This easy peach crumble features juicy baked peaches topped with a buttery cinnamon crumble made from simple pantry ingredients. Perfect served warm with vanilla ice cream for an easy summer dessert.
4-6 large fresh peaches, peeled and sliced
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup cold unsalted butter, cubed
1. Preheat oven to 375°F and butter an 8×8-inch baking dish.
2. Peel and slice the peaches, then arrange them evenly in the prepared baking dish.
3. In a medium bowl combine the flour, granulated sugar, brown sugar, salt, and cinnamon.
4. Cut the cold butter into the dry ingredients using a pastry cutter or two forks until coarse crumbs form.
5. Sprinkle the crumble topping evenly over the peaches.
6. Bake for 45 to 50 minutes until the topping is golden brown and the peaches are bubbling.
7. Allow the crumble to cool for 10 minutes before serving.
8. Serve warm on its own or with vanilla ice cream or whipped cream.
Use ripe but firm peaches for the best texture.
Frozen peaches can be used after thawing and draining excess liquid.
Add chopped pecans or oats to the topping for extra crunch.
Store leftovers covered in the refrigerator for up to 4 days.
Reheat individual servings in the microwave or oven before serving.