Easy Italian Fresh Peach Crumb Cake, made with fresh or canned Peaches, a deliciously buttery crumb bottom and topping, filled with an amazing Peach filling. This Italian Fresh Peach Crumb Cake is the perfect anytime Dessert!
Easy Italian Fresh Peach Crumb Cake
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 why not an Easy Italian Fresh Peach Crumb Cake? I am lucky to have a few friends, like me who like 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 Italian Crumb Cake and how I could never get enough of it.
She told me the recipe, I say told because it always amazes me how Italians just have all these recipes on the tip of their tongue.
Needless to say I’m nowhere near as efficient as that, so I never leave home without a pen and small notepad. You wouldn’t believe some of the amazing recipes I have over heard in the grocery store.
Peach Crumb Cake
So since I had all those peaches hanging around, I thought I would give this Crumb Cake a summer feel by filling it with peaches.
Easy Italian Fresh Peach Crumb Cake is probably one of the fastest cake to make. It’s all crumbs, seriously.
Two thirds of the crumbs go on the bottom of the pan, then add the sliced fresh peaches, top with the rest of the crumbs and into the oven it goes.
I served mine with a little vanilla ice cream but why not warm from the oven with a cup of coffee? Now that’s a tasty Summer Dessert. Enjoy!
Other Delicious Crumb Cakes you may enjoy!
Banana Chocolate Chip Crumb Cake
A fast and easy and so delicious Italian Crumb Cake.
- CRUMB CRUST
- 2 1/2 cups flour (375 grams)
- 1/2 cup sugar (100 grams)
- 2 teaspoons baking powder
- pinch salt
- 1/3 cup + 3 tablespoon butter (cold), 100 grams
- 1 egg
- PEACH FILLING
- 2 1/2 cups sliced peaches (peeled, sliced then halved peaches (can substitute canned peaches drain well) (650 grams)
- 1 1/2 tablespoons sugar
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Pre-heat oven to 350° (180° celsius). Grease and flour an 8" cake pan (20 centimeter). A spring form pan is my recommendation.
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In a medium bowl mix together peaches and sugar, set aside.
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In a large bowl whisk together flour, sugar, baking powder and salt, add butter using a pastry blender or fork combine to form a crumbly mixture, add egg and continue to mix only until still crumbly.
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Add approximately 2/3 of the crumbly mixture to the cake pan, spoon peach mixture on top and sprinkle with remaining crumb mixture.
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Bake for approximately 30-40 minutes or until lightly golden on top. Let cool. Serve with vanilla ice cream if desired. Enjoy!
Maria says
Thank you for the great recipe. I made it for afternoon tea time this weekend my whole family enjoyed it .It turned out excellent. I’ll be making it again !
Rosemary says
Hi Maria, thanks so much and so glad everyone enjoyed it.
Kathy says
Love this. Can I substitute gluten flour so the cake will be gluten free? Thanks.
Rosemary says
Hi Kathy, I have never baked with gluten free, but I think it would work. If you try it let me know. 🙂
Kathy says
Rosemary, I think I read all of the comments but did not see this addressed. The recipe says “an 8″ cake pan (20 centimeter). A spring form pan is my recommendation.” but in the video it looks like you just used a glass pie plate. I am going to use the pie plate. Is that the best way? Thanks!
Rosemary says
Hi Kathy, I think I have used every pan imaginable for this recipe at one time or another lol, so springform, pie plate they both work well. (I probably just bought the glass pie plate and wanted to try it out) 🙂
Melissa says
Have you ever frozen one of these crumbles?
Rosemary says
Hi Melissa no I haven’t but I am sure you could. Make sure pie is well wrapped before freezing. Hope that helps.
Katherine says
Oh, my goodness. Your recipes never disappoint! I had extra peaches & knew that I could count on you. Many thanks for the recipe.
For anyone still looking for an easy way to peel a peach- try immersing the whole peach in boiling water for 30 seconds & then into ice cold water. The skin will come off easily.
Rosemary says
Thanks so much Katherine, so glad you enjoyed it. Great tip on the peaches. Have a great week.
Jacqui says
Made this today very yummy and very easy to make i had all the ingredients in my pantry gotta love that
Rosemary says
Hi Jacqui so glad you liked it and yes it is great when you have all the ingredients. Have a great weekend. 🙂
Rebecca Moore says
So I have to know what you topped it with in the video????? Kiwi maybe? Do you have recipe? It looks divine!
Rosemary says
Hi Rebecca and yes it is Kiwi ice cream, I actually posted it the other day, here’s the link https://anitalianinmykitchen.com/homemade-no-churn-kiwi-ice-cream/ and thanks. 🙂
Scott says
Do I use pie filling and halved peeled peaches?
Rosemary says
Hi Scott, just plain peaches, either fresh or canned, but not pie filling. Hope that helps 🙂
Linda K. says
I’m so happy I found this recipe! I admit I’ve gone a little crazy with it, making it each week for the past four weeks. To me it’s the perfect dessert: delicious, easy, beautiful and easy to customize. The only change I made to the recipe as written is to use 8 TB butter. I played around with it a little and found it helped the top brown a little better and, out of sheer laziness, it’s easier to toss in a whole cube of butter than it is to measure 1/3 cup + 1 TB. So far I’ve made it with fresh peaches, lemon pie filling from a can, peach pie filling from a can, and blueberries. Each one was unique and amazing. I haven’t had a failure yet. Thank you for this recipe. I will be making it for years to come.
Rosemary says
Hi Linda, so glad you enjoy it, haha sorry about the measurement but it was in grams so converting to cups and tablespoons is always a bit of a job. Your ideas sound amazing, if you like Nutella you should try it that way (I actually have a recipe on the blog for it), that is probably the most popular way here in Italy. Have a great rest of the week.
Meaghan | Cook. Craft. Love. says
Oh my yessssss. I love peaches but especially in a sweet cobbler or cake. The crumble on top makes it!
Rosemary says
Thanks Meaghan, I love the crumble on top too. Have a wonderful Sunday.
Yvonne says
hi, may i know what kind of flour u use in tis recipes-crumb cake?Tks.
Rosemary says
Hi Yvonne, just regular all purpose flour. Happy Sunday.
Sue crace says
Can I use vegetable oil instead of butter also self rising flour
Rosemary says
Hi Sue I really can’t answer that since this crumb cake has only been tested with butter and all purpose flour, but if you want to give it a go, let me know how it turns out. 🙂
April @ Girl Gone Gourmet says
I can’t believe how easy this is! I’m glad you always have notebook on hand so you can share all these amazing recipes you hear about 🙂
Rosemary says
Hi April, I know so easy and really delicious. Have a great Sunday.
Dan from Platter Talk says
Holy delicious! Fresh peach season is right up there with Christmas, in my book and there are never enough good peach recipes to go around. I have never heard of a peach crumb cake before but I promise this is not one that I shall forget. Your photos are amazing and the entire concept is mouthwatering. I can’t wait to try this one; thanks so much for sharing!
Rosemary says
Thanks so much Dan, yes of all summer fruits peaches are my favourite. I hope you enjoy it.
Mary says
I too am impressed when someone can just rattle off a recipe without referencing notes! I think I can only do that for maybe 3-4 different recipes. Even with those I’m more certain if I’m actually *making* the recipe because I know what to reach for, etc. This definitely looks like a good recipe to have memorized though! Summer cakes are supposed to be beautiful and simple like this. Gorgeous!
Rosemary says
Hi Mary, thanks and I agree, summer cakes are the best.
Sheri says
Hi, this was just shared and there is mention to serve with ice cream. But the video shows something else??? Looks great and will try. Thanks for the post!!`
Rosemary says
Hi Sheri, thanks so much, although I did serve it with ice cream in the video, it’s actually an ice cream I made. My daughter ate the original ice cream I had in the freezer for the video so I had to go with another I was experimenting with. 🙂
Ivy wong says
Hi. Just made this today. It was not successful. It turned out very crumbly. Is there a way that I can redo it by putting more butter or something? Please help. I really don’t feel like chucking them out. Thank you
Rosemary says
Hi Ivy, it’s suppose to be crumbly, but once it bakes up it comes together. Check out the video. 🙂
Dotty McCormack says
do you think I can use canned pie filling?
Rosemary says
Hi Dotty, I think you could I don’t see why not, as long as you have cut up peaches. 🙂
Bri says
Hi Rosemary. My husband just found this post. He said almonds would be good in the mix? so I ground about 1/4 cup of shaved almonds and added to the mix. We’ll see if he is as clever as he thinks????
Rosemary says
Hi Bri, sounds good to me, Italians love almonds, so I’m sure it would work. Let me know.
Tanya says
Can you make this with rasberry?
Rosemary says
Hi Tanya I think you could probably make it with any kind of fresh fruit and I think Raspberry would be amazing. Let me know how it is.
Wanda says
Just made the cake, it was wonderful! I didn’t have fresh peaches so I used peaches I canned in light syrup, rinsed them off with water and let them drain, didn’t use sugar because they had processed with sugar. Tasted wonderful! Will make this many times for sure. Thank you for sharing!
Rosemary says
So glad you enjoyed it Wanda. If you like Nutella it’s good with Nutella too. 🙂
laura@motherwouldknow says
How did you know that I have extra peaches I was trying to decide how to use up? What a simple and gorgeous cake! Printing out the recipe to try this weekend.
Rosemary says
Hi Laura, now you know what to do with the peaches, hope you enjoy it! Have a wonderful holiday weekend.
Janet says
Sorry, forgot to ask Can I use a 9″ springform pan for this? Don’t have an 8″. Thanks again!
Rosemary says
Hi Janet, a 9 inch is fine the crust just won’t be as thick. But it will work. Let me know how you like it.
Janet says
This may seem like a dumb question, but I have never peeled peaches. Do you just use a vegetable peeler for this? Thank you!
Rosemary says
Hi Janet, you sure can, that’s how I do it.
Mandi says
If you used frozen peaches, should they be thawed first?
Rosemary says
Hi Mandi, I would thaw them first and drain them also for about 20 minutes. Hope that helps.
Katie says
my husband loves cinnamon crumb cake from a chain bakery and I imagine this would only be better with the peaches. do you press the bottom crust into the pan like a shortbread before you add the peaches or do you leave it loose?
Rosemary says
Hi Katie, I just placed the peaches on top, no need to press down. Let me know how it goes.
Cheryl says
Rosemary,
Peaches don’t grow in our region so when available by a parking lot truck once a year, I buy them and freeze them. Can I use frozen peaches in this cake?
Rosemary says
Hi Cheryl, I don’t see why not, I have used canned also, just thaw them and drain them in a sieve for 30 minutes or so. Let me know. Have a great weekend.
Kristen says
If you were my neighbor, I would NEVER have to go to the bakery! Your baked goods always looks so incredible!
Rosemary says
Hi Kristen, I wish you were then I could bake more! 😉 Thanks so much.
Mary Frances says
For a girl that isn’t Italian , you got it girl !! You must spend every minute of your day trying to make your sweetie happy with all his Italian favorites, God bless you, hugs to you :-))))
Rosemary says
HI Mary Frances, thanks so much, God bless you too, and hugs.
Chris C. says
also, I didn’t know you had to peel the peaches, so I just cut them up in thin slices and I also forgot to cut them in half. Will that make a difference?
Chris C. says
Hi Robyn, I only put a 1/3 butter in the crumb topping, I forgot the extra 1 tablespoon. Will that change the taste or texture of the crumbs? I haven’t tasted the cake yet. Can I store it in the refrigerator? Thanks for sharing the recipe.
Rosemary says
Hi Chris, no 1 tablespoon shouldn’t make a difference, I don’t think the peaches should be a problem, and yes you can refrigerate it. Have a great weekend.
Robyn says
oooops, I’m sorry I don’t do this sort of thing much. Would I store it in the fridge? Thought the crumbs might get a bit soggy?
Rosemary says
Hi Robyn, no problem, if your house is really hot then yes best in the fridge, it shouldn’t get soggy (mine didn’t). It really doesnt take very much time to make, so if you had time early in the morning, or what you could do is get it all ready the night before (or when you have time) the crumbs and cut up the fruit, leave it in the fridge and then put it together the next day. (remove from the fridge and just crumble up the crumbs before using). Let me know.
Robyn says
Great thanks!
Robyn says
Hi, can this be made a day ahead?
Rosemary says
Hi Robyn, I did and then I brought it to a friends.
Mariangela says
Thank you for this delicious recipe….I was born and raised in Italy and this cake brings back memories ❤
Rosemary says
Hi Mariangela, thank you hope you enjoy it. Have a great day.
Linda @ Food Huntress says
Peaches are just getting ripe here in Michigan. I bought some this weekend and made a peach cobbler but now I wish I would have made this. I’ll have to go back to the farmer’s market this week to make this one.
Rosemary says
Hi Linda, I love peach cobbler too, let me know how you like it.
Robyn says
Does it call for fresh peaches AND a can of peach filling?
Rosemary says
Hi Robyn, no just fresh peaches.
Josie Remmy says
Hi, could this recipe be made with a cake mix?
Rosemary says
Hi Josie, I really don’t know if you could make this with a cake mix, I never have. Cake mixes are hard to find in Italy. The recipe is really easy and good, give it a try. 🙂 Have a great day.
Rose says
Just made it. It’s in the oven. Top is not getting brown. Should there be more butter in the recipe?
Rosemary says
Hi Rose, the top shouldn’t be brown it should be lightly golden, the butter was the right amount. Let me know how it turned out. Have a great Sunday.
Rita says
Hi Rosemary, beautiful recipe can’t wait to try it and a big thank you for the metric conversions.
Grazie e Buona Fortuna.
Rosemary says
Hi Rita, thank you hope you enjoy it!
patty says
Hi. This looks delicious but I’m confused on how to slice the peaches. Are they thinly sliced then halved or first quartered? Also did you peel the peaches? Thank you
Rosemary says
Hi Patty, yes the peaches are peeled, I thinly sliced and then halved them. Have a great day.
nazia says
can the peaches be replaced with anything else? like apples or banana?
Rosemary says
Hi Nazia, I think apples would be delicious, I would cook them for a bit, check out my filling on my Italian Apple Pie recipe. Bananas I don’t know about that. You need something that has some liquid or syrup, pears would work too. Let me know what you decide.
Trish says
Tried your recipe (added a little extra sugar and a dash of cinnamon to the peaches – we have a real sweet tooth!). Very very yummy!! Thank you for the deliciousness!
Rosemary says
Hi Tish, so glad you liked it!
createwithjoy says
Your recipe looks SO good!
Congrats – you are one of our Featured Guests at Inspire Me Monday at Create With Joy!
Look forward to seeing you at this week’s party! 🙂
Stephanie says
What a perfect Summer dish! Thank you so much for linking up at Tasty Tuesday! This post has been pinned on the Tasty Tuesday Pinterest board! I love having you and can’t wait to see you next week!
Debra @ Bowl Me Over says
Oh yum, this looks delicious! Thanks for stopping by Try a Bite Tuesday, we appreciate you sharing your recipe. Just pinned, shared on g+ & stumbled! I hope you visit again next week.
Rosemary says
Hi Debra, thanks it’s a great link up.
Take Two Tapas says
Thanks for linking up to Saucy Saturdays!
Take Two Tapas says
This crumb cake is too die for:) I’m in Georgia so I can get some fresh peaches!!
Debi @ Surroundings by Debid says
Thank you for sharing this wonderful recipe at the Thursday Favorite Things Blog Hop. You have been featured on my Tuesday Treasures. Stop by and take a peek! And be sure to join us this week for our 200th Blog Hop celebration! Hope to see you there!
Angela / Only Crumbs Remain says
Mmm, this look delicious! I have some peaches in the fruit bowl, and I love crumble… so I know what I’ll be doing this afternoon! x
Thanks for sharing. #tryabitetuesday
Rosemary says
Hi Angela, thanks hope you enjoy it!
J Young says
Do you think this would work with gluten free flour?
Rosemary says
Hi J Young, I really couldn’t tell you because I have never made it with gluten free flour, but as they say you never know until you try. If you do decide to try it I would love to know if it worked or not. Have a great day.
swayam says
This looks like a peachy dream Rosemary! I so want to give this a shot… Thanks for joining us at #SaucySaturdays
Ann says
Who doesn’t like crumb cake? I know in my house we pick the crumbs off first. Thanks for such a great recipe. Have a wonderful weekend.
Rosemary says
Hi Ann, haha my daughter does the same thing, thanks, have a great week.
Veronica@downcakerylane says
I love crumb cakes!! This one seems so quick and easy- plus peaches are my favorite fruit. As always, your photos make me wish I could reach in and grab a slice 🙂
Marisa Franca @ All Our Way says
It certainly looks delicious and I am amazed how my mamma used to make all of these delicious recipes and never have anything written. I guess I am more ties to recipes numbers and quantities. I love crumbly toppings! Will definitely be making this soon. Grazie and buona serata!
Diane P. says
Your beautiful pictures are making my mouth drool. I will definitely be making this before peaches go out of season. Now, if you’ll excuse me, I have to go wipe up my computer table!
Ella Marshall says
I don’t have a springform pan & want to make this for guests this Thurs (8/16/18) Can I use either an 8 or 9″ round cake pan????? Thanks for your help.
Rosemary says
Hi Ella, yes you can although I don’t think you will be able to remove it from the pan (you can’t turn it upside down), therefore you can serve it from the pan if you don’t mind doing that. Hope you enjoy it.