This easy Peach Crumble recipe is made with fresh peaches and topped with a nutty and crispy crumble topping. Big bonus: You don’t need to peel the peaches! It’s the ultimate summer dessert that everyone loves.
I have never met anyone who didn’t love this summer dessert. This peach crumble is made with fresh, juicy peaches and topped with a crispy streusel topping that’s super simple to make. I always add ground nuts to the topping for extra flavor.
My favorite way to eat this peach crumble is warm from the oven topped with vanilla ice cream. Sooooo delicious!
Oh, and if you prefer cakes over crumbles, have a look at this fuss-free vegan peach cake. I'm sure you'll love it.
Peach crumble without peeling peaches
This dessert is super easy to make. Honestly, I’m easily bothered by peels when eating peaches but I was simply too lazy to peel the peaches for this crumble. Instead, I chopped them up finely. It worked like a charm! I didn’t even notice the peels in the finished crumble at all.
You could also cut the peaches into thin slices if you don’t mind a bit of texture in your crumble.
What makes this peach crumble stand out?
Easy to make: I like to keep things simple.You’ll only need a few ingredients and it is super easy to make. I find peeling peaches pretty annoying so I omitted this step with a perfect result.
It’s juicy: Only use ripe peaches to get a juicy and bubbly peach filling. Ripe fruit also naturally sweetens the crumble.
Crispy streusel: The streusel topping is crispy and golden brown. I was even able to reduce the amount of sugar and butter. To balance the flavor I added ground nuts. I looove to use hazelnut meal (aka finely ground hazelnuts). If not on hand, simply use other ground nuts or almond-meal.
Low sugar / not too sweet: I like fruit crumbles that are not overly sweet. After all, we are serving it with a scoop of ice cream, right? I only add a few tablespoons of sugar in total (filling + crumble). If you like, you can reduce the sugar in the filling to 2 tablespoons, especially if using ripe, sweet peaches, or substitute the sugar in the filling with maple syrup.
I tried reducing the sugar further in the crumble topping. But by doing so, it lost some of the crispy texture. I love to use coarse brown sugar (demerera, turbinado) for the streusel topping for an extra crispy texture.
Recipe for easy Peach Crumble
Start by making the peach filling: Wash the peaches, remove the pits, and then finely dice them. You do not need to peel them.
In a large bowl or directly in an 8-inch baking dish, combine the peaches, sugar, cinnamon (and ginger if using). Mix well. Press peaches into an even layer in the baking dish. Preheat the oven to 375°F (190 °C) and set a rack in the middle position.
Make the streusel topping: In a medium bowl, mix together the flour, ground hazelnuts, sugar, cinnamon, and salt. Add the butter in small cubes and use your fingers to work butter into dry ingredients. The butter will soften a bit and the mixture will look like cookie-dough.
Crumble these streusel evenly over the diced peaches. Bake the crumble at 375°F (190 °C) until the topping is golden brown and the filling is bubbly, about 35 minutes.
Remove from the oven, and let cool for a few minutes before serving with a scoop of ice cream.
Stonefruit recipes
Are you looking for other recipes with stonefruits? You may like these:
If you make this recipe, be sure to leave a comment or/and give this recipe a rating! Above all, I love to hear how the recipe turns out in your kitchen.
Easy Peach Crumble (no peeling peaches, low sugar)
Ingredients
Peach filling:
- 7 ripe, medium peaches (about 1.5 pounds/700 g. Use 2 pounds for an extra fruity crumble)
- 3 tablespoons (40 g) sugar
- ¼ teaspoon ground cinnamon
- Optional: 1 teaspoon freshly grated ginger
Crumble topping:
- ½ cup (65 g) all-purpose flour
- ¾ cup (75 g) finely ground hazelnuts/hazelnut meal (you can substitute other ground nuts or almond meal)
- 4 tablespoons (55 g) sugar (I love coarse brown sugar like turbinado or demerera for extra crispy streusel)
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 5 tablespoons (70 g) cold, unsalted butter
For serving:
- Vanilla ice cream
Instructions
- Make the peach filling: Wash the peaches, remove the pits, and then finely dice them. You do not need to peel them.
- In a large bowl or directly in an 8-inch baking dish, combine the peaches, sugar, cinnamon (and ginger if using). Mix well. Press peaches into an even layer in the baking dish. Preheat the oven to 375°F (190 °C) and set a rack in the middle position.
- Make the streusel topping: In a medium bowl, mix together the flour, ground hazelnuts, sugar, cinnamon, and salt. Add the butter in small cubes and use your fingers to work butter into dry ingredients. The butter will soften a bit and the mixture will look like cookie-dough.
- Crumble these streusel evenly over the diced peaches. Bake the crumble at 375°F (190 °C) until the topping is golden brown and the filling is bubbly, about 35 minutes.
- Remove from the oven, and let cool for a few minutes before serving with a scoop of ice cream.
Lydia says
I found gorgeous peaches at the market on the weekend. They were kind of overripe and slightly bruised so I got 50% off. Lucky me! I made your peach crumble. It was gone within minutes. Made it again the next day 🙂 Everybody loves it.
Carbgirl says
So happy to hear that everyone loves the peach crumble!! Ripe peaches are a must for this recipe - so happy that you got a good deal! Thanks so much for your comment and star-rating!
Anna-Lena says
I made the recipe with plums. It was delicious!!!
Carbgirl says
I love this crumble with all kinds of stonefruits. Plum (and extra cinnamon) is one of my favorite versions. So happy to heart that you like the crumble!
Dani says
Very tasty. I am a big crumble and crisp fan.
Carbgirl says
Hi Dani - that's great to hear. I also love all things fruity with a crispy topping!
Britta says
Worked like a charm and tasted fantastic. I used 1kg peaches.
Carbgirl says
So happy to hear that, Britta! Thanks so much for your comment!
Justine says
Hey, I just made this recipe and the crumble was demolished within minutes. I served it with vanilla and pistachio ice cream. Superb!!
Carbgirl says
I totally get that it was gone in no time. Also the case every time I make it 😉 A combination of vanilla and pistacio ice cream really does sound dreamy!
Sash says
Can I use nectarines too? I would have them at home.
Carbgirl says
Sure, nectarines work well too! Just make sure that they are very ripe, otherwise the crumble won't be as juicy and sweet.
Jessie says
I simply loooooove the crispy topping. I couldn’t get enough of it. I will try a plum crumble with plums from my garden once they are ripe - with this exact topping.
Carbgirl says
So happy to hear that you like the crumble. I am a sucker for the streusel topping too! It works great with plums - I simply add a pinch of additional cinnamon to the plum filling. It pairs so well!
natalia says
Super good. Made it several times.
Carbgirl says
So happy to hear that, Natalia. It's such a beautiful summer treat 🙂