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Peach crumble with oats is one of my favorite late-summer desserts, right alongside this rhubarb and ginger crumble or my easy apple crumble when I am craving something warm, fruity, and a little bit nostalgic.
This easy peach crumble recipe is made with ripe peaches, brown sugar, cinnamon, and a buttery oat topping that bakes up crisp and golden. It is a simple fresh peach dessert for weeknight dinners, casual summer company, or those afternoons when a bowl of warm fruit and vanilla ice cream feels like the only sensible plan.
Peach Crumble with Oats
When I was a kid, my mom always bought huge boxes of fresh peaches from the fruit truck that came to our small town once a week, and she would spend the next few days either canning them or making this exact recipe. It happens every year in my own kitchen now, though I usually just buy too many peaches at the market and let them all ripen on the exact same day. I walk in feeling very pleased with my seasonal optimism, set the peaches on the counter, and then suddenly have a tiny peach emergency on my hands.
This is not a bad problem to have. Fresh peaches, a warm oven, and a little butter are usually enough to turn an ordinary afternoon into something worth lingering over. The house smells like cinnamon and summer, the topping gets crisp around the edges, and somehow everyone appears in the kitchen right as it comes out of the oven.
Why You Will Love This Peach Crumble
This peach crumble with oats is easy enough for a weeknight and pretty enough for a casual summer dinner. The filling is soft, sweet, and just a little syrupy, while the oat topping has that buttery crunch everyone fights over with the serving spoon.
Here is why I keep coming back to it:
- It uses simple, familiar ingredients and does not require a mixer.
- Fresh peaches are wonderful, but frozen or canned peaches work when summer has moved on without asking permission.
- The topping is buttery and crisp, not fussy or overly sweet.
- It is just as welcome after a simple supper as it is beside a cup of coffee the next afternoon.
- Leftovers reheat beautifully, assuming there are any. That part is always a bit touch and go around here.
Before You Begin
A few little things make all the difference here:
- Choose ripe but firm peaches. They should smell sweet and have a little give when you squeeze them. If they are too soft, the filling can get a little too jammy. Still delicious, just not quite the texture we are after.
- Keep the butter cold. Cold butter gives you those crisp, buttery oat clusters on top. Warm butter makes a heavier topping, and nobody wants a sad, flat crumble.
- Use a 9-inch baking dish or pie dish. I like to set mine on a baking sheet, just in case the peaches bubble over. Cleaning burnt peach syrup from the oven is not exactly my idea of a peaceful summer evening.
Peach Crumble Ingredients
This peach crumble with oats uses basic ingredients, but each one has a job to do.
For the Peach Filling
- Fresh peaches: Use 6 large ripe peaches, or about 6 to 7 cups sliced. You can peel them if you prefer, but I usually leave the skins on. They soften beautifully, add a little color, and save one more kitchen task.
- Granulated sugar: A small amount helps the peaches become glossy and sweet without covering up their flavor.
- Pure vanilla extract: Vanilla makes the peaches taste a little warmer and more dessert-like, which is always welcome.
- Cornstarch: This is optional, but helpful if your peaches are very juicy or you prefer a thicker filling.
- Ground ginger: Also optional. I love the tiny bit of warmth it adds, but cinnamon alone is perfectly lovely too.
For the Oat Crumble Topping
- All-purpose flour and old-fashioned rolled oats: This is the base of the topping. Use old-fashioned oats rather than quick oats so the topping keeps its texture.
- Lightly packed brown sugar: Brown sugar brings a soft caramel note and helps those irresistible crisp bits form.
- Ground cinnamon and kosher salt: A little cinnamon is classic with peaches, and salt keeps the topping from tasting one-note sweet.
- Cold unsalted butter: Cut the butter into small cubes before you begin. It is the secret to a proper crunchy topping.
If you like a little homemade something alongside dessert, a cold glass of fresh homemade apple juice is especially nice once the weather begins to turn toward fall.
How To Make This Peach Crumble With Oats
For the full step by step directions, see the printable recipe card at the end of this post!
Preheat the Oven and Prepare the Peaches
- Preheat your oven to 350°F (175°C).
- Wash the peaches thoroughly to remove any dirt or pesticides. Peel the peaches (optional) if you desire; I prefer to leave mine on for added texture and nutrients in the skin.
- Slice the peaches into even-sized pieces and remove the pits.
- Toss the peach slices in a small bowl with sugar and lemon juice. This will help to bring out their natural sweetness and add a touch of acidity to balance the flavors. Allow the peaches to macerate for about 20 minutes before moving on to the next step.
Make the Oat Topping
- In a separate bowl, whisk together the flour, brown sugar, oats, salt, and cinnamon. Then, cut in the cold butter pieces using a pastry cutter or a fork until the mixture resembles coarse crumbs. Make sure there are no large clumps of butter remaining, as they may result in uneven baking and texture.
Assemble and Bake
- Grease an 8×8-inch (20×20 cm) baking dish or individual ramekins with butter or cooking spray.
- Fill the baking dish or ramekins with the macerated peach slices, arranging them evenly.
- Sprinkle the crumble topping over the peaches, covering them completely.
- Bake the peach crumble in the preheated oven for about 35-45 minutes, or until the topping is golden brown and the peaches are bubbling around the edges.
Once the peach crumble is finished baking, let it cool for about 10 minutes before serving. It’s best enjoyed warm, with a scoop of vanilla ice cream or a dollop of whipped cream on top.
Deb’s Tips for the Best Peach Crumble
Use ripe peaches, not mushy ones. Firm-ripe fruit gives you a filling with texture instead of a watery puddle. If your peaches are very juicy, use the cornstarch.
Keep the butter cold. This is the difference between a crisp, pebbly topping and one that bakes into a flat layer. I cut it into cubes, then pop it back into the refrigerator while I slice the fruit.
Do not overwork the topping. Little pieces of butter are a good thing. They melt in the oven and create those golden, crunchy clusters that make the top of a peach crumble with oats so good.
Taste your fruit. Peaches vary wildly. If they are very sweet, use the smaller amount of sugar. If they are a little bland, add the ginger and do not skip the vanilla.
Give it a minute before serving. I know, I know. It smells incredible. But letting the crumble rest for a few minutes helps the filling thicken and gives the ice cream a fighting chance.
Variations and Substitutions
Fresh peaches are my first choice during peach season, but this recipe is flexible. I have also made a version of this where I added fresh rhubarb in with the peaches, and it tastes amazing. The sourness of the rhubarb is the perfect contrast to the sweet peaches and brown sugar. If you love that sweet-tart combination, you can also check out my rhubarb and ginger crumble for another favorite.
For frozen peaches, thaw them first and drain away excess liquid. Add the cornstarch so the filling does not get watery. For canned peaches, use peaches packed in juice rather than heavy syrup when possible, drain them well, and reduce the sugar slightly.
For a gluten-free peach crumble, use a 1:1 gluten-free flour blend and certified gluten-free oats. For a dairy-free version, use a cold plant-based butter that is made for baking. I have not tested every variation myself, so I would try the recipe as written first if you can.
If you are in the mood to keep baking with fruit, my easy date slice has a similarly cozy oat crumble feel. The blueberry scones and lemon poppy seed loaf are also lovely options when you want something homemade without giving up the whole afternoon to it.
What to Serve with Peach Crumble
A scoop of vanilla ice cream is the obvious answer, and it is the correct answer. Whipped cream, crème fraîche, or a little pour of cold cream are all wonderful too.
For an easy summer supper, serve this peach crumble after a simple meal with cast iron skillet cornbread or a fresh garden salad. Add a butter board if friends are coming over and suddenly you have a relaxed, homemade table that looks like you planned it all week.
If you need something pretty to serve it in, take a look through the B Vintage Style Shop. A simple, vintage-inspired bowl makes even a Tuesday-night dessert feel a little more special.
Storing and Reheating Peach Crumble
Let the peach crumble cool completely, then cover the dish or transfer leftovers to an airtight container. Store it in the refrigerator for up to 4 days.
To reheat, place individual servings in the microwave for 30 to 60 seconds, just until warm. For a crisper topping, reheat the baking dish in a 350°F oven, loosely covered with foil, for 15 to 20 minutes. Remove the foil for the last few minutes if the topping needs a little help waking back up.
I do not recommend freezing the finished crumble if you can help it, as the topping may lose some of its crispness. You can, however, freeze the sliced peaches and make the topping fresh when you are ready to bake.
More Easy Desserts to Try
If this peach crumble with oats is your kind of dessert, you may also love my easy Philadelphia strawberry cheesecake when you need something creamy and crowd-pleasing. My Saskatoon berry pie is another favorite for anyone who loves a proper fruit dessert.
For the slower, everyday side of home, my eBook Making Space shares simple ways to create a home that feels calmer and easier to live in. And if you are still figuring out what kind of home style feels most like you, take the Home Decor Style Quiz. Dessert tastes better in a home that feels like you, even if the dishes are waiting in the sink.
Frequently Asked Questions
Do I need to peel the peaches?
No. Peach skins soften as they bake and add a little color and texture. If you prefer a smoother filling, you can peel them first.
What is the difference between peach cobbler and peach crumble?
A peach cobbler has a biscuit-like or cake-like topping. A peach crumble has a crisp topping made with flour, sugar, butter, and, in this recipe, old-fashioned oats.
Can I make peach crumble ahead of time?
You can slice and prepare the peaches a few hours ahead, then refrigerate them. Mix the topping separately and keep it chilled. Assemble and bake when you are ready for dessert so the topping stays crisp.
Why is my peach crumble watery?
Very ripe peaches release more juice as they bake. Use the optional cornstarch, let the crumble rest before serving, and make sure canned or frozen peaches are well drained.
Can I add nuts to the topping?
Absolutely. Add 1/3 cup chopped pecans, walnuts, or almonds to the oat topping if you want extra crunch.
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Ingredients
Peach Crumble Filling
- 6 large peaches, or 6 -7 cups peach slices ripe, sliced and optionally peeled
- 1/4 cup granulated white sugar
- 1 teaspoon vanilla extract pure
- 1 tablespoon cornstarch optional
- 1/2 tsp ginger optional
Crumble Topping
- 1/2 cup flour all-purpose
- 1/2 cup old-fashioned rolled oats large flake
- 1/2 cup brown sugar lightly packed
- 1/2 teaspoon cinnamon ground
- 1/4 teaspoon salt kosher
- 1/2 cup unsalted butter, chilled and cut into small pieces or slightly melted
Instructions
- Preheat your oven to 375°F (190°C).
- Combine the sliced peaches, granulated sugar, and vanilla extract in a large bowl. Add the cornstarch if desired. Toss until the peaches are coated evenly.
- Transfer the peach mixture to a 9-inch square baking dish or a 9-inch pie dish.
- In a separate medium bowl, whisk together the dry ingredients. Combine flour, rolled oats, brown sugar, cinnamon, and salt.
- Add the chilled butter to the bowl and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs. Or if you are using slightly melted butter, drizzle and stir the mixture together.
- Sprinkle the crumble mixture over the peaches, covering them evenly.
- Bake the peach crumble for 30-40 minutes or until the crisp topping is golden brown and the peaches are tender.
- Remove the crumble from the oven and let it cool for a few minutes before serving.
- Serve the peach crumble warm with a scoop of ice cream or whipped cream if desired.
Easy and so good.
Tasted great