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!
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.
- 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.
- Add part of the crumbly mixture to the prepared cake pan, spoon the peach mixture on top.
- Top with remaining crumb mixture and bake.
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.
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
- Chocolate Chip Crumb Cake
- Banana Chocolate Chip Crumb Cake
- Cinnamon Crumb Coffee Cake
- Homemade Apricot Jam Crumb Pie
- Ricotta Cherry Crumb Pie
- Strawberry Crumb Cake
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!
Easy Italian Peach Crumb Cake
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
- 2½ cups sliced peaches (peeled, sliced then halved peaches (can substitute canned peaches drain well) (650 grams)
- 1½ tablespoons sugar
Instructions
- Pre-heat oven to 350°F (180° C). Grease and flour, spray or line an 8" cake pan (20 cm) with parchment paper. Use a spring form pan if you have one.
- 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
Can I use Canned or frozen 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. You can also use frozen, you can either thaw them or leave them frozen, if you leave them frozen then you will probably need to bake the cake a bit longer (approx 10 minutes), cover the top of the cake with foil (tent style) to keep it from browning too much.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.Nutrition
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Updated from July 24, 2015.
can the peaches be replaced with anything else? like apples or banana?
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.
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!
Hi Tish, so glad you liked it!
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! 🙂
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!
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.
Hi Debra, thanks it’s a great link up.
Thanks for linking up to Saucy Saturdays!
This crumb cake is too die for:) I’m in Georgia so I can get some fresh peaches!!
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!
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
Hi Angela, thanks hope you enjoy it!
Do you think this would work with gluten free flour?
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.
This looks like a peachy dream Rosemary! I so want to give this a shot… Thanks for joining us at #SaucySaturdays
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.
Hi Ann, haha my daughter does the same thing, thanks, have a great week.
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 🙂
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!
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!
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.
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.