupy.
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- The perfect crumble topping is in the ratio of flour, sugar, and butter. Two parts flour, one part butter, and one part sugar works every single time. You can replace some of the flour with oats and nuts.
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- Freezing crumble mixture – You can store any extra crumble mix well wrapped in a freezer bag (to prevent ice crystals) for up to 3 months.
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- Gluten-free fruit crumbles – Simply replace the flour in the recipe with your favorite gluten-free flour and oats.
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- Reducing sugar – You can reduce sugar by simply tasting the blueberries. If you have sweet blueberries, reduce the sugar accordingly. If the blueberries are tart, you can use maple syrup or honey to substitute some of the sugar.
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- Reheating crumble -A few minutes in the microwave will bring it back to its syrupy goodness. Then, a few minutes in the oven will also help crisp the streusel topping.
Equipment you will need
Nutrition
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This looks absolutely delish! Crumbles are a family favorite and I’m definitely trying this combination of berries and peach.
The color of this cobbler is just vibrant and beautiful! Am always on the look out for exciting cobbler recipes, will love to try this!
Such a wonderful dessert to make use of summertime produce! This crumble sounds incredible with the combination of the peaches and raspberries.
Berry and peach is such an incredible flavor combo! This is the perfect summer dessert and I can’t wait to try it!
Wow the flavors in this were incredible I love peaches, I had never used ginger before until now it really made a huge difference great recipe everyone raved about it and will make it again soon!
Thank you, Claudia. I am so happy to hear that.
This crumble looks absolutely tasty! And I love how easy it is…love that little hands can help too!
Absolutely Suzy. Little hands make them more tasty
Peaches and raspberries sound like such an awesome combination. I will be making this crumble pretty soon. Thanks for great recipe.
Thank you Edyta – So happy to hear you say that.Enjoy!
Fruit crumbles are a favorite summer dessert for us as well – and yours looks so delicious! Your daughter did a fantastic job – and seeing crumbles are -like you said – so forgiving – that crumb topping turned out so well!
Thank you Shashi. Yeah they are so forgiving. She loves making this topping.
I love crumble but I think it’s because I love the butter topping! I swear I could just eat that and nothing else.
Ha me too! I love the crumble topping but I totally love summer fruits in the crumble
Yum! Such a wonderful summer dessert. I love the addition of the ground ginger and that topping looks delicious.
Thank you Tara. Yeah I love adding ginger too!