Peach Crumble Pie
I have a Peach Pie recipe to die for. Peach Crumble Pie. It has a luscious peach filling topped with a brown sugar crumble topping that’s amazing. You’ll be drooling over every bite. Seriously.
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I received a large box of nectarines and peaches from the Washington State Fruit Commission in August 2019. I made a Southern Nectarine Cobbler and a Nectarine Pie with the nectarines. I made a Peach Pinwheel Cobbler, Peach Cobbler Amandine, Cast Iron Peach Cobbler and this pie using the peaches. The recipe turned out so fantastic, I thought I would share it again.
The nectarines and peaches were absolutely delicious. They turned out marvelously in those desserts. I can’t recommend their fruits highly enough.
Every dessert was so mouthwatering. But who doesn’t enjoy a slab of pie every now and then? This one is doubly easy because I used a store bought crust on the bottom. The top crust is just streusel (crumble) so it’s incredibly easy too.
I sent this pie along with all the other desserts (and half of the Southern Nectarine Cobbler) to John’s office last week. I also sent along several other pies. I got so many rave reviews over everything. John said people kept texting him throughout the day letting him know how much they enjoyed the treats.
We try to spoil those he works with on occasion. All of them enjoy my home-baked goodies. There have been a few times when some didn’t realize there was a spread laid out in the break room. They got after John for not giving them a heads up before the desserts were cleaned out!
If you want to make a really easy Peach Pie recipe, Peach Crumble Pie is it. The brown sugar topping is different from my regular crumb toppings but it was really scrumptious. I would make this pie again in a heartbeat.
Peach Crumble Pie is so scrumptious.
This delectable dessert will knock your socks off!
It’s terrific with or without ice cream.
Here’s what I did.
I used these ingredients for the filling, plus water.
Roll out pie crust.
Fit pie crust into pan and flute edges. Set aside.
Peel and dice peaches. Place in a medium-sized mixing bowl.
Add sugar, cinnamon, nutmeg and water.
Stir ingredients to combine. Set aside.
I used these ingredients for the crumble topping.
Pour UNBLEACHED flour into a mixing bowl. Add brown sugar. Stir ingredients to combine.
Cut in butter with a pastry blender.
Cut in the butter until coarse crumbs form.
Spread peach filling into pie plate.
Add crumble topping and smooth the top slightly.
Bake at 325 degrees for an hour or so. The peaches need to be tender and the juice coming up through the topping should be thick–not thin.
This delightful pie is wonderful served ala mode.
If you enjoy Peach Pie, you’ll love this version of Peach Crumble Pie.
Peach Crumble Pie is a great summer and early fall dessert when fresh peaches are in season.
Every morsel of this pie was dreamy. 🙂
Here’s the recipe.
PEACH CRUMBLE PIE
(My own concoction)
Peach Crumble Pie
Equipment
- 1 9-inch pie plate
- 2 medium mixing bowls
- 2 wooden spoons
- 1 pastry blender
- 1 sharp knife to cut, peel and slice peaches
- measuring cups
- measuring spoons
Ingredients
- 5 cups fresh peaches peeled and sliced (you can also use canned or frozen peaches)
- 3/4 cup granulated sugar
- 2 tbsp. water
- 1 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1 cup light brown sugar packed
- 1 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1/2 cup unsalted butter cold (one stick)
- 1 unbaked pie shell
Instructions
- Combine peaches with granulated sugar, cinnamon, nutmeg and water in a mixing bowl.
- Set aside.
- Combine brown sugar and flour in a medium mixing bowl.
- Cut butter into flour mixture with finger tips or pastry blender until it crumbles.
- Fit pastry into pie plate.
- Add peach filling.
- Pour crumble mixture over top of peaches.
- Bake at 325 degrees for about an hour or until peaches are done.
Notes
Peaches courtesy of the Washington State Fruit Commission.
© Can’t Stay Out of the Kitchen
Nutrition
Well, you may not want to die for it, but it really is delicious. 🙂
The juices cooked up perfectly in this pie.
If you want comfort food, make up a Peach Crumble Pie for dessert tonight.
This awesome pie will also work with canned or frozen peaches.
You may also enjoy these delicious recipes!
Recipe originally published September 23, 2019.
Peach Crumble Pie
Equipment
- 1 9-inch pie plate
- 2 medium mixing bowls
- 2 wooden spoons
- 1 pastry blender
- 1 sharp knife to cut, peel and slice peaches
- measuring cups
- measuring spoons
Ingredients
- 5 cups fresh peaches peeled and sliced (you can also use canned or frozen peaches)
- 3/4 cup granulated sugar
- 2 tbsp. water
- 1 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1 cup light brown sugar packed
- 1 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1/2 cup unsalted butter cold (one stick)
- 1 unbaked pie shell
Instructions
- Combine peaches with granulated sugar, cinnamon, nutmeg and water in a mixing bowl.
- Set aside.
- Combine brown sugar and flour in a medium mixing bowl.
- Cut butter into flour mixture with finger tips or pastry blender until it crumbles.
- Fit pastry into pie plate.
- Add peach filling.
- Pour crumble mixture over top of peaches.
- Bake at 325 degrees for about an hour or until peaches are done.
6 Comments
Kelsey Miller
November 24, 2023 at 11:45 pm
I made this pie for Thanksgiving and it was delicious! Because peaches were no longer in season, I used frozen and let them defrost for a bit before adding them to the pie. I also omitted the water the recipe called for because there was still some water in the peaches from being frozen.
I will say, I had to cook it significantly longer than the recipe suggested. I baked it for an hour and 10 minutes at 325 and then bumped the oven up to 375 and baked it for another 30-40 minutes to ensure the crumble was baked and the juices were thick. My patience paid off because it was delicious and the crumble was the best part, but just be advised it may take longer to bake than the recipe states.
Teresa Ambra
November 25, 2023 at 5:36 pm
Hi Kelsey. Yes, I’ve had these pies take as long as 2 hours before! A lot depends on the outside weather… no kidding. On sunny days the oven seems to cook faster, on cloudy days the oven cooks more slowly. I’m glad you stuck with it and allowed the pie to cook completely before taking it out. Good to know that this recipe works great with frozen peaches too. Thanks for letting me know.
Bruce
July 18, 2023 at 8:27 am
Great tasting pie, but I baked it for 70 minutes (10 mins more than suggested) at 325 degrees and the crust did not get done and pie was too juicy. Next time I’ll bake at 450 for 15 minutes then 350 for another 45 minutes or so.
Teresa Ambra
July 19, 2023 at 9:28 pm
Hi Bruce. Sometimes it depends on the type of pie plate you use. Some conduct the heat better than others.
Evelyn Haber
May 11, 2021 at 2:29 am
do frozen peaches have to be defrosted first? Thank you
Teresa
May 13, 2021 at 7:35 am
Hi, Evelyn. I would defrost the peaches.