Peach Crumble Pie

by Haley // July 8, 2025

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Peach crumble pie is the ultimate summer dessert! Sweet, juicy peaches are baked in a flaky crust and topped with a buttery brown sugar crumble. It’s the perfect mix of cozy and crisp, especially with a scoop of vanilla ice cream on top!

Slice of peach crumble pie topped with vanilla ice cream.

If you’re anything like me, the minute peaches hit the farmer’s market, it’s game on for all the peach baking! And this peach crumble pie is one of my absolute favorite ways to let those sweet, juicy summer peaches shine. It’s simple to make, packed with flavor, and that buttery crumble on top? Absolutely irresistible. I’ve made it for everything from casual backyard dinners to special family get-togethers, and there’s never a slice left. I might love it just as much as my fresh peach cake and homemade peach cobbler (and that’s saying something!).

Table of Contents

Why You’ll Love This Recipe

All the best parts in one bite. Juicy, fresh peaches + a buttery, golden crumble topping = dessert perfection.
No fuss, just flavor. It’s easy to make but looks and tastes like something from a bakery.
Perfect for summer gatherings. Just like my cherry crumble pie, this dessert was made for potlucks, picnics, and porch swings.
Leftovers? Not likely. It’s so good, you’ll find yourself sneaking forkfuls straight from the pie plate.

Ingredient Notes

Peach crust, bowl full of peaches, and small bowls of sugar, flour, butter and oats.

Pie crust: A refrigerated crust keeps things simple, but a homemade crust will give your pie an extra flaky, buttery base.
Peaches: Fresh, ripe peaches are key! Look for ones that are fragrant and just soft to the touch. No need to peel unless the skins bother you.
Granulated sugar: Adds the right amount of sweetness and helps the peaches release their juices during baking.
Fresh lemon juice: Brightens the peach flavor and balances the sweetness.
Ground cinnamon & nutmeg: These warm spices add cozy, pie-worthy depth. A pinch goes a long way!
All-purpose flour: Thickens the peach filling and adds structure to the crumble topping.
Cornstarch: Works alongside flour to thicken the peach juices so your pie isn’t too runny.
Rolled oats: For texture and a hearty crunch to the crumble topping.
Light brown sugar: Brings rich, molasses-like sweetness to the topping.
Unsalted butter: The secret to a perfect crumble! Make sure it’s softened but still cool so it blends into pea-sized clumps when mixed with the dry ingredients.

Refer to the recipe card for the full list of ingredients and measurements.

Recipe Variations

Add berries. Toss in a handful of blueberries, raspberries, or blackberries for a juicy, colorful twist. Peach + blueberry is a classic combo!

Go nutty. Mix 1/4 to 1/3 cup chopped pecans or almonds into the crumble topping for added crunch and flavor.

Serving suggestions. Enjoy with vanilla ice cream or homemade whipped cream.

How to Make Peach Crumble Pie

Roll out the crust, place it in a 9-inch pie dish, crimp the edges, and chill for 30 minutes. Meanwhile, preheat the oven to 400°F about 10 minutes before the chill time is up.
Peel and slice the peaches (discard the pit). In a large bowl, toss the sliced peaches, sugar, lemon juice, cinnamon, nutmeg, flour and cornstarch. Set aside.
In a separate bowl make the crumble topping. Whisk together flour, oats, brown sugar, sugar and cinnamon. Add butter and use a pastry cutter or your hands to mix butter into the dry ingredients until the mixture is crumbly.
Add the fruit filling to the chilled crust, leaving behind excess juices. Top with crumble and gently press it down. Bake at 400°F for 20 minutes, then reduce to 375°F and bake for 30–40 minutes more. Cool for at least 3 hours before slicing and serve with vanilla ice cream.

Expert Tips

Chill the crust. Chilling the dough-lined pie dish before baking helps prevent the crust from shrinking or slumping in the oven.

Use ripe but firm peaches. Overly ripe peaches can be too juicy and make the filling runny. Choose peaches that are fragrant and just slightly soft to the touch.

Leave excess juice behind. When transferring the peach pie filling to the crust, don’t pour in all the juices from the bowl, this helps keep the crust from getting soggy.

Cover with foil if browning too quickly. Keep an eye on the pie about 20 minutes in—if the crust or crumble is getting too dark, lightly cover it with foil to prevent burning while the filling finishes baking.

Cool completely before slicing. Let the pie rest for at least 3 hours after baking so the filling sets and slices hold together.

Serving a peach crumble pie out of a pie dish.

Make Ahead and Storage Tips

To freeze the unbaked peach crumble pie. Wrap the entire pie dish tightly in plastic wrap and a layer of aluminum foil. Freeze for up to 3 months. When ready to bake, remove the wrap and bake from frozen at 400°F for 30 minutes, then reduce the temperature to 375°F and continue baking for another 40 minutes.

To store leftovers. Cover the baked pie and refrigerate for up to 5 days.

To freeze the baked pie. Once completely cooled, wrap the pie in plastic wrap and foil to prevent freezer burn. Freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator.

Recipe FAQ

Can I use frozen or canned peaches instead of fresh?

You can use frozen or canned peaches, but the pie will taste best with fresh. If using frozen peaches, thaw and drain them well before using. For canned, use peaches in juice (not syrup), drain thoroughly, and pat dry to avoid a soggy crust.

What’s the best way to peel peaches?

Blanch them! Boil whole peaches for 30–60 seconds, then transfer to an ice bath. The skins should slip right off.

Why is my filling runny?

If your peaches are especially juicy, too much liquid might collect in the filling. Be sure to leave excess juices behind when transferring the fruit to the crust, and don’t skip the cornstarch—it helps thicken the filling.