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–+ servings

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.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 365 kcal

Ingredients
  

  • 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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