Inn On The Twenty’s Peach Crumble

Peach season is finally upon us and we’re celebrating with a perfectly baked peach crumble. This dessert has a decadent, buttery topping, with a bit of ground cinnamon to give some warm, spiced notes and brown sugar for a hint of molasses comfort.

The key to this recipe is in the peaches, the riper your peaches are the sweeter and tastier this dessert becomes! Best served with a cold scoop of ice cream on a warm summer day.

Enjoy compliments of Pastry Chef Clyde Pereira from Inn On The Twenty Restaurant at Inn On The Twenty.

Peach Crumble

Yields 8 – 10 servings


8 large Peaches, ripe
2 tsp Lemon juice
1/3 cup Brown sugar
¼ tsp Ground cinnamon 

Crumble topping:
3 tbsp Butter
1/3 cup Oats
1/3 cup Flour
1/3 cup Brown sugar
1 tsp Ground cinnamon 


  1. Slice peaches into wedges and mix them with lemon juice, brown sugar and cinnamon in a bowl.
  2. Add all the crumble topping ingredients in a bowl and mix until combined and has a crumble texture.
  3. In a frozen 8 inch pie shell, add the peach filling.
  4. Top generously with crumble topping.
  5. Bake in a 350˚F oven until the tart is cooked through and the top is golden brown.


  1. Serve warm or at room temperature with cool whipped cream or ice cream.
  2. Instead of a tart shell, you can use some of the crumble to line a foil tart pan by pressing it to form a base and repeating the above steps.

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