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.
Thank you for making it so easy to follow by putting that button to click on so the page did not keep disappearing. this is my first time using your recipes and I can’t wait to bring it to tonights gathering of family and friends. I am sure it will be a big hit.
Hi Ellen, thanks so much, I hope everyone enjoys it. Take care!
So delicious and easy to make. I used fresh peaches and added blueberries, it was a hit!
Hi Joan, thanks so much, so glad you enjoyed it. Take care!
I put dark cherries with my peaches. Maybe I will try blueberries next time.
Hi Ellen, great idea! Take care.
Question…would I be able to make the crumb crust in a food processor?
Hi Terisa, yes you can just be sure you don’t over mix it. Take care!
I followed the recipe. Added a tbsp and 1/2 more butter. Came out perfect.
Hi Debby, thanks so much, glad you enjoyed it. And thank you for letting me know about the extra butter. Take care!
Big hit! Everyone loved it! Added 1/2 tsp cinnamon! Thank you!
Hi Ctusamom, thanks so much, glad everyone enjoyed it. Take care!
Loved this dessert. Easy and I had all the ingredients on had. I used fresh peaches which made it even better. I blanched the peaches to peel easier. I will be making this recipe again. Crust and crumble was tender , crisp and peaches were juicy. It’s a Keeper ! Thank you
Hi Karen, thanks so much, so glad you liked it. Take care and have a wonderful weekend!
Absolutely delicious!
Hi Kay, thanks so much, so glad you enjoyed it. Take care and have a great weekend!
I have made this recipe a couple of times “without” checking the measurements. According to google, 325 grams is equal to almost 12 ozs. 2.5 cups the recipe states is about 20ozs. My cake turned out very dry. The butter measurement is also off by close to half the amount although I would try it with 8 ozs or 1/2 cup.
I think the recipe sounds wonderful and I hope with changing the amounts it will be as yummy as it looks! I am in Colorado and I know with our dry climate I do need to measure dry ingredients closely.
Hi Synthia, I am sorry but I don’t see 20 ounces (which is equal to 560 grams, 1 ounce is 28 grams) written anywhere. If you find it too dry add a bit more butter. Be sure to use good quality butter which can also make a difference in fat content. Hope that helps. Take care!
Made this for the guests at my B&B this morning, it was a big hit! Thank you!
Hi Kris, thanks so much, that’s so nice that you made it for your B&B, so glad you liked and your guests enjoyed it. Take care and have a great weekend!
I made this a couple of weeks ago. I brought it to my sons place for dessert,it was crummy,not enough peaches,and also dry.
Hi Debbie, in the recipe I do say if needed add more butter. 🙂
This was delicious. I used 1c almond flour, 1c oats, 1/2c all purpose flour. Cinnamon in mixture and on peaches. I must admit the batter was very moist. The batter was fine until I put the egg in. It was like play dough to press in pan and put on top of peaches.. At the time I didn’t know how it would taste. At my friends for dinner as I served it and they began to eat, they couldn’t stop smacking their lips. IT WAS A SUCCESS, SO YUMMY. Everybody took home a piece of cake. It wasn’t sweet which was a delight. Your recipes are always a success, and yes I do follow the rules most of the time. Have a great Sunday. thanks again, Joan
Hi Joan, thanks so much, sounds like a wonderful combination. Glad everyone enjoyed it. Have a great week, take care.
If I use almond flour and oatmeal for the all purpose flour how would that be?
Hi Joan, I really don’t know because I have never made it with almond flour and oatmeal before, although it might be really good. Let me know if you try it. Take care.
If I exchange nectarines for the peaches do I still need to peel them. Are plums an option too?
Hi Helen, I probably wouldn’t peel the nectarines, just make sure they are unblemished. Yes you could use plums, make sure they aren’t too soft. Let me know how it goes. Take care.
I’d love to try this with blueberries or blackberries. Do you think it would work?
Hi Debi, yes I think it would work make sure they are nice and ripe. Let me know how it goes. Take care. Have a great weekend.
Unfortunately, this recipe did not work for me. I’ve read it over numerous times but cannot identify any mistake. The recipe was followed as written. I love peaches and was so looking forward to enjoying this dish. Wished I knew what happened.
Hi Victoria, I don’t really understand why it didn’t work. How did it turn out? Did you watch the video? Let me know.
Me too. I was really tooling forward to this cake.
I don’t know what happened. It taste too much like flour. 🤷🏻♀️
Mine didn’t work either. I misread the butter measurement. Thought it said 1/3 cup = 3 Tbsp… wish it had said 1 stick plus one Tbsp. Too floury, otherwise I think it would have been perfect. I’ll try again.
Hi Tana, I work in grams usually especially for Italian recipes, so I convert as best I can to imperial. It is definitely a + sign. 🙂 Have a great weekend.
Hi Maria, are you sure you added the total amount of butter? 1/3 cup + 3 tablespoons?
This was so easy and delicious. Thanks for the great recipe.
Thanks SherryT, so glad you enjoyed it. Take care.