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Peach Crunch



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.
Prep Time 30 minutes
Total Time 1 hour 5 minutes
Servings 8 Servings

kitchen gear

  • 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


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


  • Turn the oven on and set the heat to 300 degrees.
  • 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.
  • Make the topping: Put the topping ingredients in the bowl and combine, by hand or with 2 forks, until the mixture is crumbly.
  • Put the mixture on top of the peaches. When the oven temperature has reached 300 degrees, carefully put the pan in the oven.
  • Bake until the top is golden brown, about 35 minutes.
  • 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.
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