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Peach Crumble

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Using only pantry ingredients, this peach crumble can be put together in the time it takes your oven to preheat, making it the perfect last minute dessert. I love to put it in the oven when I sit down to eat so it is hot and fresh when dessert time comes.

Peach crumble screams summer to me, but honestly you can have this year around because the recipe calls for canned peaches. I keep the ingredients on hand for the last minute dinner invitations or impromptu guests so I’m always able to whip up a warm, sweet treat. Top with Homemade Maple Whipped Cream or vanilla ice cream and you’re set!

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Ingredients

  • Crumble  topping
  • butter
  • brown sugar
  • flour
  • old fashioned oats
  • vanilla
  • cinnamon 
  • salt
  • Peach base
  • canned peaches in 100% juice
  • juice from the peaches
  • cornstarch
  • vanilla

See recipe card for quantities.

Instructions

Step One: Preheat the oven to 350 degrees. Mix together reserved peach juice, cornstarch and vanilla to create a slurry.

Step Two: Place drained peaches into an 8×8 baking dish and stir in the cornstarch slurry.

Step Three: Melt the butter. Pour all of the crumble topping ingredients into a medium bowl.

Step Four: Stir the crumble topping, fully incorporating all of the dry ingredients with the butter. Be sure to break up any large chunks.

Step Five: Spread the crumble topping in an even layer over the peaches. Bake uncovered for 30 minutes at 350 degrees until the peaches are bubbly and the top is golden brown. Allow the crumble to sit for 10 minutes before serving. Top with Homemade Maple Whipped Cream or vanilla ice cream.

Give yourself the gift of prep!

In this section I will give you ways to freeze, re-purpose and/or use some of your ingredients for another meal. Save yourself some time and effort next time you’re in the kitchen!

Keep peaches on your grocery list: Since this recipe uses basic pantry ingredients, I keep canned peaches as a basic pantry ingredient as well. I always have what I need to quickly throw together a dessert.

Double topping and freeze: The first time you make this, go ahead and double the topping. Vacuum seal and freeze half of it so you have a premade crumble topping on hand.

Make ahead of time: Make and layer peaches and crumble topping and store covered in the fridge. You can put this crumble together an hour before up to the night before you need it.

Peach Yogurt: Mix a scoop of peach crumble into greek yogurt for a play on peach yogurt with granola.

Variations

  • Apple and Pear Crumble: use my Baked Apple and Pears recipe as the fruit base instead of the peaches for an apple and pear crumble.

Storage

Store in an airtight container in the fridge. Good for 2-3 days.

Top Tip

Don’t skip mixing the cornstarch and peach juice together before adding it to the peaches. Adding cornstarch straight to the peaches makes it harder to incorporate, resulting in gloopy cornstarch balls throughout your peach layer.

Looking for other recipes with oats? Try these:

Dessert

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Recipe

Peach Crumble
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Peach Crumble

Recipe by KealyCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

30

minutes
Resting Time

10

minutes
Total time

50

minutes

Using only pantry ingredients, this peach crumble can be put together in the time it takes your oven to preheat. Not too sweet, with a cinnamon brown sugar crumble topping, this dessert is sure to please everyone.

Ingredients

  • Peach Base

  • 2 (15 ounce) cans of peaches in juice

  • ¼ cup juice from peaches

  • 2 teaspoon cornstarch

  • 1 teaspoon vanilla

  • Crumble Topping

  • ¼ cup butter (½ stick)

  • ¼ cup brown sugar

  • ½ cup flour

  • 1 cup old fashioned oats

  • 1 teaspoon vanilla

  • 1 teaspoon cinnamon 

  • ½ teaspoon salt

Directions

  • Preheat the oven to 350 degrees. Mix together reserved peach juice, cornstarch and vanilla to create a slurry.
  • Place drained peaches into an 8x8 baking dish and stir in the cornstarch slurry.
  • Melt the butter. Pour all of the crumble topping ingredients into a medium bowl.
  • Stir the crumble topping, fully incorporating all of the dry ingredients with the butter. Be sure to break up any large chunks.
  • Spread the crumble topping in an even layer over the peaches. Bake uncovered for 30 minutes at 350 degrees until the peaches are bubbly and the top is golden brown. Allow the crumble to sit for 10 minutes before serving.