Peach Crumble with Freshly Milled Flour is a classic peach dessert made with fresh peaches and a buttery crumble topping prepared with freshly milled flour. Warm spices, bubbling fruit, and crisp, buttery crumbs come together in a simple summer dessert that celebrates the best of peach season.
Fresh peaches bake into a naturally sweet filling while a blend of freshly milled hard white and soft white wheat creates a crumble that’s tender, buttery, and full of wholesome flavor. Instead of overpowering the fruit, the freshly milled flour complements the peaches with subtle whole-grain notes, creating a dessert that’s comforting, rustic, and full of homemade goodness.
If you’re enjoying peach season, serve this fresh peach crumble warm with Brown Butter Peach Custard Ice Cream, or add Sourdough Blackberry Peach Galette with Freshly Milled Flour and Peach Lemonade to your menu for a delicious collection of summer favorites.
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Why You’ll Love This Recipe
Ingredients
Variations & Add-Ins
Recipe Tips
Choose ripe peaches for the best flavor – Ripe peaches should smell fragrant and give slightly when gently pressed. If they’re still firm, let them ripen on the counter for a day or two before baking.
Leave the skins on if you like – Peach skins soften as they bake and add beautiful color to the filling. Peel them only if you prefer a smoother texture.
Use a freshly milled flour blend – A blend of hard white and soft white wheat creates a crumble topping that’s sturdy yet tender. If you’re new to milling, All-Purpose Flour from Freshly Milled Flour shows you how to make this versatile blend.
Keep the butter cold – Cold butter creates the crumbly texture that makes a great fruit crumble. If it begins to soften while mixing, refrigerate the bowl for a few minutes before continuing.
Don’t overmix the crumble topping – Mix just until coarse crumbs and a few larger clumps form. Those larger pieces bake into the classic crumble texture.
Watch the topping as it bakes – Freshly milled flour browns more quickly. You can loosely tent the dish with foil if the topping is browning before the peaches begin to bubble.
Bake until the filling is bubbling – Bubbling fruit around the edges is the best sign the peaches are fully cooked and the juices have thickened.
Let it rest before serving – Let the crumble cool for 10 to 15 minutes before serving. This gives the filling time to set, making it easier to scoop.
Instructions
- Preheat the oven – Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or use a 10-inch cast iron skillet for a more rustic presentation.
- Prepare the peaches – Spread the sliced peaches evenly into the prepared baking dish. If using frozen peaches, thaw and drain them well before adding them to the pan.
- Mix the crumble topping – In a large mixing bowl, combine the freshly milled flour blend, brown sugar, cinnamon, nutmeg, ginger, and salt. Stir until everything is evenly combined.
- Cut in the butter – Add the cold cubed butter and use a pastry cutter, two forks, or your fingertips to work it into the flour mixture until coarse crumbs with a few larger clumps remain.
- Assemble the crumble – Sprinkle the crumble topping evenly over the peaches, leaving the larger buttery clumps intact. Avoid pressing the topping down so it bakes into a tender crumble.
- Bake – Bake for about 30 minutes, or until the topping is lightly golden and the peach filling is bubbling around the edges. If the topping begins browning too quickly, loosely tent the baking dish with aluminum foil and continue baking until the filling is fully cooked.
- Cool slightly and serve – Let the crumble rest for 10 to 15 minutes before serving. Enjoy it warm on its own or with a generous scoop of Brown Butter Peach Custard Ice Cream.
Freezing and Storage
- Room Temperature – Peach crumble can sit at room temperature for up to 2 hours before it should be refrigerated.
- Refrigerator – Cover the baking dish tightly or transfer leftovers to an airtight container and refrigerate for up to 4 days.
- Freezer – Once completely cooled, freeze the crumble in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating – Warm individual servings in the microwave for 30 to 45 seconds, or reheat the entire baking dish in a 350°F oven for 15 to 20 minutes until heated through. Reheating in the oven helps refresh the buttery crumble topping.
- Make Ahead – The crumble topping can be mixed up to 2 days in advance and refrigerated until you’re ready to bake. You can also assemble the entire dessert up to 24 hours ahead, cover, refrigerate, and bake just before serving for the freshest results.
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Peach Crumble with Freshly Milled Flour
Prep:15 minutes Cook:30 minutes Total:45 minutes Equipment
- 9×13-inch baking dish (or 8×8-inch baking dish for a thicker crumble)
- Large mixing bowl
- Measuring Cups and Spoons
- Whisk
- Pastry cutter, two forks, or clean hands
- Cutting Board
- Sharp knife
Ingredients
For the Peach Filling
- 4 cups fresh peaches sliced, about 600 grams (about 3–4 medium peaches), or 2 (15-ounce) cans sliced peaches, drained
For the Crumble Topping
- ½ cup Fresh Milled Flour Blend (36 grams hard white wheat flour + 24 grams soft white wheat flour),60 grams
- ½ cup brown sugar packed, 110 grams
- ½ cup salted butter cold and cubed, 113 grams
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon ground ginger (or ⅛ teaspoon freshly grated ginger)
- ¼ teaspoon salt 1.5 grams
Instructions
- Preheat the oven – Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish, or use an 8×8-inch baking dish for a thicker crumble with a deeper layer of fruit.
- Prepare the peaches – Spread the sliced peaches into an even layer in the prepared baking dish. If using canned peaches, drain them well before adding them to the pan so the filling doesn't become too watery.
- Mix the crumble topping – In a large mixing bowl, whisk together the Fresh Milled Flour Blend, brown sugar, cinnamon, nutmeg, ginger, and salt until everything is evenly combined.
- Cut in the butter – Add the cold cubed butter and work it into the flour mixture using a pastry cutter, two forks, or your fingertips until the mixture resembles coarse crumbs with a few larger buttery clumps remaining. Those larger pieces help create a crisp, bakery-style crumble topping.
- Assemble the crumble – Sprinkle the crumble mixture evenly over the peaches, leaving the larger buttery clumps intact. Avoid pressing the topping down so it bakes into a light, tender crumble.
- Bake – Bake for about 30 minutes, or until the topping is lightly golden and the peach filling is bubbling around the edges. Freshly milled flour browns more quickly than conventional flour, so begin checking during the last 10 minutes and loosely tent the baking dish with aluminum foil if needed.
- Cool and serve – Let the crumble rest for 10 to 15 minutes before serving. This gives the peach juices time to thicken slightly while the topping stays crisp. Serve warm on its own or with a generous scoop of Brown Butter Peach Custard Ice Cream.
Notes
Ingredient Substitution – Substitute ½ cup all-purpose flour for the Fresh Milled Flour Blend using a 1:1 ratio. Fresh peaches, frozen peaches (thawed and well drained), or two 15-ounce cans of drained sliced peaches all work well in this recipe.
Fresh Milled Flour Tip – A blend of hard white and soft white wheat creates a crumble that’s both tender and crisp. Because freshly milled flour contains the bran and germ, it browns faster than store-bought flour, so keep an eye on the topping during the final few minutes of baking.
Expert Tip – Keep the butter cold until you’re ready to mix the topping. Cold butter creates those irresistible buttery crumbles that bake up crisp on top while staying tender underneath.
Serving Suggestion – Serve warm with Brown Butter Peach Custard Ice Cream, or vanilla ice cream. Pair it with Peach Lemonade or Peach Iced Tea for an easy summer dessert, or try another seasonal favorite like Sourdough Blackberry Peach Galette.
Emily Rider
Home miller since 1999 with fresh-milled flour & sourdough experience. Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.
