Peach Crumble Pie

This peach crumble pie combines fresh, juicy peaches with a buttery, cinnamon-spiced crumble topping for an easy, crowd-pleasing dessert. Ready in just over an hour, it’s perfect for any occasion, from family dinners to summer picnics.

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If you’re looking for a dessert that combines simplicity with pure comfort, this peach crumble pie is it. The tender peaches pair perfectly with the buttery, crisp topping, creating a pie that’s both rustic and indulgent without requiring much effort. It’s a recipe that celebrates the flavors of fresh fruit while being easy enough for anyone to master. You’ll find yourself coming back to this pie all year long.

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What You Need To Know

MAIN INGREDIENTS: fresh peaches, homemade pie crust, light brown sugar, granulated sugar, cinnamon, unsalted butter, cornstarch, vanilla extract, egg

QUICK STEPS: prepare pie crust, mix crumb topping, mix peach filling, brush crust with egg wash, add peach filling, top with crumble, bake, cool before serving

TOTAL TIME AND YIELD: 1 hour 15 minutes, 8 servings

Why This Recipe

• Our team of recipe developers tested the crumble to get the ideal balance of texture—some larger, crispy chunks paired with finer pieces that melt into the peach filling.
• We specifically chose fresh peaches for their natural sweetness and depth of flavor, which frozen or canned varieties can’t match. This makes the filling naturally sweet without being overly sugary.
• By brushing the pie crust with an egg wash, we’ve made sure the crust stays crisp and doesn’t absorb excess moisture from the peaches, avoiding that common soggy bottom problem.

Peach Crumble Pie Ingredients

Peach crumble pie is the kind of dessert that brings out the best in simple, high-quality ingredients. This recipe keeps things straightforward but delivers all the comforting flavors you expect from a homemade pie. With just the right balance of sweetness and spice, it’s an easy recipe that tastes like you spent hours in the kitchen.

Here’s what you’ll need to make this pie:

• Single homemade pie crust (9 inch)
• ½ cup all-purpose flour
• 3 tablespoons unsalted butter, softened
• 2 tablespoons light brown sugar, packed
• 2 tablespoons granulated sugar
• ⅛ teaspoon ground cinnamon
• 5 cups fresh peaches (about 2 – 2 ½ pounds)
• ½ cup light brown sugar, packed
• ¼ cup cornstarch
• 1 ½ tablespoons fresh lemon juice:
• 1 ½ teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1 large egg
• 1 teaspoon water

Peach Crumble Pie Substitutions and Additions

Peaches: If fresh peaches aren’t available, you can use frozen peaches—just make sure to thaw and drain them well before adding to the filling. Canned peaches are another option, but reduce the sugar in the filling since they tend to be packed in syrup.

Pie Crust: If you’re short on time, a store-bought pie crust works well in place of homemade.

Brown Sugar: Coconut sugar or maple sugar can be used in place of brown sugar for a slightly different sweetness. Both alternatives will give a deeper, more caramel-like flavor to the pie without drastically changing the texture.

Cinnamon: You can play around with spices here! Nutmeg, cardamom, or ginger can be added or substituted for the cinnamon to add a unique flavor. Just be sure not to overdo it, as these spices can be strong.

Cornstarch: Arrowroot powder or tapioca starch can be used instead of cornstarch to thicken the peach filling. Both work well to give a smooth texture, though they may need slightly different amounts—start with half the amount and adjust if necessary.

How to Make Peach Crumble Pie

This peach crisp pie is straightforward and delicious. With simple ingredients and clear instructions, even beginners can tackle this recipe with confidence. Here’s how you can get it just right every time:

STEP ONE: Preheat oven to 425° F.

STEP TWO: Roll out your homemade pie crust into a 12-inch circle. Carefully line your nine inch pie plate with the crust, pressing it gently into the corners.

Use a sharp knife or kitchen scissors to trim any extra dough from the edges, leaving enough to crimp for a decorative border. Once you have your crust shaped, pop the pie dish in the fridge to keep it chilled while you work on the rest of the recipe.

Keeping the dough cold at this stage helps it stay flaky during baking.

STEP THREE: In a small mixing bowl, combine the flour, softened butter, brown sugar, granulated sugar, and cinnamon. Use a fork or your hands to mix until the ingredients form clumps of various sizes.

These crumbles are key for that buttery, crisp topping. Once mixed, place the bowl in the fridge to keep the topping firm while you prepare the filling.

STEP FOUR: In a large mixing bowl, gently toss together the peeled, sliced peaches, brown sugar, cornstarch, lemon juice, vanilla extract, and cinnamon. Stir until the peaches are evenly coated.

The cornstarch will help thicken the peach juices as the pie bakes, so be sure everything is well combined to avoid a runny filling.

STEP FIVE: In a small bowl, whisk together the egg and water to create your egg wash. This is an important step to keep the bottom crust from becoming soggy while baking.

STEP SIX: Remove the pie crust from the fridge. Use a pastry brush to apply a thin layer of the egg wash to the bottom and sides of the pie crust. You won’t need all of the egg wash, so feel free to discard the excess.

This step adds a protective layer that helps the crust stay crisp.

STEP SEVEN: Spoon the peach mixture into the prepared pie crust and spread it out evenly. The cornstarch will help thicken the juices as the peaches release their liquid during baking.

STEP EIGHT: Sprinkle the crumb topping generously over the peach filling. Try to get an even coverage, but don’t worry if some peaches peek through the topping—it adds a nice visual element after baking.

STEP NINE: Bake the pie at 425°F for ten minutes to set the crust, then reduce the heat to 350°F and bake for an additional 40-45 minutes. You’ll know it’s done when the crumble is golden brown and the peach filling is bubbling.

PRO TIP: If the edges of your pie crust start to brown too quickly before the filling is done, cover them with foil or a pie shield to prevent burning. This helps the center bake without overcooking the crust.

STEP TEN: Once the pie is done, remove it from the oven and let it cool completely at room temperature. This cooling period, at least three to four hours, allows the filling to set up so it’s easier to slice.

Troubleshooting This Peach Crumble Pie Recipe

The pie crust becomes soggy.
To avoid a soggy bottom crust, brush the pie crust with an egg wash before adding the peach filling to create a barrier that keeps it crisp.

The crumble topping turns out too soft or mushy.
Solution: Keep the butter slightly chilled when making the crumble, and refrigerate the topping until you’re ready to bake. This helps it hold its texture during baking.

The filling is too runny after baking.
Make sure to add the correct amount of cornstarch to thicken the peach filling, and bake until the filling bubbles up to activate the cornstarch properly.

The edges of the crust burn before the pie is fully baked.
Use a pie shield or cover the edges with foil during the second half of baking to prevent over-browning while the filling finishes cooking.

The peaches are too firm after baking.
Use ripe peaches that are not overly firm. Let them sit for a few minutes after combining with the sugar and cornstarch so they can soften slightly before baking.

The crumble topping doesn’t brown evenly.
Spread the crumble topping evenly across the entire surface of the pie, and rotate the pie halfway through baking to promote even browning.

The pie filling spills over the edge during baking.
Place the pie on a rimmed baking sheet to catch any potential overflow and prevent a mess in the oven.

The pie is difficult to slice cleanly after baking.
Solution: Allow the pie to cool for at least three to four hours before slicing. This helps the filling firm up and makes slicing much easier.

How To Serve Peach Crumble Pie

Once your peach crumble pie has cooled and set, it’s time to enjoy it. Whether you’re serving it fresh for dessert or incorporating it into a brunch spread, this pie works well in different settings. Its balance of warm juicy peach filling and crispy crumble invites all sorts of serving options that enhance the experience.

Classic Slice: Serve this peach crumble pie with a scoop of vanilla ice cream. The cool creaminess of the ice cream pairs perfectly with the warm, cinnamon-spiced peaches and buttery topping.

Whipped Cream and Caramel: For a more decadent twist, add a dollop of homemade whipped cream on top of each slice. You can also drizzle some caramel sauce for extra richness.

Potluck or Picnic: This pie travels well, making it an excellent choice for a potluck or picnic. It brings a homemade touch to any outdoor meal, offering a sweet finish to balance savory dishes.

Perfect Pairings: For beverages, this peach crumble pie pairs well with a hot cup of coffee or tea if you’re serving it as dessert. If you’re looking for something cooler, iced tea or lemonade works well with the fruity sweetness of the pie.

When To Serve This Fresh Peach Pie

This peach crumble pie fits right in whether you’re celebrating a special occasion or just enjoying a quiet evening at home. Its balance of tender peach filling, buttery topping and flaky crust makes it a versatile dessert that can elevate any gathering, big or small.

Family Dinner: Serve this peach crumble pie as a comforting dessert after a casual weeknight dinner. The warmth of the baked peaches and the crispy topping is a satisfying way to end a homemade meal, offering a sweet reward for everyone at the table.

BBQ: BBQs are the perfect time to serve this easy pie recipe. Its fruity flavors pair well with grilled meats and fresh salads, and the simple ingredients make it easy to prepare in advance and transport.

Holiday Gathering: During holidays like Thanksgiving or Christmas, this pie provides a lighter, fruit-forward alternative to heavier desserts like pumpkin or pecan pie. It can be a refreshing end to a rich meal while still bringing a cozy, seasonal feel.

Brunch with Friends: Serve this pie as part of a weekend brunch spread, where its sweetness contrasts beautifully with savory dishes like quiche or scrambled eggs. It can act as both a dessert and a fruity side dish, adding variety to the table.

How to Store Peach Crumble Pie

Storing your peach crumble pie properly is key to keeping it fresh and delicious for as long as possible. Whether you’re making it ahead of time or saving leftovers, following these storage tips will help maintain its texture and flavor.

Make Ahead: If you want to make this peach crumble pie in advance, you can prepare the entire pie and store it in the fridge before baking. Assemble the pie, cover it tightly with plastic wrap, and refrigerate for up to 24 hours.

When you’re ready to bake, follow the same baking instructions, adding a few extra minutes to account for the cold pie.

In the Fridge: After baking, let the pie cool completely before storing it. Cover the pie tightly with plastic wrap or aluminum foil and place it in the fridge. It will last for up to three days.

Storing the pie in the fridge helps keep the filling firm and prevents the crumble topping from getting too soggy.

In the Freezer: If you’d like to freeze the pie, it’s best to do so after baking. Once the pie has cooled completely, wrap it tightly in plastic wrap and then again in aluminum foil to prevent freezer burn.

It can be frozen for up to three months. When you’re ready to eat, thaw the pie in the fridge overnight before reheating.

Reheating: To reheat individual slices, the microwave is the quickest option—heat on medium power in 30-second intervals until warm.

For the best results, reheat the pie in the oven at 350°F for about 10-15 minutes, which helps restore the crispness of the crumble topping. If you’re reheating a frozen pie, bake it at 350°F for 25-30 minutes until heated through.

Why This Is The Best Peach Pie Recipe

This easy peach pie recipe is a staple in our kitchen for so many reasons. It’s more than just a dessert—it’s a simple, go-to recipe that fits any occasion, and we’ve made sure it’s easy for anyone to make.

Simple Ingredients: You won’t need a long shopping list—most ingredients are pantry staples, and the fresh peaches are the star.

Easy to Follow: The step-by-step instructions make it approachable, even for those new to baking.

Perfect Texture: The contrast between the soft, juicy peaches and the crunchy crumble is just the right mix of textures.

Great for Any Time of Year: It’s versatile enough for summer picnics or holiday gatherings, fitting perfectly into any menu.

Make-Ahead Friendly: You can prep this pie in advance, saving you time on the day of your event.

This peach crumble pie is a simple, delicious dessert that brings together juicy peaches and a crispy, buttery topping. Whether you’re serving it for a special occasion or a casual get-together, it’s an easy crowd-pleaser you’ll love making again and again.

More Peach Recipes You’ll Love

• Peach Cobbler Cheesecake
• Peach Cobbler Cake Recipe
• Peach Cobbler Muffins
• Peach Ice Cream
• Simple Peach Crisp Recipe

Peach Crumble Pie

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This peach crumble pie combines fresh, juicy peaches with a buttery, cinnamon-spiced crumble topping for an easy, crowd-pleasing dessert. Ready in just over an hour, it’s perfect for any occasion, from family dinners to summer picnics.

Prep Time 20 minutes minutes

Servings 8

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Ingredients

  

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• Single homemade pie crust for a 9 inch pie thawed in the refrigerator if from frozen

Crumb Topping

• ½ cup all-purpose flour
• 3 tablespoons unsalted butter very soft room temperature consistency
• 2 tablespoons light brown sugar packed
• 2 tablespoons granulated sugar
• ⅛ teaspoon ground cinnamon

Peach Pie Filling

• 5 cups from approximately 2 – 2 ½ pounds fresh peaches, peeled and cut into 1 inch pieces
• ½ cup light brown sugar packed
• ¼ cup cornstarch
• 1 ½ tablespoons fresh lemon juice
• 1 ½ teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1 large egg
• 1 teaspoon water

Instructions

 

• Preheat oven to 425° F.
• Roll out the homemade pie crust to a 12 inch circle and line a 9 inch pie dish with the crust. Trim any excess crust from the outer edges then crimp the crust to give a decorative border for the peach pie. Place the pie dish into the refrigerator to allow the crust to stay chilled while preparing the remainder of the recipe.
• To a small mixing bowl add the all-purpose flour, unsalted butter, light brown sugar, granulated sugar and ground cinnamon. Using a fork, or a clean hand, mix together all the ingredients until they start to stick together and create a crumble. You want some larger, and some smaller, clumps for the crumble topping. Place the crumble topping into the refrigerator to stay chilled while preparing the peach pie filling.
• To a large mixing bowl add the fresh peaches, light brown sugar, cornstarch, fresh lemon juice, vanilla extract and ground cinnamon. Gently stir to combine so that all the peaches are evenly coated with the sugar and cornstarch. Set aside.
• To a small bowl add the egg and water. Whisk to combine creating an egg wash.
• Remove the pie crust from the refrigerator and, using a pastry brush, lightly brush the bottom and sides of the pie crust with the egg wash to prevent the bottom crust from getting soggy when baked with the juices from the fresh peaches. Discard any remaining egg wash as you will not need to use the entire egg for a single pie.
• Spoon the peach pie filling into the prepared pie crust and spread into an even layer.
• Remove the crumb topping from the refrigerator and sprinkle it evenly over the peach pie filling.
• Place the peach pie with crumb topping onto a large baking sheet and into the center rack of the preheated oven. Bake at 425° F for 10 minutes then reduce the heat to 350° F and bake for an additional 40-45 minutes or until the crust and crumble topping are lightly golden and the peach filling is bubbly.
• Remove the pie from the oven and allow it to cool completely at room temperature, for at least 3-4 hours, to allow the peach pie filling to set-up before slicing and serving.

Notes

• When choosing your fresh peaches, you do not want them to be too firm or they will not have as sweet of a flavor. However, you do not want them to be overly ripe, or soft, or they will give off too much moisture when baked and can make your crust soggy.
• You can substitute frozen, and thawed, peaches if fresh peaches are not available in your area. You will need to drain off any excess juices from the thawed peaches before using them in the recipe.
• Be sure to plan ahead when preparing your ingredients for this peach pie. If you are making your pie crust the same day as your pie, you will want to allow enough time for your homemade pie crust to chill according to the recipe directions for your pie crust recipe used. If you are using a premade pie crust that has been frozen, you will need to allow enough time for your crust to thaw completely before rolling it out and preceding with the rest of the recipe preparation. Please note that your prep time will be increased for this recipe if making your homemade crust the same day as the rest of the recipe.
• You can substitute a homemade single pie crust with a store bought frozen, or refrigerated pie crust. You will need to follow the directions on the package for proper thawing of the store bought crust before using for this recipe.

Nutrition

Serving: 8g | Calories: 208kcal | Carbohydrates: 39g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 26mg | Potassium: 162mg | Fiber: 2g | Sugar: 28g | Vitamin A: 476IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 1mg

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