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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.
Reviewed on Aug. 27, 2011 by josdean
15 minute prep time isn't remotely close. Once your peaches are blanched, peeled and sliced, then start calculating the time. It's still insufficient. Just give yourself a lot of time and have multiple bowls read. Tast was good with vanilla ice cream.
Reviewed on Aug. 27, 2011 by Blue Iris
I added more than 1 cup of flour in mine....very, very good!
Reviewed on Aug. 12, 2011 by shmsimpson
WOW. We brought peaches home from SC and my son was begging for a pie. I found this recipe and it was so easy. Like others I didnt use grated lemon peel amd noone was the wiser. Will be making again. Excited to see how this redipe will taste using apples instead of peaches come fall :)
Reviewed on Jul. 27, 2011 by Tarika
I would make this recipe again. Perfect
awesome
Reviewed on Jul. 14, 2011 by smalltowngirl_VA
I was given a lot of fresh peaches and needed a recipe to use them up. I had all the ingredients for this so thought I'd give it a try. Delicious!!! The only thing I didn't have on hand was a lemon for the peel, but it was wonderful even without it. We will definately make this again, soon!!
Reviewed on Nov. 14, 2010 by mercyangel8
Very good recipe. My guests raved about it - put this on in my recipe box for sure! Mmmm...
Reviewed on Sep. 26, 2010 by beksand
Awesome recipe!! my whole family loved it!!
Reviewed on Aug. 15, 2010 by palmki
This was very good. I left out the lemon peel; it was still a great dessert. Very easy to make. It took some time to peel and cut up the peaches, but well worth it.
Reviewed on Aug. 14, 2010 by Ab0628
Really enjoyed this! My husband came home with fresh local peaches the other day, so I found this recipe and made this last night. In-laws dropped by unexpectedly and enjoyed as well. Will definitely make again!
Reviewed on Aug. 13, 2010 by LeLimey
This is comparable to an English crumble except we don't use egg and we mix the butter with the flour and sugar etc to make it "breadcrumbey" for our topping.Oatmeal isn't used as crumbles in England at all so that was a very alien innovation for me the first time I moved here!I loved this recipe but had it with a hot custard sauce as we do in England instead of the ice cream and it was just too moreish!
This is comparable to an English crumble except we don't use egg and we mix the butter with the flour and sugar etc to make it "breadcrumbey" for our topping.
Oatmeal isn't used as crumbles in England at all so that was a very alien innovation for me the first time I moved here!
I loved this recipe but had it with a hot custard sauce as we do in England instead of the ice cream and it was just too moreish!
Reviewed on Aug. 13, 2010 by melisfun
My husband was a little skeptical at first since there was no oatmeal in it, but after he had some he just couldn't stop. This recipe is absolutely the right sweetness without taking away from the ripe peaches. I found my husband sneaking more after everyone had gone to bed.
Reviewed on Aug. 11, 2010 by russ90
definitely would make again
Reviewed on Aug. 09, 2010 by hooscookin
Very easy and delicious. It took about 10-15 minutes longer for my peach crumble to bake, but I had prepared it ahead of time and refrigerated it, so that may be the reason for a longer baking time. I would definitely make this again!
Reviewed on Aug. 09, 2010 by bon24486
This was truly delicious! My husband was skeptical but tried it and loved it.
Reviewed on Sep. 16, 2008 by kansascakedecorater
One of my family favorite recipes. Great warm or chilled.Kansascakedecorater
One of my family favorite recipes. Great warm or chilled.
Kansascakedecorater
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