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Peach Crumble Pie

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This peach crumble pie is such a fabulous way to feature one of my favorite summer fruits. It features plenty of tender peaches nestled under a layer of brown sugar and oat crumbles.

Close slice of peach pie with brown sugar and oat crumble topping with whipped cream on top, ready to eat.

This recipe is almost a mash up of two favorites,  peach pie and peach crisp. It is fabulous on its own and even better with some whipped cream or ice cream.

Making the Pie

The Crust

As with most pies, we are going to start with the crust. You just need a standard pastry for a 9-inch pie plate.

You can make your own, in which case I highly recommend my great-grandma’s lard pie crust or MiMi’s extra flaky pie crust. Or you can buy one from the store, we don’t judge around here.

Fit the crust in the bottom of your pie pan and put it in the refrigerator until you are ready to fill it. The colder you keep the pastry, the more tender it will be.

The Filling

You can make this pie with fresh, frozen, or even canned peaches if you would like. It is going to be delicious no matter what.

For fresh peaches, peel the peaches then cut in half and remove the pit. Cut into slices or dice into bite sized chunks.

Mixing bowl with peach slices, flour, sugar, and cinnamon ready to go in a pie crust.

For frozen peaches, defrost them and drain whatever liquid they release. There is no need to press out additional juice, you want the pie to be flavorful and a little bit juicy.

If you plan to use canned peaches, just drain the liquid and use the peaches. It’s as easy as that!

Otherwise you just need a little flour to help thicken the filling and a little sugar to make it feel like a dessert. I add cinnamon too, but you could even add nutmeg and ginger if you want it spicier.

The Crumble Topping

If you like peach crisp, you are going to love this oat topping. It has a hint of cinnamon to add those spicey undertones.

There is a little more flour and some brown sugar. Work in some butter to help give it a bit of richness and hold it together.

You can add some chopped pecans or walnuts if you would like. They add even more flavor and crunch, but my guys prefer desserts without nuts.

Baking the Pie

Baking this pie is pretty simple. There is no blind baking or taking it in and out of the oven.

Just preheat the oven to 375℉ and put the pie on the bottom rack. Having the bottom of the pie closer to the heating element in the oven will help to avoid the dreaded soggy bottom.

Two slices of peach crumb pie on dessert plates.

Let the pie cool for an hour or two, then go ahead and put it in the refrigerator if you aren’t going to eat it right away. It is great warm, at room temperature, or even cold.

More Great Pie Recipes to Try

If you like trying different variations of peach pie, try making peach rhubarb pie. The tart rhubarb adds a little something different to the mix.

Apple custard pie with crumb topping is another lovely pie. It has a creamy apple filling and buttery streusel on top.

Slice of peach crumb pie on dessert plate with remaining pie in the background.

You can also try brown sugar peach cobbler for something a little different. It is fabulous.

Check out my collection of pie recipes for even more tasty inspiration.

Bite of peach crumble pie with oat topping and on fork next to slice with whipped cream on top.

Peach Crumble Pie

Servings: 8
Author: Carlee
Combine two summer favorites into one delicious dessert. This treat is part peach pie and part peach crumble, all in one. The brown sugar and oat topping is the perfect compliment to the yummy peach filling.
5 from 1 rating
Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Total Time 3 hours 10 minutes

Ingredients
 

Peach Pie

  • 1 pie crust
  • cup granulated sugar
  • ¼ cup light brown sugar packed
  • ½ cup all-purpose flour
  • ½ teaspoon ground cinnamon
  • 5 cup peach slices

Crumble Topping

  • ¼ cup old fashioned oats
  • 3 Tablespoons light brown sugar packed
  • 2 Tablespoons all-purpose flour
  • ½ teaspoon ground cinnamon
  • 3 Tablespoons butter softened
Makes: 9inch round

Instructions
 

  • Preheat oven to 375℉ and fit pie crust in a 9-inch deep dish pie plate. Refrigerate until ready to use.
  • In a large bowl, stir together the sugar, brown sugar, flour, and cinnamon.
    ⅓ cup granulated sugar, ¼ cup light brown sugar, ½ cup all-purpose flour, ½ teaspoon ground cinnamon
  • Add the peach slices and toss to combine. Let sit while you prepare the crumb topping.
    5 cup peach slices
  • In a small bowl, stir together the oats, brown sugar, flour, and cinnamon.
    ¼ cup old fashioned oats, 3 Tablespoons light brown sugar, 2 Tablespoons all-purpose flour, ½ teaspoon ground cinnamon
  • Add the butter and work in until clumpy and combined.
    3 Tablespoons butter
  • Transfer the peach mixture to the chilled pie crust. Top with crumble topping.
  • Place pie plate on a baking sheet to catch anything that may bubble over. Bake for 40-50 minutes. Keep and eye on the crust and cover the edges if needed.
  • Remove from oven and cool for at least 2 hours to thicken before serving.
  • Keep the pie loosely covered in the refrigerator for up to 5 days.

Notes

If using fresh peaches, it will take about 7 peaches. Peel, pit, and slice them before using.
If using frozen peaches, defrost the sliced peaches and pour off any extra liquid. Do not press them to release more juice.
If using canned peaches, drain well before using.
You can add vanilla and/or nutmeg to the filling if you would like.
You can also add a couple of Tablespoons of chopped nuts to the topping if desired. 

Nutrition

Serving: 1ServingCalories: 296kcalCarbohydrates: 49gProtein: 4gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 11mgSodium: 137mgPotassium: 175mgFiber: 3gSugar: 27gVitamin A: 446IUVitamin C: 4mgCalcium: 24mgIron: 2mg

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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5 from 1 vote
Recipe Rating




Wednesday 5th of June 2024

What a great recipe!