Description
An easy and rustic Italian Peach Crumb Cake made with fresh or canned peaches, layered between a buttery crumb crust and topping. Perfect for summer desserts or cozy coffee breaks.
Ingredients
Scale
- 2¼ to 2½ cups all-purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- 1 pinch salt
- ½ cup cold butter
- 1 egg
- 2½ cups sliced peaches
- 1½ tablespoons sugar (for peaches)
Instructions
- Preheat oven to 350°F (180°C). Grease and line an 8-inch springform or cake pan with parchment paper.
- In a bowl, mix sliced peaches with 1½ tablespoons of sugar and set aside.
- In a large mixing bowl, combine flour, ½ cup sugar, baking powder, and salt.
- Grate or cut in cold butter until the mixture resembles coarse crumbs.
- Add the egg and mix gently until still crumbly.
- Press two-thirds of the crumb mixture into the bottom of the prepared pan.
- Layer the peach mixture over the base evenly.
- Sprinkle the remaining crumb mixture on top of the peaches.
- Bake for 30–40 minutes until the top is golden brown.
- Cool completely before slicing and serving.
Notes
- To make cutting in butter easier, freeze it for 15 minutes and grate it into the flour.
- If using canned peaches, be sure to drain them well.
- Add 1–2 tablespoons more butter if the crumb mix is too dry.
- Can be made gluten-free using a 1:1 GF flour blend and vegan using margarine and a flax egg.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 295
- Sugar: 19g
- Sodium: 77mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 41mg