Savor summer with this Peach Pie Crumble. Juicy, ripe peaches in a buttery crust, topped with a golden pecan streusel for an old fashioned summer fruit combo you're family will love.
It's a sweet summer classic, much like a warm Peach Cobbler or our Instant Pot Apple Blueberry Crumble.
Why You'll Love This Peach Pie Crumble Recipe
The simplest recipes are often the best. One of the best things about crumbles, crisps, and cobblers is that they are essentially 'unstructured' pies. No pie crust to roll out. Just either a crispy, crumbly or cakey topping. Easier than pie!
- Sweet and juicy peaches: Bursting with fresh, summer flavor, the peaches are the star of the show.
- Flaky and buttery crust: The homemade crust provides the perfect base for the sweet filling.
- Crumble topping: The golden brown, crumbly topping adds texture and a touch of sweetness.
- Easy to make: This pie is surprisingly easy to make, even for baking beginners.
- Perfect for any occasion: Share this delicious dessert with friends and family or enjoy it all to yourself.
Ingredients Overview
You'll need fresh peaches, some sugar and the juice and zest of a lemon. The topping is made with flour, chopped pecans, a little sugar, and melted butter.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make a Peach Crumble Pie
This is one of the most forgiving types of pie desserts. Simply prepare the fruit, in this case, fresh peaches. Mix your sugar with the thickener. Add a pinch of salt, mix the crumble topping, and bake.
The full recipe and instructions are at the bottom in the recipe card.
Step 1: If using fresh peaches, cut the pits out. Just cut the fruit off the center 'stone', leaving the skin on some of the pieces.
Step 2: Measure and mix the peaches and ingredients into a large bowl. Mix well.
Step 3: Add the peach mixture to a casserole dish leaving a 1" headspace so your crumble doesn't bubble over.
This recipe uses chopped pecans for the crunch flavor. They compliment the peaches beautifully.
Step 4: Measure the ingredients: melted butter, chopped pecans, and flour.
Step 5: Mix well so all ingredients are dispersed evenly.
Step 6: Add the melted butter and mix until it reaches a lumpy crumbly texture.
Step 7: Crumble over the casserole dish of peach filling mixture. Bake in the preheated oven.
Cool for 30 minutes and then serve with ice cream.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- You can substitute the pecans for walnuts, of if you have to avoid nuts, use oats in this peach crumble pie recipe. Rolled or quick cooking are fine.
- You can use this crumble recipe for a variety of fruits. The only thing you will have to adjust in the thickener. Peaches are a 'medium' juicy cooked fruit.
- Cinnamon Apple Crumble - Chop the apples up like the peaches. Add a teaspoon of cinnamon to the sugar and apples when mixing.
- Strawberry Rhubarb Crumble - Be sure to add extra cornstarch, Clear Jel, or tapioca when making this variation. Both the strawberries and the rhubarb juice up a lot.
- Mixed Berry Crumble - This variation juices up the most. Berries just kind of deflate when cooked, but they are just so delicious. I use a teaspoon tapioca pearls in addition to my recipes thickener.
Tips for Success
Here are a few tips for making this recipe:
- Don't overfill the crumble baking dish.
- Always put a sheet of foil or a cookie sheet underneath the baking dish when cooking.
Storage Options
Here is how I store leftovers when making this recipe:
- Room Temperature: Store in a cool, dry place for up to 2 days. Cover loosely with foil or a clean kitchen towel to keep the crust from getting too soft.
- Refrigerated: Wrap tightly in plastic wrap or store in an airtight container for up to 4 to 5 days. This is the best method for maintaining the fruit's freshness.
- Frozen: Wrap the pie (or individual slices) in a double layer of plastic wrap and then a layer of aluminum foil. It will keep for up to 3 months. Thaw in the refrigerator overnight before reheating.
Related Recipes
- Southern Slow Cooker Collard Greens
- Cajun Shrimp and Grits
- Slow Cooker Old Fashioned Stuffed Peppers
- Apple Cinnamon Rolls Recipe
- Baileys Chocolate Ganache
Frequently Asked Questions
Yes, absolutely! Just let them defrost completely and drain off the excess liquid. Measure the peaches and proceed with the recipe.
Yes, you can. Fresh or frozen tastes better, but canned will work just fine. Just be sure to drain off the juice or syrup before using them.
Easy Pie Recipes
Get The Recipe!
Pecan Peach Crumble
Ingredients
Peach Pie Filling
- 3 cups peaches slices (4 - 5 fresh peaches)
- 1 cup sugar
- 3 tablespoon quick cook tapioca (or 6 tablespoon cornstarch)
- ½ teaspoon almond extract
- ¼ teaspoon salt
Peach Crumble Topping
- 1 ¼ cup flour
- ¾ cup brown sugar
- ½ cup chopped pecans
- ¼ teaspoon salt
- ½ cup melted butter
Instructions
For the Peach Pie Filling
- Preheat the oven to 400° F. Set a 2 ½ quart casserole dish out for filing with the peach crumble pie.
- Slice or chunk the fresh peaches into a large mixing bowl. Leave some skin on some pieces, it adds to the flavor.3 cups peaches slices
- In a separate smaller bowl, mix the sugar and the quick cook tapioca (or cornstarch if you opt for that thickener), and the salt. Mix well.1 cup sugar, 3 tablespoon quick cook tapioca, ¼ teaspoon salt
- Mix the sugar mixture into the bowl with the peaches. Add the almond extract and mix well. Pour peach pie filling into the casserole dish.½ teaspoon almond extract
For the Peach Crumble Topping
- In a small bowl, add the flour, brown sugar, chopped pecans, and salt. Mix well.1 ¼ cup flour, ¾ cup brown sugar, ½ cup chopped pecans, ¼ teaspoon salt
- Add the melted butter and blend until the mixture is lumpy and crumbly.½ cup melted butter
- Crumble and scatter the lumpy, crumbly topping mixture over the top of the peach pie filling in the casserole dish until evenly distributed.
- Place on the center rack of the oven and bake for about 40 minutes, until the filling is bubbly and the crumble topping is golden brown. Remove, cool, and serve!
Notes
- If you want to use cornstarch instead of quick cook tapioca, you will use twice as much: 1 ¼ teaspoon quick cook tapioca is equal to 2 ½ teaspoon cornstarch for each cup of fresh fruit.
- Be sure to place a rimmed pizza pan or cookie sheet on the rack below the baking peach pie crumble.
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