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!
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.
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.
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.
Table of Contents
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).
I make my peach crumble pie crust in a food processor, and it’s so dang easy!
- First, pulse together some flour, sugar, and salt in a food processor.
- Add 2 sticks of COLD butter, cut into chunks, and pulse until the mixture looks sandy.
- 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.
- 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.
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!
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:
- Whisk together flour, brown and white sugar, cinnamon, ginger, and salt.
- Drizzle melted butter over the top then use a fork or your fingers to bring the mixture together into large crumbles.
- Mix about ¾ cups of the crumbles into the peach pie filling then pile the rest on top.
- 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.
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.
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.
- 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
- Preheat the oven to 375 degrees.
- Press pie crust into a 9 inch pie plate. Refrigerate while you prepare the remaining ingredients.
- 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.
- 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.
- 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 me...it's just perfect!
- 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.
- 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.
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.