Peach Crumble

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  • For the Filling

    • 2 pounds peaches or nectarines, cut into 1/2-inch wedges (6 cups)
    • 3/4 cup granulated sugar
    • 1 tablespoon lemon juice
    • 4 teaspoons cornstarch
    • 1/2 teaspoon coarse salt
  • For the Topping

    • 6 tablespoons unsalted butter, room temperature
    • 1/4 cup light-brown sugar
    • 1 cup all-purpose flour (spooned and leveled)
    • 1/2 teaspoon coarse salt


  1. Preheat oven to 375 degrees. Make the filling: Combine peaches, granulated sugar, lemon juice, cornstarch, and salt. Transfer to an 8-inch square baking dish.
  2. Make the topping: In a large bowl, using a mixer, beat butter and brown sugar on medium until light and fluffy. Add flour and salt and, with your hands, mix until large pieces form. Scatter over filling.
  3. Bake until center is bubbling, 40 to 50 minutes, tenting loosely with foil after 30 minutes. Let cool 20 minutes before serving.

Cook's Note

Add a cup of raspberries or blueberries to peach or apricot, or strawberries to rhubarb.

The topping freezes well, so why not make a double batch and save half for another day?