Peach Crunch

Whether you call it a crunch, a crumble, or a crisp, fresh fruit baked with a crunchy topping is one of our favorite year-round desserts. But we especially love it in summertime, when fruit is at its peak. We offer a range of sugar amounts for the filling: if your peaches are really sweet, you might not need any sugar at all, but if they’re on the tart side, you can use up to 4 tablespoons.

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Hands-on time: 30   |    Total time: 65   |    Makes: 8 Servings


Cutting board
Sharp knife (adult needed)
Measuring spoons
Measuring cup
8 x 8-inch baking pan
Spoon, for stirring
Medium-sized bowl
2 forks
Pot holders


5 to 6 ripe peaches, quartered, pitted, and thinly sliced
2 tablespoon all-purpose flour
1 to 4 tablespoons white sugar (depending on how sweet your peaches are)
2⁄3 cup coarsely chopped, toasted walnuts or pecans *
1⁄3 cup whole-wheat or all-purpose flour
1⁄4 cup brown sugar
2 tablespoon white sugar
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon kosher salt
4 tablespoon (1⁄2 stick) unsalted butter, melted **


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  1. Turn the oven on and set the heat to 300 degrees.
  2. Make the filling: Put the peaches, flour, and sugar in the ungreased pan, and stir until you can’t see any dry patches of flour.
  3. Make the topping: Put the topping ingredients in the bowl and combine, by hand or with 2 forks, until the mixture is crumbly.
  4. Put the mixture on top of the peaches. When the oven temperature has reached 300 degrees, carefully put the pan in the oven.
  5. Bake until the top is golden brown, about 35 minutes.
  6. Serve right away hot, warm or at room temperature. Or cover and refrigerate up to 3 days.

* To toast nuts, put them on a baking sheet in a 350-degree oven until they are fragrant and look a shade darker, about 5 minutes.

** To melt butter, put it in a microwave-safe cup and heat it for 30 seconds, or put it in a small pot over low heat and heat just until melted, a minute or two.

Strawberry-Rhubarb Crunch: Substitute 4 cups (about 1 pound) sliced rhubarb and 1 pint strawberries, hulled (“Hulled” means with the leafy top and stem taken out.) and quartered, for the peaches. Omit the ground cinnamon and add an extra 2 tablespoons sugar to the filling.

Peach-Blueberry Crunch: Substitute 1 cup blueberries for 1 peach.