If you’re looking for a quick dessert that you can make with no hassle then you must try this easy peach crumble made with canned peaches. Using canned peaches means that you don’t have to worry about peeling the peaches or removing the stones so you save tonnes of time which means you get to enjoy this delicious dessert even quicker.
Fruit crumble is one of my favourite desserts and has been since I was a child. I’ve probably had nearly every fruit that can go into a pie in a crumble and peach crumble is definitely one of my favourites.
This peach crumble goes great with ice-cream or custard and it’s the perfect dessert for any occasion. It is a nice dessert for the whole family and the peach filling will contribute to your 5 a day. The peach filling is topped with a golden, buttery crumble and also contains some oats to give the dessert an extra crunch. It really is so good!
This recipe uses simple ingredients most of which you will probably have at home already. If you have some tinned peaches then even better but if not then I suggest you go and purchase some to make this easy dessert.
Ingredients for Peach Crumble
For the Filling
- Peaches – I use canned peaches but you can use fresh peaches if you prefer.
- Sugar - use any sugar for the filling.
- Lemon juice – use the juice squeezed from a fresh lemon.
- Cornflour – also known as cornstarch. Use to thicken the juices that the peaches will produce when baked.
For the Topping
- Flour – use plain flour or all-purpose.
- Butter – I use unsalted cold butter from the fridge.
- Oats – use unprocessed oats.
- Sugar – I use a combination of soft brown sugar and granulated sugar.
- Salt – you can use any type of salt including kosher, sea salt or regular table salt.
- Cinnamon – use a little ground cinnamon to flavour the crumble mix.
How to Make Peach Crumble
1. Preheat the oven to gas mark 6/400oF/200oC then open the cans of peaches and drain well. Add the drained peaches to a bowl and add the sugar, lemon juice and cornflour then mix well. Pour all the filling into an 8 x 8-inch baking dish then evenly spread and set aside.
2. Add the flour to a bowl along with the butter. Use your fingers and rub the butter into the flour until you have peas size pieces of butter. You can use a pastry cutter or food processor if you’d prefer not to use your hands. To the flour and butter mixture, add the oats, soft brown sugar, granulated sugar, salt and cinnamon then combine. Sprinkle the topping onto the peaches and evenly spread.
3. Bake in the middle of the oven for 35 – 40 minutes or until the topping is golden in colour. Remove from the oven and allow to cool for 10 minutes then serve warm with custard or ice-cream. You can reheat in the microwave if not serving immediately.
Recipe Tips
- This recipe is made in a 8 x 8 inch (20 x 20cm) and contains around 9 servings.
- Ensure you drain the peaches well to avoid too much liquid in the dish once the crumble has baked.
- If using fresh peaches then use between 5 - 6 peaches which should weigh around 600g once peeled and stone is removed.
Nutrition
Nutrition based on 1 serving - Calories: 318kcal | Fat: 13.6g | Saturates: 8.2g | Carbs: 45.0g | Sugar: 23.7g | Fibre: 2.3g | Protein: 3.8g | Salt: 0.29g.
Storage
Store any leftover peach crumble in the fridge and use within 2 days. Serve warm by reheating in the microwave.
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Easy Peach Crumble
Ingredients
For the Filling
- 2 tins peach slices (each tin should weigh between 411 - 415g).
- 55g caster sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornflour (also known as cornstarch)
For the Topping
- 230g plain flour
- 140g unsalted butter (cubed)
- 40g rolled oats
- 60g soft brown sugar
- 50g granulated sugar
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to gas mark 6/400oF/200oC then open the cans of peaches and drain well. Add the drained peaches to a bowl and add the sugar, lemon juice and cornflour then mix well. Pour all the filling into an 8 x 8-inch baking dish then evenly spread and set aside.
- Add the flour to a bowl along with the butter. Use your fingers and rub the butter into the flour until you have peas size pieces of butter. You can use a pastry cutter or food processor if you’d prefer not to use your hands. To the flour and butter mixture, add the oats, soft brown sugar, granulated sugar, salt and cinnamon then combine. Sprinkle the topping onto the peaches and evenly spread.
- Bake in the middle of the oven for 35 – 40 minutes or until the topping is golden in colour. Remove from the oven and allow to cool for 10 minutes then serve warm with custard or ice-cream. You can reheat in the microwave if not serving immediately.
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