Homemade Peach Pie with Crumble Topping
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.
Servings 8
Calories 327kcal
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.
