Graham Cracker Peach Crumble for Two

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

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.



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. 


Keywords: peach crumble, stone fruit crumble