I packed this brown sugar peach crumble pie with juicy peaches, cinnamon spice, and a buttery crumble that bakes up golden over a jammy filling. I dare you to see it crowned with vanilla ice cream and not crave the first slice.

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I’m obsessed with this Brown Sugar Peach Crumble Pie because it hits that messy, juicy, buttery-crisp spot I can never resist. The ripe peaches turn soft and syrupy, the light brown sugar brings that deep caramel edge, and every bite has a little crumble crunch crashing into sweet fruit.

But the real reason I keep coming back? It tastes bold, simple, and worth slicing into before dinner.

And yes, I like mine with a scoop melting over the top. No fancy mood, no fuss.

Just peach pie with attitude, a crackly topping, and a filling I want by the forkful.

Ingredients

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Pie crust gives you that buttery base, whether it’s homemade or totally store-bought.
Ripe peaches bring the juicy, sweet-tart filling that makes this pie worth it.
Brown sugar adds cozy caramel vibes and makes the peaches taste extra jammy.
Granulated sugar keeps the filling bright without making it too heavy.
Lemon juice wakes everything up so the pie doesn’t taste flat.
Cornstarch thickens the peach juices, so you’re not serving soup in crust.
Cinnamon and nutmeg add warmth, basically that classic homemade pie smell.
Vanilla rounds out the fruit and makes the filling taste softer and sweeter.
Flour, oats, and butter make the crumble crisp, chunky, and snacky.
Plus, vanilla ice cream melts into the warm pie like it was meant to.

Ingredient Quantities

1 9 inch unbaked pie crust (store bought or homemade)

5 to 6 cups peeled and sliced ripe peaches (about 6 medium peaches)

1/2 cup packed light brown sugar

1/4 cup granulated sugar

2 tablespoons fresh lemon juice

2 tablespoons cornstarch

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon fine salt

1 teaspoon vanilla extract

1 cup all purpose flour (for crumble)

1/2 cup old fashioned rolled oats (optional, for texture)

3/4 cup packed light brown sugar (for crumble)

1/2 teaspoon ground cinnamon (for crumble)

1/4 teaspoon fine salt (for crumble)

6 tablespoons cold unsalted butter, cut into small cubes

Vanilla ice cream, for serving

How to Make this

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1. Preheat oven to 400°F (200°C). Place the unbaked 9 inch pie crust in a pie dish and set aside.

2. In a large bowl combine peeled and sliced peaches, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 2 tablespoons lemon juice, 2 tablespoons cornstarch, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1/8 teaspoon fine salt, and 1 teaspoon vanilla extract; toss gently until peaches are evenly coated.

3. Pour the peach mixture into the prepared pie crust, spreading into an even layer and leaving any juices in the bowl to add back if desired.

4. In a separate bowl combine 1 cup all purpose flour, 1/2 cup old fashioned rolled oats if using, 3/4 cup packed light brown sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon fine salt.

5. Cut 6 tablespoons cold unsalted butter, cubed, into the dry crumble mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs and holds together when pressed.

6. Evenly sprinkle the crumble topping over the peach filling, covering the fruit.

7. Place the pie on a baking sheet to catch any drips and bake at 400°F (200°C) for 20 minutes, then reduce oven temperature to 350°F (175°C) and bake an additional 35 to 45 minutes until the topping is golden brown and filling is bubbling.

8. Remove the pie from the oven and let cool on a wire rack for at least 2 hours to set the filling.

9. Slice and serve each piece topped with a scoop of vanilla ice cream.

Equipment Needed

1. Oven (preheated to 400°F then 350°F)
2. 9 inch pie dish
3. Large mixing bowls (one for peaches, one for crumble)
4. Cutting board and a sharp knife for peeling and slicing peaches
5. Measuring cups and spoons
6. Pastry cutter or fork (or use fingertips) to cut in cold butter
7. Baking sheet to catch drips and a wire rack for cooling
8. Rubber spatula or wooden spoon for stirring and spreading filling

FAQ

Can I use frozen peaches instead of fresh? Yes. Thaw and drain frozen peaches well, then gently squeeze out excess liquid before mixing with the sugars and cornstarch to avoid a watery filling.

How do I prevent a soggy bottom crust? Toss the peaches with cornstarch and sugar to thicken juices, bake on a lower oven rack to help the bottom set, and let the pie cool at least 2 hours so the filling firms before slicing.

Can I make the crumble topping gluten free? Yes. Substitute a 1 to 1 gluten free flour blend for the all purpose flour and use gluten free oats if desired. Keep the same measurements.

How do I store leftovers and how long will they keep? Cover the cooled pie loosely with plastic wrap or foil and refrigerate up to 3 days. Rewarm slices in a 350 F oven for 10 to 15 minutes for a freshly baked texture.

Can I assemble the pie ahead of time? Yes. Assemble the pie and refrigerate up to 24 hours before baking. If the topping softens the fruit, bake directly from the fridge and add a few extra minutes to the baking time.

Why did my crumble topping sink into the filling? The most common causes are overripe, very juicy fruit or topping pieces that are too small. Use ripe but not overly soft peaches, drain any excess juice, and leave the topping in coarse crumbs so it bakes crisp on top.

Brown Sugar Peach Crumble Pie Recipe Substitutions and Variations

Pie crust: graham cracker crust, puff pastry sheet (parbake briefly), gluten free pie crust (store bought or homemade), crushed almond crust mixed with butter
Brown sugar (filling or crumble): coconut sugar, muscovado sugar, light or dark cane sugar (add a touch of molasses if available), maple syrup (reduce other liquid slightly)
Cornstarch: arrowroot powder, tapioca starch, 2 tablespoons all purpose flour mixed with 2 tablespoons water, instant clearjel (use per package directions)
Cold unsalted butter (for crumble): cold coconut oil (solid), chilled shortening, cold vegan butter, diced cream cheese for a denser topping

Pro Tips

1. Pick peaches that are ripe but still a bit firm. Super soft fruit can turn mushy and release too much liquid. If your peaches are very juicy, toss them with a little extra cornstarch or a tablespoon of quick cooking tapioca to keep the filling from becoming runny.

2. Keep the crumble butter cold and use your fingertips or a pastry cutter to work it in briefly so the topping stays chunky. Small pea sized bits of butter give you a crunchy, uneven texture that bakes up beautifully instead of a dense, cake like layer.

3. Bake the pie on a rimmed baking sheet to catch drips and protect the bottom crust. If the crumble is browning too fast while the filling is not bubbling yet, loosely tent the pie with foil for the remainder of the bake.

4. Let the pie cool at least two hours before slicing so the filling sets, but serve slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream for contrast. A quick zap in the oven or microwave for a few seconds revives the crumble if it cools completely.

Brown Sugar Peach Crumble Pie Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

497

kcal

Equipment: 1. Oven (preheated to 400°F then 350°F)
2. 9 inch pie dish
3. Large mixing bowls (one for peaches, one for crumble)
4. Cutting board and a sharp knife for peeling and slicing peaches
5. Measuring cups and spoons
6. Pastry cutter or fork (or use fingertips) to cut in cold butter
7. Baking sheet to catch drips and a wire rack for cooling
8. Rubber spatula or wooden spoon for stirring and spreading filling

Ingredients

1 9 inch unbaked pie crust (store bought or homemade)
5 to 6 cups peeled and sliced ripe peaches (about 6 medium peaches)
1/2 cup packed light brown sugar
1/4 cup granulated sugar
2 tablespoons fresh lemon juice
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon fine salt
1 teaspoon vanilla extract
1 cup all purpose flour (for crumble)
1/2 cup old fashioned rolled oats (optional, for texture)
3/4 cup packed light brown sugar (for crumble)
1/2 teaspoon ground cinnamon (for crumble)
1/4 teaspoon fine salt (for crumble)
6 tablespoons cold unsalted butter, cut into small cubes
Vanilla ice cream, for serving

Directions

Preheat oven to 400°F (200°C). Place the unbaked 9 inch pie crust in a pie dish and set aside.
In a large bowl combine peeled and sliced peaches, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 2 tablespoons lemon juice, 2 tablespoons cornstarch, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1/8 teaspoon fine salt, and 1 teaspoon vanilla extract; toss gently until peaches are evenly coated.
Pour the peach mixture into the prepared pie crust, spreading into an even layer and leaving any juices in the bowl to add back if desired.
In a separate bowl combine 1 cup all purpose flour, 1/2 cup old fashioned rolled oats if using, 3/4 cup packed light brown sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon fine salt.
Cut 6 tablespoons cold unsalted butter, cubed, into the dry crumble mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs and holds together when pressed.
Evenly sprinkle the crumble topping over the peach filling, covering the fruit.
Place the pie on a baking sheet to catch any drips and bake at 400°F (200°C) for 20 minutes, then reduce oven temperature to 350°F (175°C) and bake an additional 35 to 45 minutes until the topping is golden brown and filling is bubbling.
Remove the pie from the oven and let cool on a wire rack for at least 2 hours to set the filling.
Slice and serve each piece topped with a scoop of vanilla ice cream.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.