Peach Crumble Pie
Summer's best dessert is this amazing recipe for homemade Peach Crumble Pie. Sweet yummy peach filling is baked in a flaky crust & a sweet streusel topping. This Old-Fashioned Southern pie is made with fresh fruit & a store-bought pie crust for a simple recipe that even a beginning baker can make.
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
STORING & REHEATING:
- 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
Calories: 378kcalCarbohydrates: 61gProtein: 4gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 23mgSodium: 174mgPotassium: 201mgFiber: 3gSugar: 36gVitamin A: 642IUVitamin C: 5mgCalcium: 35mgIron: 2mg
Tried this recipe?Let us know how it was!
