If you love classic peach pie but can never resist a buttery crumble topping, this Peach Crumble Pie is your dream dessert. Packed with juicy peaches, tucked into a flaky crust, and crowned with a golden oat crumble, this pie tastes like pure summer comfort in every bite.
Peach Crumble Pie Recipe Essentials
- 🍽️ Course: Dessert / Pie
- ⏱️ Cooking Time: 30 minutes prep + 55-65 minutes bake + 2 hours cooling 🍴 Servings: 8 slices
- 🧄 Flavor Profile: Sweet, buttery, fruity, warm vanilla, lightly tangy, crisp crumble topping
- 🍚 Best Served With: Vanilla ice cream, whipped cream, hot coffee, iced tea, caramel drizzle
- 🧊 Make Ahead?: Yes
Summarize and Save This Content On
Some desserts just feel like home, and this is absolutely one of them. It's easier than a traditional double-crust peach pie and perfect for summer gatherings, holidays, Sunday dinners, or anytime you find beautiful ripe peaches calling your name.
This peach crumble pie was inspired by my cinnamon roll peach cobbler and easy peach coffee cake on this site, and tastes great with these amazing creamy peach cheesecake bars.
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Why You Will Love This Recipe
- The best of pie and crumble in one: Flaky crust, buttery crisp topping, and juicy peach filling create the ultimate comforting dessert experience.
- Easy, beautiful, and crowd-pleasing: Simpler than a traditional lattice pie but still bakery-worthy enough for holidays, gatherings, and special occasions.
- Perfect summer dessert: Packed with fresh peaches, cozy warm flavors, and absolutely incredible served with a scoop of vanilla ice cream.
Ingredients
This peach pie with crumble topping uses simple baking staples plus fresh juicy peaches to create an incredible homemade pie that tastes like it came straight from a country bakery.
- 9-inch pie crust: Creates the flaky base that holds all that juicy peach filling. Store-bought works beautifully, or use homemade if you prefer.
- Fresh peaches: The star of the show, bringing natural sweetness, juiciness, and summery flavor.
- Light brown sugar: Adds rich caramel-like sweetness that pairs beautifully with peaches.
- Granulated sugar: Balances flavor and helps sweeten tart fruit.
- Cornstarch: Thickens the peach juices so your pie slices beautifully instead of running everywhere.
- Unsalted butter: Binds everything into buttery crisp crumble perfection.
- Old-fashioned oats: Add hearty texture and classic crumble character.
- All-purpose flour: Helps create the crumb structure.
See the recipe card below for exact ingredients and quantities of each ingredient.
Variations
- Peach Bourbon: Add 1-2 tablespoons bourbon to the peach filling with the lemon juice and vanilla. If using very ripe, juicy peaches stay at 1 tablespoon so the filling doesn't get too loose. For stronger bourbon flavor up to 2 tablespoons is safe.
- Peach Pecan: Add ½ cup chopped pecans to topping.
- Peach Blueberry: Use 2½ cups sliced peaches, 1½ cups fresh blueberries and increase cornstarch to 2½ tablespoons as blueberries release extra juice
- Peach Raspberry: Use 3 cups sliced peaches, 1 cup raspberries and increase cornstarch to 2½ tablespoons.
- Peach Mango: Use 2 cups sliced peaches and 2 cups diced mango.
- Peach Mixed Berry: Use 2 cups peaches, 2 cups mixed berries (¾ cup blueberries, ¾ cup strawberries and ½ cup raspberries) and increase cornstarch to 3 tablespoons.
How to Make Peach Crumble Pie
This peach pie with crumble topping is wonderfully easy with a delicious crumble topping and the perfect dessert for peach lovers. Preheat the oven to 375°F (190°C).
Step 1: Prepare the crust.
Roll out and fit the pie crust into a 9-inch pie pan. Trim edges and flute as desired. Chill in the fridge while you make the filling and crumble.
Step 2: Prepare the filling.
In a large bowl, toss the sliced peaches with brown sugar, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt. Let sit for 10 minutes to allow the peaches to release their juices.
Step 3: Make the crumble topping.
In a medium bowl, mix oats, flour, and brown sugar. Stir in melted butter until crumbly and evenly combined.
Step 4: Start assembling pie.
Pour the peach filling into the chilled pie crust and spread evenly.
Step 5: Add topping. Sprinkle the crumble topping evenly over top of your peach pie crumble top.
Step 6: Bake. Place the pie on a baking sheet and bake for 55-65 minutes, or until the filling is bubbly and the topping is golden brown. Let cool on a wire rack for at least 2 hours before slicing. This helps the filling set properly. Slice and serve.
Peach Crumble Pie Expert Tips
- Add spice if desired to the filling: My favorite blend to add to the filling is: ½ teaspoon cinnamon, ⅛ teaspoon nutmeg and ⅛ teaspoon ground ginger.
- Use ripe but firm peaches: Sweet, juicy peaches work best, but avoid overly soft fruit that can make the filling watery or mushy.
- Peel peaches easily: Blanch peaches in boiling water for 30 seconds, then transfer them to an ice bath so the skins slip right off.
- Don't overmix the crumble topping: Keep some larger buttery clumps for the best crunchy crumble texture.
- Tent with foil if needed: If the crust edges or crumble topping brown too quickly, loosely cover with foil during the final 15-20 minutes of baking.
- Know when it's done: Look for a deeply golden crumble topping and bubbling filling around the edges, which signals the cornstarch has fully activated.
- Cool completely before slicing: This is the secret to clean, picture-perfect slices since the filling thickens as it cools.
If you love recipes like this crumble top peach pie, you may also enjoy peach upside down cake and peaches and cream stuffed cake.
Storage Directions
Room Temperature: Cover and store for up to 1 day if your kitchen is cool.
Refrigerator: Store tightly covered for up to 4 days.
Freezer: Wrap cooled pie tightly in plastic wrap and foil, then freeze for up to 2 months. Allow it to defrost overnight in your fridge.
Reheat: Warm slices in a 300°F oven for 10-15 minutes or microwave individual slices briefly.
Make Ahead: Bake the full pie 1 day ahead, cool it completely and store covered until ready to serve. Rewarm slices before serving if you love that fresh-baked taste.
Serving Suggestions
- Pair crumble top peach pie with hot coffee or chai tea
- Serve at summer BBQs after enjoying smoked burgers, BBQ chicken or steak
- Serve warm with vanilla ice cream, whipped cream, a spoonful of crème fraîche, a drizzle of caramel sauce, toasted pecans and fresh peach slices
- Include on holiday dessert tables with rhubarb upside down cake and blackberry dump cake
Peach Crumble Pie Recipe FAQs
Peeling is highly recommended for the best finished texture, especially if you want a classic bakery-style peach pie filling. Peach skins can become slightly chewy or separate from the filling as the pie bakes, which some people don't love. If your peaches are very ripe with thin skins, you can leave them on, but for the smoothest, most traditional result, peeling is worth the extra few minutes.
Both desserts feature juicy peaches and a buttery topping, but Peach Crumble Pie includes a traditional pie crust underneath, giving you that classic flaky pie element. Peach crisp is usually baked without a crust and often includes a crunchier oat-heavy topping.
Of course. Homemade pie crust makes this dessert even more special if you enjoy baking from scratch. That said, a quality store-bought refrigerated crust works beautifully and both options produce a delicious result.
Runny peach pie filling usually happens when the peaches release too much liquid, there isn't enough thickener, or the pie wasn't allowed to cool long enough. Cornstarch needs time to activate during baking and then time to set as the pie cools. Letting the pie rest for at least two hours before slicing makes a huge difference in getting clean slices instead of peach soup.
More Peach Recipes
Do you like peaches? Here some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Peach Crumble Pie
Ingredients
Crust
- 1 refrigerated store-bought 9-inch pie crust or our 3 ingredient pie crust
Filling
- 4 cups fresh peaches thinly sliced (about 5-6 peaches) or use totally thawed, drained frozen peaches
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Crumble Topping
- ¾ cup old-fashioned oats
- ½ cup all-purpose flour
- ½ cup packed light brown sugar
- 5 tablespoons unsalted butter melted
Instructions
For the crust and filling
- Preheat the oven to 375°F (190°C). Roll out and fit the pie crust into a 9-inch pie pan. Trim edges and flute as desired. Chill in the fridge while you make the filling and crumble.
For the filling
- In a large bowl, toss the sliced peaches with brown sugar, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt. Let sit for 10 minutes to allow the peaches to release their juices.
For the crumble topping
- In a medium bowl, mix oats, flour, and brown sugar. Stir in melted butter until crumbly and evenly combined.
Assemble and bake
- Pour the peach filling into the chilled pie crust and spread evenly. Sprinkle the crumble topping evenly over top.
- Place your pie on a rimmed baking sheet to catch bubbling juices and make handling easier.
- Bake for 55-65 minutes, or until the filling is bubbly around the edges and the topping is golden brown.
- Let cool on a wire rack for at least 2 hours before slicing. This helps the filling set properly and give you a nice slice. Serve.
Notes
- Add spice if desired to the filling: My favorite blend to add to the filling is: ½ teaspoon cinnamon, ⅛ teaspoon nutmeg and ⅛ teaspoon ground ginger.
- Use ripe but firm peaches: Sweet, juicy peaches work best, but avoid overly soft fruit that can make the filling watery or mushy.
- Peel peaches easily: Blanch peaches in boiling water for 30 seconds, then transfer them to an ice bath so the skins slip right off.
- Don't overmix the crumble topping: Keep some larger buttery clumps for the best crunchy crumble texture.
- Tent with foil if needed: If the crust edges or crumble topping brown too quickly, loosely cover with foil during the final 15-20 minutes of baking.
- Know when it's done: Look for a deeply golden crumble topping and bubbling filling around the edges, which signals the cornstarch has fully activated.
- Cool completely before slicing: This is the secret to clean, picture-perfect slices since the filling thickens as it cools.
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