Peach Crumble Pie

This Peach Crumble Pie combines juicy fresh peaches, flaky pie crust, and a buttery oat crumble topping for the ultimate summer dessert. Easy to make, bakery-worthy, and perfect for holidays, BBQs, and family gatherings.

Prep Time20

Cook Time1 5

Cool Time2

Total Time3 25

Servings:

Calories: 290kcal

Author: Karin and Ken

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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