Delicious Homemade Peach Crumble Pie Recipe

There’s nothing quite as comforting and nostalgic as a slice of peach crumble pie, with its juicy, sun-ripened peaches and golden, buttery topping. Whether you’re a seasoned baker or just love a good homemade dessert, this pie delivers a perfect blend of sweet, crisp, and crumbly in every bite. Keep reading to discover how to make this irresistible treat that’s sure to become a family favorite!

Ingredients

For the Pie Crust:

• 1 9-inch unbaked pie shell homemade or store-bought

For the Peach Filling:

• 6 cups peeled and sliced fresh peaches
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 half cup granulated sugar
• 2 tablespoons brown sugar
• 1 quarter cup all-purpose flour
• 1 half teaspoon ground cinnamon
• 1 eighth teaspoon ground nutmeg
• 1 eighth teaspoon salt

For the Crumble Topping:

• 1 half cup all-purpose flour
• 1 third cup brown sugar
• 1 quarter teaspoon ground cinnamon
• 1 pinch salt
• 1 third cup unsalted butter cold and cubed

Equipment

• 9-inch pie dish
• Mixing bowls
• Measuring cups
• Measuring spoons
• Rubber spatula or wooden spoon
• Pastry blender or fork
• Oven mitts
• Cooling rack

Instructions

1. Step 1: Preheat your oven to 375 degrees Fahrenheit. Adjust your oven rack to the center so the pie bakes evenly top and bottom.
2. Step 2: In a large mixing bowl, combine the sliced peaches with the lemon juice and vanilla extract. Toss gently. Then add the granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Stir again until the mixture looks syrupy and evenly coated. Set it aside while you prepare the topping.
3. Step 3: In another bowl, combine the crumble topping ingredients: flour, brown sugar, cinnamon, and salt. Add the cold cubed butter and use a pastry blender or fork to cut the butter in until the mixture looks like coarse sand with pea-sized bits. This is key for keeping the crumble crisp and not greasy after baking.
4. Step 4: Place your pie shell into a 9-inch pie dish if you’re using a homemade rolled crust. Pour the peach filling into the prepared crust and spread it out gently and evenly.
5. Step 5: Sprinkle the crumble topping all over the surface of the peach filling. I like to use my hands to gently press it into place, making sure it covers the peaches fully. Do not worry if it looks a little rustic—that’s the charm.
6. Step 6: Place the pie dish on a foil-lined baking sheet to catch bubbling juices. Bake in the preheated oven for 45 to 50 minutes until the filling is bubbling and the crumble topping is deep golden brown.
7. Step 7: Once baked, remove the pie from the oven carefully and set it on a cooling rack for at least 1 hour. This gives the filling time to thicken up as it cools and makes slicing much cleaner.

Nutrition per serving

Description

There is something irresistibly nostalgic about peach crumble pie. Picture a buttery golden crust cradling juicy sun-ripened peaches, all crowned with a crisp streusel topping that melts just slightly into the fruit as it bakes. As the pie emerges from the oven, the scent of cinnamon and warm sugar fills the kitchen, evoking the lazy warmth of late summer afternoons and the joy of second helpings shared with family around the table.

The peaches are tender yet hold their shape, releasing their syrupy sweetness into the thick filling. The crumble topping adds the perfect contrast—golden, crunchy, and buttery with a touch of spice. Each bite is like digging into a sun-drenched orchard—bright, warm, and comforting. Served warm with a generous scoop of vanilla ice cream or cold from the fridge the next morning, this peach crumble pie hits all the right notes.

Why You’ll Love This Recipe

This recipe is a wonderful blend of rustic charm and impressive flavor. It uses simple pantry ingredients and fresh or frozen peaches, making it easy to bake year-round. Unlike a traditional lattice-topped peach pie, the crumble topping is quicker to prepare and packs a delicious texture that makes every bite delightfully crunchy and sweet.

Whether you serve it at a summer potluck or a cozy winter gathering, this pie is a true crowd-pleaser. It also holds up beautifully in the fridge, so you can make it ahead of time or enjoy it over a few days. Plus, it can be easily customized with different spices or a splash of bourbon to suit your taste.

Serving and Storage Tips

Peach crumble pie is best served slightly warm with a scoop of vanilla ice cream for a classic combination, but it also tastes wonderful chilled or at room temperature. Let the pie cool for at least an hour to allow the filling to set before slicing.

Store any leftovers in the refrigerator covered with foil or plastic wrap for up to 4 days. To reheat individual slices, place them in a 300 degree Fahrenheit oven for about 10 minutes or microwave briefly until warm. This pie can also be frozen. Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.

Course, Cuisine

Dessert, American

For extra flavor, add a splash of bourbon to the peach filling or try a pinch of cardamom in the crumble. Do not skip the cooling time—it truly helps the pie hold its shape.

FAQ

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Peach Crumble Pie

There is something irresistibly nostalgic about peach crumble pie. Picture a buttery golden crust cradling juicy sun-ripened peaches, crowned with a crisp streusel topping that melts just slightly into the fruit as it bakes, filling your kitchen with the scent of cinnamon and warm sugar. The peaches are tender, the topping is crunchy and buttery, and every bite is the essence of a sun-drenched orchard. Served warm with ice cream or cold from the fridge, this peach crumble pie is a true crowd-pleaser.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 365 kcal

Ingredients

  

1x2x3x

• 1 9- inch unbaked pie shell homemade or store-bought
• 6 cups peeled and sliced fresh peaches
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup granulated sugar
• 2 tablespoons brown sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1/2 cup all-purpose flour for crumble
• 1/3 cup brown sugar for crumble
• 1/4 teaspoon ground cinnamon for crumble
• 1 pinch salt for crumble
• 1/3 cup unsalted butter cold and cubed (for crumble)

Instructions

 

• Preheat your oven to 375°F (190°C). Place the oven rack in the center position.
• In a large mixing bowl, combine the sliced peaches with lemon juice and vanilla extract. Sprinkle in granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Toss gently until all the peaches are evenly coated. Set aside.
• In a separate bowl, make the crumble topping by combining the flour, brown sugar, cinnamon, and salt. Add the cubed cold butter and use a pastry blender or fork to cut the butter into the mixture until it resembles coarse crumbs.
• Pour the peach filling into the unbaked pie crust and spread it out evenly.
• Scatter the crumble topping evenly over the peach filling, covering the entire surface.
• Place the pie on a baking sheet lined with foil to catch any drips. Bake for 45 to 50 minutes, or until the filling is bubbling and the topping is golden brown.
• Remove the pie from the oven and let it cool on a wire rack for at least one hour before serving.

Nutrition

Calories: 365kcalCarbohydrates: 52gProtein: 3gFat: 17gSodium: 150mgFiber: 3gSugar: 30g

Keyword peach pie, peach crumble, fruit dessert, summer pie, homemade pie

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