Recipe

Festive Peach Crumble

Warm spiced peaches under a crisp, buttery crumble with a smooth, silky vanilla custard sauce that makes the whole thing feel like a holiday dessert without the stress.

By Matt Campbell

•

4.8

A bubbling peach crumble in a ceramic baking dish with golden crisp topping and a spoon scooping out a serving

Jump to Recipe

If peach crumble is usually the laid-back, end-of-summer dessert, consider this one its dressed-up, festive cousin. We are keeping the ingredients simple and the steps low drama, but we are adding two things that make people hover near the oven: warm spices and a smooth, silky vanilla custard sauce that slides into all those crisp, buttery nooks.

This is the kind of dessert that feels special even if you are wearing sweatpants and your kitchen is a little chaotic. Crisp edges on top, jammy peaches underneath, and a pour of silky sauce that makes you pause mid-bite and go, “Okay, wow.”

A small saucepan of pale vanilla custard sauce being whisked on a stovetop

Why It Works

Jammy, bright peach filling that thickens up without turning gummy, thanks to cornstarch and a short rest after baking.
Golden, crisp crumble with oats for texture and brown sugar for that toasty, caramel vibe.
Smooth and silky finish from a quick stovetop vanilla custard sauce. It tastes fancy, but it is basically whisk, warm, and do not walk away.
Flexible for real life: fresh or frozen peaches both work, and you can bake it ahead and rewarm for guests.

Pairs Well With

Vanilla ice cream
Hot chai or spiced black tea
Lightly sweetened whipped cream
Sparkling cider

Storage Tips

Refrigerate: Cover the baking dish or transfer leftovers to an airtight container. Store in the fridge for up to 4 days. The topping will soften a bit, but it is still very worth eating.

Reheat (best for crisp topping): Warm in a 350°F oven for 12 to 18 minutes until hot and lightly re-crisped on top. Microwave works for speed, but the crumble will be softer.

Freeze: Freeze baked crumble (well wrapped) for up to 2 months. Thaw overnight in the fridge, then reheat at 350°F until hot through.

Custard sauce: Store separately in a jar or sealed container for up to 3 days. Rewarm gently on the stove over low heat, whisking often. If it thickens too much, whisk in a splash of milk.

Common Questions

Can I use canned peaches?

Yes. Drain them well and pat dry so the filling does not go soupy. Since canned peaches are already soft, shorten the bake by about 5 minutes and keep an eye on the topping color.

Fresh vs. frozen peaches, which is better?

Fresh peaches give the best texture, but frozen peaches are fantastic here. Do not thaw them completely. Toss frozen slices with the sugar, spices, and cornstarch, then bake as directed. You may need an extra 5 to 10 minutes for the filling to bubble.

How do I know the crumble is done?

You want deep golden brown topping and bubbling fruit around the edges and a little in the center. Bubbling is important because it activates the cornstarch and thickens the juices.

My custard sauce got lumpy. Can I fix it?

Absolutely. Take it off the heat and whisk hard. If it still looks a little rough, strain it through a fine-mesh sieve. Also, keep the heat gentle and controlled. You want a brief gentle bubble to cook the cornstarch, not a rolling boil.

Can I make it ahead?

Yes. Bake the crumble earlier in the day, let it cool, then rewarm at 350°F for 15 minutes before serving. Make the custard sauce up to 2 days ahead and reheat gently.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

8x8-inch baking dish (or similar 2-quart dish)
Mixing bowls (2)
Measuring cups and spoons
Microplane or fine grater (for optional citrus zest)
Small saucepan (for custard sauce)
Whisk
Fine-mesh sieve (optional, for extra silky sauce)
Sheet pan (optional, to catch drips)

I started making peach crumble as a “use what we have” dessert, the kind you throw together while the dishwasher is running and you are pretending your kitchen is already clean. Then one winter, I wanted it to feel a little more holiday without turning it into a full-day baking project. The fix was simple: warm spices in the fruit, extra crunch in the topping, and a quick vanilla custard sauce that makes everything taste like it came from a restaurant that charges for dessert.

It is still crumble, still friendly, still forgiving. But with that silky sauce? Suddenly it is festive enough for company, or for you on a Tuesday when you need a win.

Festive Peach Crumble

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour 15 minutes

Servings 6

Ingredients

Peach filling

6 cups sliced peaches (about 2 to 2 1/2 pounds), fresh or frozen
1/3 cup granulated sugar
2 tablespoons light brown sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of nutmeg (optional)
1/4 teaspoon fine salt

Crumble topping

1 cup all-purpose flour
3/4 cup old-fashioned rolled oats
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
8 tablespoons unsalted butter, cold and cubed

Smooth & silky vanilla custard sauce

1 cup whole milk
1/2 cup heavy cream
3 large egg yolks
1/3 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
Pinch of salt

Instructions

Heat the oven. Preheat to 375°F. Butter an 8x8-inch baking dish. If your peaches are super juicy, set the dish on a sheet pan to catch any bubbling drips.
Mix the peach filling. In a large bowl, toss peaches with granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, ginger, nutmeg (if using), and salt. Scrape into the baking dish and spread into an even layer.
Make the crumble topping. In a medium bowl, whisk flour, oats, brown sugar, granulated sugar, cinnamon, and salt. Add cold butter cubes and work them in with your fingers (or a pastry cutter) until you get clumps ranging from pea-sized to small nuggets. This variety is what gives you crisp edges and tender bits.
Assemble. Sprinkle the topping evenly over the peaches. Lightly press down in a few spots so it hugs the fruit, but do not pack it tight.
Bake. Bake for 35 to 45 minutes, until the topping is deep golden brown and the fruit is bubbling at the edges and in the center. If the top browns too fast, loosely tent with foil for the last 10 minutes.
Rest. Let the crumble sit for 10 to 15 minutes. This helps the filling set up so you get spoonable, glossy peaches instead of fruit soup.
Make the custard sauce (while it rests). In a small saucepan over medium-low heat, warm the milk and cream until steaming and very warm, but not boiling.
Whisk the yolks. In a bowl, whisk egg yolks, sugar, cornstarch, vanilla, and salt until smooth and slightly lighter in color.
Temper, then thicken. Slowly whisk about 1/2 cup of the warm milk mixture into the yolk mixture to temper it, then pour everything back into the saucepan. Cook over medium-low heat, whisking constantly, until the sauce thickens, 3 to 6 minutes. Let it reach a gentle bubble (think: a few lazy blips) and keep whisking for about 1 minute so the cornstarch fully cooks. Do not let it reach a rolling boil.
Strain (optional but very silky). For the smoothest sauce, strain through a fine-mesh sieve into a serving pitcher.
Serve. Spoon warm crumble into bowls and pour custard sauce over top. Add ice cream if you are feeling extra. Nobody will complain.

A spoon pouring smooth vanilla custard sauce over a serving of peach crumble in a shallow bowl

Nutrition information is estimated.

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