This post may contain affiliate links. Please read our disclosure policy.
Indulge in a warm, comforting treat that screams summer with this Simple Skillet Peach Crumble. Juicy peaches are topped with a buttery, spiced crumble and baked to golden perfection, making it an irresistible dessert!
This recipe lets you dive headfirst into the essence of summer. Of course, the star of the show are the delicious peaches, bringing their natural sweetness and vibrant flavor to every bite. The frozen peaches are slowly softened in a skillet of melted butter, along with cinnamon and salt. This process allows them to release their juices as they thaw, making them perfectly tender before they start to bake.
The topping is a delicious blend of oats, flour, coconut sugar, maple syrup, and butter, creating a golden, crumbly layer that contrasts perfectly with the soft peaches underneath. The warmth of the cinnamon and the richness of the butter add depth to the flavor, making this a simple yet complex treat.
Top it with a scoop of vanilla ice cream for an extra indulgent touch. Whether you’re enjoying this on a cozy night in or bringing it along to a summer gathering, this dessert is sure to wow!
Ingredients:
- Unsalted Butter
- Frozen Sliced Peaches
- Ground Cinnamon
- Kosher Salt
- Coconut Sugar
- Maple Syrup
- Vanilla Extract
- Lemon Zest
- Tapioca or Arrowroot Flour
- Gluten-free Old-fashioned Oats
- Gluten-free All-purpose Flour
- Coconut Sugar
- Maple Syrup
- Unsalted Butter
Step-by-Step:
step one: preheat the oven to 400℉.
Step two: start the peaches
Heat a 10 or 12-inch cast iron skillet over medium-high heat. Melt the butter then add the peaches, cinnamon, and salt. Cook, stirring, until the peaches thaw and begin to release their juices, about 5 minutes. Add the coconut sugar, maple syrup, vanilla extract, and lemon zest, stir and bring to a simmer. Once simmering, remove from the heat, and sprinkle in the tapioca and stir into the peaches so that there are no clumps and it is smooth. Spread the peaches into a single layer and set aside to allow to cool slightly.
step three: make the crumble
In a medium bowl, combine the oats, gluten-free flour, coconut sugar, maple syrup, and diced butter. Using your hands or a pastry cutter, mash and stir until the butter is well combined and it resembles a coarse crumbly mixture.
Step four: Finish the peach crumble
Sprinkle the crumble over the peaches evenly. Transfer to the oven and bake until the topping is golden and the peaches are bubbling, about 20 minutes.
step five: serve and enjoy!
Remove from the oven and let cool for 5 to 10 minutes before serving. Spoon and serve alone or finish with a scoop of vanilla ice cream!
Recipe FAQs
Arrowroot flour will do the trick for this recipe, and may be easier to find in some grocery stores!
Sure you can! Frozen peaches allow this recipe to be delicious all year long, but if you find some fantastic fresh peaches, those will work great. Just watch them closely to adjust the time they spend in the pan at the beginning so they are not too soft ahead of baking. You will likely only need to saute for 2 to 3 minutes instead of 5!
This dessert is best served warm, right out of the oven. But, you can definitely make the peach mixture ahead of time (it can stay in the fridge for one to two days), and add the crumble right before baking.
I hope this Simple Skillet Peach Crumble brings you all the joy and flavor of summer, no matter when you’re serving it! Comment below when you try it!
Looking for a main dish to serve before dessert? Try these!
Cedar Plank Salmon and Corn with Serrano-Butter
Simple Skillet Peach Crumble
Ingredients
For the Peaches:
- 2 tablespoons unsalted butter
- 32 ounces frozen sliced peaches
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ¼ cup coconut sugar
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- Zest of ½ lemon
- 2 tablespoons tapioca or arrowroot flour
For the Crumble Topping:
- 1 ½ cups gluten-free old-fashioned oats
- ½ cup gluten-free all-purpose flour
- ¼ cup coconut sugar
- 1 tablespoon maple syrup
- 6 tablespoons chilled unsalted butter diced into ¼-inch cubes
Instructions
Preheat the oven to 400℉.
Start the Peaches
- Heat a 10 or 12-inch cast iron skillet over medium-high heat. Melt the butter then add the peaches, cinnamon, and salt. Cook, stirring, until the peaches thaw and begin to release their juices, about 5 minutes. Add the coconut sugar, maple syrup, vanilla extract, and lemon zest, stir and bring to a simmer. Once simmering, remove from the heat, and sprinkle in the tapioca and stir into the peaches so that there are no clumps and it is smooth. Spread the peaches into a single layer and set aside to allow to cool slightly.
Make the Crumble
- Meanwhile, in a medium bowl, combine the oats, gluten-free flour, coconut sugar, maple syrup, and diced butter. Using your hands or a pastry cutter, mash and stir until the butter is well combined and it resembles a coarse crumbly mixture.
Finish the Peach Crumble
- Sprinkle the crumble over the peaches evenly. Transfer to the oven and bake until the topping is golden and the peaches are bubbling, about 20 minutes.
- Remove from the oven and let cool for 5 to 10 minutes before serving. Spoon and serve alone or finish with a scoop of vanilla ice cream!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made this twice already this summer. 🙂 Making it again tomorrow for a BBQ! One of the best and easiest desserts!
Okay to use salted butter?
Have you made this with fresh peaches? What would be done differently…less cooking time?
Yes, just slightly less saute time in the skillet! You will likely only need 2 to 3 minutes instead of 5 and just watch them closely so they are not too soft ahead of baking.
I am allergic to coconut can I use regular sugar? Thank you
I would use brown sugar but white will work if that is what you have on hand!