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Peach Crisp or Crumble Recipes for Dessert or Brunch
Impress your family and friends with a simple, yet elegant dessert with our peach crisp or crumble recipes. Crisps and their cousins, the crumbles, offer juicy fruit flavors combined with incredible textures.
Of course, these serve well as everyday desserts for your family. What a delicious way to finish your Sunday supper.
But they shine at breakfast and brunch, too. Company coming over? These come together quickly. Serve them warm with a little ice cream or my personal favorite, whipped cream.
Is it a Crisp or a Crumble?
In reality, many people use the two terms interchangeably. However, to be precise, they are not completely the same.
Both begin with the basic fruit combined with a few extras to create the filling. The difference shows in the topping.
The topping on both consists of a streusel base of flour, sugar, and butter. Usually, other components, spices, perhaps nuts, are included. But while the crumble covers the top of the dish and even bakes into the fruit a bit, the crisp is less dense and usually adds in oats and perhaps other granola features. The term crisp becomes quite obvious when it is baked. The topping literally crisps a bit as it bakes, giving it more texture.
So yes, use them interchangeably if you choose. Most people do. But understand that you change the texture and consistency a bit by going from crumble topping to crisp topping.
Like many of our foods today, peach crisp and crumble recipes evolved to help the needs of the time.
Around the turn of the century (the early 1900s) cooks continued to look for ways to make meal prep easier. The fruit crisp was baked at the same temperature as the meal, itself, usually around 400°F. That meant the meal could be cooked together and created less fine-tuning for the cook, who was often quite busy with other chores and children.
The crisps and crumbles became even more popular during World War 2. At that time, basic staples including flour and butter often were in short supply. Since the crumble and crisp recipes needed less topping than a standard pie, they became an easy choice when the fruit was ripe.
Although early recipes often featured apples as the fruit of choice, families soon discovered that peaches, with all their juiciness, made a delicious crisp. Today, fruit crisps might contain any type of fruit and often a combination. The evolution of peach crisp and cobblers recipes continues!
And Now…The Recipes
While we show the peach crisp and peach crumble as separate recipes, you certainly might choose to use either topping on each recipe. After all, you decide if you want to serve a crisp or a crumble.
- Traditional Peach Crisp
- Classic Peach Crumble
Traditional Peach Crisp
Make the Filling
- 3 pounds peaches peeled, pit removed, sliced
- 2 tbsp lemon juice
- ¾ cup granulated sugar Use more or less, depending on sweetness of peaches
- 2 tbsp corn starch
- 1 tsp vanilla extract
- ⅙ tsp salt
Make the Topping
- ¾ cup brown sugar packed; dark preferred
- 1 cup all-purpose flour
- ¾ cup oats old fashioned, rolled
- ⅔ cup pecans chopped
- ½ tsp nutmeg
- 2 tsp cinnamon
- ¼ tsp salt
- 10 tbsp butter softened
Make the filling.
- Preheat oven to 350°F. Place oven rack in center position.
- Butter a 2-quart baking dish.
- In a large bowl, combine the sugar, cornstarch, and salt.
- Stir in the lemon juice and vanilla.
- Add the peaches and still well. The peaches should all be coated evenly.
- Put the peach filling mixture into the baking dish. Press them into an even layer.
Make the streusel topping.
- In a medium bowl, mix together the brown sugar, flour, oats, pecans, nutmeg, cinnamon, and salt. Mixture should be well blended with no lumps.
- Add the softened butter. Mix with a fork to create a crumbly streusel-like mix.
- Sprinkle the streusel mixture evenly over the peach filling.
- Bake for 40 to 45 minutes. The topping should be golden brown and the filling will be bubbly when it is done.
- Remove from the oven. Let cool about 15 to 20 minutes before serving.
Serve warm or cooled.
- If desired, add ice cream or whipped topping when you serve.
Classic Peach Crumble
Classic Peach Crumble
Ingredients for the Peach Filling
- 6 cups peaches sliced
- ¼ cup brown sugar packed; dark preferred
- 3 tbsp all-purpose flour
- 1 tsp lemon juice
- ½ tsp lemon zest or use another tsp of lemon juice
- 1 tsp ground cinnamon
Ingredients for the Topping
- 1 cup all-purpose flour
- 1 cup sugar
- 2 tsp baking powder
- ¼ tsp salt
- 1 large egg room temperature, lightly beaten
- 6 tbsp butter melted and cooled
Prepare the filling
- Preheat oven to 375°F. Grease a 9 x 13 pan or 2-½ qt baking dish.
- In a medium bowl, mix together the brown sugar, flour, lemon juice, zest, and cinnamon. Add the peaches and toss lightly to coat.
- Put the coated peaches into the baking pan and evenly distribute them.
Prepare the topping.
- In a medium bowl, combine the flour, sugar, baking powder, salt, and nutmeg.
- Stir in egg until the mixture resembles coarse crumbs.
- Sprinkle over the peaches.
- Evenly drizzle butter over the topping.
- Bake for 35 to 40 minutes until top is golden brown and fruit is bubbly.
- Cool about 10 to 15 minutes before serving.
- Serve warm or cool. Top with ice cream or whipped cream, if desired.
We Believe You Will Love These Peach Crisp and Crumble Recipes
Which will you try first? Please leave us a comment when you have made our recipes. Photos are welcome, too!