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
What kind of peaches are best used for this recipe?
Hi Paige, any variety that you enjoy that are ripe and sweet will be perfect for this recipe!
I baked this as a gift to my mother. She loved it!
I’ve been making peach pies for close to 50 years. This pie is outstanding! I have to admit when I read the recipe my thoughts were “where’s the white sugar – where’s the vanilla – where are the oats for the topping – melted butter? What”!!?!!!!?? But since I have yet to find a recipe on your site that was anything but wonderful, I decided to give it a try. I used a bit too many peaches (so I have a ‘mile-high-brown-sugar-peach-crumble-pie’)! I always blanch by peaches to peel them but did cut them into chunks. I used walnuts since that’s what I had but I bet pecans would be amazing, and I used a frozen pre-made crust because I wanted to get it out of my freezer. This pie is SO very good. Thank you for sharing the recipe!! I’ll be making this one every summer!
We’re so glad you loved this pie, Sue! Thank you so much for giving it a try.
Hi Sally! Thanks for all the hard work putting together such excellent content! You are my go-to for recipes! Always spot on! Another excellent recipe with this peach pie!
Question I have is can you par bake these and freeze to finish off another time?
Hi Mary, we’re so happy you love our recipes! For best results, we recommend freezing fully baked pies. See the recipe notes for make ahead and freezing instructions!
Could you use cornstarch instead of flour? If so, how much? Thanks!
Hi T.K., Cornstarch is a wonderful pie thickener, however if you use too much it can create an undesirable texture. Since peaches are so juicy we found using a larger quantity of flour works much better for this pie. Or you can use 1/4 cup instant tapioca instead of the flour.
Wondering how to make a gluten-free version? Can you help? I looks and sounds DELICIOUS!
Thanks!
Hi Karen! We haven’t tested this pie with any gluten free substitutes, but let us know if you do!
So good and so easy
Sally, I hate to lose all that flavour from the juice of the peaches, so I cook the peach mixture to thicken and then chill it before baking in the crust. Great recipe. Hubby loves it
The crumble topping is to die for!!
I can honestly say this was one of the best pies I have ever tasted! I had been to Georgia and had picked up fresh peaches there. I had also bought pecans so I put them in the crumble topping. It was amazing and everyone loved it. Thank you so much for this recipe. It’s a keeper.
Great recipe. I used a different topping copied from another one of your recipes which included oats, and I slightly increased the amount. It added a crunchier aspect to the dish and made it a little sweeter. I also used white peaches, since that was the only option at the store. They weren’t as sweet as yellow peaches, but worked just fine. My whole family enjoyed this dessert. Thank you Sally!
The suggestion to cut peaches in chunks is a great idea. The pie turned out so good. I used a refrigerated pie crust, probably not as good as homemade & the flour worked well.
Hi Sally,
The crust came out a big soggy for me, but I was using frozen peaches. I did thaw and blot them dry as best as I could, but the crust was still a bit soggy. Would it be ok to blind bake this crust? Also, any recommendations for getting a bit of bourbon flavor in there? Would I just add a bit of bourbon to the filling while it sits? If so, how much? Thank you!
Hi Eliza, You can certainly blind bake the crust – here is a blog post with exact instructions. You can definitely add some bourbon, but we haven’t tested it – let us know how it goes!
Hi Sally! Looking forward to trying this recipe. I currently have some pie dough in the freezer from making your recipe a month or so ago. What are your recommendations/steps to using this frozen dough for this peach pie?!
Hi Megan, thaw the dough overnight in the refrigerator before using in this recipe.
Hi Sally,
We do not get fresh peaches where I live, only canned. Could you advise me on how to use canned peaches in this recipe? Thank you.
Hi Joanne, For canned peaches, what about a peach crisp? Canned peaches would, unfortunately, create a super soggy bottom crust. So our 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. We’d love to know if you give it a try!
Definitely a keeper! Stumbled upon this recipe because I had some aging peaches and one pie crust. I love the combination of pie crust and crumble topping, and as another reader suggested I will use this combo for apple pie. The only variations I made was using pecans instead of walnuts (but would use walnuts with an apple version) and added a little salt. Thank you!
I just made this pie with my son after going peach picking and it was outstanding. Everyone was shocked at how much they enjoyed a pie made by a 4 year old!
Very good recipe and also the crumble top was a nice blend with the peach flavors.
In future, I would only use 1/2 cup of flour for the filling as it has a gooey texture. Also, I would 1/2 the crumble ingredients.
I had too much topping and had to scrape much of it off the top of pie. I did add the nuts to the crumble and they gave a nice taste to the pie. I would deffinately recommend the nuts to crumble.
Made this on Friday night, after work. Already had one of your pie dough crusts in the fridge. Slapped it together in about an hour, majority of it peeling and cutting the peaches. put it in the oven according to the recipe, and had a piece later in the evening, PERFECT! Love your recipes, this is one of my favorites, Thanks!
Would it be a good idea to do a blind par bake on the crust before adding the filling?
Hi Alex, While it’s not necessary you certainly can blind bake the crust. You can visit our post on How to Par-Bake Pie Crust for detailed instructions. Happy baking!
Thank you! Would the overall along time change if I did blind bake?
Tastes good. But the texture was weird. It is likely because there is TOO MUCH FLOUR!!
We used 1 cup of frozen blueberries with 5 cups of Ontario peaches and a premade pie crust. The recipe worked beautifully for us. Topping was so yummy but 100% looked like ground beef :). Inside was set and not too runny. We ate half a pie before it could fully cool. So so so good.
Excellent. I love your recipes. And your website name is very easy to remember.
This pie was the perfect way to use the rest of our freshly picked peaches! The crumble topping was our favorite and a lot easier than adding a pie crust topping, which I struggle with sometimes. Thanks Sally! We’ll be making this again.
Very good. Used 7 1/2 – 8 cups peaches, same amount of sugar, 1/4+1/8 c minute tapioca. Baked for 70 minutes total. Next time add a 1/4 c. more of sugar and because of the extra peaches and so juicy should have used 1/2 c. minute tapioca total.
It is not easy to find fresh peaches regularly on my side of the world. Do you think canned peaches would work for this recipe?
Hi Kay, I’m happy to help! For canned peaches, what about a peach crisp? Canned peaches would, unfortunately, create a super soggy bottom crust. So our 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!
This turned out lovely! I imagine fresh peaches would’ve been even better but this was a hit anyways. Thank you!!!
The best peach pie recipe I’ve ever made! Easy to follow instructions and just as easy to make. It’s now a family favorite!
Wow!! This is an amazing pie. The look and smell of it encouraged my adult siblings to try peaches for the first time. I made it with tart cling peaches from my local farmers market. I used my own butter crust recipe, and doubled the nuts in the streusel topping (1:1 chopped walnuts and pecans). I chose to bake the version that uses flour, and it genuinely turned out to be the prettiest and most flavorful pie I have ever made. I think it would make a great model recipe for apple pie, as the brown sugar / cinnamon combo really hits. Thank you! I had to bookmark it.
I wish I’d have baked this longer. The topping is yummy and the tip to chop the peaches instead of slice was right on. However, the raw flour look and taste is still present and it’s pretty runny. I think an additional 15 minutes would have done me good without burning anything.
I made this pie with frozen peaches for anyone wondering and it turned out excellent! It was sweet and delicious. I thawed the peaches out and poured some white sugar on them while they thawed. I did not blind bake the crust and it was not soggy at all.
Hi Sally,
Looking forward to trying this recipe. Could you use frozen peaches in this recipe? Not sure what the peach crop will look like at the grocery store. Thank you!
Hi Amanda, fresh peaches are best for peach pie, though you can get away with unsweetened frozen peaches. If using frozen, thaw, chop, and blot them dry before using. The pie will take longer in the oven.
I’ve made this pie summer for 3 years. Amazing! I did have some issues with the pie being runny and I attribute that to extra juicy, local, fresh peaches. I’ve upped the flour from 1/2 cup to 3/4 and it came out perfect. So many amazing recipes from this site!
Omg. Just perfect. The lemon juice gave just a little tartness. I didn’t make the crust from scratch but used refrigerated dough. It was flaky and yummy. The filling and crumble were amazing.