Warm peaches baked under a buttery brown sugar crumble is the kind of dessert that disappears from the pan before dinner is even over.
This peach crumble pie recipe swaps the usual lattice top for an easy streusel, so you get all the flavor of a classic peach pie with half the fuss.
I make this one every August when the peaches at the farmers market are so ripe they practically fall off the pit.
One bite of that flaky crust, juicy fruit, and crunchy topping and you will understand why it is one of my most requested summer bakes.
The filling comes together with just a handful of pantry staples, and the crumble topping takes minutes to mix by hand.
It is a close cousin to my peach crumble, just baked inside a flaky pie crust instead of a baking dish.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 55 minutes |
| Total Time | 1 hour 20 minutes |
| Servings | 8 slices |
| Difficulty Level | Easy |
Why You’ll Love This Peach Crumble Pie Recipe
This pie gives you everything you want from a summer dessert without the stress of a lattice top or a double crust.
The crumble topping is forgiving, fast, and always turns out golden and crisp.
It is the kind of recipe that looks impressive on a dessert table but is genuinely simple enough for a weeknight bake.
Fresh peaches do most of the work, and the rest is just a matter of layering and baking.
- Only one pie crust needed, no lattice weaving or top crust required
- The brown sugar crumble adds crunch and balances the juicy peach filling
- Comes together with simple pantry ingredients you likely already have
- Freezes beautifully, so you can bake now and enjoy later
- A crowd pleaser for potlucks, cookouts, and holiday dessert tables
Another favorite: Peach Crisp Recipe
Ingredients
You only need three simple components for this pie: a pie crust, a juicy peach filling, and a buttery crumble topping.
Below is everything you will need, with a few specialty picks linked for convenience.
- Pie crust: 1 unbaked 9 inch pie crust, homemade or store bought
- Fresh peaches: 6 cups peeled and sliced (about 6 to 7 medium peaches)
- Granulated sugar: 2/3 cup
- All purpose flour: 3 tablespoons, for the filling
- Fresh lemon juice: 1 tablespoon
- Ground cinnamon: 1 teaspoon for the filling, 1/2 teaspoon for the crumble
- Salt: 1/4 teaspoon for the filling, 1/4 teaspoon for the crumble
- Vanilla extract: 1 teaspoon
- All purpose flour: 3/4 cup, for the crumble
- Brown sugar: 1/2 cup packed, for the crumble
- Unsalted butter: 1/2 cup (1 stick), cold and cubed, for the crumble
This filling follows the same brown sugar and cinnamon base you will find in my peach cobbler recipe, just thickened a bit more so it holds its shape in pie slices.
Kitchen Equipment Needed
Nothing fancy is required here, though a few tools make the process smoother and help the pie bake evenly.
- 9 inch pie dish
- Large mixing bowl
- Medium mixing bowl, for the crumble
- Rolling pin, if making the crust from scratch
- Pastry cutter or a fork
- Measuring cups and spoons
- Rimmed baking sheet, to catch any drips
- Pie crust shield, to prevent over browning
- Wire cooling rack
Read Also: Bisquick Peach Cobbler Recipe
Recommended Products for This Recipe
These are a few products I personally rely on when I make this pie, based on what has actually made a difference in my own kitchen.
1. Ceramic Pie Dish
A sturdy ceramic pie dish heats evenly and helps the bottom crust bake through instead of turning soggy.
I also like that it goes straight from the oven to the table looking presentable.
2. Adjustable Pie Crust Shield
Since this pie bakes for nearly an hour, the edges of the crust can brown too quickly without protection.
A silicone shield keeps the crust golden instead of burnt, without you having to fuss with foil strips.
3. Stainless Steel Pastry Cutter
Cutting cold butter into the crumble by hand can get messy fast.
A good pastry cutter breaks the butter into even pea sized pieces in seconds, which is exactly what gives the topping its texture.
4. Glass Measuring Cups Set
Accurate measuring matters more in baking than in almost any other kind of cooking.
A good glass set with clear markings takes the guesswork out of measuring both the filling and crumble ingredients.
5. Digital Kitchen Scale
Peaches vary a lot in size, so weighing them gives you a more consistent filling every time instead of guessing by the cup.
It is a small habit that makes a noticeable difference in how the pie sets.
I used the same crust technique when developing my flaky pie crust recipe, which works beautifully underneath this crumble topping.
Step-by-Step Instructions: How to Make Peach Crumble Pie
1. Prepare the pie crust
- Preheat your oven to 400 degrees Fahrenheit.
- Roll out your pie dough with a rolling pin on a lightly floured surface into a circle about 12 inches wide, if making it from scratch.
- Transfer the dough into a 9 inch pie dish, pressing it gently into the bottom and up the sides.
- Trim any excess overhang to about 1 inch, then fold the edge under itself and crimp with your fingers or a fork.
- Place the crust in the refrigerator while you prepare the filling, so it stays cold and holds its shape in the oven.
2. Make the peach filling
- Peel the peaches using a vegetable peeler or by blanching them briefly in boiling water, then slice them into half inch wedges.
- Add the sliced peaches to a large mixing bowl.
- Sprinkle the granulated sugar, 3 tablespoons of flour, cinnamon, and salt over the peaches.
- Add the lemon juice and vanilla extract, then gently fold everything together with a spatula until the peaches are evenly coated.
- Let the mixture sit for about 10 minutes so the peaches release some juice and the sugar begins to dissolve.
3. Make the crumble topping
- In a medium bowl, whisk together the 3/4 cup of flour, brown sugar, cinnamon, and salt for the topping.
- Add the cold, cubed butter to the dry mixture.
- Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse, pea sized crumbs.
- Place the crumble in the refrigerator until you are ready to use it, so the butter stays firm.
4. Assemble the pie
- Remove the chilled pie crust from the refrigerator.
- Give the peach filling a final stir, then pour it into the prepared crust, leaving behind any excess liquid pooled at the bottom of the bowl.
- Spread the peaches into an even, slightly mounded layer.
- Sprinkle the chilled crumble topping evenly over the entire surface of the peaches, covering them completely.
5. Bake the pie
- Place the assembled pie on a rimmed baking sheet to catch any bubbling juices.
- Bake at 400 degrees Fahrenheit for 20 minutes.
- Reduce the oven temperature to 350 degrees Fahrenheit and continue baking for another 30 to 35 minutes.
- If the crust or crumble begins to brown too quickly, cover the edges loosely with a pie crust shield or foil.
- The pie is done when the topping is deep golden brown and you can see the filling bubbling around the edges.
6. Cool and serve
- Transfer the pie to a wire cooling rack.
- Let it cool for at least 2 hours before slicing, so the filling has time to set.
- Slice into 8 wedges and serve warm or at room temperature.
For a similar filling with a completely different topping style, my Peach Crumb Bars uses the same principles in a portable, hand held format.
Tips for The Best Peach Crumble Pie
A few small details make the difference between a good peach pie and a great one. Keep these in mind as you bake.
- Use ripe but firm peaches. Overripe peaches release too much liquid and can make the filling watery.
- Keep your butter cold when making the crumble, since warm butter melts into the flour instead of forming crumbs.
- Do not skip the resting time after baking. Slicing too early will cause the filling to run.
- Place a baking sheet under the pie dish to catch drips and keep your oven clean.
- If your peaches are especially juicy, add an extra tablespoon of flour to the filling.
This same tip about chilling the butter applies directly to my Dutch apple pie recipe, which uses a nearly identical crumble method.
Serving Suggestions
This pie is delicious on its own, but a few simple additions turn it into a full dessert experience.
Serve it warm for the best contrast between the crisp topping and soft filling.
- A scoop of vanilla ice cream melting over a warm slice
- A dollop of fresh whipped cream
- A drizzle of caramel sauce for extra richness
- A sprinkle of chopped toasted pecans for crunch
- A cup of coffee or iced tea alongside it for an afternoon treat
Read Also: Strawberry Peach Galette
Variations of Peach Crumble Pie
Once you have the base recipe down, it is easy to make this pie your own with a few swaps.
- Oat crumble: Add 1/3 cup of old fashioned rolled oats to the topping for extra texture.
- Spiced version: Add a pinch of nutmeg or ground ginger to the filling for a warmer flavor.
- Nutty topping: Mix chopped pecans or walnuts into the crumble before baking.
- Mixed fruit: Swap one cup of peaches for fresh blueberries or raspberries.
- Bourbon peach pie: Stir 2 tablespoons of bourbon into the filling for a boozy twist.
If you love this style of topping, my Blueberry Crumble Pie uses the exact same method with a different fruit.
Storage and Reheating
This pie stores well, which makes it a great make ahead dessert for gatherings.
- Room temperature: Cover loosely and store for up to 1 day.
- Refrigerator: Store covered for up to 4 days.
- Freezer: Wrap the cooled, baked pie tightly and freeze for up to 3 months.
- To reheat: Warm individual slices in the oven at 300 degrees Fahrenheit for about 10 minutes.
- To thaw: Move a frozen pie to the refrigerator overnight before reheating.
Storing this pie is very similar to how I handle my Peach Crisp with Frozen Peaches, another one that freezes beautifully after baking.
Nutritional Facts
These values are estimated per slice, based on a pie cut into 8 servings.
Actual numbers will vary depending on the exact ingredients and pie crust you use.
- Calories: approximately 320
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 47g
- Sugar: 28g
- Fiber: 2g
- Protein: 3g
I used a similar streusel to sugar ratio in my Peach Muffins with Streusel Topping, if you want to compare how the numbers shift in a smaller format.
Health Benefits of Key Ingredients
While this is very much a dessert, a few of the ingredients bring some genuine nutritional value along with the flavor.
- Peaches: A good source of vitamin C and dietary fiber, and naturally lower in sugar than many other pie fillings.
- Cinnamon: Contains antioxidants and has been linked to helping regulate blood sugar levels.
- Lemon juice: Adds vitamin C and helps brighten the natural sweetness of the peaches.
- Butter: Provides vitamin A and contributes to the rich, satisfying texture of the crumble.
Read Also: No Bake Greek Yogurt Fruit Tart
FAQs About Peach Crumble Pie
1. Can I use canned or frozen peaches instead of fresh?
Yes, you can use canned or frozen peaches if fresh ones are not in season.
Drain canned peaches well and thaw frozen peaches completely, patting them dry before using to avoid a watery filling.
2. Do I need to peel the peaches first?
Peeling is recommended for the best texture, since peach skins can turn tough and slightly bitter once baked.
A quick dip in boiling water for about 30 seconds makes the skins slip off easily.
3. Why is my pie filling too runny?
A runny filling usually means the pie was sliced before it had time to cool and set.
Give the pie at least 2 hours to rest after baking so the juices thicken properly.
4. Can I make this pie ahead of time?
Absolutely, this pie can be baked a day in advance and stored at room temperature or in the refrigerator.
It also reheats well, so it is a great option for planning ahead of a gathering.
5. Can I freeze peach crumble pie?
Yes, this pie freezes well either baked or unbaked.
If freezing unbaked, assemble the pie completely, wrap it tightly, and add about 15 extra minutes to the bake time when cooking it straight from frozen.
I get the same freezing question about my Fresh Fruit Tart with Mascarpone Cream, though that one is best enjoyed fresh rather than frozen.
Peach Crumble Pie
Ingredients
- 1 unbaked 9 inch pie crust homemade or store-bought
- 6 cups fresh peaches peeled and sliced, about 6 to 7 medium peaches (approximately 1.5 kg)
- 2/3 cup granulated sugar about 135g
- 3 tablespoons all purpose flour about 24g
- 1 tablespoon fresh lemon juice about 15ml
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract about 5ml
- 3/4 cup all purpose flour about 95g
- 1/2 cup brown sugar packed, about 100g
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter 1 stick, cold and cubed, about 113g
Equipment
- 9-inch pie dish
- Large mixing bowl for the filling
- Medium mixing bowl for the crumble
- Rolling Pin if making crust from scratch
- Pastry cutter or a fork
- Measuring cups and spoons
- Rimmed baking sheet to catch drips
- Pie crust shield to prevent over browning (optional)
- Wire cooling rack
Method
- Preheat oven to 400°F. Roll out pie dough on a floured surface to 12 inches wide and transfer to a 9 inch pie dish. Trim and crimp edges, then refrigerate while preparing filling.
- Peel and slice peaches into 1/2-inch wedges. In a large bowl, combine peaches with granulated sugar, flour, cinnamon, salt, lemon juice, and vanilla. Fold gently and let sit for 10 minutes to release juices.
- In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt for the topping. Cut in cold butter with a pastry cutter until mixture resembles coarse, pea-sized crumbs. Refrigerate until ready to use.
- Remove chilled crust from the refrigerator. Stir filling and pour into crust, leaving excess liquid behind. Spread peaches evenly and sprinkle chilled crumble topping over the entire surface.
- Place pie on a rimmed baking sheet and bake at 400°F for 20 minutes. Reduce temperature to 350°F and bake for another 30-35 minutes. Cover edges with pie shield if browning too quickly. Pie is done when topping is golden and filling bubbles at edges.
- Transfer to a wire rack and cool for at least 2 hours before slicing to allow filling to set. Serve warm or at room temperature with vanilla ice cream or whipped cream.
Nutrition
Notes
- Use ripe but firm peaches for best results. Overripe peaches will release too much liquid and make the filling watery.
- Keep butter cold when making the crumble topping. Warm butter will melt into the flour instead of forming the desired crumbs.
- Do not skip the 2 hour resting time after baking. Slicing too early will cause the filling to run and become watery.
- Place the pie dish on a rimmed baking sheet to catch any bubbling juices and keep your oven clean.
- If your peaches are especially juicy, add an extra tablespoon of flour to the filling to help thicken it.
- This pie freezes beautifully. Wrap the cooled, baked pie tightly and freeze for up to 3 months.
- For variations, add 1/3 cup old-fashioned rolled oats to the crumble or mix in chopped pecans or walnuts for extra texture.
- You can substitute one cup of peaches with fresh blueberries or raspberries for a mixed fruit version.
- To reheat individual slices, warm in the oven at 300°F for about 10 minutes or until heated through.
- If using frozen peaches, thaw completely and pat dry before using to avoid excess liquid in the filling.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This peach crumble pie is proof that a dessert does not need a fancy lattice top to feel special.
Just juicy peaches, a buttery crumble, and a flaky crust holding it all together.
I hope this becomes one of your go to summer bakes the way it has become one of mine.
If you give it a try, I would love to hear how it turned out, so drop a comment below or share a photo the next time you bake one.
Recommended:
- Peach Cobbler with Canned Peaches
- Peach Crisp with Canned Peaches
- Apple Crumble Pie Recipe
- Cranberry Apple Crumb Pie Recipe
- Blueberry Galette Recipe
