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Peach Crumble Pie

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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Prep Time 20 minutes
Cook Time 45 minutes
Cool Time 2 hours
Total Time 3 hours 5 minutes
Servings: 1 (9-inch) pie
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method

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

Equipment

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

Method
 

Prep the crust
  1. 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
  1. 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
  1. In a large bowl, mix the sliced peaches, sugar, flour, salt, and nutmeg. Stir until everything is evenly coated.
Fill the crust
  1. 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
  1. 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
  1. Sprinkle the crumble evenly over the peach filling. Make sure to cover the whole top.
Bake
  1. 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
  1. Let it cool at least 2 hours before slicing. This helps the filling set and makes serving easier.