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Almond Peach Crumb Cake


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Rate this recipe 4.5/5 (17 Votes)


  • 2 cups all-purpose flour
  • 1/2 cup packed dark brown sugar
  • 1 cup ground almond meal
  • pinch of kosher salt
  • 1 cup butter, diced
  • 1 1/2 pounds freestone peaches
  • sugar for sprinkling (optional)


Adapted from


Step 1

1. Preheat the oven to 350F and butter the bottom and inside rim of a 9-inch springform pan.

2. Whisk together the flour, brown sugar, almond meal, and kosher salt together. Add the butter and use your fingers to pinch it together with the dry ingredients (or use a pastry cutter, whatevs...). It should resemble dried bread crumbs and your fingers will be sore. I suggest licking them clean.

3. Scoop two-thirds of the mixture into the prepared pan and flatten it out. You don't have to firmly press it in. Just make an even layer with no cracks and you're good.

4. Cut the peaches into wedges or halves or slivers or a mix of all the above as it really don't matter - you just want to cram in all the peaches. Place them skin-side down in an even layer over the crumb mixture. Now haphazardly scoop the rest of the crumb mixture on top in an even layer. If the fruit pokes through then no worries. It's adorable. Really. Scatter some sugar over the top if you feel so inclined and have it in your pantry.

5. Bake for 40-45 minutes. The juice will be bubbling. Yum. Allow to cool for about 5-10 minutes on a cooling rack, then eat.

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