Tasty as a cobbler with the ease of a pie. This Homemade Crumble Peach Pie has a buttery crust, juicy peach filling, and a sweet crumb topping that is begging for a scoop of vanilla ice cream. It has all the mouthwatering flavor of cobbler, but it’s not as juicy, so it’s easier to slice! The pie crust holds it together while the crumble soaks up the peach juices.
Brown Sugar Peach Crumble Pie
I’ve been dreaming of a peach pie crumble this entire peach season. It’s one of my favorite pies to make! I love how it combines all the best parts of peach cobbler and peach crisp together with the structure of a classic peach pie recipe.
Unlike cobbler or crisp, this pie has a bottom crust, which means you can slice into it without it turning into a puddle of juicy peaches—not that I’m complaining!
You can use a prepared pie crust for ease of use, but it’s better if you make your own. I prefer a flaky butter crust which you can make in advance and keep in the freezer so you’ll have it on hand when inspiration strikes!
Instead of a lattice topped peach pie, we combine brown sugar, oatmeal, pecans, and lots of butter for a buttery brown sugar topping that’s impossible to resist.
The cooking time entirely depends on how firm your peaches are. When choosing fresh peaches, I look for bright red or yellow skin and with just the tiniest amount of give when you squeeze. If your fingers sink into the peach or bruise it when squeezing, it’s over-ripe and won’t hold up well in the oven. Of course use the smell test, if it doesn’t smell like a peach, it’s not going to be sweet.
A peach pie with crumb topping can be served warm or at room temperature, but make sure to wait at least 30 minutes before slicing so the filling can firm up a bit. Like any great slice of pie, it should be served with a scoop of vanilla ice cream.
If you only have a few peaches, and love peach desserts as much as I do, try making peach cobbler bread pudding or fresh peach buckle, they’re both amazing!
Why You Need More Fruit Pie In Your Life
- Eat More Fresh Fruit—I love baking with seasonal fruit, you don’t have to add as much sugar but you still get a sweet treat.
- Contrasting Textures – There’s something magical about the flaky crust, rich, crumbly topping, and juicy, soft peach filling. It’s such an amazing flavor and texture experience!
- Fresh/Frozen – While you can only get fresh peaches for a few months, they freeze great and can be used in this pie, just let them thaw and drain the juices before adding.
Ingredients For a Deliciously Easy Peach Pie
FILLING
Peaches – Peel ripe peaches and slice them into ¼-inch pieces
Sugar – You won’t need to use much since peaches are naturally sweet.
Thickener – I recommend either tapioca flour or cornstarch. I prefer the texture of tapioca flour but they can be used interchangeably.
Cinnamon – A hint of spicy cinnamon plays up the natural sweetness of the peaches.
CRUMBLE
Flour – this holds the crumble together.
Brown Sugar—I prefer the malty richness of brown sugar as a topping, especially as it caramelizes a little bit in the heat.
Oatmeal – this gives it a heartier texture
Butter – Butter is key to making the crumble stick together!
Pecans – I love the crunch and flavor from pecans but you can leave the nuts out or use walnuts instead.
How To Make A Really Good Pie
Step One: Make Peach Filling
Add peaches, sugar, and tapioca flour to a large bowl and let sit for about 15 minutes, stirring occasionally. This will draw out the sweetness from the peaches.
Step Two: Make Crumble Mixture
In a food processor, combine the flour, brown sugar and salt. Add cubes of the cold butter and process until it forms small clumps. Add pecans and oatmeal and process just 1-2 times to combine. If you don’t have a food processor you can use a pastry cutter to blend in the butter or use your fingers.
Step Three: Assemble and Bake
Roll out the pie crust, crimp the edges and place the peach mixture in the pie crust. Top with the crumble and place the pie on a baking sheet and bake for 30 minutes at 400º. Turn down the temperature to 350º, cover the edges of the pie crust with a pie shield or aluminum foil if it is getting too brown and bake for another 30 minutes until it is bubbly at the edges.
The peaches should be tender when poked with a knife. If not, cover the crumble with foil so that it doesn’t burn, and cook until the peaches are tender.
If you want to be able to cut slices, you must let it cool before slicing so that the juices can set. Otherwise, it will be like cobbler. It’s best to serve just slightly warma or at room temperature.
How To Fix A Soggy Bottom Crust?
No one likes a soggy bottom! This can be caused by too much liquid in your filling. You can always par-bake your crust beforehand for extra heft and structure, but most of the time it can be avoided by using cornstarch or tapioca flour to coat the fruit before baking.
How To Store Leftover Pie
In The Fridge: Let the pie cool completely before wrapping it tightly with plastic wrap or aluminum foil. Store in the fridge for up to three days.
In The Freezer: Once the pie is cool, place in a freezer-safe airtight container and freeze for up to two months.
Don’t Forget!
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Ingredients
Filling
- 4 cups peaches peeled and cut into ¼ inch slices, about 6 peaches
- ½ cup sugar
- 2 tablespoons tapioca flour or cornstarch
- ½ teaspoon cinnamon
Crumble
- ½ cup flour
- ⅓ cup brown sugar
- ½ teaspoon salt
- 6 tablespoons butter cold
- 1 cup pecans chopped
- ¾ cup oatmeal
Instructions
- Preheat oven to 400º.
- Add peaches, sugar, and tapioca flour to a large bowl and let sit for about 15 minutes, stirring occasionally.
- In a food processor, combine the flour, brown sugar and salt. Add cubes of the cold butter and process until it forms small clumps. Add pecans and oatmeal and process just 1-2 times to combine.
- Roll out the pie crust and place peaches in the pie crust. Top with crumble, place the pie on a baking sheet, and bake for 30 minutes at 400º. Turn down the temperature to 350º, cover the edges of the pie crust with a pie shield or aluminum foil, and bake for another 30 minutes until it is bubbly at the edges. The peaches should be tender when poked with a knife. If not, cover the crumble with foil so that it doesn’t burn, and cook until the peaches are tender.
- Let cool for 30 minutes before slicing.
Notes
- You can use a pre-made pie crust, or make your own buttery pie crust.
- If using frozen peaches, let thaw and drain before adding sugar and tapioca flour.
- Check the pie about half way through and if getting too brown cover the edges with a pie shield or aluminum foil.
- Make sure you let this sit for at least 30 minutes before slicing.
Hello,
Can canned peaches be used?!! I reside in NV, where we have the worst tasteless fruit, especially peaches!! The vast majority of fruit here have absolutely no flavor or taste!!
Thank you
It would be better with frozen peaches, but if canned is all you have, it will still taste fantastic it just may be a little juicier. I have never made it with canned peaches, but I think it will work.