Juicy Peach Crumble (with Oat Topping)

Name: Easy Peach Crumble with Oat Topping
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 6 cups sliced fresh peaches (peeled if desired); 1/2 cup granulated sugar; 2 tbsp cornstarch; 1 tbsp lemon juice; 1 tsp vanilla extract; 1/4 tsp salt; 1 cup all-purpose flour; 1 cup old-fashioned rolled oats; 1/2 cup brown sugar (packed); 1 tsp ground cinnamon; 1/2 tsp kosher salt; 1/2 cup unsalted butter (1 stick, cubed)

By Jennifer Pallian BSc, RD

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Jul 27, 2026

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This peach crumble recipe is the one I make all summer long. Sweet, jammy peaches bubble under a thick oat crumble topping. You can make it with frozen, canned or fresh peaches, and a few tricks ensure it never gets soggy.

A serving of peach crumble on a white plate beside a scoop of vanilla ice cream.

If you love this style of easy summer baking, try my Easy Peach Cobbler next. My Easy Rhubarb Crisp uses the same crumb topping method.

Peach Crumble Recipe Ingredients

Ingredients for Peach Crumble recipe on the counter.

There are two short lists, first for the fruit and second for the crumb topping.

Peach Filling Ingredients

Fresh peaches: sliced, peeled if you like.
Granulated sugar
Cornstarch: The trick is really the starch. Peaches release a lot of juice as they bake, and cornstarch thickens that juice into a glossy sauce. Otherwise you get soup under a soggy topping.
Lemon juice: keeps the fruit bright.
Vanilla extract
Salt

Oat Crumb Topping Ingredients

All-purpose flour
Old-fashioned rolled oats: never quick or instant. Only old-fashioned rolled oats stay chewy instead of turning to paste.
Brown sugar: for caramel notes that go so beautifully with peaches.
Ground cinnamon
Kosher salt
Unsalted butter: worked in until you get damp, pea-sized clumps.

Full recipe quantities listed in the recipe card at the bottom of the article.

Variations and Substitutions

This one takes swaps well, so use what you have.

Blueberry peach crumble
Canned peaches: drain them well first, then cut the sugar back a little.
Frozen peaches: use them straight from the freezer, then add 10 minutes to the bake.
Gluten-free: use a 1:1 gluten-free flour blend and certified gluten-free oats.
Nutty topping: additionally stir 1/2 cup chopped pecans or sliced almonds into the crumb topping.
Other fruit: pears work beautifully, as in my Brown Sugar Pear Crisp.

Grab These Tools

In short, nothing special here, which is part of why I make it so often.

2-quart baking dish: an 8×8 square or a 9-inch round both work.
Large bowl: for tossing the peaches.
Medium bowl: for the crumb topping.
Paring knife: for slicing the fruit.
Aluminum foil: to tent the top partway through baking.

How to Make My Peach Crumble Recipe: An Easy Guide

There are three short stages: first toss the fruit, then make the topping, and finally bake. In total it takes about an hour.

Toss the Peaches

Heat the oven to 375F and butter a 2-quart baking dish. Then slice the peaches into a large bowl.

Add the sugar, cornstarch, lemon juice, vanilla and salt. Toss until every slice looks lightly coated and no dry cornstarch is left.

Make the Oat Crumb Topping

Meanwhile, in a medium bowl, whisk the all-purpose flour, oats, brown sugar, cinnamon and salt together.

Work in the butter with your fingers until you have damp, pea-sized clumps. Everything should be evenly moistened, with no dry flour left in the bowl.

Assemble and Bake Until Golden Brown

Next, spread the peaches in the dish. Scatter the topping evenly over the fruit, breaking apart any large clumps as you go.

Bake 40 to 45 minutes, until the filling bubbles at the edges and the top is deep golden brown. However, cover loosely with foil after about 25 minutes if it is browning fast.

Rest 10 minutes before serving so the filling sets.

Baked peach crumble in a white pie dish with a scoop of vanilla ice cream melting on top.

5 Common Mistakes to Avoid

Here are the most frequent mix-ups to avoid when making peach crumble:

Skipping the cornstarch: as a result the juice never thickens and the topping goes soggy.
Using underripe fruit: unfortunately hard peaches stay bland and firm even after 45 minutes.
Overworking the topping: keep the clumps pea-sized instead of pressing it into a dough.
Pulling it out too early: wait for bubbling at the edges, not just a golden brown top.
Serving it straight away: the filling needs 10 minutes to set or it runs everywhere.

Make Ahead and Storage

Also, it keeps well, and the topping crisps back up in the oven.

Storing Leftovers

Room temperature: covered loosely, for up to 1 day.
Refrigerator: covered, up to 4 days.
Cover loosely: otherwise a tight seal traps steam and softens the topping.

Freezing

Baked: first cool fully, then wrap well and freeze up to 3 months.
Unbaked: assemble in the dish, wrap and freeze, then bake from frozen.
From frozen: add 15 to 20 minutes to the bake time.

Reheating Leftovers

Oven: in fact 350F for 15 minutes brings the topping right back.
Single portions: 30 seconds in the microwave, though the topping softens.
Cold: honestly good straight from the fridge with yogurt.

A pie dish of peach crumble with a scoop of vanilla ice cream.

What to Serve with This Peach Crumble Recipe

Vanilla ice cream: above all the classic, because it melts into the juice.
Cold heavy cream: poured straight over the top, no whipping needed.
Greek yogurt: tangy, and as a result it makes leftovers feel like breakfast.
A homemade scoop: try my Peach Ice Cream.
More stone fruit: my Best Summer Fruit Desserts has the full lineup.

Tips for the Best Easy Peach Crumble

In the end, a few small things separate a good crumble from a great one.

Pick ripe but firm fruit: because peaches that give slightly at the seam hold their shape. When they’re over-ripe, they release too much juice (if that’s the case, add another tablespoon of cornstarch to the filling mixture before baking).
Leave the skins on: in fact they soften completely and add color to the juice. Why add work?
Use old-fashioned oats: otherwise quick oats absorb too fast and go pasty.
Tent, do not seal: loose foil slows browning without steaming the top soft. This is important for a crumble that doesn’t go soggy!
Rest it: cornstarch only sets as it cools, so those 10 minutes matter.

A spoon lifting golden brown oat crumb topping and jammy peaches from the dish.

Frequently Asked Questions

Just skimming through? Here are some quick answers to the commonly-asked questions.

What is the difference between a peach crumble and a peach crisp?

The difference between a peach crumble and a peach crisp comes down to oats. A crisp always has oats in the topping, while a classic crumble is just flour, sugar and butter. My version uses oats, so it sits comfortably in either camp.

Is peach crumble the same as peach cobbler?

Peach crumble is not the same as peach cobbler. A cobbler has a soft biscuit or cake topping dropped over the fruit. A crumble has a dry, sandy crumb topping that bakes up sandy and golden brown instead of soft and bready.

Do I have to peel the peaches?

You do not have to peel the peaches. The skins soften completely during the 40 to 45 minute bake and add color to the juice. Peel them if you prefer a smoother filling, but I almost never bother.

Can I make peach crumble with canned peaches?

You can make peach crumble with canned peaches. Drain them thoroughly first, since packing syrup adds a lot of extra liquid. Cut the granulated sugar back slightly because canned fruit is already sweet, and keep the cornstarch the same.