Peach Pie Crumble

Peach Crumble Pie is the dessert recipe that helped to awaken my love for baking. Don’t let summer go by without grabbing some peaches and trying this easy peach pie with crumble top for yourself!

slice of peach crumble pie

Growing up, I didn’t have much 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.

But one day, something came over me. I must have been 15 or 16 at the time, and I was home alone. I’m not sure why, but suddenly I wanted to make a pie for my mom as a surprise 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 crumble pie. It looked easy enough and was made with canned peaches, which we just so happened to have in the pantry. I decided to go for it.

I mixed up the crust, spooned in some filling, popped it in the oven and crossed my fingers. 45 minutes later, there it was. A golden, bubbling, perfectly respectable looking peach pie with crumble top.

Peach Crumble Pie fresh out of the oven

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.

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 experience.

I soaked up their compliments, their oooohs and ahhhhhs, their satisfied ‘mmmmmmmms’. It was so rewarding to see their delight and enjoyment at each new bite.


I won’t say 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.

Hands holding an unbaked peach pie

Recently, I realized the peach pie crumble that started it all wasn’t even here on the food blog, so I decided it was high time to resurrect this old peach crumble pie 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, and you can make an amazing peach pie crumble too, even if you’ve never made a pie in your whole life.

Close up of peach pie filling

How to Make Peach Crumble Pie Crust

Let’s start with the pie crust. If you want to make this really simple, pick up a store bought pie crust! There’s no shame in simplicity (and I promise I won’t judge). 

That said, I absolutely love the buttermilk pie crust featured in this Bumbleberry Pie recipe.

I make my peach crumble pie crust in a food processor, and it’s so dang easy!

  1. First, pulse together some flour, sugar, and salt in a food processor.
  2. Add 2 sticks of COLD butter, cut into chunks, and pulse until the mixture looks sandy. 
  3. Scrape the sides and pour buttermilk over the top.  Pulse again until the buttermilk is evenly distributed and a shaggy, crumbly dough begins to form. Sometimes I need to add a little more buttermilk during this step. Pie crust isn’t an exact science. Some days you might need a little more buttermilk to get the crust to come together. 
  4. Turn the dough out onto a clean, floured countertop and bring it together into a ball with your hands. Divide it into two balls (a kitchen scale can be handy if you want to be very precise), smash each of them into thick disks with the palm of your hand, then wrap in saran wrap and refrigerate while you work on the peach filling and crumb topping.

Pie crust tips: 

  • Roll pie crust out between pieces of wax paper. This prevents it from sticking to the countertop and the rolling pin, and makes it so easy to transfer to the pie plate.
  • If your crust ever does become too sticky or difficult to work with, you can always throw it back into the refrigerator. A 10 minute chill works wonders!
  • If you’d like to see a step by step video of me making this pie crust, check out my Instagram highlighted story titled “Fav Pie Crust.”

You can also check out my collection of three different pie crusts here. The vegetable oil pie crust is not my all-time favorite, but it is a super forgiving, no-fail recipe that’s perfect for beginners.

Fingers putting a crumb topping on peach pie

Make the Peach Pie Filling

This peach pie filling can be made with fresh or canned peaches, though I prefer fresh. You can use any variety of peach, but your life will be much easier if you can find freestone peaches. Freestone peaches easily pull away from the pit, making them a cinch to slice or chop into neat chunks.

I like the texture and color of unpeeled peaches, but feel free to peel if you prefer!

After the peaches are chopped, just toss them with a bit of lemon juice, cornstarch and some of the crumble topping. So easy!

Unbaked Peach Pie with Crumb Topping

How to Make the Crumble Top for Peach Pie

This peach crumble pie has a thick, perfectly sweet, juicy peach filling with a crumble topping. The crumble top gets golden brown and crunchy and provides the perfect contrast in texture to the gooey filling.

It’s kind of like getting peach cobbler and peach pie in one dish. Which is basically the same as saying it’s pretty darn awesome.

To make the crumb topping:

  1. Whisk together flour, brown and white sugar, cinnamon, ginger, and salt.
  2. Drizzle melted butter over the top then use a fork or your fingers to bring the mixture together into large crumbles.
  3. Mix about ¾ cups of the crumbles into the peach pie filling then pile the rest on top.
  4. This method results in a wetter crumb than you might be used to, but I find it works well (you can see it in action with these Peach Crumble Cheesecake Bars), and avoids the hassle of cutting butter into flour.

Tip: You can bake the pie immediately, but I find the crumbles keep their shape better if you refrigerate the assembled pie for 15-30 minutes before baking.

Slice of peach crumble pie on a white and blue plate

Simply the Best Peach Crumble Pie

This pie 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.

Peach Pie Crumble is best served warm. The filling will be a little soupier if you cut and serve the pie while it’s still warm, but I say a small sacrifice in appearance is totally worth it!

Of course, a warm slice of pie wouldn’t be complete without a scoop of vanilla ice cream to melt into all the cracks and crevices.

Slice of Peach Crumble Pie with a scoop of ice cream on top

Storing and Freezing Peach Pie

This Peach Crumble Pie will keep, tightly wrapped, in the refrigerator for 2-3 days. I recommend reheating in an oven or toaster oven to get the crumb topping to crisp up again. 

You can also make the pie in advance and freeze it for later! To freeze peach pie, fill and assemble the pie as usual. Wrap the unbaked pie in a double layer of saran wrap and foil. When you’re ready to bake, preheat the oven, unwrap the pie, and bake from frozen, adding a few extra minutes to the baking time. 

Peach Pie Crumble

Peach Pie Crumble

Yield: 8
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes

This Peach Crumble Pie has a crispy, buttery crumb topping above a slew of sweet, juicy peaches. Serve it warm with a scoop of vanilla ice cream for the ultimate summer dessert.


  • 1 9 inch buttermilk pie crust
  • 6 large peaches or 7 smaller peaches, sliced and peeled if desired
  • 1 Tablespoon cornstarch
  • 2 teaspoons lemon juice
  • 1/2 cup (1 stick) butter, melted
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 cup flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • ½ teaspoon salt


  1. Preheat the oven to 375 degrees.
  2. Press pie crust into a 9 inch pie plate. Refrigerate while you prepare the remaining ingredients.
  3. In a medium sized bowl, whisk together sugars, flour, cinnamon, ginger and salt. Drizzle melted butter over the top and use your fingers to work the butter into the flour mixture until coarse crumbles form. The mixture will probably seem wetter than typical crumb topping mixtures.
  4. In another bowl, toss the peach slices with the cornstarch, lemon juice, and about 3/4 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. This step isn't 100% necessary, but if you have time, it can be helpful to refrigerate the assembled pie for 15-30 minutes to help the crumbs keep their form while baking.
  7. 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. If it's getting too browned after 30 minutes, cover with foil for remaining baking time.


  • Pie will slice best after being chilled, but I prefer to serve it warm. The filling will run a little bit and not be quite as pretty, but it's SO good served warm with a scoop of vanilla ice cream.
  • To freeze, wrap the baked and cooled pie in saran wrap followed by foil. When ready to bake, preheat the oven to 375 degrees. Remove the wrappings, and bake the frozen pie for 25-35 minutes or until heated through.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 424Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 259mgCarbohydrates: 73gFiber: 5gSugar: 50gProtein: 5g

Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.

Did you make this recipe?

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Got a Peach craving that won’t quit? For a main course that’s peachy keen, try these Chipotle Shrimp Sandwiches with Jalapeno Peach Salsa or this Grilled Peach and Arugula Salad with Prosciutto.

You can even drink to your peach addiction with a refreshing glass of this Peach Crisp Smoothie.

Need even more peach dessert options? Try this cool refreshing No Bake Peach Delight, my Vanilla Peach Bundt Cake with Bourbon Peach Syrup, or if you are in more of an autumn-flavors mood, this Peach Slump with Maple Caramel Sauce should be perfect.


  1. The recipe was delicious. I used lime juice, vanilla, and nutmeg in my pie. Sooo, good! I will make this again.

  2. Hello. I made not one but two pies with our peaches off our tree. The recipe was very easy. So delicious! Definitely a crowd pleaser. The family loved. Thank you.

  3. This is absolutely the best peach pie I have ever tasted!!! I have made it twice now and it is real keeper!!! Never have I tasted a better pie! Excellent!!!

  4. Delicious and easy recipe! Very easy to be made gluten free- we used almond flour, a premade GF crust, and a 1:1 almond flour-cornstarch replacement. Came out amazing, but would recommend pre cooking the crust a little.

  5. We have a ton of blackberries no problem.I thank you and my pie turned out great , and I am no pie maker, believe me. Whenever I get to the blackberry pie I will let you know how it turned out, but we have to eat the peach one first.😉

  6. I am trying your pie today, it’s in the oven now smells great! I am not a pie lover but my hubby really likes them. I prefer crumbles and crisps so this is going to please both of us. What I would like to know is if you could use blackberries instead of peaches as we have a huge
    Blackberry bush and I think the idea is great. What do you think?

    1. Yay! I hope you absolutely love it! I’m also a fan of crisps, so this is my favorite pie! I think it would probably work with blackberries as well. You’ll need quite a lot to fill up a pie, but that sounds like a great fit if you’ve got an overflowing blackberry bush. 🙂 You could also do half blackberry/half peach!

  7. I am making a fresh peach pie with a some crumble on the bottom of crust and lots of crumble on top of peaches. Can I bake it and then freeze it for a month b/4 serving? How do I reheat the pie ? Thaw first or ?
    If not,, can I put unbaked pie in freezer etc, and do I have to coat the peaches w/ lemon juice first to prevent turning color ,or ?
    By the way, my recipe, from a neighbor, 50 years ago, you don’t even need to peel the peaches!!
    Rita S. Oct. 20,2018

    1. You can freeze the unbaked pie in the freezer. I would probably bake it from frozen and use a little lemon juice in the filling.

  8. 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.

  9. 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. 🙂

    1. 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!

  10. 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!!!

  11. 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 🙂

    1. 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.

  12. 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!!!

      1. The crumble topping was like batter consistency? Was I supposed to add all of the melted butter? I double-checked the amount of dry ingredients and I measured them ok. I had to add a lot more flour than a cup to get the crumbs!

        1. This is definitely a wetter crumble, but it should still be able to be broken up into moist chunks. It’s not like a sandy crumble.

  13. 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

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

  15. 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!

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

  17. 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!

    1. 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. 🙂

  18. 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.

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