Pioneer Woman Peach Crumble

This simple, golden Pioneer Woman peach crumble is made with sliced peaches tossed in sugar, lemon juice, vanilla, and cinnamon, topped with a buttery flour and brown sugar crumble and baked until bubbling. It takes about 10 minutes to prep and 40 minutes in the oven.

The topping uses melted butter instead of cold butter cut in, which makes this faster than a cobbler or a crisp. You stir the flour, sugars, cinnamon, and melted butter together until it clumps unevenly, then scatter it over the fruit. Those uneven clumps are the goal. Bigger pieces bake into crunchy, golden chunks while smaller bits crisp up around the edges. If you stir it too much, the topping turns uniform and dense.

Leave the peach skins on if you want. They soften in the oven and add a rosy color to the filling. Peeling gives a smoother bite but adds prep time for no real flavor difference. Either way, slice the peaches to about 1/4-inch thick so they cook evenly and break down into a juicy, jammy filling without turning to mush.

Pioneer Woman Peach Crumble

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Dessert

Difficulty:BeginnerPrep time: 10 minutesCook time: 40 minutesTotal time: 50 minutesServings:8 servingsCalories:335 kcal Best Season:Summer

Description

This Pioneer Woman peach crumble tops sugar-and-cinnamon-tossed sliced peaches with a melted butter crumble topping, baked until golden and bubbling for a quick summer dessert.

Ingredients

For the filling:

• 4 cups sliced peaches (from about 2 pounds)
  
• 1/3 cup granulated sugar
  
• 2 tablespoons lemon juice
  
• 1 teaspoon vanilla extract
  
• 1/2 teaspoon ground cinnamon or cardamom
  
• 1/4 teaspoon kosher salt

For the topping:

• 1 1/2 cups all-purpose flour
  
• 1/2 cup light brown sugar
  
• 1/2 cup granulated sugar
  
• 1/2 teaspoon ground cinnamon or cardamom
  
• 1 stick (8 tablespoons) salted butter, melted
  
• Vanilla ice cream, for serving

Instructions

1. Preheat the oven to 375°F.
   
2. Stir together the sliced peaches, granulated sugar, lemon juice, vanilla, cinnamon, and salt in a medium bowl.
3. Pour the mixture into a 9-inch deep-dish pie plate or an 8×8-inch baking dish.
   
4. In the same bowl, stir together the flour, brown sugar, granulated sugar, and cinnamon. Add the melted butter and stir until the mixture forms uneven, crumbly clumps.
   
5. Scatter the topping over the peach mixture, keeping the pieces uneven.
   
6. Bake until the topping is golden brown and the filling is bubbling around the edges, about 40 minutes. Tent with foil if the topping browns too quickly.
   
7. Let cool for a few minutes, then serve warm with vanilla ice cream.

FAQs

What’s the difference between a crumble, a cobbler, and a crisp?

A cobbler has a biscuit or batter topping. A crisp usually includes oats or nuts mixed into the topping for extra crunch. A crumble keeps it simple with just flour, butter, and sugar. All three use the same kind of fruit base.

Can I use frozen or canned peaches?

Yes to both. Thaw and drain frozen peaches first. Drain canned peaches thoroughly. Either way, add a little extra lemon juice and sugar to bring back some of the brightness that fresh summer fruit naturally has.

Why did my topping come out flat instead of chunky?

You probably stirred the butter into the flour mixture too much. A few quick stirs is all it takes. You want visible clumps of dry flour mixed with wet, buttery pieces. Overmixing turns it into a paste that bakes into a dense, cookie-like sheet instead of a loose, crunchy crumble.

What do I serve it with?

Warm with a big scoop of Vanilla Bean Ice Cream melting into the fruit. For a dessert table, the Peach Cobbler alongside lets guests compare the biscuit-topped version against this crunchier crumble. A drizzle of the Salted Caramel Sauce over the top adds a sweet-salty finish that makes each spoonful richer.

How long do leftovers keep?

Up to five days covered in the fridge. The topping softens as it sits, so reheat portions in a 350°F oven for about 8 minutes to bring back the crunch. The fruit filling actually tastes better the next day once the juices have had time to concentrate.