Peach crumble pie made with fresh fruit, cozy spices, and a sweet crumb topping is a delicious twist on a classic summer dessert. Serve it warm with ice cream for an amazing treat!
Jump to:
Peach Pie with Crumble Topping
Peaches are one of my favorite fruits in summer. The smell always reminds me of playing in my Grandpa's orchard when we were kids. We definitely got yelled at more than once for climbing trees and knocking down fruit before it was ready.
Most of the time, when I buy a bag of fresh peaches, they end up as peach crisp or peach butter. But this year I was really craving pie, so I made a big batch of peach pie filling.
Then I decided to add a crumble topping. It's basically pie and cobbler in a one pan. Add a scoop of vanilla bean ice cream, and it might just be my new favorite dessert during peach season.
Why I Love This Recipe
- Great for using up peaches. Each pie has eight peaches, depending on their size.
- Simple to make. One crust on the bottom, a crumble on top, and you're done.
- Best sugar and spice ratio! I enjoy mixing different sugars, vanilla and almond extracts, and warm spices in this pie to boost the flavor.
- Delicious texture. The buttery brown sugar crumble bakes up crisp and crunchy over the soft, juicy filling.
Key Ingredients
To make this peach pie recipe, you'll need a bag of peaches, one pie crust, and a few simple pantry staples.
- Pie Dough: You can use a refrigerated pastry crust or a homemade pie crust for this recipe.
- Peaches: I like to use whatever ripe yellow peaches are available at the time. You can use your favorite variety.
- Lemon Juice: A little bit of citrus provides a brighter flavor.
- Extracts: To give the filling more flavor, I add vanilla and almond extract.
- Sugar: To sweeten the filling, I use a combination of granulated and brown sugar. The brown sugar gives it a slight caramel flavor.
- Spices: To give the peaches a rich, warm flavor, I add cinnamon, nutmeg, ginger, and cloves.
- Cornstarch: This thickens the excess juice as the fruit cooks on the stovetop.
- Crumb Topping: Combine flour, brown sugar, cinnamon, and soft butter to create a fantastic crumble for pies or cakes.
How To Make a Peach Crumble Pie
You will be surprised how easy it is to make this homemade peach pie. It comes together with just a few simple steps.
Make peach pie filling. Peel and dice the fresh fruit and place it in a large mixing bowl. Add the lemon juice, extracts, sugar, and cornstarch, and stir until well combined.
Let it rest for 10 minutes to activate the juices. Dump the mixture into a large skillet and heat over medium heat for 5-7 minutes or until the juices have thickened. Remove from the heat and let cool.
Prep the pie crust. Allow the refrigerated crust to sit at room temperature for 15 minutes. Then, unroll and brush a little bit of flour on the bottom of the crust. Place in a 9-inch pie plate and crimp the edges.
Brush the bottom and sides of the dough with an egg wash, then place the pie pan in the refrigerator until needed.
Make the sweet crumble topping. In a small bowl, stir together the flour, sugar, and cinnamon. Use a fork or pastry blender to cut in the softened butter.
Once it is combined, use your hands to clump it into small pieces. Refrigerate until the pie filling is cooled.
Assemble and bake the pie. Spoon the tender peach filling into the chilled crust, then sprinkle with the cold crumbs. Place in the oven and bake until golden brown and the juices are bubbling around the edges.
Let the pie cool for at least 4 hours before serving. I personally like to make it a day ahead and refrigerate it before slicing. Serve slices with a scoop of vanilla ice cream or swirl of whipped cream for an extra special dessert.
BruCrew Tips
For the best results in your kitchen, be sure to follow our recipe tips.
- Use firm, ripe peaches that are slightly soft but not mushy. If the fruit is overripe, it will become extremely soft when baked.
- Remove the skins for the best taste and texture. Use a vegetable peeler to peel the fruit before slicing. You can also drop the whole fruit in boiling water for 30 seconds, then in ice water. The skins will slide right off.
- Do NOT use canned peaches for this recipe. The canned fruit is a little too soft and doesn't bake as well as fresh fruit does.
- Peaches are extra juicy. So start by cooking them down to thicken the juices into a jam-like mixture and keep your crust from getting soggy.
- Use an egg wash on the pastry dough to avoid a soggy bottom crust. The egg will help seal in the dough to prevent the fruit juices from leaking through.
- Place the filled pie plate on a large baking sheet to catch any bubbling peach juices.
- Cover the edges of the crust with a pie shield or tin foil. This will help prevent the edges from browning too much when you lower the oven temperature.
- Let the pie cool completely before cutting into it. This gives the filling time to set, so each slice holds together nicely.
Storage Recommendations
Allow the baked pie to cool completely on the counter. Cover the pie dish with plastic wrap or aluminum foil and place it in the fridge for 3-4 days.
If the crumble on top of the pie is soft or soggy, put the pie in a 375°F oven. Set the timer and bake for 5 minutes to make it crispy again.
FAQs
It is not necessary to remove the peels, but I prefer the texture of the fruit filling without peels.
Yes, you can use frozen fruit. Allow the fruit to thaw and drain all the excess juice before continuing with the pie filling.
Yes, but if you plan to freeze this peach pie, you'll need to make a slight adjustment to the recipe. Substitute ½ cup of flour for the cornstarch. Cornstarch does not freeze well, as it breaks down when frozen and thawed.
More Peach Desserts
- Peach Parfait
- Peach Bundt Cake
- Blackberry Peach Coffee Cake
- Peaches and Cream Cake Roll
- Peach Crumb Bars
Do you love a recipe you tried from Inside BruCrew Life?
Please leave a 5-star ⭐️ rating and a review in the comments section below.
Recipe
Peach Crumble Pie
This easy peach crumble pie is made with fresh fruit and a sweet, crumbly topping. It’s a fun twist on a classic summer dessert. Enjoy it warm with some ice cream for an amazing treat!
Ingredients
Peach Pie Filling
- 7 cups peeled and diced peaches (2 lb 8 oz)
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ⅛ teaspoon ground cloves
- ¼ cup cornstarch
Pie Crust
- 1 refrigerated pie crust
- 1 large egg
- 1 tablespoon water
Crumble Topping
- ½ cup all purpose flour
- ¼ cup packed light brown sugar
- 1 ½ teaspoons cinnamon
- pinch salt
- 3 tablespoons unsalted butter, softened
Instructions
- Peel and dice the peaches and place them in a large bowl. Stir in the lemon juice, extracts, sugar, spices, and cornstarch until everything is coated. Set aside and let it rest for 10 minutes.
- Dump the peach mixture into a large skillet and heat over medium-high heat. Stir constantly for 5-7 minutes or until thickened. Remove and let cool completely.
- Allow the pie crust to sit at room temperature for 15 minutes. Unroll and brush a little bit of flour on the bottom of the crust. Place the crust in a 9-inch pie plate, flip the excess under, and crimp the edges.
- Whisk together the water and egg. Brush the egg mixture on the bottom and sides of the pie crust, then place the pie plate in the fridge until needed.
- In a small bowl, stir the flour, brown sugar, and cinnamon. Add the butter and use a pastry blender or fork to cut it into the dry ingredients. Once it's combined, use your hands to clump the mixture together, then break it apart into smaller pieces. Refrigerate until ready to assemble.
- Preheat oven to 425°F.
- Once the pie filling is cool, spoon it into the chilled pie crust. Sprinkle the crumbs evenly on the top of the filling. Place the pie plate on a baking sheet and place it in the preheated oven. Bake for 20 minutes.
- Reduce the oven temperature to 375°F and place a pie shield or tin foil on the edges of the crust. Continue baking for an additional 30-35 minutes. The pie is done when the topping is golden brown and the juices are bubbling around the edges.
- Remove and place the pie on a wire rack to cool completely. Cover and refrigerate leftovers.
Notes
- Use firm, ripe peaches that are slightly soft but not mushy. If the fruit is overripe, it will become extremely soft when baked.
- Remove the skins for the best taste and texture. Use a vegetable peeler to peel the fruit before slicing. You can also drop the whole fruit in boiling water for 30 seconds, then in ice water. The skins will slide right off.
- Do NOT use canned peaches for this recipe. The canned fruit is a little too soft and doesn't bake as well as fresh fruit does.
- Peaches are extra juicy. So start by cooking them down to thicken the juices into a jam-like mixture and keep your crust from getting soggy.
- Use an egg wash on the pastry dough to avoid a soggy bottom crust. The egg will help seal in the dough to prevent the fruit juices from leaking through.
- Place the filled pie plate on a large baking sheet to catch any bubbling peach juices.
- Cover the edges of the crust with a pie shield or tin foil. This will help prevent the edges from browning too much when you lower the oven temperature.
- Let the pie cool completely before cutting into it. This gives the filling time to set, so each slice holds together nicely.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 313Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 35mgSodium: 120mgCarbohydrates: 52gFiber: 3gSugar: 30gProtein: 4g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Leave a Reply