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Easy Italian Peach Crumb Cake

Easy Italian Peach Crumb Cake, made with fresh or canned Peaches, a deliciously buttery crumb bottom and topping, filled with a simple Peach filling. This Crumb Cake is the perfect anytime Dessert!

a slice of cake with 2 peach slices & a scoop of vanilla ice cream on a yellow plate


 

Do you ever go to the bakery because you are obsessed with one or two of their Baked Goods? Well that was me for years. I would buy this amazing Italian Crumb Cake, or better known in Italian as La Torta Sbriciolata.  I would usually get the Nutella Crumb Cake because I gotta tell you, that is one of the best!

And then summer rolled around and we had an over abundance of peaches so I thought why not make a Peach Crumb Cake. I am lucky to have a few friends, who like me, love to bake.

One day, over coffee, I was served my bakery favourite. Believe me it was even better homemade. After I raved about how much I loved this Crumb Cake, she told me the recipe. Which means you have to try it too! 

How to make it

  • In a medium bowl mix together peaches and sugar and set aside.
mixing peach slices and sugar in a white bowl
  • In a large bowl whisk together flour, sugar, baking powder and salt, then add the butter and using a pastry blender or fork combine to form a crumbly mixture, add the egg and continue to mix only until still crumbly.
mixing the egg into the crumbs in a white bowl
  • Add part of the crumbly mixture to the prepared cake pan, spoon the peach mixture on top.
adding the peach slices on top of the crumb mixture in a black cake pan
  • Top with remaining crumb mixture and bake.
crumb cake ready for baking

What is the Pan to use

I have used both, a springform pan and glass pans for the Crumb cake and they both work fine. I probably prefer the Springform Pan only because it is easier to remove the crumb cake (and any baked cake) and slice it,  although it isn’t necessary.

peach crumb cake on a wire rack

Can I use Canned Peaches?

I have actually made this recipe with both Fresh Peaches and Canned, just be sure to drain the canned peaches first, before you use them.

An easy way to cut in butter:

If cutting in butter is not your favourite part of a recipe, just remember when a recipe calls for cold butter, place the butter in the freezer for about 15-20 minutes, then grate it directly into the bowl, stir with a fork and there you have a  coarsely crumbed mixture.

More Crumb Cake Recipes to try

a slice of peach cake with a bit taken out on a plate with a scoop of vanilla ice cream and 2 slices of peaches

How to Store the Crumb Cake

The cake should be covered with foil or plastic wrap to keep it from drying out. Properly stored, freshly baked crumb cake will last for about 1 to 2 days at room temperature. If your house is hot or in order to last longer wrap it in plastic and store in an air tight bag or container and store in the fridge. It will last up to a week when properly stored.

Baked Crumb Cake can also be frozen,  wrap the cake tightly with plastic wrap, and place in an airtight freezer bag or container. Properly stored, the cake will last up to 3 months.

Easy Italian Fresh Peach Crumb Cake is probably one of the fastest cakes to make. It’s all crumbs, seriously. I served mine with a little vanilla ice cream but why not warm from the oven with a cup of coffee? Enjoy!

a slice of peach cake on a plate with a scoop of vanilla ice cream and 2 slices of peaches
a slice of cake with 2 peach slices & a scoop of vanilla ice cream on a yellow plate

Easy Italian Peach Crumb Cake

Rosemary Molloy
Easy Italian Fresh Peach Crumb Cake, a delicious peach dessert recipe, snack, dessert or even breakfast. Alone or with ice cream.Perfect!
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine Italian
Servings 8 servings
Calories 295 kcal

Ingredients
 
 

CRUMB CRUST

  • 2¼-2½ cups all purpose flour
  • ½ cup sugar
  • 2 teaspoons baking powder
  • 1 pinch salt
  • ½ cup butter (very cold)
  • 1 egg

PEACH FILLING

  • cups sliced peaches (peeled, sliced then halved peaches (can substitute canned peaches drain well) (650 grams)
  • tablespoons sugar

Instructions
 

  • Pre-heat oven to 350° (180° celsius). Grease and flour an 8″ cake pan (20 centimeter). A spring form pan is my recommendation.
  • In a medium bowl mix together the peaches and sugar, set aside.
  • In a large bowl whisk together the flour (start with 2¼ and add more if necessary), sugar, baking powder and salt, add butter using a pastry blender, or fork combine to form a crumbly mixture, add the egg and continue to mix only until still crumbly.
  • Add approximately ½-⅔ of the crumbly mixture to the cake pan, gently press down lightly, spoon peach mixture on top and sprinkle with remaining crumb mixture.
  • Bake for approximately 30-40 minutes or until lightly golden on top. Let cool. Serve with vanilla ice cream if desired. Enjoy!

Notes

An easier way to cut in butter, is to first place the butter in the freezer for about 15-20 minutes, then grate it directly into the bowl, stir with a fork and there you have a  crumbed mixture.
If you find the crumb mixture on the drier side add a 1-2 tablespoons extra of butter.

Nutrition

Calories: 295kcal | Carbohydrates: 50g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 77mg | Potassium: 242mg | Fiber: 2g | Sugar: 19g | Vitamin A: 425IU | Vitamin C: 3.2mg | Calcium: 57mg | Iron: 2.1mg
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Updated from July 24, 2015.

182 Comments

  1. 5 stars
    Loved this dessert. Easy and I had all the ingredients on had. I used fresh peaches which made it even better. I blanched the peaches to peel easier. I will be making this recipe again. Crust and crumble was tender , crisp and peaches were juicy. It’s a Keeper ! Thank you

  2. 4 stars
    I have made this recipe a couple of times “without” checking the measurements. According to google, 325 grams is equal to almost 12 ozs. 2.5 cups the recipe states is about 20ozs. My cake turned out very dry. The butter measurement is also off by close to half the amount although I would try it with 8 ozs or 1/2 cup.
    I think the recipe sounds wonderful and I hope with changing the amounts it will be as yummy as it looks! I am in Colorado and I know with our dry climate I do need to measure dry ingredients closely.

    1. Hi Synthia, I am sorry but I don’t see 20 ounces (which is equal to 560 grams, 1 ounce is 28 grams) written anywhere. If you find it too dry add a bit more butter. Be sure to use good quality butter which can also make a difference in fat content. Hope that helps. Take care!

    1. Hi Kris, thanks so much, that’s so nice that you made it for your B&B, so glad you liked and your guests enjoyed it. Take care and have a great weekend!

      1. I made this a couple of weeks ago. I brought it to my sons place for dessert,it was crummy,not enough peaches,and also dry.

  3. 5 stars
    This was delicious. I used 1c almond flour, 1c oats, 1/2c all purpose flour. Cinnamon in mixture and on peaches. I must admit the batter was very moist. The batter was fine until I put the egg in. It was like play dough to press in pan and put on top of peaches.. At the time I didn’t know how it would taste. At my friends for dinner as I served it and they began to eat, they couldn’t stop smacking their lips. IT WAS A SUCCESS, SO YUMMY. Everybody took home a piece of cake. It wasn’t sweet which was a delight. Your recipes are always a success, and yes I do follow the rules most of the time. Have a great Sunday. thanks again, Joan

    1. Hi Joan, I really don’t know because I have never made it with almond flour and oatmeal before, although it might be really good. Let me know if you try it. Take care.

    1. Hi Helen, I probably wouldn’t peel the nectarines, just make sure they are unblemished. Yes you could use plums, make sure they aren’t too soft. Let me know how it goes. Take care.

  4. Unfortunately, this recipe did not work for me. I’ve read it over numerous times but cannot identify any mistake. The recipe was followed as written. I love peaches and was so looking forward to enjoying this dish. Wished I knew what happened.

    1. Me too. I was really tooling forward to this cake.
      I don’t know what happened. It taste too much like flour. 🤷🏻‍♀️

      1. Mine didn’t work either. I misread the butter measurement. Thought it said 1/3 cup = 3 Tbsp… wish it had said 1 stick plus one Tbsp. Too floury, otherwise I think it would have been perfect. I’ll try again.

      2. Hi Tana, I work in grams usually especially for Italian recipes, so I convert as best I can to imperial. It is definitely a + sign. 🙂 Have a great weekend.

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