Peach Crumble Pie Recipe

I absolutely love this peach crumble pie recipe because it combines the sweet, juicy flavor of fresh peaches with a delightfully crunchy topping that makes every bite feel like a little celebration. Plus, the comforting aroma of cinnamon and nutmeg fills the kitchen and makes me feel like I’m wrapped in a cozy hug—it’s like self-care in dessert form!

What I adore about this Peach Crumble Pie is how it unites the sweet and juicy fresh peaches with a tender, crisp topping. It has 5 cups of sliced peaches and just a hint of cinnamon, nutmeg, and vanilla.

The pre-made pie crust makes it so easy to assemble, and I love how the brown sugar and melted butter topping gives the pie an almost cookie-like texture.

Ingredients

Peaches: They are sweet and juicy; are high in fiber and vitamins A and C; and are best when they’re perfectly ripe.

Sugar, in granulated form, contributes sweetness and balances the tartness of the lemons and peaches.

Cornstarch: Thickens filling, creates smooth consistency.

Cinnamon: Contributes a warm, aromatic flavor and holds antioxidant properties.

Brown Sugar: Sweetness and richness of molasses marry beautifully with peach.

Juice of Lemons: Counteracts sweetness, deters peach from turning brown.

Vanilla extract improves flavor, boosts flavor, and enhances the depth of the flavor profile.

Ingredient Quantities

• 1 pre-made pie crust
• 5 cups sliced fresh peaches (about 6-7 peaches)
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter, melted
• 1/4 teaspoon ground nutmeg

Instructions

1. Peach Crumble Pie Recipe Instructions

2. Preheat the Oven
Set your oven to 375°F (190°C) to preheat.

3. Prepare the Peaches:
In a big bowl, mix the sliced peaches, granulated sugar, cornstarch, vanilla extract, ground cinnamon, salt, and lemon juice. Toss gently to enrobe the peaches in the mix. Set aside to allow the mingling of flavors.

4. Prepare the Pie Crust:
Put the pre-made pie crust in a 9-inch pie dish. Press it firmly against the sides and bottom. Trim any excess crust hanging over the edges.

5. Make the Crumble Topping:
In another bowl, combine the following ingredients: all-purpose flour; brown sugar; melted butter; and ground nutmeg. Mix until the texture is coarse and crumbly.

6. Assemble the Pie:
The prepared pie crust receives the peach filling, which is poured into it and spread evenly.

7. Add the Crumble Topping:
Distribute the crumb mixture uniformly over the top of the peaches, leaving no part of the peach uncovered.

8. Bake the Pie:
To catch any drips, put the pie on a baking sheet and bake in the preheated oven for 45-50 minutes or until the top is golden brown and the filling is bubbling.

9. Cool the Pie:
Take the pie from the oven, placing it on a wire rack until it cools for a minimum of 2 hours. Allowing the pie to cool this way ensures that the filling will set correctly.

10. Serve:
When the pie has cooled, cut it into slices. Serve each slice with your desired accompaniment of either vanilla ice cream or a dollop of whipped cream.
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1. Storage:
Refrigerate leftover pie for up to 3 days. Cover it. Enjoy!

Equipment Needed

1. Oven
2. Large mixing bowl
3. 9-inch pie dish
4. Baking sheet
5. Wire rack
6. Measuring cups
7. Measuring spoons
8. Knife
9. Spoon for mixing
10. Cutting board

FAQ

• Can I use frozen peaches instead of fresh peaches?Indeed, frozen peaches can be used. Just ensure that you thaw and drain them very well prior to using them.
• How can I prevent the bottom crust from getting soggy?The crust can be pre-baked for 10 minutes at 375°F (190°C) before the filling is added.
• Is there a substitute for cornstarch?An equal amount of arrowroot powder or tapioca starch can be used in place of cornstarch.
• Can I make this pie gluten-free?Indeed, replace the store-bought pie crust with a gluten-free version and use a gluten-free all-purpose flour in the crumble.
• What can I use instead of brown sugar?Coconut sugar or regular granulated sugar can be used as a stand-in for the brown sugar in the crumble topping.
• How do I store leftovers?You can store the pie in the refrigerator for up to 3 days. Just remember to cover it tightly with plastic wrap or foil to keep the moisture in and the pie fresh.
• Can I freeze the peach crumble pie?Indeed, it can be frozen either prior to or following the baking process. When freezing it beforehand, make sure to assemble the pie, cover it securely, and then place it in the freezer. When freezing it after baking, allow the pie to cool completely before wrapping it tightly and placing it in the freezer.

Substitutions and Variations

Nectarines or apricots can be substituted in equal amounts for peaches when you want a flavor that’s somewhat different but still delicious.
Granulated Sugar: Replace with coconut sugar or cane sugar at a 1:1 ratio for a distinct sweetness profile.
Cornstarch: If you do not have cornstarch, you can use an equal amount of arrowroot powder or tapioca starch to thicken the filling.
Cinnamon: You can use equal parts ground allspice or ground cardamom for an alternative yet unique blend of spices.
Brown sugar: substitute an equal amount of coconut sugar for a hint of caramel-like flavor, or use muscovado sugar for a deeper, more robust flavor.

Pro Tips

1. Enhance the Peach Flavor Opt for ripe, juicy peaches for maximum sweetness and flavor. If your peaches are slightly underripe, you can roast them for a few minutes before adding them to the pie to enhance their sweetness and aroma.

2. Prevent a Soggy Crust To prevent the pie crust from becoming soggy, brush a thin layer of beaten egg white over the bottom of the crust before adding the peach filling. This forms a barrier and helps keep the crust crisp.

3. Crumble Texture For a perfect crumbly topping, ensure the melted butter isn’t too hot when mixed with the flour and sugar. It should be warm to touch but not scalding, so the mixture forms clumps properly.

4. Spice It Up Consider adding a pinch of ground ginger or cardamom to the peach filling for an extra layer of flavor complexity. This complements the cinnamon and nutmeg beautifully.

5. Cooling is Key Resist the urge to cut into the pie too soon. Allow it to cool for the full 2 hours as suggested. This resting period is crucial for the filling to set correctly and makes slicing much easier.