💡 At a Glance
- •The Dessert: Warm peach crumble with a crunchy hazelnut streusel, served with vanilla ice cream.
- •Time: A quick 15-minute prep, making it the absolute best way to use up ripe fruit.
- •Method: The streusel topping is quickly mixed with cold butter in the Thermomix®, then baked in the oven.
We’ve all been there, right? You’re craving something sweet, but you absolutely do not want to spend hours in the kitchen.
That’s exactly why this easy peach crumble with hazelnut streusel is the perfect solution.
You can have everything prepped in just 15 minutes, and your oven does the rest of the heavy lifting.
You’re going to love this crumble because it’s:
- super quick and fuss-free
- prepped and ready for the oven in just 15 minutes
- the perfect way to use up that ripe fruit sitting on your counter
- totally foolproof, even for absolute Thermomix® beginners
- a fantastic dessert for busy weeknights or entertaining guests
- easily customizable to whatever you’re craving
- incredibly make-ahead friendly
- just ridiculously good, especially served warm right out of the oven
My Top Prep Tips
Making this out of season? No problem! You can easily swap fresh peaches for canned ones. Just make sure to drain them really well first so your crumble doesn’t get soggy.
Not a fan of peach skin? Simply blanch your fresh peaches in hot water for a minute before slicing. The skins will slip right off!
Alternatively, you can just dice the peaches into small cubes instead of slicing them into wedges. When they’re chopped up small, you’ll barely even notice the skin.
You can also bake this crumble in individual ramekins, which is so cute and perfect for entertaining! Just keep in mind that the baking time will be a bit shorter—around 20 to 25 minutes.
Can I Make This Crumble Ahead of Time?
Yes, absolutely! Tightly covered, this crumble will keep in the fridge for 2 to 3 days.
When you’re ready to eat, just pop it in the oven or microwave for a quick reheat. It tastes almost exactly like it was freshly baked!
Fun Variations to Try
Spices: A dash of cinnamon, a splash of vanilla extract, or even a little tonka bean pairs perfectly with the peaches and gives the whole thing such a fantastic flavor.
The Crumble Topping: If you don’t have ground hazelnuts on hand, you can easily swap them out for rolled oats in the topping.
Here’s What You Need for This Peach Crumble
- 5 ripe peaches (about 500 g)
- 30 g sugar
- 1 tsp cornstarch
- 100 g cold (!) butter
- 120 g all-purpose flour
- 50 g ground hazelnuts (or rolled oats)
- 70 g brown sugar
- ¼ tsp salt
To serve:
- Vanilla ice cream for serving
How to Make Peach Crumble
Preheat your oven to 400 °F and grab a 10-inch baking dish.
Wash, halve, and pit the peaches. Slice them into wedges and toss them right into your baking dish. Sprinkle with sugar and cornstarch, then give it all a gentle toss to combine. Set the dish aside for a moment.
For the crumb topping, add all the remaining ingredients to your mixing bowl and mix for 10 sec. / speed 6 until crumbly. Pro tip: Make sure your butter is super cold!
Next, sprinkle that gorgeous crumb mixture evenly over the peaches in your baking dish.
Bake the crumble in the lower third of your oven for about 30 minutes, or until the topping is beautifully golden brown.
Carefully take the dish out of the oven and let it cool for just a few minutes. Serve the crumble with a big scoop of vanilla ice cream. It is absolutely heavenly while it’s still warm!
Enjoy!
I hope you have so much fun making this one!
Be sure to check out my Oven-Baked Kaiserschmarrn too—I have a feeling you’ll love it.
Happy baking, Christoph
Peach Crumble with Hazelnut Streusel
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Equipment
- 1 Thermomix
- 1 Schneidebrett
- 1 Messer
- 1 Auflaufform Ø 26 cm
Ingredients
For the fruit base:
- 5 ripe peaches approx. 500 g
- 30 g sugar
- 1 TL cornstarch
For the streusel topping:
- 100 g butter cold (!)
- 120 g all-purpose flour
- 50 g ground hazelnuts or rolled oats
- 70 g brown sugar
- ¼ TL salt
For serving:
- vanilla ice cream for serving
Instructions
- Preheat your oven to 200°C (standard bake) and set aside a baking dish.
- 5 ripe peaches, 30 g sugar, 1 TL cornstarchWash, halve, and pit the peaches, then slice them into wedges. Toss them right into your baking dish, sprinkle with the sugar and cornstarch, and give it a gentle mix. Set aside for now.
- 100 g butter, 120 g all-purpose flour, 50 g ground hazelnuts, 70 g brown sugar, ¼ TL saltFor the streusel topping, add all the streusel ingredients to the mixing bowl and mix for 10 sec / speed 6 until crumbly. Pro tip: Make sure your butter is super cold!
- Next, sprinkle that gorgeous streusel evenly over your peaches. Bake in the lower third of your oven for about 30 minutes, or until the topping is perfectly golden brown.
- vanilla ice creamTake it out of the oven, let it cool for just a few minutes, and serve it up with a big scoop of vanilla ice cream. This crumble is absolutely best enjoyed warm!
Notes
- If peaches aren’t in season, you can totally swap in canned peaches—just make sure to drain them really well!
- Not a fan of peach skin? You can quickly blanch the peaches in hot water before slicing, and the skins will slip right off. Alternatively, just dice the peaches into small cubes instead of slicing them into wedges—you’ll barely even notice the skin when you eat it.
- You can also bake this crumble in individual ramekins, which is so perfect for entertaining! Just keep in mind the baking time will be a little shorter (about 20–25 minutes).
- A dash of cinnamon, a splash of vanilla extract, or a little grated tonka bean pairs beautifully with the peaches. And whatever you do, don’t forget the ice cream—it takes this dessert to the next level!
- Covered in the fridge, this crumble will keep for 2–3 days. I highly recommend warming it up in the oven or microwave right before serving—it tastes just like it was freshly baked!
