peach crumble

Summer is not complete until you bite into a ripe, juicy peach. With peaches at their peak, it’s hard not to eat them by the bushel. From chutneys and sangria to sauces and cakes, the possibilities are nearly endless.

One of our favourite ways to enjoy this fuzzy fruit is in a peach crumble. The peaches are washed and dried, then sliced and tossed in sugar and spices before being topped with a buttery oat and nut topping. Be warned – both the filling and the topping are hard to resist, even while you’re putting this dessert together.

Peach Crumble

For a unique spin on this crumble grate a tonka bean into the filling for a unique flavour of nuts and spices. A teaspoon of vanilla replaces the tonka bean. Peach crumble is best served warm and pairs perfectly with a scoop or two of ice cream.



  • 2 lbs peaches, washed, pitted and sliced
  • 1/4 cup sugar
  • 2 tbsp lemon juice
  • 1/2 tsp cinnamon
  • 1/2 tonka bean, grated
  • kosher salt, pinch


  • 1 cup flour
  • 1/2 cup rolled oats
  • 1/2 cup sliced almonds
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/2 cup melted butter


  • Preheat the oven to 375 degrees and grease a 9” deep dish pie pan.
  • In a large bowl, add the peaches, sugar, lemon juice, cinnamon, tonka bean and salt.
  • Toss to combine. Pour the peach mixture into the pie dish and level out the top.
  • In a bowl, combine the flour, oats, nuts, sugars, and cinnamon along with the butter and stir until combined. If you’re using unsalted butter, add a pinch of salt.
  • Spread the flour mixture over the peaches evenly.
  • Bake for 30 to 40 minutes, or until bubbling on the edges and the topping is golden brown. Allow to sit for 10-15 minutes to set up and cool slightly. Serve warm with ice cream.