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Peach Crumble Cups are the perfect summer dessert that combines the juicy sweetness of fresh peaches with a crunchy, cinnamon-spiced topping. These individual servings are not only visually appealing but also incredibly easy to make, making them a crowd-pleaser for your next gathering. Serve them warm with a scoop of vanilla ice cream or enjoy them on their own for a delightful treat.
Why You’ll Love This Recipe
These Peach Crumble Cups are a celebration of summer flavors in a convenient form. Each cup features tender peach filling enveloped in a buttery crumble, making them an irresistible dessert option.
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- Individual servings: Perfect for sharing and easy to serve.
- Fresh and fruity: Use ripe summer peaches for the best flavor.
- Quick prep: Minimal effort for maximum satisfaction.
- Versatile: Enjoy warm or chilled, with or without ice cream.
Ingredients
- 4 medium ripe peaches, peeled and diced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/4 cup rolled oats
- 1/2 teaspoon vanilla extract
How to Make Peach Crumble Cups
- Preheat your oven to 350°F (175°C). Grease a muffin tin with non-stick spray or line with cupcake liners.
- In a medium bowl, combine the diced peaches, granulated sugar, lemon juice, and cornstarch. Toss until the peaches are well-coated and set aside.
- In another bowl, mix the flour, brown sugar, cinnamon, and salt. Pour in the melted butter and vanilla extract, then stir until crumbly. Add the rolled oats and mix until evenly distributed.
- Divide the peach mixture among the muffin cups, filling each about halfway.
- Top each peach-filled cup generously with the crumble mixture, pressing it down lightly to secure.
- Bake for 25-30 minutes, or until the topping is golden brown and the peaches are bubbling.
- Remove from the oven and let cool for about 10 minutes before serving. Enjoy warm or at room temperature!
Tips for the Best Results
- Use ripe peaches for the sweetest flavor. If they’re slightly under ripe, add a bit more sugar.
- Feel free to substitute with other fruits like nectarines or berries for a mixed fruit crumble.
- Make sure to not overmix the crumble topping; it should remain slightly chunky for the best texture.
- For added flavor, consider adding a pinch of nutmeg or a splash of almond extract to the peach mixture.
Easy Variations
- Nutty topping: Add chopped nuts like almonds or pecans to the crumble for a delightful crunch.
- Spiced twist: Mix in some ginger or cardamom with the peach filling for a unique flavor profile.
- Gluten-free option: Substitute all-purpose flour with a gluten-free flour blend.
What to Serve With It
- Vanilla ice cream or whipped cream for a classic pairing.
- A drizzle of caramel sauce for an extra indulgent touch.
- Fresh mint leaves for a refreshing garnish.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through.
Recipe Card
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12 servings
Ingredients:
- 4 medium ripe peaches, peeled and diced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/4 cup rolled oats
- 1/2 teaspoon vanilla extract
Instructions:
1. Preheat your oven to 350°F (175°C). Grease a muffin tin with non-stick spray or line with cupcake liners.
2. In a medium bowl, combine the diced peaches, granulated sugar, lemon juice, and cornstarch. Toss until the peaches are well-coated and set aside.
3. In another bowl, mix the flour, brown sugar, cinnamon, and salt. Pour in the melted butter and vanilla extract, then stir until crumbly. Add the rolled oats and mix until evenly distributed.
4. Divide the peach mixture among the muffin cups, filling each about halfway.
5. Top each peach-filled cup generously with the crumble mixture, pressing it down lightly to secure.
6. Bake for 25-30 minutes, or until the topping is golden brown and the peaches are bubbling.
7. Remove from the oven and let cool for about 10 minutes before serving. Enjoy warm or at room temperature!
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Notes:
Use ripe peaches for the sweetest flavor. Enjoy with ice cream or whipped cream!
