There’s something magical about grabbing that first bag of peaches from the local orchard each summer. They smell like sunshine and possibility—and I’m always looking for delicious new ways to use them. This peach crumble cake is hands-down one of my favorite ways to celebrate the season. It’s simple, gorgeous, and tastes like a slice of summer.
Made with organic ingredients, naturally sweetened with coconut sugar, and enriched with Greek yogurt, this cake is a must-bake when fresh peaches are in season.
Why You’ll Love This Peach Crumble Cake
- Naturally sweetened: Most of the sugar is replaced with coconut sugar for a rich, caramel-like flavor.
- Perfect texture: A buttery crumb base, juicy peach layer, creamy custard, and crunchy crumble on top.
- Great for gatherings: It looks stunning and slices beautifully for brunches, showers, or dessert.
What Kind of Peaches Should You Use?
Use fresh, ripe peaches that are firm enough to slice without falling apart. I peel mine, but you can leave the skin on if you like a bit more texture. If it’s early in the season and your peaches are slightly underripe, this cake still works beautifully—they soften up in the oven.
Step-by-Step: How to Make Peach Crumble Cake
1. Create the crumb base
Start with a quick pulse of flour, coconut sugar, baking powder, and cold butter in the food processor. You’ll get a sandy crumb mixture. Most of this forms the base of your cake—just scatter it into a greased springform pan and don’t press it down.
2. Add your fresh peaches
Slice up those orchard peaches and gently layer them over the crumb base. Let them shine—no need to toss in sugar or spices. They’ll caramelize a bit on their own as the cake bakes.
3. Mix the custard filling
Whisk together eggs, heavy cream, full-fat Greek yogurt, vanilla, a little brown sugar, and salt. This custard gets poured over the cake after the first bake, giving it that soft, creamy center.
4. Finish with a crunchy crumble
The final touch is a simple cinnamon crumble—flour, sugar, butter, and a touch of spice. Freeze it for a few minutes while the cake bakes, then sprinkle it on for the last stage of baking.
Tips for Success
- Use parchment paper under your springform pan base if you want to easily move the cake to a platter.
- Don’t worry if the center sinks a bit—that’s part of the charm. As long as it’s set (no jiggle), you’re good!
- Dust with powdered sugar right before serving for a beautiful finish.
Can You Make This Peach Crumble Cake Ahead of Time?
Absolutely. This cake keeps well for 1–2 days at room temperature or in the fridge. I think it’s even better the next day once the flavors settle. Serve slightly warm or room temp.
Variations & Substitutions
- Swap in nectarines if peaches aren’t available.
- Want a spicier crumble? Add ground ginger or nutmeg.
- Make it gluten-free with a 1:1 flour blend—just know the texture may vary slightly.
Final Thoughts
This cake is what summer dreams are made of. It’s rustic, elegant, and bursting with juicy peach flavor in every bite. I’m so glad I found the base for this recipe on Seasons and Suppers—it was the perfect inspiration for a clean ingredient version that fits my kitchen and my values.
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Peach Crumble Cake
- Total Time: 1 hour 40 minutes
- Yield: 12 slices 1x
Description
This peach crumble cake is the ultimate summer dessert—tender, rich, and bursting with juicy orchard peaches, topped with a buttery crumble. It’s an absolute must-bake during peach season!
Ingredients
For the cake:
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2 cups organic all-purpose flour
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2/3 cup coconut sugar
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1 tsp baking powder
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1/2 cup cold unsalted gras-fed butter, cut into chunks
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3 medium peaches, peeled and thinly sliced
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2 large eggs
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1 cup heavy cream
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1/2 cup full-fat Greek yogurt
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1/2 cup brown sugar
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1 tsp vanilla extract
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1/4 tsp salt
For the crumble topping:
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1 cup organic all-purpose flour
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2/3 cup coconut sugar
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1/4 tsp cinnamon
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Pinch of salt
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1/4 cup melted grass-fed butter
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Powdered sugar, for garnish
Get Recipe Ingredients
Instructions
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Preheat oven to 360°F. Grease and line an 8–9” springform pan. Set aside.
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In a food processor, pulse flour, coconut sugar, and baking powder. Add butter and pulse until crumbly.
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Scatter 3/4 of the mixture in the bottom of the pan. Layer sliced peaches on top. Sprinkle remaining mixture. Bake for 20 minutes.
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In a bowl, whisk eggs, cream, yogurt, brown sugar, vanilla, and salt. After 20 minutes, pour over the partially baked cake. Bake another 25 minutes.
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Meanwhile, mix crumble topping and freeze. After the second bake, sprinkle crumble on top.
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Bake an additional 25–30 minutes or until the center is set.
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Cool, remove from pan, dust with powdered sugar, and serve.
- Prep Time: 25
- Cook Time: 75
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