Best Homemade Peach Crumble Recipe

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Fresh Peach Crumble is made with sweet fresh peaches and a delicious crunchy crumble! This fruit crumble is delicious, gluten-free, and low-carb dessert

Make it extra special with Vanilla Ice Cream or Whipped Topping! Homemade peach crumble recipe assembles in no time. It can be made ahead of time and reheated for any family dinner or gathering. Read on to see how to make this over the top delish dessert!

I love love, love summer grilling and summer desserts. If it’s not a grilled dessert, like Boozy Grilled Pineapples, or ice cream, Papaya Coconut No-Churn Ice Cream, a great fruit crumble delivers deliciousness! Thus we have this easy peach crumble made with fresh peaches!

This fruit crumble is a family favorite! You will love the fresh peach flavor. The crumble topping is so good, I can eat it all day!  The end result is a delicious dessert.

It’s flexible too, almond flour reduces carbs but most flours are awesome in this peach crumble.

The family loves pies, cobblers, and crumbles. Crumbles rise to the top when I have a lot of cooking to do and I need a quick crowd-pleasing dessert! I love that crumbles have easy prep and the end results are just delicious! 

Guess what makes this cobbler topping amazing? Butter flavored coconut oil! Oh so good!

Peach Crumble FAQ’s

How do you peel peaches for any easy peach crumble recipe?

Don’t be afraid of using fresh peaches, they are amazing. Peel your peaches and don’t do anything other than slice the peaches, removing the skin the pit.  I don’t have any issue with peeling fresh peaches. Some of my friends have found the peaches not easy to peel. I recommend using this easy video to easily peel peaches.

Where was the first peach crumble made?

The first peach cobbler was made by the Georgia Peach Council to promote their canning of fresh peaches.

Can I use canned or frozen peaches to make this crumble?

I would not use canned peaches because they contain a lot of syrup and unhealthy extra sugar. I would most definitely use frozen peaches. If using frozen, run cold water over the peaches to soften them before adding to the crumble.

How long do I bake a peach cobbler?

This yummy peach cobbler is ready in about 25 minutes. It can be prepped ahead and baked right before serving or baked and reheated.

Can another flour besides almond flour be used to make Peach Cobbler?

Yup, feel free to all-purpose flour, gluten-free all-purpose flour. I use Bob’s Red Mill all the time.

 Here are a few other recipes you may enjoy:

Turkey Pumpkin Chocolate Chili

Apple Cranberry Crisp

Lemon Yogurt Cake

Poached Pears in White Wine

How To Make Peach Crumble:

1. Preheat oven to 375 degrees. Peel and slice 3 1/2 cups of fresh peaches. If using frozen, about 1 pound of sliced peaches. Place the peaches in an 11 x 7 rectangle baking pan. Drizzle the peaches with the lemon juice.  Set aside.

   2. In a bowl, combine together the almond flour, 1/3 sugar, 1/4 light brown sugar, salt, and ground cinnamon.

   3. Add in the beaten egg. Use a fork to combine the ingredients. Add in the butter flavored coconut oil. combine well and      sprinkle on top of the peach mixture.

    4. Bake for about 30 – 35 minutes. The fruit will be bubbling and the topping will be crisp. Serve warm with vanilla ice cream or some homemade whip cream.

5. Leftovers are rare, but if that happens, refrigerate covered with plastic wrap and use within 3 days. I reheat the portions for a few minutes in the oven. Can use a microwave if so desired.

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Best Peach Crumble

Peach Crumble uses fresh peaches and very easy toppings to make an amazing crumble topping for a delicious fruit crumble dessert. Gluten-free dessert made with almond flour and butter flavored coconut oil. Assembles quickly and so delicious!

5 from 10 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: cooking with fruit

Prep Time: 15 minutes

Cook Time: 35 minutes

Resting Time: 10 minutes

Total Time: 1 hour

Servings: 10 servings

Calories: 137kcal

Author: Eileen

Ingredients

• 3 cups fresh peaches, peeled and sliced about 1-inch thick
• 1 Tablespoon fresh lemon juice

Crumble Topping

• 1 cup almond flour see note 1
• 1/3 cup sugar
• 1/4 cup light brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 large egg, beaten
• 4 Tablespoons melted butter flavored coconut oil see note 2
• vanilla ice cream optional topping
• whipped cream optional topping

US Customary - Metric

Instructions

• Preheat the oven to 375 degrees.
• In a large 11 by 7 rectangle baking dish add the sliced peaches and drizzle the lemon juice over the peaches and set aside.
• In a medium bowl, combine the almond flour, sugar, light brown sugar, salt, and cinnamon.
• Mix in the beaten egg and then add in the melted butter flavored coconut butter. 
• Sprinkle the crumble mixture over the peach mixture.
• Place in the oven, bake for 35 minutes. Check to see if the fruit is bubbling and crumb topping is crispy. If not done, check again in 5 minutes. Should not take any longer.
• Remove from oven and rest about 10 minutes before serving. Peach crumble goes well with either vanilla ice cream or whipped cream and a sprinkle of fresh mint. 

Notes

• NOTE 1: I use almond flour as I prefer low-carb desserts when I can and the end result is tasty. Feel free to use all-purpose flour. That will adjust the nutritional info too. I have used whole wheat flour and white whole wheat flour. As written, this is a Gluten-Free dessert. By using other flour, check labels for gluten if that is a dietary issue.
• NOTE 2: I use Barlean's butter flavored coconut oil. It works really well in baking and I love their products. You can use regular butter and again that will adjust your nutritional values. I have used butter and I usually use 6 Tablespoons of butter. When replacing butter for coconut oil, I tend to need a bit more butter. 
• Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Serving: 1serving | Calories: 137kcal | Carbohydrates: 19g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 126mg | Potassium: 103mg | Fiber: 2g | Sugar: 16g | Vitamin A: 180IU | Vitamin C: 3.6mg | Calcium: 34mg | Iron: 0.7mg

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