Graham Cracker Peach Crumble for Two

This Graham Cracker Peach Crumble for Two has a buttery, salty, graham cracker-laden crumble on top of warm tender peaches that melt in your mouth. It’s that good.

peach crumble for two in a cast iron skillet topped with whipped cream and two spoons

Here in the Midwest, an excellent tasting peach is hard to come by. I’ve been looking for one for weeks. I bought peaches from every grocery store in my surrounding area and ultimately wasted a lot of time and money. I couldn’t find any peaches that taste like, well, a peach. That is until I mentioned my frustration in a work meeting and got the scoop that Colorado peaches are where the flavor is at. I immediately called around to all of the grocery stores and finally landed my hands on some immensely flavorful Colorado peaches. You can bet I tried one in my car before leaving the parking lot.

ingredients in different size white bowls with graham crackers and peaches on the side
peaches with arrowroot powder and sugar in a bowl with butter and sugar on the side

Now you might think I seriously have too much time on my hands if I’m this dedicated to finding a flavorful peach. The truth is, I buy fresh produce from the Farmers Market every week and have a backyard garden. When food isn’t flavorful, it’s hard to ignore. Or at least that’s my theory to feel better about myself.

dry ingredients for crumble in a bowl with butter on the side
two cast iron skillets filled with peach crumble and ready to be baked

This Graham Cracker Peach Crumble for Two is worth seeking out Colorado peaches (though I highly suspect regular peaches will taste amazing as well), and the graham cracker topping brings it over the top. The peaches are lightly tossed in sugar before being covered in a buttery, salty, and graham cracker-laden crumble. Think of it as an upside peach pie with a graham cracker crust on steroids. It’s that good.

peach crumble for two in two cast iron skillets topped with whipped cream and two spoons on the side

Possible Substitutions

WHOLE WHEAT FLOUR. Substitute All-Purpose Flour or 50% All-Purpose Flour and 50% Whole Wheat Flour for Whole Wheat flour

GRAHAM CRACKERS. For a more traditional crumble topping, substitute more flour for finely crushed graham crackers.

PEACHES. Substitute any stone fruit, such as plums, nectarines, or apricots, for peaches.

peach crumble for two in a cast iron skillet topped with whipped cream and two spoons on the side

FAQ’S About Peach Crumbles

Should I peel peaches for a peach crumble?

This is completely up to you depending on your texture preferences. If you leave the skin on, the skins on the peaches will soften during baking, though I prefer them peeled in this crumble recipe.

What is the best way to remove skin from peaches?

For a small number of peaches, I use a hand peeler to remove the skin from peaches. For a large number of peaches, cut an “x” into the bottom of each peach and place the peaches in a large pot of boiling water for 20 seconds. After the skin on the peaches begins to split, transfer the peaches to an ice water bath until cool. Once cool, remove the peach skin easily by hand or using a pairing knife.

What is the difference between a crumble and a crisp?

A crumble is a baked fresh fruit dessert that traditionally has a streusel-like combination of sugar, flour, and butter. Like a crumble, a crisp is a baked fruit dessert, but it usually contains oats and/or nuts in the topping.

Why is my crumble too crumbly?

Most likely, you didn’t use the correct amount of dry ingredients and/or butter. The ratio between the dry ingredients and butter in the crumble topping is essential for obtaining a moist, perfectly crisp crumble topping.

How do you keep the peach crumble from getting soggy?

Make sure the peach crumble is completely cool- not the least bit warm- before storing in an air-tight container in the refrigerator.

Can I make the peach crumble ahead of time?

The crumble mixture freezes wonderfully so is worth doubling. To freeze, place the crumble in a freezer zip-lock bag. Spread the crumble evenly in the bag so it lays flat. Seal the bag, making sure there are no air pockets in the bag. Place the bag flat in the freezer. Alternatively, freeze the crumble in a freezer-safe, air-tight container with a lid, such as a glass food storage container. 

More Recipes Using Whole Wheat Flour


Graham Cracker Peach Crumble for Two

This Graham Cracker Peach Crumble for Two has a buttery, salty, graham cracker-laden crumble on top of warm tender peaches that melt in your mouth. It’s that good.

  • Author: Kim
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 2 servings 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American



For the peaches:

  • 1/2 lb peaches, peeled, pitted, and cut into 1/4-inch slices
  • 1 teaspoon – 1/2 tablespoon white granulated sugar, more or less to taste*
  • 1/2 teaspoon arrowroot powder or cornstarch

For the topping:

  • 1/8 cup (16g) whole wheat flour
  • 2 (32g) honey graham cracker sheets, crushed into fine crumbs using a food processor or in a resealable bag using a rolling pin
  • 1/8 cup (25g) white granulated sugar
  • 1/4 teaspoon kosher salt
  • 2 tablespoons (28g) unsalted butter, fridge-cold, cut into 1/4-inch pieces


  1. Preheat. Position a rack in the middle of the oven and preheat the oven to 350°F
  2. Make the peach mixture. In a large bowl, toss together the peaches, sugar, and arrowroot powder until evenly combined. Tip the mixture into one 6″ cast iron skillet or a small 6″ x 3″ baking dish. Spread the peach mixture evenly across the bottom of the pan.
  3. Make the topping. In the same bowl, whisk together the flour, crushed graham crackers, sugar, and salt. Add the butter, and using your hands or a pastry blender, break up the butter in the mixture until a crumbly mixture forms resembling breadcrumbs, about 5 minutes. A mix of large and small clumps is perfect. Spread the crumble topping evenly over the top of the peach mixture. 
  4. Bake. Place the peach crumble in the oven and bake until the topping is crisp and the peaches start bubbling underneath, about 30 minutes. If the graham cracker topping starts getting too brown before the peaches are bubbling, loosely place a piece of foil over the topping to allow the peaches to cook until soft and bubbling. 
  5. Serve. Let the peach crumble cool for 5-10 minutes in the pan set on a wire rack before serving. Serve alone, with cream, plain yogurt, or vanilla ice cream, if desired.


WHITE SUGAR (in the topping)I originally used brown sugar in the topping and switched to white sugar for a cleaner taste. Use what you prefer!

STORAGE. Store the peach crumble in an air-tight container in the refrigerator for up to 4 days. To reheat, place the crumble in a 325°F oven until the peaches are bubbly, about 10 minutes. 

DOUBLING IT? Use an 8×8″ square baking pan or 9″ cake pan and bake for 40-45 minutes. 


  • Serving Size: 1/2 recipe
  • Calories: 298 calories
  • Sugar: 17.1g
  • Sodium: 476mg
  • Fat: 13.7g
  • Saturated Fat: 8.1g
  • Carbohydrates: 38.4g
  • Fiber: 1.4g
  • Protein: 2.4g
  • Cholesterol: 38mg

Keywords: peach crumble, stone fruit crumble

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