Easy Peach Crumb Cake
During peach season, you can’t help but buy them when they’re dirt cheap at the grocery store. This is the perfect time to make this very easy peach crumb cake. The ingredients are simple beyond belief and the process is so easy. There is no kneading, rolling or shaping of dough and you can have it ready in about an hour. If you have a surplus of peaches right now, you have to try it!
Can I Use Frozen Peaches?
Yes you can, but here is the question: to thaw or not thaw? The truth is, either way works. When using peaches frozen directly from the freezer, you will need to add and extra 5-7 minutes to the baking time to cook off any left over moisture in the peaches. If you decide to thaw them, be sure to let them drain any excess liquid. If you don’t it will immediately soak into the bottom crust and make it soggy.
Can I Use Canned Peaches?
Canned peaches will work fine for this cake but they won’t be quite as high quality as if you use fresh or even frozen. Their texture will be quite a bit mushier and the flavor won’t be as intense. If canned is the only option, try to go for a higher end product or even home canned peaches.
What’s The Best Way to Peel Peaches?
The best method for peeling peaches is to score an X on the bottom with a paring knife, then plunge them into a pot of boiling water for about 30 seconds. Remove and let them cool for a couple of minutes, then the skin should peel away easily.
If your peaches are more on the firm side, they might need a few seconds longer in the boiling water to soften a bit. You can optionally refresh the peaches in a bowl of ice water when they come out of the boiling pot to stop the cooking process but I normally skip this step.
How Long Will Peach Crumb Cake Keep?
This cake will keep for up to 2 days at room temperature. Cover and seal it well so it does not dry out. It is more recommended however to keep it in the refrigerator where it will last up to 5 days.
If you have lots of peaches right now and you want to try an easy new dessert tonight, give this recipe a shot and let me know how it turned out for you!
Easy Peach Crumb Cake
Ingredients
- 2½ cups all purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon optional
- ½ teaspoon salt
- ½ cup unsalted butter chilled, cut into pieces
- 1 egg
- 1½ teaspoons vanilla
- 4 cups peaches (about 6-8) peeled, pitted & sliced
- 2 tablespoons sugar
Instructions
- Preheat oven to 350°F/177°C. Grease and flour a 9 inch round or square cake pan.
- In a large bowl combine all purpose flour, sugar, baking powder, cinnamon (if using) and salt. Mix well and add butter. Cut in using a pastry blender or 2 knives until the mixture resembles course oats.
- Make a well in the center. Add egg and vanilla. Beat until the egg is smooth and mix into the rest of the flour mixture until it looks crumbly. Do not over mix or the crumbs will be too fine.
- Press slightly more than half of the mixture into the prepared pan. Press down well to form a bottom crust. Arrange peach slices evenly over this base layer and press down slightly. Sprinkle with 2 tablespoons sugar or a little more if your peaches are very tart. Top with the remaining crumb mixture and spread evenly. Press down very lightly.
- Bake for 40-45 minutes or until the top is golden brown and the peaches are bubbling generously around the edges. Cool in the pan on a wire rack for at least 1 hour before serving.