Enjoy the wonderful taste of summer with this peach crumble pie. With fresh peaches and a sweet spiced crumb on top, the only thing missing is a scoop of cold vanilla ice cream and a fork.
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Whether you call it a crumble top peach pie or crumble peach pie, this dessert recipe always hits the spot.
This recipe combines juicy peaches, a rich brown sugar cinnamon topping, and a flaky homemade crust to create the best peach crumble pie recipe you'll ever make. It's cozy, sweet, and incredibly easy for bakers of all skill levels.
We especially love it because it gives us all the nostalgia of grandma's kitchen, with just the right modern tweaks. Using a classic pie crust like our Vinegar Pie Crust Recipe for a tender, flaky base without fuss.
Not only is this peach crumble pie perfect for using up fresh summer peaches, but it's also easily adaptable! Want to make it in the off-season? You can swap in my Homemade Peach Pie Filling that uses frozen peaches instead of fresh. It still turns out beautifully golden and full of flavor.
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💛 Why You'll Love This Recipe
- Frugal and Flexible: This peach crumble pie uses basic pantry staples and seasonal fruit to create a delicious dessert worthy of any occasion.
- No Top Crust, No Problem: A crumble topping means less work and more flavor, no rolling out dough twice! Its so easy to make a crumble topping you can even have the kids help out!
- Made From Scratch: Between the juicy filling and that golden topping, the crust shines too, especially if you use my Sourdough Pie Crust Recipe for added tang and richness.
🛒 Ingredients
- Fresh Peaches - The juicy star of the show. Ripe but firm peaches hold their shape best. Yellow peaches are delicious, and make sure to save the peach peels and pits for some Peach Peel Jelly to make the most out of every fruit.
- Brown + White Sugar - Creates that perfect caramel-like sweetness with depth.
- Butter - Cold and cubed for easy mixing and that perfect crumble.
- Apple Cider Vinegar - This is added to pie crust for tenderness and flakiness, and it actually plays a subtle but powerful role in perfecting your dough.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Flour: Use flour instead of cornstarch to thicken the filling if preferred.
Butter: Swap with coconut oil, shortening, or vegan butter for dairy-free needs.
Peaches: Substitute with frozen (thawed/drained) or canned peaches; reduce sugar slightly if canned. No fresh peaches? Use about 6 cups of frozen or canned peaches. For frozen, thaw and drain.
Add Fruit: Try folding in fresh berries with the peach chunks, blueberries, or raspberries work beautifully. Want more of a hybrid dessert? Make a strawberry peach crumble pie by mixing equal parts of both fruits, or transform it into something like my Strawberry Peach Cobbler instead.
💰 Budget-Friendly Tips
Use Seasonal Peaches: Buy in peak summer for the lowest price. Buying in bulk is also cheaper per pound. If you're local on the eastern half of the US, you could do what I do and order peaches in bulk from The Peach Truck. Use my referral code to save an additional 10% on an order of $30.
Stretch It: Add a handful of oats or nuts to the crumble to bulk it up.
Skip Store-Bought: A homemade crust saves money compared to pre-made.
Repurpose Scraps: Save peach peels and pits for Peach Peel Jelly to reduce waste.
🥄 Instructions for Peach Crumble Pie
Step 1: Prepare the pie crust- In a large mixing bowl, combine the flour, salt, and sugar needed for the pie crust. (Image 1). Add in the cold cubed butter. (Image 2).
Step 2: Cut in the butter with a fork or pastry blender until the size of fine crumbs. (Image 3).
Step 3: Stir in the vinegar and add the ice water 1 tablespoon at a time until the dough holds together when pressed. (Image 4).
Step 4: Flatten the dough into a disc and wrap in plastic wrap. (Image 5). Place in the fridge to chill for at least 2 hours (or overnight). Only remove when ready.
Step 5: Peel the peaches. Blanch in boiling water for 30 seconds, then transfer to ice water. The skins slide right off. (Image 6). Slice each peach into about 8 slices like you would an apple by quartering it and then slicing those quarters in half again. Place into a large mixing bowl. (Image 7).
Step 6: Add in the sugars, lemon juice, vanilla, cinnamon, salt, and thickener. (Image 8). Gently toss to combine. Let rest while preparing topping.
Step 7: Prepare the Topping- Add your flour, brown sugar, and cinnamon to a mixing bowl. (Image 9). Whisk to combine. Add in the cubed butter (Image 10). Cut in the butter until crumbly.
Step 8: Roll out your pie crust into a 12-inch circle. (Image 11). Fit it into a 9-inch pie plate. and crimp the edges. (Image 12).
Step 9: Preheat the oven to 400°F. Line a baking sheet with foil and place it on the bottom rack of your oven. (This will catch any spills).
Step 10: Scoop the pie filling out of the bowl and into your prepared pie crust. (Image 13). Do not pour the juice at the bottom of the bowl. You want to leave that excess liquid behind (and toss it out). (Image 14).
Step 11: Sprinkle the crumble topping over the pie filling so that it's scattered evenly. (Image 15).
Step 12: Bake in the oven at 400°F for 20 minutes. Without opening the oven, reduce to 375°F and bake 30-35 more minutes until bubbly and golden. (Image 16). Use a pie shield or foil on crust edges if they darken too quickly.
Step 13: Let the peach crumble pie cool for 3-4 hours at room temperature or chill for a quicker set. This helps the filling firm up for clean slices. Enjoy!
👩🏻🍳 Expert Tips
- Let It Rest: Don't skip the cooling time, cutting too early results in a runny mess.
- Juicy Peaches? Drain off some liquid before mixing with sugar, or your peach crumble pie may overflow.
- Crumb Color: If your crumble looks too pale near the end, broil for 1-2 minutes to finish it off (watch closely!).
❄️ Storage, Reheating & Make Ahead
Storage: Store leftovers in the fridge covered tightly for up to 4 days. Reheat slices in the oven at 300°F for about 10-12 minutes to restore crispiness.
Reheating: Warm slices in the microwave for 20-30 seconds for soft texture, or oven-bake briefly to crisp the crumble again. For a whole pie, cover loosely with foil and bake at 325°F until warmed through.
Make Ahead: Both the crumble and crust can be made in advance. Store the crumble topping in the fridge for up to 3 days. The pie crust can be shaped and chilled up to 2 days ahead or frozen for up to 3 months.
🥗 Side Dishes or Pairing Ideas
Pair this pie with a scoop of vanilla ice cream or a dollop of whipped cream. Looking for a fruity brunch-style dessert instead? Serve it alongside my Peaches and Cream Bundt Cake for a sweet Southern spread.
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❓ Peach Crumble Pie FAQs
Yes, but drain them well and reduce the sugar slightly. The texture will be softer.
Too much juice! Be sure to drain your peaches well and let the pie cool completely before slicing.
Absolutely! Freeze unbaked for up to 3 months, then bake straight from frozen, add 15-20 extra minutes.
Cobbler: Topped with a thick biscuit or cake-like dough. The topping is dropped in spoonfuls or spread over the fruit, resembling a cobbled road.
Crumble: Topped with a streusel-like mixture made of butter, sugar, and flour (often with oats or nuts). It's more crumbly and crisp when baked.
Peeling is optional, but recommended for a smoother texture. Peach skins can get a bit chewy when baked. If you don't mind the texture or want to save time, leave them on. For best results, blanch and peel if using fresh peaches.
Lemon juice is added to peach pie to brighten the flavor, balance the sweetness, and prevent the peaches from browning.
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🐝 If you tried this Peach Crumble Pie, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Peach Crumble Pie
Ingredients
Pie Crust
- 1 ¼ cups all-purpose flour - ($0.21)
- ½ teaspoon salt - ($0.01)
- 1½ teaspoon granulated sugar - ($0.01)
- ½ cup unsalted butter, cold and cubed - ($0.99)
- ½ tablespoon apple cider vinegar - ($0.02)
- 3-4 tablespoons ice water - ($0.00)
Peach Filling
- 6-7 cups fresh peach chunks, about 7 to 8 medium peaches - ($4.74)
- ½ cup brown sugar - ($0.10)
- 2 tablespoons granulated sugar - ($0.03)
- ¼ cup cornstarch - ($0.18)
- ½ teaspoon ground cinnamon - ($0.04)
- ¼ teaspoon salt - ($0.01)
- 2 tablespoons lemon juice - ($0.10)
- 1 teaspoon vanilla extract - ($0.03)
Crumble Topping
- ¾ cup all-purpose flour - ($0.12)
- ½ cup brown sugar, packed - ($0.10)
- 1 teaspoon ground cinnamon - ($0.08)
- 5 tablespoons unsalted butter, melted and cooled - ($0.62)
Instructions
- Make the crust. In a large bowl, whisk together the flour, salt, and sugar. Cut in the butter until crumbly. Stir in the vinegar, then add the ice water 1 tablespoon at a time just until the dough holds together. Shape into a disc, wrap, and chill for at least 2 hours.
- Prep the peaches. Bring a pot of water to a boil. Blanch peaches for 30 seconds, transfer to ice water, then peel and cut into chunks. Place in a large bowl.
- Mix the filling. Add the brown sugar, granulated sugar, cornstarch, cinnamon, salt, lemon juice, and vanilla to the peaches. Toss gently to coat and set aside while preparing the topping.
- Make the crumble. In a bowl, combine the flour, brown sugar, and cinnamon. Stir in the melted butter until crumbly.
- Assemble. Roll the chilled dough into a 12-inch circle and fit into a 9-inch pie plate. Crimp the edges. Preheat the oven to 400°F and place a foil-lined baking sheet on the bottom rack. Spoon the peaches into the crust, leaving excess liquid behind. Sprinkle evenly with the crumble topping.
- Bake. Bake at 400°F for 20 minutes, then reduce the oven temperature to 375°F without opening the door. Continue baking for 30 to 35 minutes until golden and bubbly. Shield crust edges if needed.
- Cool. Let the pie cool at room temperature for 3 to 4 hours before slicing.
Notes
- Set filling. Cooling fully helps prevent a runny pie, especially with very ripe peaches.
- Extra browning. If the topping is pale, broil for 1 to 2 minutes, watching closely.
- Make ahead. Crumble topping can be refrigerated up to 3 days. Dough can be chilled up to 2 days or frozen up to 3 months.
- Storage. Refrigerate leftovers up to 4 days. Reheat slices at 300°F for 10 to 12 minutes or microwave briefly for a softer texture.
Nutritional Information
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Nicole Durham says
There's nothing better than a delicious homemade peach pie! I love serving this pie up with my sourdough pie crust for a delicious contrast in flavors.