Peach Crumble Pie

5 from 2 votes

With summer in full swing, peaches are at their peak. This easy peach pie crumble recipe highlights the sweet, juicy flavor of fresh peaches. A crispy pecan crumble topping adds a touch of nutty crunch. Whether you’re enjoying it as a simple dessert or after-dinner treat, this crumble is sure to hit the spot.

Prep Time10

Cook Time1

Total Time1 10

Course: Desserts

Cuisine: American

Servings:

Calories: 477kcal

Author: Kelly Bloom

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

US Customary - Metric

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.

Nutrition