Peach Crumble Recipe

Stone fruit season is finally here in the UK – as sure a sign of summer as any. This recipe makes the most of in-season peaches, and is a delicious desert but you should definitely save some leftovers for breakfast. Speaking of breakfast, for this crumble topping I added some leftover granola to give it a bit of extra crunch. Serve it hot or cold, but always with clotted cream.

peaches cut in half on a baking tray


  • At least 6 peaches, halved and stone removed
  • Demerara sugar
  • Cinnaomon or mixed spice
  • Sherry
  • Plain flour
  • Caster sugar
  • Unsalted butter (cold, from the fridge)
  • Granola


  • Preheat your oven to 220C.
  • Place the peach halves skin-side down on a lined baking sheet. Sprinkle with demerara sugar, cinnamon or mixed spice, and a splash of booze (I used sherry, last time I made this).
  • Roast for 20 minutes.
  • After removing the peaches, turn the oven down to 180C.
  • Meanwhile, make your crumble topping in a large bowl. Using a 2:1:1 ratio of flour:sugar:butter, combine the flour and sugar in the bowl, then cut your cold butter into cubes, add to the bowl and rub-in using your fingertips and thumbs. You should end up with a breadcrumb consistency. Add any left-over granola you may have for some added texture and crunch.
  • Lay out your peach halves in shallow baking dishes, skin-side down still, and sprinkle your crumble mix over the top.
  • Bake your crumble in the oven at 180 for 35-40 minutes, or until you can see the fruit mix bubbling and the topping has turned golden.
  • Remove fro the oven and serve with clotted cream.
peach crumble
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