Martha Stewart’s Peach Crumble

If you love warm fruit desserts with buttery crisp toppings, this Martha Stewart’s Peach Crumble is the perfect recipe to bake at home. Juicy peaches are baked until soft and bubbling beneath a golden oat crumble that delivers the perfect balance of sweetness and crunch. The texture is rich, tender, and comforting with fresh peach flavor in every spoonful. This easy dessert comes together with simple pantry ingredients and is ready in just over an hour, making it ideal for summer gatherings, weekend baking, or cozy family desserts.

Ingredients

For the Peach Filling

• 6 large ripe peaches, peeled and sliced
• 100g granulated sugar
• 2 tablespoons cornflour
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon

For the Crumble Topping

• 150g plain flour
• 100g rolled oats
• 120g light brown sugar
• 140g unsalted butter, melted
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg

For Serving

• Vanilla ice cream
• Fresh whipped cream

How to Make Martha Stewart’s Peach Crumble

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Lightly grease a large baking dish and place it on the middle shelf of the oven for even baking.
• Prepare the peaches: Peel and slice the peaches into thick wedges. Place them into a large bowl with granulated sugar, cornflour, vanilla extract, lemon juice, and cinnamon.
• Mix the filling: Toss everything together gently until the peaches are evenly coated and glossy. Transfer the mixture into the prepared baking dish.
• Make the crumble topping: In a separate bowl combine the plain flour, rolled oats, brown sugar, salt, and nutmeg. Pour in the melted butter and stir until crumbly and fully combined.
• Assemble the crumble: Sprinkle the crumble topping evenly over the peaches, covering the fruit completely without pressing down.
• Bake the crumble: Place the dish into the oven and bake for 35 to 40 minutes until the topping is golden brown and the peach filling is bubbling around the edges.
• Cool before serving: Remove the crumble from the oven and let it rest for at least 10 minutes. This helps the filling thicken slightly before serving.
• Serve warm: Spoon the warm peach crumble into bowls and top with vanilla ice cream or whipped cream for the best finish.

Tips for the Best Peach Crumble

How do I keep the crumble topping crisp?

Make sure the butter is evenly mixed into the dry ingredients without overworking the topping. Baking until deeply golden also helps create a crisp texture.

Can I use canned or frozen peaches?

Yes, but drain canned peaches well and thaw frozen peaches fully before using. Excess liquid can make the crumble watery.

Why is my peach filling too runny?

Using cornflour helps thicken the juices while baking. Letting the crumble rest after baking also allows the filling to set properly.

What oats work best for crumble topping?

Rolled oats provide the best texture. Quick oats can become too soft during baking.

Serving Suggestions

• Serve warm with vanilla ice cream
• Add freshly whipped cream for extra richness
• Pair with hot coffee or tea
• Top with chopped toasted pecans for added crunch
• Drizzle lightly with caramel sauce for a sweeter finish

Storage

Room Temperature

The peach crumble can sit covered at room temperature for up to 8 hours after baking.

Refrigerator

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven to restore the crisp topping.

Freezing

Freeze the fully baked crumble for up to 2 months. Wrap tightly and thaw overnight in the refrigerator before reheating.

Nutrition

• Calories: 360 kcal
• Carbohydrates: 52g
• Protein: 4g
• Fat: 16g
• Saturated Fat: 9g
• Sodium: 180mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Martha Stewart’s Peach Crumble

Recipe by Milli RoseCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

40

minutes

Total time

60

minutes

Calories

360

kcal

1

hour 

Sweet baked peaches topped with a buttery oat crumble. This easy peach dessert is warm, crisp, fruity, and perfect served with cream or vanilla ice cream.

Ingredients

• 6 large ripe peaches, peeled and sliced

• 100g granulated sugar

• 2 tbsp cornflour

• 1 tsp vanilla extract

• 1 tbsp lemon juice

• 1 tsp ground cinnamon

• 150g plain flour

• 100g rolled oats

• 120g light brown sugar

• 140g unsalted butter, melted

• 1/2 tsp salt

• 1/2 tsp ground nutmeg

• Butter for greasing

• Vanilla ice cream for serving

Directions

• Preheat oven to 180°C (160°C fan). Lightly grease a large baking dish.
• Place sliced peaches into a large mixing bowl with sugar, cornflour, vanilla, lemon juice, and cinnamon.
• Mix until the peaches are evenly coated, then transfer to the prepared baking dish.
• In another bowl combine flour, oats, brown sugar, salt, and nutmeg.
• Pour in melted butter and stir until crumbly and evenly moistened.
• Scatter the crumble topping evenly over the peaches.
• Bake for 35 to 40 minutes until golden brown and bubbling around the edges.
• Allow the crumble to cool for at least 10 minutes before serving.
• Serve warm with vanilla ice cream or whipped cream.

Notes

• Use ripe but firm peaches for best texture.
• Let the crumble rest before serving so the juices thicken properly.
• The topping can be prepared ahead and refrigerated for up to 2 days.