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
As an Amazon Associate I earn from qualifying purchases.
Updated from July 24, 2015.
Oh my yessssss. I love peaches but especially in a sweet cobbler or cake. The crumble on top makes it!
Thanks Meaghan, I love the crumble on top too. Have a wonderful Sunday.
hi, may i know what kind of flour u use in tis recipes-crumb cake?Tks.
Hi Yvonne, just regular all purpose flour. Happy Sunday.
Can I use vegetable oil instead of butter also self rising flour
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. 🙂
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 🙂
Hi April, I know so easy and really delicious. Have a great Sunday.
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!
Thanks so much Dan, yes of all summer fruits peaches are my favourite. I hope you enjoy it.
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!
Hi Mary, thanks and I agree, summer cakes are the best.
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!!`
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. 🙂
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
Hi Ivy, it’s suppose to be crumbly, but once it bakes up it comes together. Check out the video. 🙂
do you think I can use canned pie filling?
Hi Dotty, I think you could I don’t see why not, as long as you have cut up peaches. 🙂
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????
Hi Bri, sounds good to me, Italians love almonds, so I’m sure it would work. Let me know.
Can you make this with rasberry?
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.
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!
So glad you enjoyed it Wanda. If you like Nutella it’s good with Nutella too. 🙂
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.
Hi Laura, now you know what to do with the peaches, hope you enjoy it! Have a wonderful holiday weekend.
Sorry, forgot to ask Can I use a 9″ springform pan for this? Don’t have an 8″. Thanks again!
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.
This may seem like a dumb question, but I have never peeled peaches. Do you just use a vegetable peeler for this? Thank you!
Hi Janet, you sure can, that’s how I do it.
If you used frozen peaches, should they be thawed first?
Hi Mandi, I would thaw them first and drain them also for about 20 minutes. Hope that helps.
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?
Hi Katie, I just placed the peaches on top, no need to press down. Let me know how it goes.