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.
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.
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.
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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.
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.
Peach Crumble Pie
Ingredients
Peach Pie
- 1 pie crust
- ⅓ 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
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 ⅓ cup granulated sugar, ¼ cup light brown sugar, ½ cup all-purpose flour, and ½ teaspoon ground cinnamon.
- Add the 5 cup peach slices and toss to combine. Let sit while you prepare the crumb topping.
- In a small bowl, stir together the ¼ cup old fashioned oats, 3 Tablespoons light brown sugar 2 Tablespoons all-purpose flour, and ½ teaspoon ground cinnamon.
- Add the 3 Tablespoons butter and work in until clumpy and combined.
- 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, you’ll want to use three 15 oz cans. Drain them 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.
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What a great recipe!