Peach crumb pie is an American classic, made from fresh peaches with a brown sugar cinnamon filling and and a crispy buttery oat crumb topping.
If you enjoyed my recipes for Apple Pie, Mixed Berry Pie and Pumpkin Pecan Streusel Pie, you definitely should try my peach crumb pie.
PEACH CRUMB PIE
This is a peach of a pie recipe (sorry, I couldn’t resist.) Nothing says summer like fresh, juicy peaches, especially when they’re baked into a sweet, rich pie. Summer is peach season, which is a good excuse to make this sweet, rich dessert that’s perfect for BBQs and parties.
While crumble pie was invented in the UK, my version of peach crumb pie is something straight out of the American South.
If you’ve never had a crumble topping on a pie before, you’re in for a treat. The blend of brown sugar, cinnamon, flour, butter and salt makes for a crunchy, yet soft topping that brings out the natural sweetness of the peach filling. While traditional pie crusts are also delicious, crumble toppings add a fun texture to your pie, as well as a delicious, rich flavor.
If you like sweet, flavorful desserts for hot summer days, next time you should try my recipes for Ultimate Southern Peach Cobbler, Cherry Pineapple Dump Cake and Blueberry Cream Cheese Coffee Cake. If you want something that will really cool you down, make yourself an Easy Ice Cream Cake.
HOW TO MAKE PEACH CRUMB PIE
- Preheat oven to 375 degrees and line pie pan with pie crust.
- Mix peaches with sugar, brown sugar, cinnamon, cornstarch and lemon juice.
- Pour peaches into pie crust.
- To make the crumb topping use a fork to combine the oats, flour, brown sugar, salt and butter until it forms a pea sized crumb.
- You can use a food processor to make the crumb topping if you pulse it for a second at a time.
- Top the peaches with the crumb mixture and place the pie plate on a baking sheet lined with foil.
- Bake for 45-50 minutes until golden brown.
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What to Serve with Peach Crumb Pie:
- Homemade Vanilla Ice Cream: A scoop of ice cream with peach pie is a classic dessert for a very good reason. Impress your dinner guests by making your own, homemade ice cream.
- Homemade Whipped Cream: If you want to be even more impressive, you can make your own whipped cream from my extremely easy recipe.
- Easy Fruit Salad: If you’re looking for a lighter, more summery tasting side to serve with your pie, try adding a spoonful of fruit salad to the pie plate for a delicious, colorful garnish.
How to Store Peach Crumb Pie:
- Serve: You can keep peach crumb pie at room temperature for up to 2 days if it’s in an airtight container.
- Store: Pie leftovers are good in the fridge for up to a week before they start getting mushy and gross.
- Freeze: Make sure that your pie cools down to room temperature before you put it in the freezer, and it will be good for up to 4 months. After that, it’s time to make a new one.
Ingredients
- 1 pie crust
- 6 cups sliced peaches (36 ounces, frozen; thaw first)
- 1/2 cup sugar
- 1/4 cup brown sugar , packed
- 1/2 teaspoon ground cinnamon
- 3 tablespoons cornstarch
- 1 lemon , juiced
CRUMB TOPPING
- 2/3 cup rolled oats
- 1/4 cup flour
- 1/2 cup brown sugar , packed
- 1/4 teaspoon salt
- 1/4 cup unsalted butter
Instructions
- Preheat oven to 375 degrees and line pie pan with pie crust.
- Mix peaches with sugar, brown sugar, cinnamon, cornstarch and lemon juice.
- Pour peaches into pie crust.
- To make the crumb topping use a fork to combine the oats, flour, brown sugar, salt and butter until it forms a pea sized crumb.
- Top the peaches with the crumb mixture and place the pie plate on a baking sheet lined with foil.
- Bake for 45-50 minutes until golden brown.
Nutrition
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The recipe stated frozen peaches and nothing about thawing them before hand.
It was terrible. A whole lot of juice and the bottom crust was raw. Next time say if using frozen peaches to THAW.
I’m very sorry to hear this. The recipe card has been updated. Thank you for bringing this to our attention.
What size of pie crust works best for this recipe?!
9 inch pie pan. Is that what you’re asking?
Delicious! For me, the baking time was closer to 90 minutes. But I would definitely make this recipe again!
Peach crumble pie
Turned our great! Three tbsp of cornstarch thickened the filling so there were no juices so I will probably cut back a little but that is just my taste.
Hi, I’m going to make this with my kids as a cobbler!! Can you tell me how long and what temperature you think it’ll need to be transposed to?
I am a bit confused by this recipe. I assume the instructions are for fresh peaches? It seems to me that if one is using frozen peaches they would not be handled the same way as fresh peaches. Do frozen ones need to be thawed? What happens to the excess juice? Do frozen peaches need more cornstarch to thicken them properly? As I have fresh tree ripened peaches in the freezer from last summer I would like to make this. If you could address my questions I would greatly appreciate it.
Hi Elsie! Yes you can try with the frozen peaches but that and drain them! Good luck!
Delicious with Costco’s peaches sold in a four pack glass containers. Served tonight and three friends asked for the recipe.
I recently made this with fresh peaches and vegan butter. It turned out delicious! In order to ensure it wasn’t too soupy, after mixing the filling ingredients, I let that sit while I rolled out the pie crust and mixed the topping ingredients. Then I spooned the filling into the pie crust, leaving behind a lot of the juices. Next time I’ll also peel the peaches as a texture preference. Thanks for this recipe!
Amazing recipe with the perfect balance of sweet and tart. It was a hit and I will definitely be making this again. ?
Just made this and dang! Perfection!
Anxious to try out her other recipes now
Thank you Shawn!!!
Just wondering if you can use canned peaches, thanks.
Canned peaches tend to be too soft and mushy to use.
I used 3 cans of peaches (strained the juice)and was not mushy at all, family loved it! Also only used 1 tablespoon of corn starch cuz that’s literally all i had left lol and 1 table spoon of lemon juice since i didn’t have a lemon.
Thanks for the feedback!
If i pour the peaches into the pie crust instead of straining some of the juice, wouldn’t that create a lot of juice? Do you recommend i strain it first?
Just make sure your peaches are fully thawed and strained before using. Enjoy!
I used 4 heaping tablespoons cornstarch with my fresh peaches and baked 55 minutes. It was still very watery. I refrigerated it for a couple hours in hopes of it “jelling “ but it didn’t thicken. Also my crust in the middle of the pie was not done. Good flavor but we will eat it like a crisp instead of pie.
I made it using fresh peaches, noted your work around RE: cornstarch, 6 cups, at the end of baking for 45 minutes, top was just a wee bit beyond golden brown, and filling was bubbling, so I removed from oven. When I cut it 2 hours later, there was a tremendous amount of “juice”, not thick at all and the peaches were al dente at best. Tasty, but not the best by far.
I used fresh peaches. The pie looks amazing. I am freezing and will bake at a later date. I am excited to try it.
Do I need to pre-bake the pie crust before adding the peaches?
No, it all gets baked together. Enjoy!
Are any changes needed if you use fresh peaches?
You can cut back on the cornstarch when using fresh peaches. Enjoy!
Do I need to thaw the peaches?
Yes, if you’re using frozen ones place them in a colander in the sink and allow them to thaw.
Please include that in the recipe shown above. My pie was super soggy! ?
Sorry Rosie, I am sorry it was so soggy.
Can you please tell me what the temp and time of this recipe would be when prepared in foil loaf pans that I’d like to freeze and give away for the holidays?
I would bake them in a foil pie pan inside of the pie pan. When done, easily remove it from the pan and freeze. You shouldn’t need to adjust any times.
Made this today using 20 ounces frozen peaches and 4 cups frozen blueberries Doubled the ingredients for crumb topping in a deep dish precooked pie crust
Was absolutely out of this world delicious
Sounds amazing!!
What size pie plate was preferred for this recipe??? Need to know for this Saturday. Thanks
I typically use 9 1/2″ pie plates.
I adore peach pie! But in the meantime, I’m looking for a good recipe to use up the golden plums I was gifted. I’m wondering if I could make a plum crumb pie? (I’m going to give it a try!)
Sounds delicious!
Oh I am a sucker for a good peach pie. YUM!
I don’t blame you! Enjoy!
Such a fantastic summer dessert! YUM!!
Perfect for summer!
My new favorite pie recipe! It was so good!!
I’m so glad you enjoyed it Toni!
This is seriously the most delicious dessert!! I’m seriously obsessed. Thanks for sharing!
You’re welcome Chelsea! Thanks for the 5 stars.
This one of the best pies I’ve ever seen!
Thank you!
yum. It a 5 by the sound of it but will comment after i taste In the meantime:::Question : what type of oats, please? ty
You’ll want to use Old Fashioned Rolled Oats for this recipe. I hope you enjoy it!
It states that you use allspice and almonds in the crumb topping, but it’s no where to be found in the recipe…..??
Thanks for catching that. I’ve edited it to read correctly. I decided not to use allspice as it seemed to make it bitter and not moist.