Peach Crumb Pie

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, 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 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

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

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. 
Yield 12 servings
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

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

  • 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

Calories: 248kcal | Carbohydrates: 43g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 111mg | Potassium: 195mg | Fiber: 2g | Sugar: 28g | Vitamin A: 370IU | Vitamin C: 5.5mg | Calcium: 22mg | Iron: 1mg
Keyword: Peach Pie

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.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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Comments

  1. 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!

  2. Amazing recipe with the perfect balance of sweet and tart. It was a hit and I will definitely be making this again. ?

      1. 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.

  3. 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?

  4. 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.

  5. 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.

  6. 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?

    1. 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.

  7. 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

  8. 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!)

  9. 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

      1. It states that you use allspice and almonds in the crumb topping, but it’s no where to be found in the recipe…..??

        1. 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.