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Peach Crumb Pie

Peach Crumb Pie |

This Peach Crumb Pie is the dessert that started it all.

Growing up, I really didn’t have any interest in cooking or baking. My mom was a whiz in the kitchen and I enjoyed plenty of homemade meals, but I never had much of a desire to do it myself. My culinary prowess was limited to Kraft macaroni and cheese, grilled cheese sandwiches, and putting frozen Schwan’s individual pizzas in the oven.

But one day, something came over me. I must have been 15 or 16 at the time and I was home alone. It was the day before Mother’s Day. I don’t know why the thought popped into my head, but suddenly I decided to make a pie for my mom as a suprise for Mother’s Day. I went to the kitchen and started thumbing through all of her old cookbooks. I eventually happened on a recipe for peach crumb pie. It looked easy enough and was made with canned peaches, which we just so happened to have in the pantry.

Peach Crumb Pie |

The only problem? No pie crust.


So I went back to the cookbooks until I found another recipe for pie crust. It also looked pretty easy so I decided to go for it.

Peach Crumb Pie |

Somehow, amazingly, my first attempt at pie crust was a success. I had seen mom roll it out between wax paper, so I did the same, carefully flipping the pie crust into the pan and pressing it against the sides.

Peach Crumb Pie |

I mixed up the filling, popped it in the oven and crossed my fingers. 45 minutes later, there it was. A golden, bubbling, perfectly respectable looking pie.

I remember how I felt as I gingerly lifted the pie from the oven and placed it on the counter. I was so amazed it actually worked, and so proud that I did it all by myself.

Peach Crumb Pie |

The look on my parents’ faces when I told them I’d made a pie…from scratch…was priceless. Of course they were extra shocked and extra gracious considering my previous lack of culinary experimentation. I soaked up their compliments, their oooohs and ahhhhhs, their satisfied ‘mmmmmmmms’. I loved seeing their delight, their enjoyment at each new bite.

I won’t say that everything changed after that. It was still several years before I really began to get into cooking and baking. But when I look back, I think that was the moment that started it all. It was the moment I discovered the joy of serving others really good food, of sharing something you’ve made with your own hands. I still love that feeling.

Peach Crumb Pie |

Recently, I realized the pie that started it all wasn’t even here on the food blog, so I decided it was high time to resurrect this old recipe.

Interestingly enough, it took me three tries to get it right, even 10 years and thousands of hours in the kitchen later. I must have had beginners luck back then.

At any rate, this recipe is now just right. I made a few tweaks, added some cinnamon and ginger, and used fresh peaches. I like to keep things simple, so I don’t usually peel the peaches. I like the extra texture the unpeeled peaches add, but feel free to peel away if your prefer.

This pie has a thick, perfectly sweet, juicy peach filling with a towering crumb topping. The crumbs get golden brown and crunchy and provide the perfect contrast in texture to the gooey filling. It’s kind of like getting cobbler and pie in one dish. Which is basically the same as saying it’s pretty darn awesome.

Peach Crumb Pie |

It tastes exactly what an August day should taste like. The cinnamon spiked peaches have the fiery, mellow taste of a late summer sunset, and the cinnamon and ginger hint at the fall to come. It’s the kind of taste you want to hold onto, savor, linger over.

You can use store bought crust for this, or one of the three delicious pie crust recipes I shared last week. If you want to make the super easy, no-fail recipe I made back in high school, choose the tender, vegetable oil based one.

Peach Crumb Pie is best served slightly warm, and of course, it’s fabulous with a giant scoop of ice cream.

If you want to feel the thrill of sharing homemade food with the ones you love, make pie. I can’t imagine a better place to start.

Peach Crumb Pie

Prep Time 25 minsPrep Time
Cook Time 45 minsCook Time
Total Time 1 hr 10 mins Total Time
Yields 8


  • 1 9 inch pie shell
  • 5 large peaches or 7 smaller peaches, sliced and peeled if desired
  • 1/2 cup melted butter
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 1 cup flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 2 pinches salt
  • 1 Tablespoon cornstarch


  1. Preheat the oven to 375 degrees.
  2. Press pie crust into a 9 inch pie plate.
  3. In a medium sized bowl, whisk together sugars, flour, cinnamon, ginger and salt. Add melted butter and stir with a wooden spoon until mixture is cohesive. The mixture will probably seem wetter than typical crumb topping mixtures.
  4. In another bowl, toss the peach slices with the cornstarch and about ΒΎ cup of the butter mixture. Place in the pie crust.
  5. Crumble the rest of the butter mixture on top of the peaches. Don't be afraid to pile it high. It may seem like a lot, but trust's just perfect!
  6. Place the pie on a baking sheet covered with parchment paper--there will likely be spillage!--and bake for 45-50 minutes or until filling is bubbly and topping is golden brown.


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{ 27 comments… add one }

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  • Ruthy August 23, 2013, 12:37 PM

    I love this! I’ll always remember my first success in the kitchen, too- it’s totally what drove me to continue on with cooking. I love love love peaches with a crumble topping, so this pie is pretty freaking up there for me.

    • Courtney @ Neighborfood August 25, 2013, 11:34 AM

      It’s such a great moment! I still love that thrill when I have an unexpected success in the kitchen.

  • Nancy August 23, 2013, 1:45 PM

    Holy frack your pie is perfection! That crust, that peach filling, that insanely good-looking crumb topping! I was planning on making a peach pie this weekend and this might be the recipe I use. My culinary experience is the same as yours. My mom made everything from scratch (still does) so I never bothered learning to cook when I was younger. The most I made was toast, instant noodles, and microwaved pizza pockets (so delicious then, so nasty now!). i started baking in high school, stopped during university, and rekindled my love for it these past few years. I’m impressed your first pie was a success (not because I don’t believe in your skills but because I struggle with pie making). I need to check out your pie crust post stat!

    • Courtney @ Neighborfood August 25, 2013, 11:36 AM

      Hahaha…Ohhhhh pizza pockets. I remember thinking those were the bomb!! Second only to bagel pizzas. Our poor mothers–they probably never dreamed we would turn out to be fully functioning, self supporting food bloggers. πŸ™‚

  • Renee Dobbs August 24, 2013, 8:43 AM

    I woke up this morning with a craving for peaches and now I’m seeing this. Peaches + crumb topping = fabulous!!

  • Elisabeth September 13, 2013, 11:17 PM

    Hey Courtney, I am so glad you worked out this recipe to perfection….your pie looks perfect and makes my mouth water. Can’t wait to make it again. It is yummy!

  • Saira May 12, 2014, 12:42 PM

    Thank you so much for the recipe! It turned out amazing. This is definitely something I’ll make over and over!

    • Courtney @ Neighborfood May 12, 2014, 1:36 PM

      I’m so glad it turned out Saira! And thanks for taking the time to come back and comment!

  • JakeandJoyce Back August 19, 2015, 7:44 PM

    so excited to try this tonight! it smells amazing πŸ™‚ ~Joyce

  • UmiJulie October 25, 2015, 1:03 AM

    Does it look like the picture when you cook it I would love to try this dush with my daughter. For our first german desert

  • Janice February 4, 2016, 6:48 PM

    I made this today. I will have to tweak the recipe to me and my husband’s taste bud next time. It is delicious…but too much sugar for us. Will cut it down to 1 cup total (we aren’t sugar lovers as you can tell haha). But other than that…perfect. thanks!!!

  • Shelby November 20, 2016, 6:52 PM

    This looks delicious! If I were to use canned peaches instead of fresh, how many cans do you think I’d need?

    • Courtney November 26, 2016, 10:15 PM

      I think two regular size cans or 1 big can would work.

  • Cass Z. March 15, 2017, 11:02 AM

    Love love love this pie!! And I’m not a sweets person. I unfortunately had to use frozen peaches because they aren’t in season. Just thaw first and add a few extra mins to the baking time. I was also liberal with my spices. Absolutely wonderful! Will be making again many times πŸ™‚

    • Courtney March 16, 2017, 9:25 PM

      That makes me so happy! Thanks for coming back to let me know. I’m glad to know it works with frozen peaches as well.

  • Brandy June 19, 2017, 7:21 PM

    I scrapped the crust and did a mostly paleo friendly version of this d/t my gluten allergy and did it with coconut sugar/almond flour/ghee substitutes and threw in a few blueberries so not to waste them…and OMG!!! Thank you!!! This was perfect!!!

    • Courtney June 20, 2017, 3:23 PM

      I’m so glad you liked it!

  • Jennifer Honaker June 22, 2017, 4:33 PM

    I attempted to bake this pie with the all-butter crust. It looks, and smells delicious. However, the crumble seemed much thinner after it baked, and more closely resembles a crisp, than the crumbled top in the picture. Any thoughts on what I may have done wrong? Thanks so much. πŸ™‚

    • Courtney June 26, 2017, 10:49 PM

      Hmm…it’s tough to know exactly. Buttery crumbles can be a bit finicky. Sometimes if the butter is too warm or it’s cut into too fine of crumbles, they’ll melt too fast in the oven instead of staying in nice big fat crumbles. That’s my best guess. I hope it still tasted absolutely delicious though!

  • Joanne December 28, 2017, 8:52 PM

    How many cups of frozen peaches equal fresh in your recipe?

  • Meghan February 22, 2018, 9:03 PM

    Did you use ground dry ginger or finely grated fresh ginger? I like the flavor in savory cooking but I’ve only made a couple pies so I wasn’t sure which type works best.

    • Courtney @ NeighborFood February 22, 2018, 9:13 PM

      I use dried ground for baking usually.

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