Peach Crumble Pie
Peach Crumble Pie is a sweet, juicy dessert made with fresh peaches, a flaky pie crust, and a buttery brown sugar crumb topping—perfect for summer baking with no fuss.
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Servings: 1 (9-inch) pie
Calories: 320kcal
Equipment
- 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
Instructions
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.
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.
Make the filling
- In a large bowl, mix the sliced peaches, sugar, flour, salt, and nutmeg. Stir until everything is evenly coated.
Fill the crust
- Spoon the peach filling into the chilled pie crust. Try to pile the peaches evenly without pressing them down too much.
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.
Top the pie
- Sprinkle the crumble evenly over the peach filling. Make sure to cover the whole top.
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.
Cool and serve
- Let it cool at least 2 hours before slicing. This helps the filling set and makes serving easier.
Nutrition
Calories: 320kcal | Carbohydrates: 52g | Protein: 2g | Fat: 11g | Fiber: 2g | Sugar: 33g