Peach Crumble Pie

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This Peach Crumble Pie is made with juicy peaches, flakey buttery pie crust and a brown sugar crumble topping that’s perfectly crisp and sweetened. It’s the best of both worlds for pie and crumble dessert lovers!

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Peach Crumble Pie

It’s hard to beat sweet, juicy peaches, especially when it’s in a pie! An Apple Crumble Pie is one of my favorite pies so I thought making a Peach Crumble Pie with a hint of cinnamon would be the best summer dessert- and it is!

Ripe peaches get coated in a cinnamon sugar coating, then baked on a flaky crust and sprinkled with most perfect crumb topping. Serve the pie with a scoop of vanilla ice cream to make this the ultimate summer dessert!

This Peach Crumble Pie has all the flavors of a classic peach, a peach crisp and a peach crumble all in one! The sweeter the peaches, the sweet the pie will be so summer is a perfect time to make this easy peach pie recipe. If you love peach desserts, try my Peach Crumble Bars!

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key ingredients

• Peaches: The star ingredient! Fresh peaches work best but you could also use frozen peaches instead. Just make sure they are completely thawed. I do not recommend using canned peaches as they are usually already sweetened.
• Pie crust: Use store-bought or a homemade pie crust.
• Sugar: We use both granulated white sugar and dark or light brown sugar.
• Cinnamon and nutmeg: Adds a warm spiced flavor.
• All-purpose flour: Used as a thickening agent in the peach mixture. Without the flour there would be too much liquid in the pie from the baking process.
• Lemon juice: Adds acidity and helps balance the sweetness of the peaches. It also helps the pie thicken properly when it’s combined with the flour.

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how to make peach crumble pie

Prepare pie crust: Preheat oven to 425 degrees F. Prepare a 9 x 9 inch round pie dish or pie plate with unbaked pie dough. I like to crinkle the crust with my fingers at the top for decoration (this is optional). You can also crimp the edges of the crust with a fork. Place in the refrigerator until ready to use.

Mix peach mixture: In a large mixing bowl, stir peaches, sugars, flour, cinnamon, nutmeg and lemon juice. Mix to combine.

Make crumble topping: In a medium bowl add butter cubes, oats, flour, cinnamon and sugars. Mix together with a pastry cutter or fork until crumbly pieces form.

Assemble the pie: Spoon the peach mixture into the pie crust, then sprinkle the crumble topping all over the top, spreading to the edges in an even layer.

Bake and cool: Bake pie for 15 minutes, then reduce the oven heat to 350 degrees F and bake for an additional 45-50 minutes. Add a pie shield or cover the pie crust with aluminum foil to prevent the crust from burning. The peach filling should be bubbling. Let the pie cool for at least 3 hours to thicken before serving (optional). Slice and top with vanilla ice cream or whipped cream. Enjoy!

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peach crumble pie variations

• Gluten-free pie: Use a gluten-free pie crust and gluten-free flour to make this a gluten-free pie.
• Add crunch: Add your favorite type of nuts for a crunchy crumble topping. Chopped pecans, walnuts, almonds or hazelnuts make great options.
• Caramel topping: Drizzle regular caramel or salted caramel to the top of the baked pie for a rich and gooey topping.
• Berry Peach Pie: Add fresh berries to the peach filling to add color and a sweet-tart flavor.
• Crust: If you prefer a traditional crust instead of the crumble topping, add a lattice crust or another layer of pie crust to the top.

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recipe tips

• Peaches: Use ripe but firm peaches: Overripe peaches can release too much juice while baking, making the pie soggy.
• Peel peaches easily: Score an “X” on the bottom of each peach, blanch in boiling water for 30 seconds, then transfer to ice water. The skins should slip right off.
• Extra crispy crust: Partially blind bake the crust will make the crust extra crispy.
• Balance sweetness: If your peaches are extra sweet, add less sugar than what the recipe calls for. Taste your fruit before mixing the filling!
• Use a pie shield or foil: Cover the crust edges halfway through baking to prevent over-browning.
• Let the pie cool: This way the peach juices thickens and will set.

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leftovers & storage

Keep the pie covered with plastic wrap or in an airtight container, and store in the refrigerator for up to 3-4 days. The peaches may start to get a little watery after that and the pie will become super soft and soggy.

To freeze, cover pie tightly with plastic wrap or aluminum foil. Then store in the freezer for up to 3 months. Thaw in the fridge overnight before enjoying chilled.

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