The Ultimate Guide to Making the Best Peach Crumble Pie

Peach Crumble Pie is one of the most irresistible summer desserts you can bake. With its golden, buttery crust and juicy peach filling, this pie combines the best of rustic comfort with homemade flavor. If you love peach desserts but want something easier than a lattice-topped pastry, a Peach Crumble Pie offers the perfect solution. Whether it’s for Sunday dinner, summer picnics, or a cozy holiday spread, this Peach Crumble Pie recipe is a must-have in your collection.

Why You’ll Love This Recipe

This Peach Crumble Pie isn’t just easy, it’s downright delicious. Here’s why it deserves a spot in your baking rotation:

• Packed with fresh or frozen peaches
• A golden brown crumble topping that melts in your mouth
• Easier than double-crust pies but with all the flavor
• Freezer-friendly and perfect for any season
• Makes a great introduction to baking fruit pies, especially Peach Crumble Pie

Ingredients You’ll Need

For the Peach Filling:

• 5 cups peeled and diced fresh peaches
• ½ cup granulated sugar
• 2 tbsp cornstarch
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 2 tsp lemon juice
• ¼ tsp salt

For the Crumble Topping:

• 1 cup + 2 tbsp all-purpose flour
• ½ cup light brown sugar
• ½ cup granulated sugar
• ½ tsp cinnamon
• Pinch of salt
• 6 tbsp unsalted butter (melted)

For the Pie Crust:

• 1 single pie crust (homemade or store-bought)

Step-by-Step: How to Make Peach Crumble Pie

1. Prep the Pie Crust

• Roll out the dough on a floured surface into a 12” circle.
• Gently place it into a 9” pie pan.
• Crimp the edges and refrigerate while prepping the filling.

2. Make the Peach Filling

• In a large bowl, combine:
  • Peeled and diced peaches
  • Sugar, cornstarch, cinnamon, nutmeg, salt, and lemon juice
• Toss until everything is well-coated.

3. Create the Crumble Topping

• In a separate bowl, whisk:
  • Flour, both sugars, cinnamon, and salt
• Add melted butter and stir until crumbly chunks form.

4. Assemble the Pie

• Spoon the peach filling into the crust (leaving excess liquid in the bowl).
• Sprinkle the crumble topping evenly over the peaches.

5. Bake the Pie

• Preheat oven to 425°F (220°C)
• Bake for 15 minutes
• Reduce to 350°F (175°C) and bake an additional 45–50 minutes
• Use a pie shield if the edges brown too quickly

6. Cool Completely

• Allow pie to cool for at least 3 hours to let the filling set.

Pro Baking Tips

• Use a pie shield if crust edges brown too quickly
• Use ripe but firm peaches for the best texture
• Drain frozen peaches well before use
• Allow the pie to cool for 3+ hours before slicing

Variations to Try

There’s more than one way to enjoy a Peach Crumble Pie!

• Add oats or nuts to the topping for crunch.
• Swap cinnamon for cardamom or ginger.
• Use gluten-free flour and crust for a GF Peach Crumble Pie.
• Veganize it with coconut oil and plant-based crust.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream
• Add whipped cream and a drizzle of caramel sauce
• Pair with iced tea for a summer dessert
• As a decadent brunch dish alongside these peach breakfast recipes

Storage & Freezing

• Refrigerate leftovers for up to 5 days (cover tightly)
• Freeze slices or whole pie for up to 3 months
• Reheat in a 300°F oven for 15 minutes to keep the crust crisp

Nutrition Info (Per Slice)

• Calories: 420–450
• Carbohydrates: 70–75g
• Sugars: ~45g
• Fat: 15g
• Protein: 3–4g
• Fiber: 2–3g

Note: Actual nutrition may vary based on ingredients used.

Expert Tips & Common Mistakes

✅ Do:

• Use fresh peaches whenever possible
• Let pie cool fully before slicing
• Brush crust edges with egg wash for golden finish

❌ Avoid:

• Using overripe or hard peaches
• Overfilling the pie dish (can lead to sogginess)
• Skipping oven temp reduction mid-bake

FAQs About Peach Crumble Pie

Final Thoughts

Whether you’re baking for a special occasion or just want to use up summer peaches, this Peach Crumble Pie is the answer. With its perfect blend of textures and flavors, it’s sure to be a hit. Once you try this Peach Crumble Pie recipe, you’ll never go back to the double-crust version.

For even more peachy inspiration, check out our guides on what enhances the flavor of peaches or is a peach a good breakfast.

The Ultimate Guide to Making the Best Peach Crumble Pie

---

• Author: MERIEM
• Total Time: 85 minutes
• Yield: 8 servings 1x

Print Recipe

Pin Recipe

Description

A warm, buttery Peach Crumble Pie made with juicy peaches, a flaky pie crust, and a sweet cinnamon-brown sugar crumble. The perfect dessert for peach season or holiday gatherings.

---

Ingredients

Scale 1x2x3x

5 cups (about 8–10) peeled and sliced peaches
½ cup (100g) granulated sugar
2 tablespoons cornstarch
2 teaspoons lemon juice
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 single 9-inch pie crust (store-bought or homemade)
1 cup + 2 tablespoons (135g) all-purpose flour
½ cup (100g) light brown sugar, packed
½ cup (100g) granulated sugar
½ teaspoon ground cinnamon
Pinch of salt
6 tablespoons (85g) unsalted butter, melted
1 large egg (for egg wash)
1 tablespoon water (for egg wash)

---

Instructions

Preheat the oven to 425°F (220°C).
Roll out the pie crust and place it into a 9-inch pie plate. Crimp the edges and refrigerate while preparing the filling.
In a large mixing bowl, combine peaches, ½ cup sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Toss to coat.
In a separate bowl, make the crumble by mixing flour, brown sugar, ½ cup sugar, cinnamon, and a pinch of salt. Stir in melted butter until clumps form.
Spoon the peach filling into the chilled crust, leaving some juices behind.
Sprinkle the crumble mixture evenly over the filling.
In a small bowl, beat the egg with 1 tablespoon water and brush over the pie crust edges.
Bake at 425°F for 15 minutes. Lower the oven temperature to 350°F (175°C) and bake for an additional 45–50 minutes, until the crust is golden and the filling is bubbling.
Cool for at least 3 hours before slicing to allow the filling to set.

Notes

Use ripe but firm peaches for best flavor and texture.
Frozen peaches can be used—thaw and drain before mixing.
To prevent over-browning, cover pie edges with foil or a pie shield halfway through baking.
Store leftovers covered in the refrigerator for up to 5 days.
Pie can be frozen for up to 3 months after baking.

• Prep Time: 25 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (⅛ pie)
• Calories: 425
• Sugar: 46g
• Sodium: 180mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0.3g
• Carbohydrates: 72g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 25mg

Keywords: peach crumble pie, peach dessert, easy peach pie recipe, summer pie, peach pie with crumb topping