This old-fashioned recipe for Peach Crumble Pie is a dessert you will want to bake every summer. The single-crust fruit pie with a crisp crumb topping is sweet, buttery, and cozy. Take it to the next level with a scoop of ice cream & fall in love.
Why this Peach Pie with Crumb Topping Recipe is Amazing: The easy filling is made with real fresh fruit that just melts in your mouth. Plus the simple crumb topping is the perfect ratio of butter, flour, & sugar - no oats.
If you are wondering why I have so many peach desserts on this site, besides it being one of my favorite fruits, it's because we have a tree in our yard. It is small but mighty & produces a lot more than you would think. And when we net it or beat the squirrels to the fruits, the possibilities are endless.
Peach pie is an American classic so of course I want to finally share this recipe that I have been making for years. Like my Southern Peach Pound Cake Recipe, it makes turning the oven on in the heat of summer 100% worth it . Ok, now we bake!
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Ingredients for Peach Pie with Crumb Topping
Here is everything you need to make pie with fresh peaches & frozen pie crust. Most are inexpensive pantry items. The fruit filling & the crumble are each 4 ingredients so it is quite simple to make.
Here are important notes for some ingredients:
- Pie Crust - single pastry homemade or store bought refrigerated or frozen
- Fresh Peaches - freestone variety; pitted, peeled, & sliced
- White Sugar - for the fruit filling
- Cornstarch - thickens the pie filling
- Lemon Juice - a touch of tart citrus balances the sweetness
- Salted Butter - for the rich topping
- Brown Sugar - to sweeten the topping and deep browning
- Flour - the base of the crumb
- Cinnamon - warm spice for the streusel topping
See the recipe card for full list, quantities, & any substitutions/variations.
How to Make Peach Crumble Pie
This pie is a few simple steps but worth it. I am showing how to make this with a premade store-bought pie crust. But you can make your own single pastry from scratch.
The brown sugar topping is also sometimes called streusel or simply crumb. It is what makes this pie bakery-style, fancy, & a bit gourmet with little effort. It is also what sets my Banana Muffins with Streusel Topping 100% amazing.
Here are the easy steps for making homemade fresh peach pie with crumb topping:
- Make the Peach Filling & Streusel Topping
- Assemble & Bake
See the step-by-step instructions with photos below plus the recipe card at the end of the post.
1 - Make the Peach Filling & Streusel Topping
If your pie crust is frozen or cold from the fridge, begin by bringing that and the butter to room temperature. You will want it soft & pliable to place & crimp in a 9" pie pan.
To prep the peaches. Slice in half, remove the pit & peel off the skin. Some varieties may need to be scored & blanched quickly in hot & cold waters to peel the peaches. Then cut into 1-inch chunks.
In a mixing bowl add the diced peaches, lemon juice, sugar, & 2 tablespoons of cornstarch. Stir and set aside for 20 minutes to come together & for the juices to extract from the fruit.
In a small bowl combine the topping ingredients. Set aside.
2 - Assemble & Bake
Before assembling & while the peaches are sitting, preheat the oven to 375°F.
Place the pie crust in a pie pan if your crust needs it and crimp the edges. I am using a pie crust from the frozen section of the grocery store that comes in a foil pan already shaped and ready to go (defrosting needing only)
Drain as much of the juices from the bowl of peaches. Add the remaining 1 tablespoon of cornstarch and stir.
Use a slotted spoon to add peaches & as little juice as possible to the pie crust. DO NOT skip this step of draining or the pie will be soggy on the bottom.
Use your hands to crumble the brown sugar topping in an even layer over the peach filling.
Place the pie on a baking sheet to catch any juices if they bubble over.
Bake in the preheated oven covered loosely with foil for 30 minutes. Remove the foil and bake for 15 more minutes or until the top is golden and the filling is bubbling on the edges as seen here.
Let the pie cool for 1-2 hours before serving. This helps the pie slice easier and set to hold together.
Serving & Storing
Slice and serve while warm or room temperature. Top with some fresh whipped cream or make it a la mode. For peach lovers, go crazy and top it with some Peaches & Cream Ice Cream.
The baked pie will keep for 5 days in the fridge. After baking it can also be frozen (whole or slices) for up to 30 days. To reheat slices, microwave 45 seconds.
What to Serve with Peach Pie : since this recipe is most likely made June - August when peaches are in season, a scoop of ice cream is the perfect pairing.
This is a favorite after a southern meal like Homemade Fried Chicken Tenders or some BBQ especially Tender Smoked Beef Short Ribs.
Recipe Tips & Behind the Scenes
Here's my recipe for success - including what I learned when testing, fun stories, recipe history, and more.
- #1 Tip - don't skip letting the peaches sit with the sugar and draining the peach juices as much as possible so the filling isn't too "liquidy' causing the crust to become soggy.
- #2 Tip - Freestone peaches (not cling) are the easiest to pit & slice so look for those varieties when shopping.
- White or yellow peaches work well.
- Substitute the regular crust for a store-bought gluten-free version and instead of flour in the topping, use Bob's Red Mill 1:1 baking mix in the same amount as written in the recipe.
- Try mixing & matching different fruits - try peaches, plums & apricots together. Or 50/50 with strawberries like my amazing Strawberry Peach Cobbler.
- Single Crust Pies are some of my favorite whether it is a chocolate cream pie or Indiana sugar cream pie, they are my weakness.
- Georgia is known as the peach state but Delaware makes peach pie it's official state desert.
- Love stone fruits? My Apricot Galette is hands down my favorite twist on a French classic.
FAQ
When baking, I highly recommend using a freestone peach. They are easy to slice without losing too much fruit that "clings" to the pit. Firm yellow peaches are king but white peaches are great too as long as they are not too ripe since they tend to be sweeter and softer.
Do NOT SKIP this step. The secret to a perfect peach pie is making sure as much of the natural juices don't make it into the crust.
I 100% prefer cornstarch is most of my fruit pie fillings. I find flour becomes more "gummy" & the texture isn't yummy. Plus it tends to make the filling look cloudy & white versus bright & colorful.
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Peach Crumble Pie
Equipment
- pie pan 9" regular or deep dish
Ingredients
- 1 pie crust frozen/fridge store bought or homemade single crust
- 6 cups fresh peaches peeled, pitted, & diced medium (1-inch chunks)
- ½ cup granulated white sugar
- 3 tablespoons cornstarch (divided)
- 1 tablespoon lemon juice
Crumble Topping Ingredients
- 6 tablespoons salted butter softened room temperature
- ¾ cup all-purpose flour
- ½ cup brown sugar
- 1 tablespoon cinnamon
- whipped cream or ice cream for topping optional
Instructions
- Crust: Prep pie crust dough. Make it from scratch or use a frozen or refrigerated pie crust. Let it come to room temperature while prepping the filling.1 pie crust
- Filling: In a medium bowl add the diced peaches, 2 tablespoons of cornstarch, sugar, & lemon juice. Mix to combine and set aside. Let it sit for 20 minutes.6 cups fresh peaches, ½ cup granulated white sugar, 3 tablespoons cornstarch, 1 tablespoon lemon juice
- Preheat oven to 375°F while the peaches sit and crust finishes softening.
- Crumble: In a small mixing bowl combine the soft butter, flour, brown sugar & cinnamon. Stir to combine. It will be thick.6 tablespoons salted butter, ¾ cup all-purpose flour, ½ cup brown sugar, 1 tablespoon cinnamon
- Assemble: Begin by tilting the bowl of peach filling to drain as much of the juices as possible. Stir in the final 1 tablespoon of cornstarch. Use a slotted spoon to scoop up the peaches into the pie crust TIP - leave the juices at the bottom behind otherwise your bottom crust will be soggy.
- Using your hands to scatter & crumble the brown sugar streusel topping in an even layer over the peach filling.
- BAKE: Place the pie on a baking sheet. Tent loosely with foil. Bake in the preheated oven on the middle rack for 30 minutes.
- Remove the foil and continue baking for 15 minutes. It is ready when golden brown on top and the filling is bubbling on the edges.
- Carefully remove from the oven and let it cool on your stovetop or counter.
- After setting up and cooling down for 1-2 hours minimum, slice and serve at room temperature.
- Top with fresh whipped cream or a scoop of ice cream. Enjoy!
Notes
- The pie stores well for up to 5 days in the refrigerator.
- Slices and the whole baked pie can also be frozen for up to a month to enjoy later.
- I have not tested assembling the pie and freezing it unbaked.
- Reheat slices until warm in the microwave for 45 seconds.
- Use homemade pie crust made from a recipe vs the store-bought pastry.
- A gluten-free store-bought pie crust can be used. For the topping replace the regular flour with Bobs Red Mill 1:1 baking mix gluten-free blend.
- Frozen peach slices can be used; defrost and drain any extra juices.
- Make it a stone fruit combination using fresh peaches, apricots and plums together.
Nutrition
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