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.
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 Related Recipes
- Chocolate Chip Crumb Cake
- Banana Chocolate Chip Crumb Cake
- Cinnamon Crumb Coffee Cake
- Homemade Apricot Jam Crumb Pie
- Ricotta Cherry Crumb Pie
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!
Easy Italian Peach Crumb Cake
Ingredients
CRUMB CRUST
- 2½ cups all purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- 1 pinch salt
- ½ cup butter (very cold)
- 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
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 peaches and sugar, set aside.
- 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 the egg and continue to mix only until still crumbly.
- Add approximately 2/3 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
Nutrition
As an Amazon Associate I earn from qualifying purchases.
Updated from July 24, 2015.
All purpose or self rising flour?
Hi Kelsey, all purpose flour is used in the recipe.
Hi – looks great. Have you ever used frozen peaches? Will this be ok? Thanks!
Hi Lee, I have used frozen, just be sure to drain them before using. Let me know how it goes.
Do you use Salted or unsalted butter?
Hi Greta, I always use salted (I can never find unsalted in Italy), if you use unsalted just add about a 1/4 teaspoon of salt.
This recipe looked wonderful and did not disappoint! It was almost too easy. I love your tip about grating the butter. I still cut it in a little, but it took no time at all! It is a great one to keep for when time is tight. I did mix a little cinnamon, ginger, & nutmeg with the peaches, but that’s my taste preference. I used an 8″ cake pan & it baked in 40 min in my oven. To release, I took a knife arou d the edged, then I placed a plate on top and inverted it. Once out, I put a second plate on top an inverted again to bring it right side up….no problems! This is a keeper! And you have a new fan! I’m already looking through your posts to decide what’s next!
Hi Bonnie, thanks so much and great tips! Glad you liked the recipe, let me know what you try next. Have a great weekend.
Do you think instead of using regular flour almond flour could be used and if there need to be any additional ingredients what would they be
Yes apparently you can it’s a one for one substitution but you may need to add either more butter or another egg to make it a course crumb. Maybe add more butter a tablespoon at a time. Hope this helps.
I used food processor and cut frozen butter in chunks. Very easy. Still in oven can’t wait to eat!
Hi Carol, thanks I hope you like, let me know.
Love it!
Thanks Carol!
I just came across this recipe and it looks great. I have strawberries I need to use. I am going to try it this weekend using them.
Hi Kathy, thanks I hope you like it, should work really well with strawberries. Let me know.
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 !
Hi Maria, thanks so much and so glad everyone enjoyed it.
Love this. Can I substitute gluten flour so the cake will be gluten free? Thanks.
Hi Kathy, I have never baked with gluten free, but I think it would work. If you try it let me know. 🙂
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!
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) 🙂
Have you ever frozen one of these crumbles?
Hi Melissa no I haven’t but I am sure you could. Make sure pie is well wrapped before freezing. Hope that helps.
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.
Thanks so much Katherine, so glad you enjoyed it. Great tip on the peaches. Have a great week.
Made this today very yummy and very easy to make i had all the ingredients in my pantry gotta love that
Hi Jacqui so glad you liked it and yes it is great when you have all the ingredients. Have a great weekend. 🙂
So I have to know what you topped it with in the video????? Kiwi maybe? Do you have recipe? It looks divine!
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. 🙂
Do I use pie filling and halved peeled peaches?
Hi Scott, just plain peaches, either fresh or canned, but not pie filling. Hope that helps 🙂
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.
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.