Georgia peaches turn jammy under oat crumble because their high pectin content thickens naturally—no cornstarch needed when fruit is truly ripe.
Peach Crumble
Indulge in the warm, comforting goodness of our peach crumble, where juicy, ripe peaches are blanketed under a golden, buttery topping. This delightful dessert is best enjoyed fresh out of the oven, paired with a scoop of creamy vanilla ice cream that melts into every sweet, fruity bite. Get ready to savor the perfect combination of textures and flavors in this irresistible treat!
Prep
15
min
Cook
60
min
Serves
8
people
Level
beginner
The Story
Peach crumble traces back to 1940s Britain, where wartime sugar rationing forced bakers to ditch pastry-heavy pies for crumble toppings using minimal butter and flour—Georgia and South Carolina growers then claimed the dish in the 1950s, swapping British apples for sun-ripened Southern peaches, turning rationing-era frugality into America's quintessential summer porch dessert, sticky and golden straight from a Dixie oven.
Regional Twist
In Georgia's Peach County, bakers swap half the brown sugar for local tupelo honey and toss a splash of bourbon into the peach-cornstarch mixture, giving this crumble a boozy, floral backbone that outclasses anything coming out of a Yankee oven.
📝 Ingredients
Serves 8🥬Fresh Produce(2)
- 3-4 tbsp corn starch (45-60 ml)
- 8-10 peachesany fruit can be used
🥛Dairy & Eggs(2)
- 1/2 lb butter (2 sticks) (227 g)
- Lots of your favorite vanilla ice cream!optional
🫙Pantry Staples(4)
- 1/2 lb brown sugar (227 g)
- 2 1/4 cups AP flour (281 g)
- 1-2 tbsp sugar (15-30 ml)
- 1 cup granulated sugar (200 g)
🧂Spices & Seasonings(3)
- 1 tbsp cinnamon (15 ml)
- 1/8 tsp kosher salt (0.62 ml)
- 1/4 tsp kosher salt (1.25 ml)
Nutrition (per serving)
Calories
697
Protein
7g
Carbs
111g
Fat
28g
👨🍳 Instructions
- 1
Wash and slice the peaches, removing the pits.
- 2
In a bowl, mix the sliced peaches with sugar, corn starch, and kosher salt.
- 3
Let the mixture sit to allow the juices to come out.
- 4
In another bowl, melt the butter and mix it with granulated sugar, brown sugar, kosher salt, and cinnamon.
- 5
Whisk until the sugars are dissolved, then stir in the all-purpose flour until crumbly.
- 6
In a baking dish, layer the peach mixture and top generously with the crumble topping.
- 7
Place the baking dish on a lined half sheet tray to catch any overflow.
- 8
Bake in a preheated oven at 375°F for about 45 minutes to an hour, until the topping is golden brown and the peaches are soft.
- 9
Let it cool before serving with vanilla ice cream.
💡 Pro Tips
- ✓Macerate peaches for 20-30 minutes after mixing with cornstarch and sugar to extract 2-3 tablespoons of juice per pound of fruit, which hydrates the starch and creates a cohesive filling rather than a watery base.timing20-30 minutes
- ✓Use 3-4 tablespoons cornstarch per 3 pounds of peaches (roughly 8-10 peaches) because peaches release 15-20% of their weight in liquid, and cornstarch requires 1:3 ratio of starch to liquid for proper thickening at 185°F.ingredient3-4 tbsp per 3 lbs|1:3 starch:liquid ratio|185°F
- ✓Keep your crumble topping butter at 65-70°F (cool but not cold) when mixing with dry ingredients to achieve a sandy, pea-sized texture; warm butter creates a dense, oily topping that won't crisp, while cold butter won't distribute evenly.technique65-70°F butter
- ✓Place the baking dish on a preheated sheet tray and bake at 375°F for 50-55 minutes total, checking at 40 minutes—the filling should bubble 1-2 inches up the sides of the dish and reach 185-190°F internally to fully gelatinize the cornstarch.timing50-55 minutes|375°F|185-190°F internal
- ✓Use a 1:1 ratio of granulated to brown sugar in your topping (1 cup combined) because brown sugar's 2-3% molasses content adds hygroscopic properties that keep the crumble tender, while granulated sugar alone would create a harder, more crystalline texture.ingredient1:1 granulated:brown ratio|2-3% molasses content
Share this recipe
Prep
15
min
Cook
60
min
Serves
8
people
Level
beginner
Share this recipe
Georgia peaches turn jammy under oat crumble because their high pectin content thickens naturally—no cornstarch needed when fruit is truly ripe.
Peach Crumble
Indulge in the warm, comforting goodness of our peach crumble, where juicy, ripe peaches are blanketed under a golden, buttery topping. This delightful dessert is best enjoyed fresh out of the oven, paired with a scoop of creamy vanilla ice cream that melts into every sweet, fruity bite. Get ready to savor the perfect combination of textures and flavors in this irresistible treat!
The Story
Peach crumble traces back to 1940s Britain, where wartime sugar rationing forced bakers to ditch pastry-heavy pies for crumble toppings using minimal butter and flour—Georgia and South Carolina growers then claimed the dish in the 1950s, swapping British apples for sun-ripened Southern peaches, turning rationing-era frugality into America's quintessential summer porch dessert, sticky and golden straight from a Dixie oven.
Regional Twist
In Georgia's Peach County, bakers swap half the brown sugar for local tupelo honey and toss a splash of bourbon into the peach-cornstarch mixture, giving this crumble a boozy, floral backbone that outclasses anything coming out of a Yankee oven.
📝 Ingredients
Serves 8🥬Fresh Produce(2)
- 3-4 tbsp corn starch (45-60 ml)
- 8-10 peachesany fruit can be used
🥛Dairy & Eggs(2)
- 1/2 lb butter (2 sticks) (227 g)
- Lots of your favorite vanilla ice cream!optional
🫙Pantry Staples(4)
- 1/2 lb brown sugar (227 g)
- 2 1/4 cups AP flour (281 g)
- 1-2 tbsp sugar (15-30 ml)
- 1 cup granulated sugar (200 g)
🧂Spices & Seasonings(3)
- 1 tbsp cinnamon (15 ml)
- 1/8 tsp kosher salt (0.62 ml)
- 1/4 tsp kosher salt (1.25 ml)
Nutrition (per serving)
Calories
697
Protein
7g
Carbs
111g
Fat
28g
👨🍳 Instructions
- 1
Wash and slice the peaches, removing the pits.
- 2
In a bowl, mix the sliced peaches with sugar, corn starch, and kosher salt.
- 3
Let the mixture sit to allow the juices to come out.
- 4
In another bowl, melt the butter and mix it with granulated sugar, brown sugar, kosher salt, and cinnamon.
- 5
Whisk until the sugars are dissolved, then stir in the all-purpose flour until crumbly.
- 6
In a baking dish, layer the peach mixture and top generously with the crumble topping.
- 7
Place the baking dish on a lined half sheet tray to catch any overflow.
- 8
Bake in a preheated oven at 375°F for about 45 minutes to an hour, until the topping is golden brown and the peaches are soft.
- 9
Let it cool before serving with vanilla ice cream.
💡 Pro Tips
- ✓Macerate peaches for 20-30 minutes after mixing with cornstarch and sugar to extract 2-3 tablespoons of juice per pound of fruit, which hydrates the starch and creates a cohesive filling rather than a watery base.timing20-30 minutes
- ✓Use 3-4 tablespoons cornstarch per 3 pounds of peaches (roughly 8-10 peaches) because peaches release 15-20% of their weight in liquid, and cornstarch requires 1:3 ratio of starch to liquid for proper thickening at 185°F.ingredient3-4 tbsp per 3 lbs|1:3 starch:liquid ratio|185°F
- ✓Keep your crumble topping butter at 65-70°F (cool but not cold) when mixing with dry ingredients to achieve a sandy, pea-sized texture; warm butter creates a dense, oily topping that won't crisp, while cold butter won't distribute evenly.technique65-70°F butter
- ✓Place the baking dish on a preheated sheet tray and bake at 375°F for 50-55 minutes total, checking at 40 minutes—the filling should bubble 1-2 inches up the sides of the dish and reach 185-190°F internally to fully gelatinize the cornstarch.timing50-55 minutes|375°F|185-190°F internal
- ✓Use a 1:1 ratio of granulated to brown sugar in your topping (1 cup combined) because brown sugar's 2-3% molasses content adds hygroscopic properties that keep the crumble tender, while granulated sugar alone would create a harder, more crystalline texture.ingredient1:1 granulated:brown ratio|2-3% molasses content