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

Rosemary Molloy

Easy Italian Fresh Peach Crumb Cake, a delicious peach dessert recipe, snack, dessert or even breakfast. Alone or with ice cream.Perfect!

Cook ModePrevent your screen from going dark

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine Italian

Servings 8 servings

Calories 295 kcal

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Ingredients

 

US CustomaryMetric

 

1x2x3x

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

An easier way to cut in butter, is to first 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  crumbed mixture.

If you find the crumb mixture on the drier side add a 1-2 tablespoons extra of butter.

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

Calories: 295kcal | Carbohydrates: 50g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 77mg | Potassium: 242mg | Fiber: 2g | Sugar: 19g | Vitamin A: 425IU | Vitamin C: 3.2mg | Calcium: 57mg | Iron: 2.1mg

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Updated from July 24, 2015.