Home > Recipes > Desserts > Pies and Tarts > Peach Crumble Pie
by Michelle
August 22, 2013 (updated Jan 25, 2020)
Jump to Recipe
4.31 (13 ratings)
This has definitely been the summer of mangoes for me. I’ve totally fallen in love with them and have admittedly been slighting other fruits as a result. Usually by the time August rolls around, I’ve been knee-deep in peach recipes, but I’ve completely neglected them this year. So, a few weeks ago, when my Chief Culinary Consultant’s mom invited us over for a cookout, I jumped at the chance to bake a pie using ripe, juicy peaches. A Dutch apple is the only crumb-topped pie that I had made to date, so I was eager to give it a try using peaches.
This definitely falls into the “easy” category as far as pies are concerned.
Single crust… no blind baking… no peeling peaches… crumb topping. That’s about as easy as you can get!
This pie was absolutely fabulous. The peach filling was bubbling and juicy, full of bright and clean peach flavor, while the crumb topping was a perfect crunchy complement. It’s not summer until you’ve eaten a peach pie, right?! I went ahead and made summer official for all of us, before it was too late :)
One year ago: Chocolate & Peanut Butter Cheesecake Bars
Two years ago: Cinnamon Sugar Pull-Apart Bread
Three years ago: Toasted Almond and Candied Cherry Ice Cream
Peach Crumble Pie
Yield: 8 servings
Prep Time: 30 minutes mins
Cook Time: 1 hour hr
Chilling time: 1 hour hr
Total Time: 2 hours hrs 30 minutes mins
A simple peach pie with an oat-crumb topping.
4.31 (13 ratings)
Print Pin Rate
Ingredients
For the Crust:
- 1¼ cups (156.25 g) all-purpose flour
- 2 teaspoons granulated sugar
- ¼ teaspoon (0.25 teaspoon) salt
- ½ cup (113.5 g) cold unsalted butter, cut into small pieces
- 3 to 5 tablespoons ice water
For the Crumble:
- ⅓ cup (41.67 g) all-purpose flour
- ⅓ cup (73.33 g) light brown sugar
- ⅓ cup (27 g) old-fashioned rolled oats
- 6 tablespoons cold unsalted butter, cut into small pieces
For the Filling:
- 3 pounds (1.36 kg) peaches, halved, pitted, and cut into ½-inch slices (about 8 cups)
- 2 tablespoons light brown sugar
- 2 tablespoons all-purpose flour
Instructions
Make the Crust: In a food processor, pulse the flour, sugar and salt together to combine. Add the butter and pulse until the mixture resembles coarse meal, with a few pea-size pieces of butter remaining, about 5 pulses. Sprinkle 3 tablespoons of the ice water over the mixture and pulse until the dough is crumbly but holds together when squeezed, about 5 to 10 pulses. If necessary, add up to 2 tablespoons additional ice water, 1 tablespoon at a time; do no overmix. Form the dough into a disk and wrap tightly in plastic wrap. Refrigerate until firm, at least 1 hour, or overnight.
Make the Crumble: In a small bowl, combine the flour, brown sugar and oats; using your hands, work in the butter until large clumps form. Cover the bowl with plastic wrap and refrigerate until ready to use.
Preheat oven to 375 degrees F. Lightly flour a work surface and rolling pin and roll dough out into a 12-inch circle. Transfer to a 9-inch pie plate, fold the overhanging dough underneath itself and crimp the edges. Place the dough-lined pie plate in the refrigerator while the filling and crumb topping is prepared.
Make the Filling: In a large bowl, toss together the sliced peaches, flour and brown sugar until combined; set aside.
Assemble and Bake the Pie: Transfer the peaches to the pie shell, then break the crumble into medium to large size pieces and sprinkle evenly over the top of the pie. Place the pie on a rimmed baking sheet and bake until the juices are bubbling and the topping is golden, 1 hour to 1 hour 15 minutes. Let cool on a wire rack at least 1½ hours before serving. The pie can be stored, covered at room temperature, for up to 2 days, but it is best eaten the day it is made.
Notes
Nutritional values are based on one serving
Calories: 403kcal, Carbohydrates: 51g, Protein: 4g, Fat: 20g, Saturated Fat: 12g, Cholesterol: 53mg, Sodium: 79mg, Potassium: 374mg, Fiber: 3g, Sugar: 27g, Vitamin A: 1170IU, Vitamin C: 11.2mg, Calcium: 31mg, Iron: 1.9mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Author: Michelle
Course: Dessert
Cuisine: American
Originally published August 22, 2013 — (last updated January 25, 2020)
« Previous PostZucchini-Banana Bread
50 Comments on “Peach Crumble Pie”
-
susan — Reply
Delicious pie. I made as directed. I think the next time I will add a tad more sugar, if my peaches are like these and not super sweet, to the filling and a touch of cinnamon. Those are just personal preferences. I love a crumble topping. I think next time I will add some chopped pecans to the crumble. Again, personal preferences.
-
Virginia — Reply
How long do you bake this the peach cobbler?
-
Michelle — Reply
Hi Virginia, This is a pie, not cobbler. But, as the recipe states, 1 hour to 1 hour 15 minutes. Enjoy!
-
-
Veronica — Reply
My mother in law has two peach trees and I’m always looking for peach recipes. I tried this recipe for Father’s Day and it was perfection! Thanks for the recipe. It’s a keeper.
-
Vickie — Reply
OMG…this recipe rocks! We were apple picking and stumbled across the “very last of the season” peaches…they were amazing! After we ate a few of these wonderful peaches I looked up this peach pie recipe and I have to say it is the best pie we have ever made/tasted. All three factors…the crumble crust, the filling and the actual pie crust work so well together that you find yourself wanting to get a taste of each with every bite! Thank you BEB for this amazing recipe.
-
A Rogersr — Reply
Although my peaches were sweet and the crumble was wonderful…there was not enough sugar in the peaches. Two tablespoons are just not enough to make a “pie filling” instead of just cooked fruit in crust. I was sorry to use the last of my peaches in this way.
-
bakingAngelo — Reply
I really like how you setup your instructions easy to read & follow. After trying an other recipe that required “blind baking” yikes! that was a long process for this new baking boy. I had to look at your recipe to find that indeed it takes up to an hour for the crumble to bake. The other recipe said 45min. I have to give your recipe a try as I have a lot of x-tra peaches left over from the other recipe. Back to the kitchen…Thank you. I’m glad I found you.
bakingAngelo
-
Sara — Reply
Made this recipe for my work’s 4th of July pot luck, and it was a huge hit! Thank you for this great recipe, the filling, and crumb topping came out heavenly, and not to mention the smell of the house as it was baking. There’s nothing better than a fresh peach pie on the 4th. Happy 4th of July!!!!
-
Heather — Reply
First, I was drawn to the recipe…then I was drawn to your blog name! I cannot wait to try the recipe and I look forward to receiving your blog updates. thank you from one brown eyed girl to another!
-
Andrea — Reply
This looks soo good! Do you think it’s possible to substitute the peaches with nectarines? They taste the same, but im worried about the consistency..
-
Michelle — Reply
Hi Andrea, I haven’t tried the substitute in this pie; if you try it, let me know how it goes!
-
Andrea —
Hi again. I tried the nectarine version, and it turned out great! A lot of peachy flavor and the consistency wasn’t a problem at all. A great recipe :)
-
-
-
Laura Dembowski — Reply
Love this classic and easy to make pie! Peaches are my favorite part of summer. It’s my summer tradition to make peach blackberry pie. I’m just waiting for the second local blackberry crop to ripen.
-
Chung-Ah | Damn Delicious — Reply
There’s nothing more comforting than a slice of homemade pie with a scoop of ice cream!
-
Emily @ Life on Food — Reply
I have been swimming in peaches the past couple of weeks. They are so good. I love this pie. Makes me mad that I made a blueberry crumb pie the other day. Totally should have done peach!
-
Young-Ju Byun — Reply
You read my mind! I was hoping for some recipe like this! Peach cobbler + pie! I’m gonna try it tomorrow! :) Thanks for a great recipe!
-
Alley @ Alley's Recipe Book — Reply
Yum! Sounds like a good way to use up my CSA peaches. :)
-
Paola — Reply
Hi… I loves this… I´m from Panama and here we don´t have seasons of peaches . We can use in can? Thank you
-
Michelle — Reply
Hi Paola, The pie would have a much different texture; I’m not sure how it would work. If you try it, please stop back and share your feedback!
-
Katy — Reply
Do you have frozen peaches in Panama? If so, just let them thaw and drain well, then use as you would fresh peaches!
-
Andrea — Reply
I couldn’t get peaches either, made it with nectarines instead and it turned out great!
-
-
gloria — Reply
what delicious crumble pie!!
-
Pamela @ Brooklyn Farm Girl — Reply
Easy, delicious and peaches! You won my heart once again! :)
-
Stephanie @ Girl Versus Dough — Reply
Oooooooooh my goodness, I’ve got to have this pie in my life.
-
Belinda @themoonblushbaker — Reply
I am in the exact oppoiste position you are in. I am over run by mangos from my tree but lack the peaches. Maybe we can trade?
pie with crumb is calling through the computer… you devil. -
2 Sisters Recipes — Reply
OMG this pie is to die for! We have a lot of peaches and my hubby keeps asking me when am I going to make him a peach pie? I keep telling him soon, but now I think you have inspired me to get on it sooner than later. Thanks for a
-
Emily — Reply
I LOVE peach pie and this one looks amazing! Can’t wait to make this. Thanks, Michelle!!
-
Ashley @ Wishes and Dishes — Reply
I have so many peaches right now I don’t even know what to do with them all! Well, now I do :) I’m so excited about not having to peel them for this!
-
Maggie @ A Bitchin' Kitchen — Reply
Peach pie is my favorite kind! I’ve done the super time consuming Cook’s Illustrated version in the past, but this looks soooo much easier and actually more delicious (I love a crumb topping!)
-
Annie @ Annie's City Kitchen — Reply
Omg no peeling? I’m sold.
-
Sarah@WholeandHeavenlyOven — Reply
I just got several boxes of fresh peaches and now I know what I’m making first! This pie looks so yummy, especially the topping!
-
Nancy P.@thebittersideofsweet — Reply
This pie looks amazing!!!
-
Sandie@afoodieaffair.com — Reply
This looks delicious! I have a soft spot for crumb topped pies. Def going to try this one!
-
Tieghan — Reply
That crumb topping looks incredible!! What a stunning pie!
-
Diana — Reply
Sounds great – but how much does 1/2 cup butter weigh in grams!! Hopefully someone can answer and then I will certainly bake this.
-
Rieneke — Reply
1/2 cup of butter is 113 grams. I use this sitehttp://www.traditionaloven.com/conversions_of_measures/butter_converter.html for all my convertions
-
Michelle — Reply
Hi Diana, 1/2 cup of butter is 113 grams. I actually have a printable cheat sheet here: https://www.browneyedbaker.com/2010/09/10/how-to-measure-butter/
-
-
Katrina @ Warm Vanilla Sugar — Reply
This pie looks perfect! Just like my mom used to make :)
-
Madison — Reply
I LOVE crumb pie because it’s like a cobbler and pie in one! :)
-
Jamie@Milk N Cookies — Reply
I love crumble pies — somehow I always manage to mess up the top crust when making a double crust pie. This peach version looks fantastic — simple enough to let the peaches take center stage at their tastiest!
-
Norma @ Allspice and Nutmeg — Reply
I agree, what’s Summer without peaches. This looks and sound fabulous.
-
Becca @ Crumbs — Reply
Oh wow that sounds so lovely! Will have to give it a try before the peach season is over
-
movita beaucoup — Reply
I love that this recipe lets the peaches stand front and centre – no other fruit or seasonings trying to steal the limelight. Lovely!!
-
Linda — Reply
Look so good. The freeze got all of the local fruit this year.
-
Anita Menon — Reply
Been a silent lurker all this time. I am amazed at how disciplined you are about blogging and sharing your terrific recipes.
Love this peach crumble. Looks fantastic
-
ThisBakerGirlBlogs — Reply
Mmm I love a good crumbly topping!
-
Ellen — Reply
Anything with the word “crumble” in the name works or me.
-
Pieliekamais — Reply
Love how thin the crust looks! Will have to try this.
-
Laura (Tutti Dolci) — Reply
Love this pie, the crumb topping looks wonderful!
-
Averie @ Averie Cooks — Reply
Single crust… no blind baking… no peeling peaches… crumb topping <– AMEN to all of that! I love all those things & the pie is stunning!
