Peach Crumble Pie
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!
Servings: 8 servings
Ingredients
- store-bought or homemade pie crust
Peach Filling
- 6-7 cups fresh peaches diced and skin removed (about 6-10 peaches- depending on the size)
- 1/4 cup brown sugar
- 1/3 cup granulated sugar
- 1/2 cup flour
- 1/2 teaspoon ground cinnamonn
- dash nutmeg
- 2 teaspoons lemon juice
Crumble Topping
- 1/4 cup salted butter softened and cut into small cubes
- 3 tablespoons old-fashioned oats
- 1/4 cup all-purpose flour plus 2 tablespoons
- 1 teaspoon ground cinnamon
- 1/4 cup brown sugar
- 2 tablespoons granulated sugar
Instructions
- Preheat oven to 425 degrees F. Prepare a 9 x 9 inch round pie pan with unbaked pie crust. 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.
- In a large mixing bowl, combine peaches, sugars, flour, cinnamon, nutmeg and lemon juice. Mix to combine.
- 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 by spooning 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 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.
- 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!