Peach Crumble Pie Recipe

Warm, golden, and bursting with summer flavor — this Peach Crumble Pie is everything you love about homemade pie with a buttery twist on top.

Peach Crumble Pie is a simple, juicy peach pie with a sweet, buttery crumb topping instead of a traditional top crust. Think flaky crust on the bottom, soft peach filling in the middle, and a brown sugar crumb topping that gets golden and crisp in the oven.

It’s like Peach Crisp and Peach Pie had a perfect summer dessert baby.There’s something about the smell of bubbling peaches and a buttery crumb topping that takes me right back to my grandma’s kitchen in July.

She didn’t fuss with fancy tools—just ripe fruit, a simple crust, and that golden crumble that made everything feel like a warm hug. This Peach Crumble Pie is my take on her summer classic.

It’s sweet, buttery, and packed with juicy peaches—no mixers, no stress, just old-school goodness. Whether you’re heading to a cookout or just craving something peachy, this one always gets the job done.

Let’s dive into what makes this Peach Crumble Pie a true summertime staple — plus, I’ll share my tips for making it foolproof every time.

How To Make Peach Crumble Pie?

Recipe Overview

A buttery crust, juicy peach pie filling, and a golden brown sugar crumb topping make this Peach Crumble Pie a true summer favorite.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Cool Time: 2 hours
• Total Time: 3 hours 5 minutes
• Cuisine: American
• Course: Dessert
• Difficulty: Easy
• Yield: 1 (9-inch) pie
• Calories: ~320 per slice (based on 8 servings)

Equipment You’ll Need

• 9-inch pie pan
• Mixing bowls
• Fork or pastry cutter
• Small knife
• Measuring cups and spoons
• Baking sheet (to catch drips)

Ingredients

• 1 (9-inch) prepared pie crust
• 9 fresh peaches, peeled and halved
• ¾ cup white sugar
• ⅓ cup all-purpose flour
• 4 tablespoons unsalted butter, cut into small pieces
• 1 pinch salt
• 1 pinch ground nutmeg, or to taste

Ingredient Notes

1. Peaches:

Fresh and ripe make all the difference. If they’re soft and smell like summer, they’re perfect.

2. Butter:

I like using unsalted so I can control the flavor. Cold butter gives the crumble its texture.

3. Nutmeg:

A little goes a long way—don’t skip it. It makes the peach filling pop.

4. Pie Crust:

Store-bought is totally fine. If you’ve got time for homemade, go for it!

5. Flour and Sugar:

This combo thickens the filling and creates that dreamy, sweet peach pie center.

Instructions

1. Prep the crust

Place your pie crust into a 9-inch pie pan. Press it gently into the edges and crimp or trim as needed. Pop it in the fridge while you prep the filling.

2. Slice the peaches

Cut the halved peaches into thick slices. If they’re super juicy, lay them on paper towels for a few minutes to soak up extra moisture.

3. Make the filling

In a large bowl, mix the sliced peaches, sugar, flour, salt, and nutmeg. Stir until everything is evenly coated.

4. Fill the crust

Spoon the peach filling into the chilled pie crust. Try to pile the peaches evenly without pressing them down too much.

5. Make the crumble topping

In a separate bowl, combine ½ cup flour, ½ cup brown sugar, and a pinch of salt. Cut in the butter using a fork or your fingers until the mixture forms coarse crumbs.

6. Top the pie

Sprinkle the crumble evenly over the peach filling. Make sure to cover the whole top.

7. Bake

Place the pie on a baking sheet (just in case it bubbles over). Bake at 375°F (190°C) for 45–50 minutes, or until the top is golden and the filling is bubbly.

8. Cool and serve

Let it cool at least 2 hours before slicing. This helps the filling set and makes serving easier.

Nutrition

• Calories: ~320
• Carbs: 52g
• Sugar: 33g
• Fat: 11g
• Protein: 2g
• Fiber: 2g

Tips and Variations

1. Don’t have fresh peaches? You can use drained canned peaches or frozen peaches (thawed and patted dry).

2. Love cinnamon? Add ½ tsp to the crumble mix.

3. Want more texture? Toss in some chopped pecans or oats to the topping.

4. Making ahead? You can bake this a day in advance. Just store it covered at room temp.

5. Need it gluten-free? Use your favorite gluten-free flour blend for both the filling and the topping.

Pro Tips  & Troubleshooting

1. Crust getting too brown? Cover the edges with foil halfway through baking.

2. Crumble sinking into the filling? Make sure your butter is cold and your peaches aren’t too juicy.

3. Bottom crust soggy? Preheat a baking sheet in the oven and place the pie pan on it to help crisp the bottom crust.

Serving Suggestions

1. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

2. For a fun twist, drizzle with caramel sauce.

3. Want to go full Southern? Add a sprinkle of crushed pecans on top after baking.

FAQ

What’s The Difference Between Peach Crumble Pie And Peach Cobbler?

Peach crumble pie has a pie crust and crumb topping. Peach cobbler skips the bottom crust and is topped with biscuit or cake-like batter instead. Both are delicious, but crumble pie gives you that mix of flaky, juicy, and crunchy all in one bite.

Can I Use Frozen Or Canned Peaches For Peach Crumble Pie?

Yes, frozen or canned work if fresh peaches aren’t around. Just make sure to thaw and drain them first so the pie doesn’t get watery.

How Do I Keep The Bottom Crust From Getting Soggy In A Peach Crumble Pie?

Keep the crust chilled before filling, and make sure your peaches aren’t dripping wet. You can also preheat your baking sheet and bake the pie on it—it gives the bottom crust a nice head start.

Conclusion

This Peach Crumble Pie is one of those recipes that never lets me down. It’s got the juicy fruit center, the golden crumb topping, and a crust that holds it all together.

No special tools or complicated steps—just good ingredients and a little kitchen love. If you try it, I’d love to hear how it turns out. Drop a comment or tag me if you share it—I always love seeing your bakes!