Peach Crumble Pie Recipe

This peach crumble pie recipe uses fresh sliced peaches under a buttery brown sugar crumble instead of a second layer of pastry. The filling sets up thick enough to slice cleanly, and the topping stays crunchy even after the pie cools completely.

Most peach pies go runny because the peaches release more juice than a thin layer of flour can absorb. This version leans on a slightly heavier hand with the thickener and a full 55 minutes of baking time, so the filling has time to reduce and set before you cut into it.

Quick Recipe Summary
Prep Time	25 minutes
Cook Time	55 minutes
Total Time	1 hour 20 minutes
Servings	8 slices
Difficulty Level	Easy

For another take on this same flavor combination, see Peach Crumble.

Jump to Recipe

Why You’ll Love This Peach Crumble Pie Recipe

This recipe skips the fuss of rolling out a second crust. You get all the flaky, buttery texture of pie without the extra 20 minutes of pastry work.

Here’s what makes it worth adding to your rotation:

• One crust, less work. No top crust to roll, crimp, or vent, so it comes together faster than a traditional double-crust peach pie.
• A crumble that stays crisp. The brown sugar and cold butter ratio keeps the topping crunchy for days, not soggy by the second slice.
• Thick, sliceable filling. The extra flour and full bake time mean the peaches hold their shape instead of pooling into syrup.
• Freezer-friendly. You can freeze it baked or unbaked, so it works well as a make-ahead dessert for holidays or potlucks.
• Simple, familiar ingredients. Everything comes from the baking aisle and produce section, nothing specialty or hard to find.
• Forgiving for beginners. A crumble topping hides small imperfections in a way a lattice or woven top crust never could.

You might also enjoy: Blueberry Peach Crumble

Ingredients

Everything below serves 8 and uses one 9-inch pie dish. Measurements are given in both cups and grams so you can weigh or scoop, whichever you prefer.

For the crust:

• 1 unbaked 9-inch pie crust (store-bought, or homemade and chilled)

For the peach filling:

• 6 cups fresh peaches, peeled and sliced into ½-inch wedges (about 3 lbs / 1.4 kg, roughly 7 to 8 medium peaches)
• ⅔ cup (135 g) granulated sugar
• 3 tablespoons (24 g) all-purpose flour
• 1 tablespoon (15 ml) fresh lemon juice
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• Pinch of salt

For the crumble topping:

• ¾ cup (95 g) all-purpose flour
• ⅔ cup (135 g) packed light brown sugar
• ½ cup (45 g) old-fashioned rolled oats (optional, for extra texture)
• ½ teaspoon ground cinnamon
• Pinch of salt
• ½ cup (113 g) cold unsalted butter, cubed

I’ve found that peaches picked a day or two before they’re fully soft slice much cleaner than fully ripe ones, which tend to collapse into mush once they hit the oven.

Read Also: Peach Crumble Bars

Kitchen Equipment Needed

You don’t need anything specialized for this recipe, just a few standard baking tools.

• A 9-inch pie dish, glass or ceramic
• A pastry blender or two forks, for cutting butter into the crumble
• A large mixing bowl for the peach filling
• A medium mixing bowl for the crumble topping
• A sharp paring knife for peeling and slicing peaches
• Measuring cups and spoons
• A rimmed baking sheet, placed under the pie to catch drips
• A pie crust shield or foil strips, to keep the crust edges from over-browning
• A wire cooling rack

For a lighter option, try: Bisquick Peach Cobbler

Recommended Products for This Recipe

These are tools and ingredients I reach for specifically because of problems they’ve solved in my own pie-baking. None of these are required, but each one addresses something that commonly goes wrong with a crumble pie.

1. Ceramic Pie Dish

Thin metal pie pans heat up fast and cool down fast, which is part of why the bottom crust of a fruit pie can turn out pale and slightly damp. A heavier ceramic dish holds heat more evenly, so the bottom crust has time to actually brown instead of just steaming under the filling.

Get it on Amazon

2. Adjustable Pie Crust Shield

Crumble topping browns faster than the crust edges underneath it, and by the time the crumble looks golden, the crust rim is often already past done. A reusable silicone shield clips over just the rim, so you can pull it off for the last 10 minutes and let the crumble finish without burning the edges.

Get it on Amazon

3. Digital Kitchen Scale

Peaches vary a lot in size and juiciness, and “6 cups sliced” from a food blogger’s kitchen isn’t always 6 cups in yours. Weighing the peaches in grams instead of scooping cups gets the fruit-to-thickener ratio much closer to what the recipe was actually tested with.

Get it on Amazon

4. Fine Ceylon Cinnamon

Standard grocery store cinnamon is usually cassia, which is fine but has a sharper, more one-note flavor. Ceylon cinnamon is milder and slightly citrusy, and it plays better with the natural sweetness of ripe peaches instead of overpowering it.

Get it on Amazon

A similar approach works in Peach Cobbler.

Step-by-Step Instructions: How to Make Peach Crumble Pie

Follow these steps in order and you’ll have a full pie, crust to crumble, ready in about 90 minutes start to finish.

1. Preheat the Oven and Prep the Crust

• Preheat your oven to 400°F (200°C).
• Fit the unbaked pie crust into your 9-inch pie dish, pressing it gently into the corners without stretching the dough.
• Trim any overhang to about ½ inch, then fold it under itself and crimp the edge with your fingers or a fork.
• Place the crust-lined dish in the refrigerator while you prepare the filling, so the butter in the dough stays cold.

2. Make the Peach Filling

• In a large mixing bowl, combine the sliced peaches, granulated sugar, flour, lemon juice, cinnamon, nutmeg, and salt.
• Toss gently with a spatula until every slice is coated, being careful not to break the peach wedges apart.
• Let the mixture sit for 5 minutes so the sugar starts pulling juice from the peaches, then stir once more before using.

3. Fill the Crust

• Remove the chilled pie shell from the refrigerator.
• Pour the peach filling into the crust, spreading it into an even layer with a spatula.
• Leave behind any excess liquid pooled at the bottom of the bowl, since too much extra liquid will make the finished pie runny.

4. Make the Crumble Topping

• In a medium bowl, whisk together the flour, brown sugar, oats (if using), cinnamon, and salt.
• Add the cold, cubed butter to the dry mixture.
• Use a pastry blender, two forks, or your fingertips to work the butter into the dry ingredients until you have a mix of pea-sized and slightly larger clumps.

5. Top the Pie

• Sprinkle the crumble topping evenly over the peach filling, covering it completely from edge to edge.
• Gently press down on any very large clumps so the topping sits close to the fruit instead of sitting loose on top.
• Place the filled pie on a rimmed baking sheet to catch any juices that bubble over during baking.

6. Bake the Pie

• Bake at 400°F (200°C) for 20 minutes, until the crust edges just begin to set.
• Reduce the oven temperature to 350°F (175°C) and continue baking for 35 more minutes, until the crumble is deep golden brown and the filling is visibly bubbling at the edges.
• If the crust edges or crumble start browning too quickly, cover them loosely with a pie crust shield or strips of foil for the remaining bake time.

7. Cool Before Slicing

• Transfer the pie to a wire cooling rack and let it cool at room temperature for at least 3 hours.
• Resist cutting into it sooner. The filling is still thickening as it cools, and slicing too early will cause it to run.

Read Also: Blueberry Peach Crisp

Tips for The Best Peach Crumble Pie

A few small adjustments make a noticeable difference between an average crumble pie and a great one.

• Use slightly underripe peaches. Fully soft, ripe peaches taste great raw but tend to turn to mush once baked; peaches that still give a little resistance hold their shape better.
• Don’t skip the resting time before slicing. The filling is a suspension, not a solid, until it cools and the starch fully sets.
• Blind-bake the crust bottom for 10 minutes if using canned or very juicy peaches. This gives the bottom crust a head start against the extra moisture.
• Keep the butter cold until the moment you use it. Softened butter blends into the flour instead of staying in distinct pieces, and those pieces are what create a crisp, uneven crumble texture.
• Weigh your peaches instead of relying on cup measurements. Peach size varies enough that “6 cups” can mean very different amounts of actual fruit weight from one batch to the next.
• Taste a raw peach slice before adding sugar. Very sweet, in-season peaches may need less sugar than the recipe calls for, while early or late-season fruit may need slightly more.

I ruined my first attempt at this pie by using peaches that were fully ripe and slightly bruised, and the filling turned into peach jam with a crust around it. Firmer, slightly underripe peaches fixed the texture completely on the next try.

You might also enjoy: Peach Crisp

What to Serve with Peach Crumble Pie

This pie is rich enough to stand on its own, but a few pairings round it out depending on the occasion.

• A scoop of good vanilla ice cream, which melts slightly into the warm crumble
• A dollop of fresh whipped cream, lightly sweetened
• A cup of black coffee or an iced Peach Smoothie if you’re serving it for brunch
• A wedge of Apple Pie alongside it, if you’re setting out a dessert table with more than one pie
• A slice of Fruit Tart for a lighter option on the same table
• A Pecan Pie as a second dessert for a holiday spread
• A Strawberry Peach Smoothie served alongside brunch plates
• A Grilled Peach and Burrata Salad earlier in the same summer meal, to echo the same fruit
• A splash of bourbon or dessert wine for an after-dinner pairing

For a different approach, see Peach Crisp with Canned Peaches.

Variations of Peach Crumble Pie

Once you’ve made the base recipe, there are a few easy ways to change it up.

• Add berries. Swap 1 cup of the peaches for fresh blueberries or raspberries for a mixed fruit filling.
• Bourbon peach crumble pie. Stir 1 tablespoon of bourbon into the peach filling for a deeper, slightly boozy flavor.
• Ginger crumble. Add ½ teaspoon ground ginger to the crumble topping for a warmer, spicier finish.
• Nutty crumble. Fold ¼ cup chopped pecans or walnuts into the crumble topping before baking.
• Individual pies. Divide the crust, filling, and crumble among 6 mini pie dishes and reduce the bake time to about 30 minutes total.
• Streusel with almond flour. Replace half the all-purpose flour in the crumble with almond flour for a slightly nuttier, more delicate topping.
• No-crust crumble. Skip the pastry entirely and bake the filling and topping in a buttered baking dish for a simpler peach crumble.

Read Also: Coconut Cream Pie

Storage and Reheating

Peach crumble pie stores well both at room temperature and in the fridge, depending on how quickly you plan to eat it.

• Room temperature: Cover loosely and store for up to 2 days if your kitchen isn’t too warm.
• Refrigerator: Cover tightly with plastic wrap or foil and refrigerate for up to 5 days.
• Freezer (baked): Cool completely, wrap tightly in plastic wrap and then foil, and freeze for up to 3 months.
• Freezer (unbaked): Assemble the full pie, freeze unwrapped until solid, then wrap tightly; bake straight from frozen, adding about 20 extra minutes to the bake time.
• Reheating a slice: Warm in a 300°F (150°C) oven for about 10 minutes, or microwave for 20 to 30 seconds if you’re short on time.
• Reheating the whole pie: Cover loosely with foil and warm in a 300°F (150°C) oven for 20 to 25 minutes.

For a lighter option, try: Pumpkin Pie

Nutritional Facts

Nutrition Per Slice (1 of 8)
Calories	335
Total Fat	14 g
Saturated Fat	8 g
Carbohydrates	50 g
Sugar	28 g
Fiber	3 g
Protein	3 g
Sodium	140 mg

Values are estimates and will vary based on the specific pie crust and exact peaches used.

Another option worth trying is Sweet Potato Pie.

Health Benefits of Key Ingredients

While this is very much a dessert, a few of the ingredients bring some genuine nutritional value along with the sweetness.

• Peaches: A good source of vitamin C and vitamin A, and they contain fiber that helps slow down how quickly the sugar in the pie is absorbed.
• Cinnamon: Contains compounds studied for their potential to help moderate blood sugar response, though the amount in a single slice of pie is small.
• Oats (if used in the crumble): Add a small amount of soluble fiber and a slightly more substantial texture than an all-flour crumble.
• Lemon juice: Provides a small amount of vitamin C and helps balance the sweetness of the peaches with acidity.
• Butter: In moderate amounts, provides fat-soluble vitamins A, D, E, and K, which also help the crust achieve its flaky texture.

Also worth trying: Healthy Apple Pie

FAQs About Peach Crumble Pie

1. Can I use frozen or canned peaches instead of fresh?

Yes, both work with small adjustments. Thaw and drain frozen peaches well before using, and reduce the added sugar slightly if using canned peaches packed in syrup, since they’re already sweetened.

2. Why is my peach pie filling runny?

This usually happens when the peaches are very juicy or fully ripe, or when the pie is sliced before it has fully cooled. Let the pie rest for at least 3 hours after baking, since the filling continues to set as it cools.

3. Do I need to peel the peaches first?

Peeling is recommended for the best texture, since peach skins can turn slightly tough and chewy once baked. To peel quickly, blanch the peaches in boiling water for 30 seconds, then transfer to ice water; the skins should slip off easily.

4. Can I make this pie ahead of time?

Yes, you can bake it up to 2 days ahead and store it at room temperature, or assemble it unbaked and freeze it for later. If baking from frozen, add roughly 20 extra minutes to the total bake time.

5. Why did my crumble topping melt into the filling instead of staying crumbly?

This usually happens when the butter was too warm before baking. Keep the butter cold right up until you mix the crumble, and consider chilling the assembled topping for 10 minutes before adding it to the pie if your kitchen runs warm.

You’ll find more inspiration in Pumpkin Bars.

Final Thoughts

Peach crumble pie is one of those desserts that looks far more complicated than it actually is. A single crust, a bowl of sliced fruit, and a quick crumble topping are all it takes to get a bakery-style result.

Give it a try the next time peaches are in season, and let the filling set fully before you cut into it. If you make this recipe, come back and share how it turned out in the comments, or pass the recipe along to someone who loves peach desserts as much as you do.

Recommended:

• Apple Crisp
• Eggnog Pie
• Healthy Pumpkin Pie
• Poached Pear
• Peach Cobbler Recipe with Cake Mix
• Fruit Cocktail Cake
• Creme Brulee
• Pumpkin Cheesecake
• Sugar Cookies
• Healthy Carrot Cake