This peach crumble without oats is an easy dessert that’s the perfect way to enjoy juicy peaches any time of year.
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With its buttery, crumbly topping and warm spiced filling, it’s a treat the whole family will love. Unlike a traditional peach crumble with oats, this version bakes up with a classic streusel-style crunch that’s simple, cozy, and delicious.
The Players for Peach Crumble without Oats
Ingredients:
- Peaches – I’ll be using 24-ounce canned peaches (undrained), but feel free to use fresh peaches! I would suggest about 5 peeled and sliced peaches. Depending on the sweetness of your peaches, you might need to add a small amount of sugar. I suggest 1/4 cup of sugar.
- Butter – To make the buttery crumble topping, I use 1 stick of melted salted butter. If you prefer unsalted butter, add a small pinch of salt.
- Flour – Plain white all-purpose flour is all you’ll need.
- Sugar – White sugar is needed for the crumbly topping.
- Brown Sugar – The addition of light brown sugar adds a touch of molasses flavor to the crumb topping.
- Spices – A dash of ground cinnamon and nutmeg goes into the buttery topping.
- Vanilla – I add just a splash of vanilla extract to this easy peach crumble recipe.
Tools:
- Baking Dish – To make this peach crumble without oats, you’ll need either an 8″x8″ baking pan or a 9″ pie dish. If you want to use a cast-iron skillet, check out my Cast Iron Skillet Peach Cobbler Recipe!
How to make this Easy Peach Crumble without Oats
Place the oven rack in the middle of the oven and preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8-inch baking dish and set aside.
Pour the canned peaches (with juices) into the baking dish.
In a medium bowl, combine melted butter, flour, granulated sugar, brown sugar, cinnamon, nutmeg, and vanilla extract.
Mix the flour mixture with either a pastry cutter or a fork until the topping mixture is crumbly. Place it in the fridge for 10 minutes to cool slightly.
Once the crumble topping is slightly cool (doesn’t need to be cold – 10 minutes is perfect for me!), sprinkle the crumble mixture over the peaches in the baking dish.
Bake for 50-55 minutes, or until the topping is golden brown and the juicy peach filling is bubbling around the edges. If you find that your crumble is browning too quickly, tent it lightly with aluminum foil. Personally, I’ve never had to do this.
Let the peach crumble cool slightly, then serve warm with a scoop of vanilla ice cream or whipped cream.
Storage and Reheating Instructions for Peach Crumble with Oats
To Store: Place your room temperature peach crumble into an airtight container or cover with plastic wrap. Store it in the refrigerator for up to 3 days.
To Reheat: Heat your peach crumble in the microwave for 1 minute at 50% power until warmed through.
What’s the Difference between Cobblers, Crumbles, and Crisps
Cobblers, crumbles, and crisps are all beloved fruit desserts, but they each have their own unique twist:
- Cobbler – Stone fruit filling (although not always stone fruit – can use berries and/or orchard fruits like apples and pears) topped with either a cake-like batter or biscuit dough.
- Crumble – Fruit crumble topped with a streusel-like mix of flour, sugar, and butter; no oats.
- Crisp – A crisp recipe is very similar to a crumble topping, but it includes the addition of oats and sometimes nuts too! If you’re looking for fruit crisps, check out my Apple Crisp With Oats Recipe!
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If you end up making this Easy Peach Crumble without Oats, leave me a comment. I’d love to chat with you!
Looking for other easy recipe ideas? Check these delicious desserts out next!
- The Best Cast Iron Skillet Peach Cobbler Recipe
- Classic Homemade Blueberry Pie (That is NOT Runny!)
- Easy Homemade Applesauce Bars with Glaze Recipe
- The Best Homemade Apple Crisp Recipe with Oats
- Easy Vanilla Sheet Cake with Warm Chocolate Glaze
- Copycat Little Bites Mini Blueberry Muffins Recipe
- Easy Homemade Fresh Strawberry Sheet Cake Recipe
- Old Fashioned Country Apple Fritter Bread Recipe
- Easy Cast Iron Skillet Apple Cobbler Recipe
- The Best Homemade Old Fashioned Cherry Pie Recipe
- Starbucks Iced Lemon Loaf Copycat Recipe
Easy Peach Crumble without Oats (Streusel Topping)
Ingredients
- 24oz canned peaches, undrained
Crumble Topping
- 1/2 cup butter, melted (1 stick)
- 1 cup flour
- 3/4 cup white sugar
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla
Instructions
- Place oven rack in the middle of oven and preheat to 375 degrees Fahrenheit. Lightly grease an 8"x8" baking dish or 9" pie pan and set aside.
- Pour the canned peaches (with juices) into the prepared baking dish.
- In a bowl, combine all the crumble topping ingredients together. Mix ingredients with a fork until the mixture is crumbly. Place it in the fridge for 10 minutes to cool slightly.
- Once the crumble topping is slightly cool (doesn't need to be cold), sprinkle the crumble mixture over the peaches.
- Bake for 50-55 minutes, or until the topping is golden brown and the juicy peach filling is bubbling.*
- Let the peach crumble cool slightly before serving. Enjoy!
Notes
To Store: Place your room temperature peach crumble into an airtight container or cover with plastic wrap. Store it in the refrigerator for up to 3 days. To Reheat: Heat your peach crumble in the microwave for 1 minute at 50% power until warmed through.
2 Chronicles 15:7 - "But as for you, be strong and do not give up, for your work will be rewarded.”
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