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
- 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° (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
Nutrition
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Updated from July 24, 2015.
Looking forward to making this weekend!
Peel peaches or not?
Hi Karen, I always peel them. Let me know how it goes.
Great recipe. I made this so many times last summer with fresh peaches (no need to peel).
A simple and delicious start to your morning with coffee or end of dinner dessert.
Hi Karen, thanks so much, so glad you enjoyed it. Have a great weekend.
Can you use frozen peaches ?
Hi Kathryn, yes you can be sure to thaw them and drain them well. Let me know how it goes.
Somewhere I totally missed that the base crumb was to be pressed slightly. I never got that until I read the comments and replies so I’m sure this would have been closer to perfect with that small detail. If instruction is given my apology for the three star rating. I also found the idea of substituting almond flour for a portion of flour to sound delicious. This is one of few times I did not read comments and feedback prior to baking. I would not have made the almond flour substitution the first time (I stick to originals as much as possible) but the lightly pressing the bottom layer is essential.
Hi Judi, I usually never press it down, if you prefer to you can.
Delicious!! I subbed 1 cup of almond flour for 1 cup of flour and left the sugar off the peaches to make it more low carb for my lil Type 1 diabetic. The whole family loved it!
Hi Liz, thanks glad you enjoyed it. Take care.
love 💘 the peach 🍑 pie 🥧 recipe 😋. Looks delicious and so fast and easy 😋 👌
This was amazing. Used fresh peaches – it was delicious and not too sweet. Held up well too! Thanks for another fabulous recipe. You never disappoint!
Thanks so much Doreen, glad you like the recipes. Take care.
Hi Rosemary. I made this again. I made a deep dish apple pie using the crumble recipe. I did double it and made it in two batches. I patted the crumble lightly up the sides and it stayed perfectly. I just added some sanding sugar on top and it was a huge hit. My grandson especially couldn’t stop eating it. I actually took a small piece before I gave it to my family. Well, after tasting it, I took two more pieces for me. This is by far the best crumble I’ve ever made. I also made some extra batches and froze them. I’ll let you know how they are when I use them. Thanks again for such a versatile and great recipe.
Thanks so much Ann, so glad everyone (your grandson) enjoyed it. Take care.
Does the bottom crust get patted into the bottom of the pan just very lightly?
Hi Christine, yes very lightly. I hope you enjoy it.
This cake is simple, but soooooo yummy! We added a scoop of vanilla ice cream for dessert, but honestly, just plain cake with coffee is great too. I’m new to this site, and this is the first recipe I tried. I have no doubt it will be the first of many. Thanks for sharing!
Hi Julie, thanks so much, we like it with a scoop of ice cream also. And I hope you enjoy other recipes you try too! Take care.
Delicious! Made in a 10” tart pan.. just added a few extra fresh peach slices.. omg.. so good.. funny thing.. my guests for dinner “ didn’t like peaches” but they went back for seconds! 👍. And so very fast & easy to make! Thanks! Btw.. i added a sprinkle if cinnamon before baking.
Thanks Fran, so glad everyone enjoyed it. Take care.
It was delicious, I had to cook it for about
50 minutes to get it to brown on top.
I also added a dash of cinnamon on the top!
Hi Betty, thanks so much, glad you enjoyed it.
Hi Rosemary. My mouth is watering for this cake. I would like to use apples since no one in my house would eat a peach cake and would like to double the recipe using a 13 x 9 pan. What do you think? Also, love your tip about the butter. Thank you.
Hi Ann, sure that would work with the apples and doubling to fit a larger pan. Let me know how it goes.
I made this yesterday and it was delicious. It was easy and required no time at all to make. I softened the apples in the microwave and made the cake in an 8 in glass dish. The entire family loved it. I kept a small piece for myself and gave the rest to my daughter and her family. I was sorry I didn’t keep more for myself. The next time I’m going to double this 10 star recipe. Thank you for such a great recipe.
Hi Ann, thanks so much, I love the idea with apples. Take care.
This was so easy to make and it turned out great! I made it for some Italian friends and they loved it. (One immediately asked if it was an Italian recipe because it was not overly sweet). Thank you for a wonderful recipe.
Hi Randa, thanks so much, glad your Italian friends liked it. And yes Italian sweets are not over sweet. Take care.
Would the springform need to be 8″, I think mine is bigger?
Hi Deborah, that should be fine. Let me know how it goes.