Peach Crumb Pie

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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 PieMixed 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, allspice, butter and salt with rich, sliced almonds 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 CobblerCherry 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.

Whole Peach Crumb Pie

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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.

Slice of Peach Crumb Pie

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Peach Crumb Pie

5 from 5 votes
  • Yield: 12 servings
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Course: Dessert
  • Cuisine: American
  • Author: Sabrina Snyder
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. 

Ingredients

  • 1 pie crust
  • 6 cups sliced peaches (36 ounces, frozen)
  • 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

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat oven to 375 degrees and line pie pan with pie crust.
  2. Mix peaches with sugar, brown sugar, cinnamon, cornstarch and lemon juice.
  3. Pour peaches into pie crust.
  4. 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.
  5. Top the peaches with the crumb mixture and place the pie plate on a baking sheet lined with foil.
  6. Bake for 45-50 minutes until golden brown.

Nutrition Information

Yield: 12 servings, Amount per serving: 248 calories, Calories: 248g, Carbohydrates: 43g, Protein: 3g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 10mg, Sodium: 111mg, Potassium: 195mg, Fiber: 2g, Sugar: 28g, Vitamin A: 370g, Vitamin C: 5.5g, Calcium: 22g, Iron: 1g

All images and text © for Dinner, then Dessert.

Keyword: Peach Pie
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Peach crumb pie from above and sliced

 

About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories:

Fruit Desserts Pies & Pastries Summer

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Comments

  1. 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!)

  2. 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