Peach Crumble

Peach crumble, not to be mistaken for a

peach crisp or a peach cobbler, has a decadent, buttery topping. While they’re all a variation of crustless pie, a cobbler tends to have a more solid piece of topping like biscuits or dumplings, a crisp tends to have oats in a more freeform topping, and a crumble usually has topping that forms larger clumps made made of flour, butter, and sugar.

Here, we add a bit of ground cinnamon to give some warm, spiced notes and use brown sugar for a hint of molasses comfort. We pile the topping on generously so you don’t get stuck with any lingering naked peaches that are crumb-free. We like to leave the skin on our peaches, mainly because you lose a lot of that delicious fruit flavor and beautiful, blush color when peeling peaches. But if you aren’t a fan of the skin, feel free to peel your fruit!

The riper your peaches are the sweeter and tastier this easy dessert becomes. If your peaches are a little underwhelming to begin with, the lemon juice will help perk up the fruitiness, so don’t skip it!

This is best served with a cold scoop of ice cream on a warm summer day, but just in case you get the craving mid-winter, we wrote up the best way to freeze peaches. This dessert can be stored in the fridge for up to 5 days, covered. While the crumble won’t stay as crunchy as time goes on, the peaches will still be sweet and juicy with a little reheating action.