Peach Crumble with Pecan & Biscoff Crumble Topping

There’s something about a warm fruit crumble that makes any day feel a little cosier. This peach crumble combines juicy, cinnamon-spiced peaches with a buttery oat crumble, crunchy pecans and little pieces of Biscoff cookie for an extra layer of caramelised flavour. As it bakes, the peaches soften into a jammy filling while the crumble turns golden and crisp.

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Why you'll love this peach crumble

• Juicy, jammy fruit: A little cornstarch thickens the peach juices as they bake, creating a luscious filling without making it too heavy.

• Buttery oat crumble: Rolled oats give the topping texture, while cold butter creates those lovely golden, crumbly clusters.

• Pecan and Biscoff crunch: Chopped pecans add nuttiness, and crushed Biscoff cookies bring a subtle caramelised flavour.

• Easy to prepare: No complicated techniques or special equipment needed. Just mix, layer and bake.

• Perfect for sharing: It's a lovely dessert for a dinner party, weekend baking or using up ripe summer peaches.

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Ingredients you'll need

For the peach filling

• Peaches or nectarines: You'll need 7–8 peaches or nectarines, depending on their size. Ripe but still slightly firm fruit works best because it softens beautifully without completely losing its texture.

• Brown sugar: Adds a deeper, caramel-like sweetness that pairs wonderfully with the peaches.

• Granulated sugar: Balances the filling and helps the fruit release its juices.

• Cinnamon and nutmeg: A warm spice combination that complements the natural sweetness of the fruit.

• Cornstarch: Thickens the juices as the crumble bakes, giving you a glossy, jammy filling instead of a watery one.

• Vanilla extract: Adds warmth and rounds out the flavour.

• Lemon juice: Brightens the filling and balances the sweetness.

For the crumble topping

• All-purpose flour: Provides structure for the crumble.

• Rolled oats: Give the topping its classic rustic texture. Old-fashioned rolled oats work best.

• Granulated sugar: Helps the topping caramelise in the oven.

• Cold butter: The key to a buttery crumble with crisp edges and golden clusters. Keep it cold until you're ready to use it.

• Cinnamon: Adds warmth and ties the topping to the spiced peach filling.

• Salt: Enhances the flavours and balances the sweetness.

• Pecans: Optional, but they add a lovely crunch and nutty flavour.

• Biscoff cookies: Also optional, but highly recommended if you love a caramelised, spiced cookie flavour.

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A few tips for the best peach crumble

Use a mixture of peach sizes. Slice some peaches into thin pieces and others into slightly larger chunks. The smaller pieces break down into a jammy filling, while the larger ones retain a little bite. This gives the crumble a much better texture than slicing every peach the same way.

Keep the butter cold. Cold butter is easier to rub into the dry ingredients and helps create a crumbly topping rather than a greasy, dense layer. If your kitchen is warm, you can pop the crumble mixture in the fridge while you prepare the peaches.

Don't overwork the crumble. Rub the butter into the flour, oats and sugar just until you have a mixture that forms clumps when squeezed but breaks apart easily. You want a combination of fine crumbs and larger clusters.

Give the fruit enough time to bubble. The crumble is ready when the topping is golden brown and the peach filling is bubbling around the edges. Those bubbles are a good sign that the cornstarch has activated and the juices are thickening.

Let it rest before serving. The filling will be very hot and loose straight out of the oven. Letting the crumble cool for 15–20 minutes allows the juices to settle and thicken while the topping stays crisp.

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