Savor the taste of summer with this melt-in-your-mouth peach pie crumble. Juicy, ripe peaches nestled in a buttery crust and topped with a golden brown, crumbly streusel are a match made in heaven. This classic dessert is perfect for potlucks, picnics, or a cozy night at home.
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Why You'll Love This 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 You'll Need
With only a few ingredients, you can create a dessert that is both delicious and satisfying. The rich flavor of the fresh peaches pairs perfectly with the crunchy pecan crumble topping, making this dish a real crowd pleaser.
This easy peach crumble pie recipe highlights the sweet, juicy flavor of fresh peaches. A crispy pecan crumble topping adds a touch of nutty crunch.
- Peaches - Fresh frozen, or canned peaches.
- Sugar
- Lemon juice
- Cornstarch - for thickening your juicy peaches.
- Pinch of salt.
- All-purpose flour
- Brown sugar
- Chopped pecans - No oats in this crumble top!
- 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.
Prepare The Fresh Peaches
- If using fresh peaches, cut the pits out. Just cut the fruit off the center 'stone', leaving the skin on some of the pieces.
- Measure and mix the peaches and ingredients into a large bowl. Mix well.
- Add the peach mixture to a casserole dish leaving a 1" headspace so your crumble doesn't bubble over.
Prepare The Crumble Topping
This recipe uses chopped pecans for the crunch flavor. They compliment the peaches beautifully.
- Measure the ingredients: melted butter, chopped pecans, and flour.
- Mix well so all ingredients are dispersed evenly.
Top And Bake
Crumble the pecan topping evenly over the top of the peach filling. Some of the fruit will peek through.
- Add the melted butter and mix until it reaches a lumpy crumbly texture.
- Crumble over the casserole dish of peach filling mixture, then bake!
Substitutions and Variations
- 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
- Don't overfill the crumble baking dish.
- Always put a sheet of foil or a cookie sheet underneath the baking dish when cooking.
Serving Suggestions
After removing from the oven, let cool, as the hot filling is scalding and can burn. Let it cool for 30 minutes and then serve with ice cream.
If you like this type of pie, be sure to try out Rhubarb Galette or our Peach Cobbler Egg Rolls recipes.
Related Recipes
- Southern Slow Cooker Collard Greens
- Cajun Shrimp and Grits
- Slow Cooker Old Fashioned Stuffed Peppers
- Sticky Apple Cinnamon Rolls Recipe
- Easy 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.
More Delish Ideas
- 31 Very Best Pumpkin Recipes
- Air Fryer Peanut Butter Cookies
- Princess Tiana’s Beignets
- Fat Tuesday Paczki Donuts
Peach Crumble Pie
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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