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There’s something magical about warm fruit bubbling under a golden, buttery topping—and this peach crumble recipe is exactly that kind of magic. It’s cozy, nostalgic, and comes together in under an hour with just a few pantry staples. I grew up eating peach crumble every summer, usually with vanilla bean ice cream melting all over the top. This version is dairy-free, super simple, and guaranteed to make your kitchen smell like happiness. Peach is one my favorite flavors for a crumble, but I also have an apple crumble recipe if that’s more your vibe!
Peach Crumble vs. Peach Crisp: What’s the Difference?
They may look similar, but crumble and crisp are technically cousins—not twins. The main difference lies in the topping:
- Peach crumble has a buttery, flour-based topping—almost like cookie dough that’s been crumbled over the fruit.
- Peach crisp usually includes oats in the topping for a crunchier, more textured finish.
In short: if you want something soft and buttery on top, go for a crumble (hi, this recipe!). If you’re after extra crunch, try a crisp.
Key Ingredients (and Why They Matter)
Let’s break down the key players in this easy peach crumble:
For the Peach Filling:
- Peaches: Juicy, sweet, and the heart of the dish. You can use fresh, frozen (thawed), or even canned (drained)—whatever you’ve got.
- Earth Balance butter (melted): Adds richness and depth to the filling while helping the cornstarch mix in smoothly.
- Brown sugar: For a deeper, caramel-like sweetness that plays beautifully with the peaches.
- Cornstarch: Thickens the filling so it’s glossy and jammy—not runny.
- Lemon juice: Brightens everything up and balances the sweetness.
- Cinnamon: Adds warmth and a hint of spice.
- Water: Helps simmer and soften the peaches on the stove before baking.
For the Crumble Topping:
Brown sugar: Sweetens and caramelizes into golden, crunchy bits.
Flour: Forms the base of the crumbly topping.
Earth Balance butter (melted): Binds everything together while making the topping irresistibly rich.
How to Make Peach Crumble
- Make the filling: In a bowl, whisk together melted butter, brown sugar, cornstarch, lemon juice, and cinnamon until smooth. Stir in the peaches and water.
- Simmer it: Transfer the mixture to a pan and simmer on medium heat for about 5 minutes, until the peaches soften and the sauce thickens.
- Prep the topping: In another bowl, mix together flour and brown sugar. Slowly add melted butter and stir until crumbly clumps form.
- Assemble: Pour the peach filling into a greased baking dish and sprinkle the crumble topping evenly over the top.
- Bake: Bake at 350°F for 20 minutes or until golden and bubbling.
- Serve: Let it cool slightly and enjoy warm with a scoop of ice cream on top!
Common Mistakes to Avoid + Pro Tips
Don’t skip the stovetop step: Simmering the peaches first helps thicken the filling and gives it a deeper, more jammy flavor.
Don’t overmix the crumble topping: You want distinct clumps! Mix gently and stop as soon as the crumbles form.
Use ripe but firm peaches: Too ripe and they’ll turn to mush. Too hard and they won’t soften enough.
Pro Tip: Want an even crispier top? Stick it under the broiler for 1–2 minutes at the end—just watch it like a hawk.
Peach Crumble Serving Suggestions
- Pair this delicious peach crumble recipe with a chai latte or iced coffee for a dreamy dessert moment! The chai in particular really compliments the cinnamon undertones of the crumble!
- A big scoop of vanilla ice cream (dairy or non-dairy) is mandatory. My favorite vegan ice cream brand is So Delicious – I’ve been eating their ice creams since college!
- Serve it warm straight from the oven! Fresh crumble is the best.
- Drizzle with a little maple syrup or caramel sauce for extra indulgence. You could even use the butterscotch sauce from my Butterbeer recipe!
FAQ
Traditionally, cold butter is cut into the dry ingredients to create crumbles—but I actually prefer using melted butter. It’s quicker, easier, and still gives you that perfect crumbly texture. When you drizzle in the melted butter and mix gently, it forms those big, golden clumps that bake up beautifully. Less effort, more crumble. Win-win.
Yes! You can assemble it in advance, cover, and refrigerate for up to 24 hours. Bake just before serving.
Cover and refrigerate for up to 4 days. You can reheat it in the microwave for a quick fix, or warm it in the oven for 10 minutes to crisp up the topping again.
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Peach Crumble Recipe
Ingredients
Peach Filling
- 2 c peaches
- 2 tbsp earth balance butter melted
- 1/3 c brown sugar
- 2 tbsp cornstarch
- 2 tsp lemon juice
- 1/4 tsp cinnamon
- 1 c water
Crumble Topping
- 1 c flour
- 5 tbsp earth balance butter melted
- 1/2 c brown sugar
Instructions
- Mix the filling base: In a bowl, whisk together melted butter, brown sugar, cornstarch, lemon juice, and cinnamon until smooth.
- Add peaches + water: Stir in the peaches and water until everything is well combined.
- Cook the filling: Pour the mixture into a heavy-bottom pan and heat over medium for about 5 minutes, or until the peaches have softened and the mixture has thickened.
- Make the crumble topping: In a separate bowl, mix flour and brown sugar. Slowly add in melted butter, stirring until large crumbs form.
- Assemble the crumble: Grease a glass baking dish with a little butter (optional), then pour in your peach filling. Evenly sprinkle the crumble topping over the top.
- Bake: Bake at 350°F for about 20 minutes, or until the top is golden brown and the filling is bubbling.
- Serve: Best served warm with a scoop of vanilla ice cream or dairy-free whipped cream!
What did you think of this recipe?