Peach Crumble Pie
This peach crumble pie recipe is the kind of dessert that fills your kitchen with the warm scent of cinnamon-spiced summer fruit and has everyone at the table reaching for a second slice. It brings together three perfectly balanced layers: a buttery, flaky bottom crust, a luscious spiced peach filling, and a golden brown sugar-oat crumble that bakes into irresistible, crunchy clusters on top.
Equipment
- 9-inch deep-dish pie pan - glass, ceramic, or metal all work well
- Pastry cutter - or two forks, or your fingertips
- Mixing bowl set - you'll need at least one large and one medium bowl
- Rimmed Baking Sheet - placed under the pie in the oven to catch any drips
- Vegetable peeler - for peeling peaches quickly
- Rolling Pin - needed if making a homemade crust
- Parchment paper - to line the baking sheet
- Pie crust shield - to prevent the crust edges from over-browning (optional)
- Measuring cups and spoons set
- Sharp knife
- Cutting board
Ingredients
- 1 single 9-inch unbaked pie crust - refrigerated pie crust or homemade
For the Peach Filling
- 5 cups fresh peaches - 850g, peeled and sliced into 1/2-inch pieces, about 6 medium peaches
- 3/4 cup granulated sugar - 150g
- 3 tablespoons cornstarch - 24g
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
For the Crumble Topping
- 3/4 cup all-purpose flour - 95g
- 3/4 cup old-fashioned rolled oats - 70g
- 1/2 cup light brown sugar - 100g, packed
- 1/4 cup granulated sugar - 50g
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter - 85g, cut into small cubes
For Serving (optional)
- Vanilla ice cream - for serving
- Fresh whipped cream - for serving
- Caramel sauce - for serving
- Fresh mint leaves - for serving
Instructions
- Preheat oven to 375°F (190°C) and position rack in the center. Lightly grease a 9-inch deep-dish pie pan with butter or cooking spray.
- If using a store-bought crust, let it sit at room temperature for 10-15 minutes. Unroll and gently press it into the prepared pie pan, leaving about 1 inch of overhang. Fold the overhang under to create a thicker rim, then crimp the edges. Place the pie shell in the freezer for 10-15 minutes.
- Peel the peaches using a vegetable peeler or by blanching them in boiling water for 30 seconds then transferring to ice water. Slice into 1/2-inch pieces. In a large bowl, combine the peach slices with granulated sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt. Toss gently to coat and let rest for 5-10 minutes.
- In a medium bowl, whisk together flour, oats, brown sugar, granulated sugar, cinnamon, and salt. Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs with pea-sized pieces. Refrigerate while assembling the pie.
- Pour the rested peach filling into the chilled pie shell, spreading evenly. Sprinkle the cold crumble topping evenly over the entire surface, pressing down very lightly.
- Place the pie on a rimmed baking sheet lined with parchment paper. Bake at 375°F (190°C) for 45-55 minutes, until the topping is deep golden brown and the filling is bubbling around the edges. Cover loosely with foil if browning too quickly.
- Remove from oven and let cool on a wire rack for at least 30-45 minutes before slicing. This allows the filling to set properly. Serve warm or at room temperature.
Notes
- Choose the right peaches: Select peaches that are ripe but firm. Overripe peaches will break down too much and create a watery filling. They should give slightly when pressed but still hold their shape when sliced.
- Keep the butter cold: Cold butter is essential for a crunchy crumble topping. If the crumble mixture warms up during preparation, refrigerate it for 10 minutes before sprinkling over the pie.
- Don't skimp on cornstarch: Three tablespoons is the perfect amount to thicken the peach juices into a glossy, saucy consistency. Reducing it will result in a runny filling.
- Always bake on a lined sheet: Peach filling tends to bubble over during baking. A rimmed baking sheet lined with parchment paper will catch any drips and keep your oven clean.
- Let it rest: The 30-45 minute cooling time is non-negotiable. Cutting too early will cause the filling to run out instead of holding its shape.
- Adjust sweetness to taste: If your peaches are very sweet, reduce the granulated sugar in the filling by 2 tablespoons. If they're on the tart side, keep the full amount.
- Make ahead: You can prepare the peach filling and crumble topping up to 24 hours in advance and store them covered in the refrigerator. Assemble and bake when ready.
- Storage: Cover loosely and store at room temperature for up to 2 days. Refrigerate for up to 4 days. Reheat in a 350°F (175°C) oven for 10-15 minutes to restore the crunch.
- Freezing: Wrap the whole pie or individual slices tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.