Crumble Top Peach Pie
This Peach Crumble Pie is damn near the best baked good I've ever made. It's also ridiculously easy to make, taking just 10 minutes of prep to assemble.
Ingredients
- 1 Prepared Pie Crust Unbaked
Filling
- 5 C Sliced Peaches about 2.5 lbs
- ¾ C Brown Sugar
- 4 tablespoon Cornstarch
- 1 teaspoon Kosher Salt
Crumble Topping
- ¾ C Brown Sugar
- ½ C Sugar
- 1 Tbsp Cinnamon
- ½ teaspoon Kosher Salt
- 1 ½ C All Purpose Flour or sub oat flour or gluten free all purpose mix
- 1 ¼ sticks Butter melted
Instructions
- Preheat the oven to 400F.Add all the filling ingredients to a bowl and gently stir to evenly combine. Set aside.5 C Sliced Peaches, ¾ C Brown Sugar, 4 tablespoon Cornstarch, 1 teaspoon Kosher Salt
- 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.¾ C Brown Sugar, ½ C Sugar, 1 tablespoon Cinnamon, ½ teaspoon Kosher Salt, 1 ½ C All Purpose Flour, 1 ¼ sticks Butter
- 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.)1 Prepared Pie Crust
Notes
- 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.
- 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.
- Store any leftover peach pie in an airtight container or wrap it tightly with plastic wrap, making sure to let it cool completely before covering. It will keep well at room temperature for 1–2 days.
- For longer storage, refrigerate for up to 4 days—just keep in mind the crumble topping may lose some of its crispness.
- Fresh peach pie freezes well, especially if you freeze it before baking. Assemble the pie, then wrap it tightly in plastic wrap followed by a layer of foil. Freeze for up to 3 months. When you're ready to bake, pop it straight into the oven from frozen—just add an extra 15–20 minutes to the bake time.
- If you’ve already baked the pie, let it cool completely, then wrap slices or the whole pie tightly in plastic wrap and foil. Freeze for up to 2 months. Reheat in a 300ºF oven until warmed through and the topping is crisp again.
- To reheat, place a slice on a baking sheet and warm it in a 300ºF oven for 10–15 minutes to help revive the texture. You can also microwave individual slices for 20–30 seconds, though the topping will be softer.
Nutrition
Calories: 456kcalCarbohydrates: 76gProtein: 4gFat: 16gSaturated Fat: 9gTrans Fat: 1gCholesterol: 30mgSodium: 529mgPotassium: 234mgFiber: 3gSugar: 49gVitamin A: 607IUVitamin C: 5mgCalcium: 50mgIron: 2mg
Tried this recipe?Let us know how it was!