Not to toot my own horn or anything, but this Peach Crumble Pie is damn near the best baked good I've ever made. So good, in fact, that together with the in-laws, we polished it off in a single night. It's also ridiculously easy to make, taking just 10 minutes of prep to assemble.
While you know I love me a good healthy twist on dessert, this is not one of those recipes. Aside from being filled with fruit, this crumble pie is far from virtuous. Featuring a flaky crust, a heap of sweetened peaches, and a potentially unreasonable amount of buttery, cinnamon-y streusel, this epic peach pie is the stuff of dreams.
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Why I Always Have Pie Dough
Ever since I moved to the South, I have made frozen pie crusts part of my pantry. They're a last-minute kitchen hero, and are incredibly flexible. Use them to make a quiche or a pot pie; turn them into empanadas or homemade pop-tarts; or make a lovely dessert like this ridiculously easy peach crumble pie.
While I love to make my own dough and freeze it (this all-butter recipe is my favorite), I will also keep a box or two of commercially available pie crusts in the deep freeze. Check out this post about the best pie crust brands to buy.
Why I Love This Recipe
Aside from being a multitasking hero, pie dough is also pretty darn inexpensive with even the pre-made and rolled crusts clocking in at around $2 apiece. The rest of the ingredients - aside from the peaches - are regular pantry staples: brown sugar, granulated sugar, flour, cornstarch, cinnamon, kosher salt, and butter.
Since we're in the height of peach season here in Tennessee, I'm basically up to my elbows with fresh fruit. But if you're reading this in the dead of winter and have a hankering for this peach crumble pie, feel free to reach for frozen instead! Not only are they picked at peak freshness, but they're already prepped and ready to go.
So long as you have a pie crust on hand, this tasty peach number couldn't be easier to make. You literally only need a fork, a spoon, a mixing bowl, and potentially a knife (unless you choose to use frozen peaches). The entire filling AND crumble prep takes all of 10 minutes, including slicing the fruit.
And y'all, your people are going to flip for this pie, especially if you top it with a scoop of vanilla ice cream. I know mine sure did!
How to Make This Easy Summer Pie
If you have a round of pie dough and some peaches on hand, I would bet you have everything to make my peach crumble pie. Here's everything you'll need:
- Pie Dough - as I mentioned above, I highly recommend keeping a disc of frozen pie dough on hand at all times. There are many options for vegan and/or gluten free diets, whether you opt to make your own or buy from the store.
- Peaches - Feel free to use fresh, in-season peaches and don't bother with peeling them unless you want to. If they're starting to look a little bruised or wilty, don't worry! They will still be delicious. You can also reach for frozen peaches if you prefer.
- Cornstarch - This is used as a thickening agent for the filling. If corn isn't part of your diet, I recommend you use 2x the amount of powdered tapioca. Here are some other cornstarch substitutes to consider.
- Brown Sugar - Use either light or dark versions here, depending on what you have on hand. Darker brown sugar will have more of a deep caramel-y flavor than light. Otherwise, you can make your own brown sugar using granulated sugar and molasses.
- White Sugar - This can be substituted for more brown sugar or coconut sugar instead.
- Cinnamon - While this is technically optional, cinnamon and peaches are wonderful friends. If you can, give them a chance to hang out. You'll be happy you did.
- Kosher Salt - Kosher salt has wider flakes than table salt, which makes it more forgiving. If you are using table salt, I recommend cutting the quantity in half.
- AP Flour - Feel free to swap in a gluten-free all purpose flour mix.
- Melted Butter - Vegan butter will also do the trick.
1 - Make Filling
Preheat the oven to 400F.
Add all the filling ingredients to a bowl and gently stir to evenly combine. Set aside.
NOTE: I didn't bother with peeling the peaches for this crumble pie, and ya know what? It didn't matter even a little bit. Save yourself the time and energy, and just the fruit cut into wedges.
2 - Make Crumble
Add all dry ingredients for the crumble topping to a mixing bowl. Stir with a fork to combine. Pour in melted butter and stir until the dough is uniform and sticks together in little salty-sweet chunks of deliciousness.
NOTE: This is my go to crumble topping for putting on top of coffee cakes and sweet muffins. Keep it filed in your memory! It goes well with just about any flavors.
3 - Assemble & Bake
Add the peach mixture to your prepared (unbaked) pie shell, making sure to get all of the yummy juices that have accumulated in the bowl. Sprinkle evenly with the crumble filling.
Place the pie in the preheated oven. Bake, uncovered, for about 15-20 minutes. As soon as the crust starts to look deep golden, cover with a piece of tinfoil to prevent burning. Continue to bake for a total of 55-60 minutes.
TIP: If you have a shallow pie dish and you're worried about overflow, place the pie on a parchment lined rimmed baking sheet before putting it in the oven. It will catch all the syrup and prevent you from having to scrub the oven!
Remove the baked crumble pie from the oven and set it on a rack to cool for at least an hour or two to let the filling set up. (Or dig right in, but know that it's gonna be messy. Delicious, for sure, but messy all the same.)
When ready to serve, slice into wedges and top with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy every summery bite.
Frequently Asked Questions
Absolutely! If ripe peaches aren't in season, I actually recommend it. As a bonus, they're already prepped for you! And as long as they aren't frozen into one big lump, you don't even need to defrost them first.
If you're making your own, my personal favorite is the all-butter, really flaky pie dough recipe from Smitten Kitchen. That said, any recipe will work so long as it is intended for a 9-10 inch pie.
You can also feel free to buy pre-made pie doughs to keep on hand! I almost always have a box of Trader Joe's frozen pie crusts in the deep freeze.
Yep! Just opt for a vegan pie crust recipe and swap in vegan butter for the crumble topping.
Fo sho! Use a gluten free pie crust and swap in a gluten free all purpose flour blend for the crumble topping.
Absolutely. I recommend using double the amount of tapioca powder in place of cornstarch. You can also swap in an equal amount of flour (AP or gluten free), but note that the filling will be slightly more opaque.
More Summer Recipes
Still working your way through your summertime bounty? Try some of my other favorite recipes to get you inspired:
If you made this recipe for my Peach Crumble Pie, please be sure to rate and review it below! Your comments and ratings make it easier for other readers to find. 🙂
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Peach Crumble Pie
- 1 Prepared Pie Crust Unbaked
- 5 C Sliced Peaches about 2.5 lbs
- ¾ C Brown Sugar
- 4 tablespoon Cornstarch
- 1 teaspoon Kosher Salt
- ¾ C Brown Sugar
- ½ C Sugar
- 1 Tbsp Cinnamon
- ½ teaspoon Kosher Salt
- 1 ½ C AP Flour or sub gluten free all purpose mix
- 1 ¼ sticks Butter melted
- Preheat the oven to 400F.Add all the filling ingredients to a bowl and gently stir to evenly combine. Set aside.
- Add all dry ingredients for the crumble topping to a mixing bowl. Stir with a fork to combine. Pour in melted butter and stir until the dough is uniform and sticks together in little salty-sweet clumps of deliciousness.
- Add the peach mixture to your prepared (unbaked) pie shell, making sure to get all of the yummy juices that have accumulated in the bowl. Sprinkle evenly with the crumble filling. Place the pie in the preheated oven. Bake, uncovered, for about 15-20 minutes. As soon as the crust starts to look deep golden, cover with a piece of tinfoil to prevent burning. Continue to bake for a total of 55-60 minutes.Remove the baked crumble pie from the oven and set it on a rack to cool for at least an hour or two to let the filling set up. (Or dig right in, but know that it's gonna be messy. Delicious, for sure, but messy all the same.)
- If you have a shallow pie dish and you're worried about overflow, place the pie on a parchment lined rimmed baking sheet before putting it in the oven. It will catch all the syrup and prevent you from having to scrub the oven!
- Don't bother with peeling the peaches for this crumble pie unless you want to!
- Best Pie Dough: this all-butter recipe is my favorite to make from scratch. Check out this post about the best pie crust brands to buy.
Let's taco 'bout it.