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This post was created as in partnership with Imperial Sugar. All thoughts and opinions are 100% my own.
Sweet summer strawberries join forces with juicy peaches in this jewel-hued Strawberry Peach Crumble. The buttery, streusel-cookie like topping to fruit ratio is perfect with a scoop of your favorite ice cream!
We always look forward to enjoying fresh summer fruits, whether it’s eating them out of hand or transforming them into a wonderful summer dessert like this crumble. Some of our other summer favorites are Raspberry Peach Pie, Grilled Peaches with Ice Cream, and Fresh Strawberry Pie.
Easy Strawberry Peach Crumble
Did you know that the very first recipe I ever posted here on House of Nash Eats was for a summer crumble? This blackberry nectarine crumble, to be precise!
I love crumbles because they taste incredible with the juicy fruit filling and buttery, crunchy topping. But they are also super simple to make – easier than pie even – and are a great way of using up ripe fruit while it is in season.
Peaches are definitely my favorite fruit and I look forward to seeing them start showing up at farmer’s markets each year. I have loads of peach recipes on here for you to choose from, like:
- Peach Panzanella Salad
- Fresh Peach Cobbler
- Old-Fashioned Fresh Peach Ice Cream
- Southern Peach Pie Perfection
They also pair really well with almost any other fruit that you can think of. Raspberry-peach, cherry-peach, blackberry-peach, and blueberry-peach are all wonderful combinations and could easily replace the strawberries in this particular crumble.
- Peaches: I prefer using yellow freestone peaches for baking, but cling peaches taste just as good. They are just more difficult to work with since the fruit doesn’t come off from the pit cleanly so you have to slice it off.
- Strawberries: This is a great recipe for using up strawberries that are maybe a bit past their prime or more on the tart side since baking them like this brings our their natural sweetness even more. Roasted strawberry is one of the best flavors ever!
- Flour: Regular all-purpose flour is great for making the streusel-like topping.
- Sugar: Some white granulated sugar is used in both the fruit filling and the crumble topping, along with a little brown sugar.
- Butter: You can’t make a buttery crumble topping without butter!
- Lemon juice & salt: These flavor enhancers just boost and round out the other flavors in the recipe while letting the peaches and strawberries really shine.
How to Make Strawberry Peach Crumble
Start by combing the peeled and sliced peaches with the sliced strawberries in a large bowl. Add some of the flour, which acts as a thickener, sugar, and lemon juice, which helps keep the colors and flavors bright, then toss them to combine. Set this to the side.
Make the crumble topping by combining the remaining flour, granulated sugar, brown sugar, and salt in a bowl. Add the melted butter and stir until everything is evenly moistened and sort of like a chunky cookie dough that is about the texture of wet sand. This is easily done by hand using a spoon or fork.
Transfer the fruit filling and any juices to a 9×13-inch baking dish and spread them out evenly. Sprinkle the crumble topping over the fruit, making sure to cover the edges. You can squeeze fistfuls of it together if you want larger chunks of streusel on top.
Bake the crumble for 40-45 minutes until the fruit is bubbling and thick and the crumble topping is golden brown. You may want to check it around the 30 minute mark to see if the crumble topping is browning too quickly and cover it with a piece of foil if that’s the case.
Find the FULL RECIPE and instructions on Imperial Sugar’s website.
Although the answer might depend based on region and who you ask, in my experience a crumble and a crisp are the closest with the main difference being that a crisp will often have oats or nuts while the crumble is more like a streusel topping. A cobbler is more biscuit or cake-like.
Yes, this recipe works well using a 1-to-1 gluten-free flour replacement like Bob’s Red Mill. I doubt you would even notice much of a difference.
A crumble is meant to be juicier than a pie, typically, and you don’t serve it by the slice. Instead, you scoop it out, juicy filling and all, and serve it in a bowl or a small plate. Preferably with a scoop of ice cream on top!
Yes, you could use frozen peaches and strawberries to make this recipe. You don’t need to thaw them first, but I would recommend covering the crumble topping or waiting to put it on until 15 minutes or so into the bake since it will take a little longer to cook the fruit from frozen.
Personally I don’t like eating or cooking with canned peaches much, but yes, it can certainly be done and many people enjoy cobblers and pies made with canned peaches, so if that’s what you have then go for it!
- Make-ahead: This dessert is a good one to make and take to a summer cookout because it transports really well. You can even make it a day in advance and it still tastes delicious the next day. Just keep it covered on the counter for 1-2 days, or stick it in the fridge to make it last a bit longer than that.
- Change the fruit: The real beauty of this crumble is that you can change the fruit and use whatever is fresh and on sale at the store or farmer’s market (or better yet, whatever you have growing in your backyard!). The yellow peaches can be replaced with other stone fruit like white peaches, apricots, or plums. The strawberries can be replaced with sweet cherries, raspberries, blackberries, or blueberries! Play around with it and make it your own!
Be sure to stop by Imperial Sugar’s site for the FULL RECIPE! I have partnered with them now for a few years and love their products for my baking needs!
More Crumble, Cobbler, and Crisp Recipes
- Old-Fashioned Blueberry Cobbler
- Apple Crisp
- Rhubarb Crumble Ice Cream
- Dutch Pear & Nutmeg Pie with Streusel Topping
- Alaskan Mixed Berry Cobbler with Buttermilk Biscuits
- Rhubarb Crisp