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Peach crumble dished up on a white plate with a fork and the pan sitting behind it.
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Small-Batch Peach Oatmeal Crumble

Course Sweets & Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4 servings
Calories 257kcal
Author Kristine Underwood

Ingredients

Peach Filling
  • 15 ounces sliced peaches in juice (one can, drained well and patted dry)
  • 2 TBS brown sugar (light or dark, packed)
  • 2 tsp cornstarch
  • 1/2 tsp cinnamon
  • 1/8 tsp sea salt
Oatmeal Crumble Topping
  • 1/2 cup old-fashioned oats
  • 1/3 cup flour (all-purpose, spooned and leveled)
  • 1/4 cup brown sugar (light or dark, packed)
  • 1/4 tsp cinnamon
  • 4 TBS unsalted butter (cold and cut in cubes)
  • Pinch sea salt

Instructions

  • Preheat oven to 375°F and lightly grease an 8x4-inch loaf pan.
  • Place the peaches the bottom of the loaf pan and gently pat them dry with a paper towel to remove excess moisture.
  • Add the brown sugar, cornstarch, lemon juice, cinnamon, and sea salt directly to the loaf pan. Stir gently until combined and evenly coated.
  • In a small bowl, combine the oats, flour, brown sugar, cinnamon, and sea salt.
  • Add the cold butter cubes and using the back of a fork or a pastry cutter, work until crumbly.
  • Sprinkle the crumble topping evenly over the peaches in a thin layer. Don’t pack it down, it needs room to release the steam.
  • Bake for 45 minutes, or until the peaches are bubbly and tender and the topping is lightly golden.
  • Let cool at least 15 minutes before serving so the filling can thicken slightly.
  • Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.
Notes
  • Use canned peaches packed in juice, not heavy syrup. Syrup-packed peaches and peach pie filling both tend to make this way too sweet and way too wet. The top will end up gummy and not crunchy.
  • Fresh peaches can work too, but canned peaches packed in juice are honestly more consistent in this recipe and easier to work with.
  • Serve warm with vanilla ice cream or homemade whipped cream on top.
  • To make a larger serving, simply double the recipe and bake it in an 8x8 pan for about 45–55 minutes.
     
Nutrition
Serving: 1 serving | Calories: 257kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 81mg | Potassium: 79mg | Fiber: 2g | Sugar: 19g | Vitamin A: 351IU | Vitamin C: 0.01mg | Calcium: 30mg | Iron: 1mg