Homemade peach crumble pie features a buttery, flaky crust and a fresh, tender peach filling. Topped with a cinnamon spiced brown sugar crumble, you’ll love the flavor and texture of each bite! Serve with a scoop of vanilla ice cream for the ultimate summertime indulgence.
Peach crumble pie is the pie version of this peach bread and most certainly a tasty experience to savor this summer! Like this regular peach pie, the filling is sturdy with plenty of juicy peach chunks throughout. The crumble keeps its shape, while some of its butter melts down creating an even richer peach pie filling, just like peach crisp. If you enjoy my apple crumble pie, you’re in for a real treat today!
3 Parts to Peach Crumble Pie
- Pie Crust: We use my favorite homemade pie crust as the base of today’s peach crumble pie. It’s made with a mixture of butter and shortening for ultra flaky layers and bakes up nice and golden brown. You only need half of this crust recipe, so freeze the other pie disc for later or make 2 crumble pies! (Try my all butter pie crust for another option).
- Peach Filling: After 4 test pies, I landed on the perfect peach pie filling—one that yields tender and delicate (not mushy) peaches with a wonderful balance of sweetness. To the peaches we add flour, brown sugar, cinnamon, and a squeeze of fresh lemon juice. Brown sugar and peaches are meant to be; this flavor pairing makes this peach pie better than any I’ve tasted recently. There isn’t too much brown sugar because peaches are naturally sweet. Cinnamon is an obvious must, lemon juice adds brightness, and flour thickens everything up. If you’d like to use instant tapioca in place of flour, see my note below the full recipe.
- Crumble Topping: Made with only 5 ingredients, the crumble topping comes together quickly and easily. I wanted the brown sugar and cinnamon flavors to shine in this pie, so we use both in the crumble topping.
Overview: How to Make Peach Crumble Pie
- Make the pie crust. The pie crust needs to chill for at least 2 hours (and up to 5 days), so you could make the crust a few days in advance.
- Make the filling. Peel and cut the peaches into chunks. Combine the peach chunks, brown sugar, flour, lemon juice, and cinnamon together.
- Roll out the pie dough. Roll out one disc of chilled pie dough until you have a circle 12 inches in diameter. Gently place the dough into a 9-inch pie dish and crimp or flute the pie crust edges.
- Fill the pie. Spoon the peach filling into the crust. Make sure to leave any excess liquid behind in the bowl—we don’t want that in our pie. Trim off any excess dough, then flute the edges.
- Make the crumble topping. Combine all of the ingredients together—it will be pretty thick and crumbly. Sprinkle this mixture over the peach filling.
- Bake. Bake for about 50-55 minutes total, until peach juices are bubbling on the sides and the top is lightly browned. After the first 20 minutes of bake time, I like to place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
- Cool & serve. Let the pie cool for at least 3 hours before serving. This time allows the filling to thicken up—I actually place it in the refrigerator during this time so the filling is super sturdy.
The Best Peaches to Use for Peach Crumble Pie
Fresh peaches are best for peach pie, though you can get away with unsweetened frozen peaches. If using frozen peaches, thaw, chop, and blot them dry before using. Canned peaches are not ideal as they’re already too soft and mushy.
The best fresh peaches for peach pie are slightly firm (not hard) with zero bruises or soft spots. Your best bet is to purchase or pick about 9-10 firm peaches, then let them sit in a paper bag for 1-2 days to ripen. Some may have soft spots after this time, so that is why I suggest buying a couple more than you will actually need. Eat the others or add them to a smoothie. I recommend this when making peach bread, too.
My tip for cutting peaches: Cut the peaches into chunks, not slices. Although apple slices work well in apple pie, peach slices bake into mush, while chunks keep their delicious soft texture. I recommend the same method when making regular peach pie.
Peach Crumble Pie Topping
What I love most about this crumble topping (besides the incredible taste) is that it keeps its shape for perfect slices. It’s buttery, sweetened with brown sugar, and cinnamon-spiced. I added some walnuts for extra crunch and texture, but you can leave the nuts out or use chopped pecans instead—toast them for even more flavor. Serve each slice with ice cream, a drizzle of salted caramel, or homemade whipped cream!
More Favorite Pie Recipes
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Brown Sugar Peach Crumble Pie
- Prep Time: 3 hours
- Cook Time: 55 minutes
- Total Time: 7 hours
- Yield: 1 9-inch pie
- Category: Pie
- Method: Baking
- Cuisine: American
Description
With brown sugar and cinnamon, this peach crumble pie is my favorite. The filling holds its shape and the crust is buttery and flaky!
Ingredients
- Homemade pie crust (recipe makes 2 crusts; you can halve the crust recipe or freeze the 2nd half)
- 7 cups (around 1225g) peeled chopped peaches, cut into 1-inch chunks
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (63g) all-purpose flour OR 1/4 cup instant tapioca*
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon ground cinnamon
Crumble
- 1/2 cup (100g) packed light or dark brown sugar
- 1 teaspoon ground cinnamon
- 3/4 cup (94g) all-purpose flour (spooned & leveled)
- 5 Tablespoons (71g) unsalted butter, melted and slightly cooled
- optional: 1/2 cup (63g) chopped walnuts
Instructions
- The crust: Prepare my pie crust recipe through step 5.
- Make the filling: In a large bowl, stir the peach chunks, brown sugar, flour, lemon juice, and cinnamon together until thoroughly combined. Set filling aside as the oven preheats.
- Preheat oven to 400°F (204°C).
- Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (if you made the entire pie dough recipe, you can freeze the other half of the dough at this time). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the peach filling into the crust, leaving any liquid behind in the bowl—you don’t want all that in the pie. Use a small paring knife to trim excess dough off the edges. Crimp or flute the pie crust edges.
- Make the crumble topping: In a medium bowl, combine the brown sugar, cinnamon, and flour. Stir in the butter and walnuts. The crumble topping will be thick and crumbly. Sprinkle over peaches.
- Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes or until peach juices are bubbling on the sides and the top is lightly browned. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
- Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up; I actually place it in the refrigerator during this time so the filling is super sturdy. Serve with vanilla ice cream if desired. Cover pie leftovers tightly and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: Wonderful pie for making ahead! The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared filling can be frozen up to 3 months, thaw overnight in the refrigerator before using.
- Special Tools (affiliate links): Vegetable Peeler | Glass Mixing Bowl | Rolling Pin | 9-inch Pie Dish | Pie Crust Shield
- Tapioca: To thicken the filling, you can use 1/4 cup of instant tapioca instead of all-purpose flour. Instant tapioca can be found in the baking aisle. Since I know it may not be convenient for everyone, 1/2 cup of all-purpose flour works just as well.
Reader Comments and Reviews
This pie is easy and super yummy! I have made it twice now. It’s a huge hit with my family!!
This pie was delicious! I did blind bake the crust and it was still a little soggy, but otherwise it was amazing!
Thank you Sally, this pie was easy and delicious! Going to make it again next weekend! Will be another summer favorite, together with your raspberry crumb cake 🙂
Hi Sally,
Thanks so much for this recipe. I’m hoping to make this for a friend’s birthday and I was wondering if I could halve the recipe and make it in a 8×8 square pan? What do you think?
Best,
Kt
Hi Katie! Yes, halving the recipe should be a nice fit in an 8×8 square baking pan. It will be a thinner square pie and require a shorter bake time.
This was a perfect desert to eat while watching fireworks! Every year we crave peach pie around the 4th of July but the store-bought pies aren’t good. We made your recipe this year and it IS divine! So many chunky peaches that are cooked but not overcooked and the bottom crust wasn’t soggy. We baked it in a metal pan. This pie is perfectly balanced in terms of peaches, spice, sweetness and thickeners. We used flour in the filling, pecans in the crumble and light brown sugar in both filling & crumble. Wow- So yummy! The only change I made was to add a sprinkle of freshly ground nutmeg over the filling before adding the crumble. we couldn’t wait 3 hours to eat it. we cut it about 2 hours after it came out of the oven while it was still warm. The filling held it’s shape well enough to plate with a large scoop of vanilla ice cream. thanks, Sally for the recipe. It will be our go-to 4th of July Peach Pie!
Hi!! Can I make the filling one day ahead and bake 24 hours later? Or would time in the fridge make the peach chunks go mushy? Thanks! Can’t wait to make this!!!
Hi Ashley! You can prep and refrigerate the filling overnight. If it’s extra juicy, strain some of the juice out before filling the crust.
Just pulled the pie out of the oven can’t wait to slice into it
I’ve made a ton of your recipes (my family adores you btw), but this pie has hands down gotten the most rave reviews. I made it (crust and all) for Labor Day, and my cousin needed “a moment” when he discovered pecans in the crumble. I’ve subsequently forwarded the recipe to his wife I’ve also dubbed this pie the “Humble Crumble” and can’t wait to make it again
Hi Sally!
What’s your opinion on turning this pie into a galette? (skipping the crumble and just folding the crust over top)
Hi Amanda, You can definitely use this for a galette although you will likely have a bit too much filling. You can change up the fillings in any of these: strawberry peach galette, berry galette with buttermilk crust, or even mini galettes.
I made this pie yesterday. I loved the flavor of both the peach layer and the crumble (which boyfriend said looked like ground beef), but my crust was soggy and when trying to cut slices, the bottom crust just kind of mushed into the peach layer. It was even worse today after being refrigerated.
I used a glass dish; would you recommend a ceramic or metal dish instead next time?
Hi Jill! I usually prefer glass or ceramic. You know what would help? Try blind baking the crust for 15 minutes.
Hi Sally
I made your Peach Crumble pie.
I followed your directions exactly, and it turned out just perfect! It’s the best peach pie I ever made.
Thanks so much.
This is an amazing recipe! I made this yesterday exactly as Sally instructs and it’s perfection! The crust is wonderful and with peaches being in season, so flavorful and juicy! I did make a bit more crumble b/c I am a crumble addict and it’s so so good! I will definitely make again and again! Thank you for all of your amazing recipes Sally! You’re the best!!!!
Made this pie yesterday. First time making a homemade pie. It is SO good! The crumbs/peach combo is perfect. Used your pie crust recipe too and it turned out nice and flaky. Would definitely make again! Thank you!
I made this pie for thanksgiving this year and used frozen peaches. I thawed and drained them – then I marinated them in peach whisky over night. (I used a small shot bottle – didn’t drain off juice afterwards) otherwise made the pie as directed. It turned out amazing!! It sliced up beautifully and wasn’t the usual runny messy a fruit pie can be. It’s visually beautiful and taste great. Highly recommend!
This peach pie is awesome! Everyone loved it! Making another one this morning..
Just made this and it looks perfect and tastes so delicious! This hit the spot for a peach dessert craving!
In the words of Grandma Walton, “Good Lord!” This was soooo delicious. My only change – I added a little nutmeg. Thank you for sharing – it is peach season in the south and this will become a “go to” recipe for the season.
We have two peach trees in our backyard. I just made this, and it is wonderful.
Hi Sally, quick question; what are you thoughts on skin or skin off for peach pies? thanks!!
I prefer to peel the peaches when making most peach desserts.
Made this pie for a potluck, with a few minor tweaks. IT WAS AMAZING. I’m making another this morning with berries rather than peaches. Also added this to my recipe book, with acknowledgement to your blog. Thank you Sally!
Hi Sally,
Can you give me advice on how to create the perfect crumble? Mine never looks as beautiful as yours!
Destiny
Hi Destiny! Have you tried this crumble yet? What I like to do is: after the crumble ingredients are all mixed together, I like to clump some up with my hands (creating larger clumps) and sprinkle those on top of the pie. I think the larger clumps look marvelous on a pie.
I just made this tonight and it is absolutely fabulous! Thank you so much for another winner recipe!
Hi Sally,
I always love your make ahead tips. I always make the crust in advance and have it in the fridge or freezer. I am wondering if I prepare the pie and leave it unbaked in the fridge overnight and then bake it the next day so its fresh out of the oven for after dinner the following evening, will that work or will it get too soggy?
It may get a little soggy– especially the crumble topping. How about preparing each piece separately and refrigerating: the crust ready to go in the pan, the filling mixed in the bowl, and the crumble topping then simply add the filling and topping and bake the day you need it. This might be the best way!
This looks wonderful! I am wondering, could you put this in a 9″x12″ pan instead? (I realize I may need to use the whole recipe)
Thank you!
That size pan should work!
I made this recipe this weekend with some super fresh peaches and four mini pie crusts (already made), and IT.WAS.EVERYTHING. I’ve never made a peach pie before, but it was so easy, and turned out really well. Thank you so much for posting!!!
Hi Kayla! Thank you so so much for baking my recipes and trusting my site as a source for your baking. 🙂 For canned peaches, what about a peach crisp? Canned peaches would, unfortunately, create a super soggy bottom crust. So my suggestion is to skip the bottom crust, swap fresh for canned + drained peaches, reduce the flour and brown sugar in the filling to 1/4 cup each, and follow the rest of the recipe. Let me know how it turns out!