Get the Recipe: Peach Crumble Pie
Peach crumble pie is the ultimate summer dessert! Sweet, juicy peaches are baked in a flaky crust and topped with a brown sugar crumble.
Ingredients
- 1 refrigerated pie crust, homemade or storebought
Filling
- 6-7 medium peaches, about 7 cups when sliced
- ½ cup (100 g) granulated sugar
- 1 Tablespoon fresh lemon juice
- Pinch ground cinnamon
- Pinch of ground nutmeg
- ¼ cup (31 g) all purpose flour
- 1 Tablespoon cornstarch
Crumble Topping
- ¾ cup (94 g) all purpose flour
- ½ cup (40 g) rolled oats
- ⅓ cup (66 g) light brown sugar
- ⅓ cup (66 g) granulated sugar
- ½ teaspoon ground cinnamon
- ½ cup (113 g or 1 stick) unsalted butter, cut into 1-inch pieces, softened but still cool
Instructions
Pie crust
- Roll out pie crust and place it in a 9-inch pie dish. Fold the edges in and crimp them. Place the dough-line pie plate in the refrigerator for 30 minutes.
- Ten minutes before taking the pie plate out of the refrigerator, preheat your oven to 400°F.
Filling
- 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.
Crumble topping
- 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.
Assembly
- Transfer fruit mixture into the crust and leave any excess juices in the bowl. Sprinkle crumble topping over the fruit and pat down gently.
- Place the pie on the middle rack in the oven with a large baking sheet on a lower rack below. Bake at 400°F for 20 minutes, then decrease the temperature to 375°F for 30 to 40 more minutes. After the first 20 minutes of bake time, check on the pie. If the crust and crumble are golden in color, place aluminum foil over it to prevent burning.
- Allow pie to cool for at least 3 hours before cutting and serving. Serve with a scoop of vanilla ice cream. Store covered in the refrigerator for up to 5 days.
Notes
Frozen peaches may be used, but won't yield as much flavor. Defrost and discard any liquid.
Canned peaches may also be used, but the texture will be softer. Only used canned peaches in juice (not syrup). Discard the liquid and pat the fruit dry before using.
Store covered in the refrigerator for up to 5 days.
Freeze for up to 3 months. Once cooled, wrap the pie in plastic wrap and aluminum foil to prevent freezer burn. Store in the freezer until ready to serve, then defrost in the refrigerator overnight before serving.
Serving: 1slice, Calories: 442kcal, Carbohydrates: 68g, Protein: 5g, Fat: 18g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.5g, Cholesterol: 31mg, Sodium: 107mg, Potassium: 212mg, Fiber: 3g, Sugar: 39g, Vitamin A: 722IU, Vitamin C: 6mg, Calcium: 26mg, Iron: 2mg