Martha Stewart Peach Crumble Copycat Recipe

Martha Stewart’s Peach Crumble is a classic, buttery dessert featuring juicy peaches beneath a crisp, golden topping. Perfect for summer gatherings, brunches, or cozy nights at home, this crumble is simple to prepare and irresistibly comforting.

Why Everyone Will Love This Recipe

The combination of sweet, tender peaches and a rich, crumbly topping makes this dessert universally loved. The lemon juice brightens the fruit, while the buttery topping adds texture and flavor. Serve it warm with vanilla ice cream, whipped cream, or crème fraîche for a decadent finish.

What Is the Dish?

A peach crumble is a fruit dessert with a soft, juicy filling and a crisp, buttery topping. Martha Stewart’s version balances sweet peaches with a light, golden crumble, making it easy to prepare while still impressive.

Cooking Tips

• Use ripe peaches or nectarines for maximum sweetness and juiciness.
• Cut fruit evenly into ½-inch wedges for uniform cooking.
• Mix topping by hand for large, crunchy pieces that contrast with the soft fruit.
• Cover loosely with foil if the topping browns too quickly while baking.
• Allow the crumble to cool for at least 20 minutes before serving so the filling sets slightly.

Frequently Asked Questions

Can I Use Frozen Peaches?

Yes, thaw frozen peaches and drain excess liquid before using to avoid a watery filling.

Can I Make This Ahead of Time?

Prepare the crumble up to the baking step, cover, and refrigerate. Bake just before serving.

Can I Substitute Other Fruits?

Absolutely. Nectarines, plums, or mixed berries work well in this crumble.

How Should I Serve It?

Serve warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a touch of crème fraîche for a tangy contrast.

How to Store Leftover Peach Crumble

Allow the crumble to cool completely. Cover with plastic wrap and refrigerate for up to 3 days. Reheat briefly in the oven to restore crispness if desired.

Ingredients

• 2 pounds peaches or nectarines, cut into ½-inch wedges (about 6 cups)
• ¾ cup granulated sugar
• 1 tbsp lemon juice
• 4 tsps cornstarch
• ½ tsp coarse salt
• 6 tbsps unsalted butter, room temperature
• ¼ cup light-brown sugar
• 1 cup all-purpose flour (spooned and leveled)
• ½ tsp coarse salt

How to Make Martha Stewart's Peach Crumble

1. Preheat oven to 375°F. Combine peaches, granulated sugar, lemon juice, cornstarch, and salt.
2. Transfer the peach mixture to an 8-inch square baking dish.
3. In a large bowl, beat butter and brown sugar on medium until light and fluffy. Add flour and salt, and mix with your hands until large crumbs form.
4. Evenly scatter the topping over the peach filling.
5. Bake for 40–50 minutes until the center is bubbling. Cover loosely with foil if the topping browns too quickly.
6. Let the crumble cool for at least 20 minutes before serving.
7. Optionally, serve warm with vanilla ice cream, whipped cream, or crème fraîche.