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Old-fashioned, delicious and easy to make describes Nancy Horsburgh's yummy dessert. "It's wonderful served with ice cream," suggests this cook from Everett, Ontario.
Nutritional Facts 1 serving (1 each) equals 237 calories, 8 g fat (5 g saturated fat), 38 mg cholesterol, 167 mg sodium, 40 g carbohydrate, 2 g fiber, 2 g protein.
Originally published as Peach Crumble Dessert in Taste of Home August/September 1994, p17
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Reviewed on Feb. 28, 2013 by marge1945
Made this recently delicous
Reviewed on Nov. 19, 2011 by jflorencz
This was delicious and I was lucky enough to use fresh picked peaches from a local orchard! Of course a scoop of vanilla ice cream was the perfect compliment on the side!
Reviewed on Nov. 12, 2011 by GmomK
Could not find fresh peaches, so I used three large cans of peaches, drained, and made a hardsauce of the juice instead of icecream, delicious
Reviewed on Oct. 20, 2011 by kpeown
Made this a few weeks ago with fresh peachs from the farmers market.. sooo good and so easy!
Reviewed on Oct. 06, 2011 by jjackieo
So easy grandkids were able to make it with very little supervision.
Reviewed on Sep. 13, 2011 by greenmountain51
This is SO yummy! I have made it 3 times in 3 weeks, for various functions, and it's been a big hit. I like that I don't have to get my mixer out, too.
Reviewed on Sep. 01, 2011 by MissKarla
Very tasty. I also omitted the lemon peel without sacrificing taste. I only peeled and sliced the peaches without blanching. Don't use too shallow of a baking dish. This is a fair amount of ingredients. I've put this one in my recipe box.
Reviewed on Sep. 01, 2011 by amymunn
My peach crumble came out good! Although, I had some juicy liquid in the filling after baking... I think it was just because my peaches were overly ripe.
Reviewed on Aug. 31, 2011 by perky4308
So delicious! My mother in law sent over 2 jars of canned peaches which made this recipe even easier!
Reviewed on Aug. 28, 2011 by uwasv_waya
As is this is a great one for a sugarholic. I cut the white sugar to a half cup. I never use peel of any kind because of the nasty taste of the pith. I have even tried commercially prepared dried zest. Instead I substitute juice for peel or zest. I don't have anymore nasty tasting surprises. I also leave out the salt because I don't use much salt and don't like to taste it in a lot of my food. I never use salted butter either. Salty butter tastes nasty to me.
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