Brown Sugar Peach Crumble Pie

With brown sugar and cinnamon, this peach crumble pie is my favorite. The filling holds its shape and the crust is buttery and flaky! Recipe on

Summer of 2016: pie goals!!

Can I tell you something weird? When I was making this brown sugar peach pie, Kevin told me that the crumble resembles ground beef. Then proceeded to call it the beef pie the entire time the leftovers were in the refrigerator.

But I was all like:

It tastes like feet!
I like it!
Are you serious?
What’s not to like? Pie crust, good. Peaches, good. Beef, GOOD!

With brown sugar and cinnamon, this peach crumble pie is my favorite. The filling holds its shape and the crust is buttery and flaky! Recipe on

Disclaimer: this is a reference to Friends and this pie does not taste like feet, nor does it have ground beef in it. I’m very sorry if all of this nonsense has ruined the pie for you.

Let’s move on. I had some trouble with this pie! It took me 4 different attempts to create a peach pie filling that wasn’t weighed down with flour, but still kept its shape. As well as a peach pie that didn’t turn into a sloshy mess from the butter in the crumble melting down. And one with prominent brown sugar flavor, but not being overly sweet. AND finding the best peaches: firm, but ripe.

This is all a taller order than one might think!

After about 8 days of recipe testing– and 4 peach pies later– I cracked the code. The filling is sturdy with plenty of juicy peach chunks throughout. The crumble keeps it shape, while some of its butter melts down creating an even richer peach pie filling experience. Because eating this homemade peach crumble pie is most certainly an experience to savor this summer.

How to make brown sugar peach crumble pie on

The BEST peaches for peach pie: Slightly firm (not hard) with zero bruises and soft spots. I find that organic peaches have the best texture for peach pie, so keep that in mind when you’re shopping if you don’t pick them fresh. Your best bet is to purchase about 9-10 firm peaches, then let them sit in a paper bag for 1-2 days to slightly ripen. They should be good to go at this point. 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!

Now here’s the real trick: Cut the peaches into chunks, not slices. I feel like thickish slices are fine with a double crust or lattice topped peach pie, but with the buttery crumble on top– this peach crumble pie didn’t look so good. It was all sorts of mushy inside. I went with larger chunks and that seemed to immediately fix the issue. See these pictures? Chunks. Lots of peach chunks, from slightly firm peaches.

How to make brown sugar peach crumble pie on

For the rest of the filling ingredients– we have flour, brown sugar, a teensy bit of fresh lemon juice to balance out the sweetness, and cinnamon. 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 and flour thickens everything up.

I’ve heard a lot about using instant tapioca or tapioca starch in pies (thank you for all the pie filling chats!) and I gave it a try with today’s pie. 1/4 cup worked wonderfully. The pie filling was sturdy and gorgeous. And I used 1/2 cup of flour in another test pie. Also fantastic results, which I believe is due to the size and thickness of the peach chunks. With either, there didn’t seem to be a ton of excess liquid and there certainly wasn’t any mush business! I want something easy, like flour, for everyone so I will give you the option of either flour or tapioca in the recipe below.

I really wanted the brown sugar and cinnamon flavors to come through in this peach pie, so both make an appearance in the crumble topping as well.

How to make brown sugar peach crumble pie on

Let’s talk about that crumble! Which, to remind you, is not ground beef. Rather, it is the more acceptable and awesome combination of brown sugar, cinnamon, flour, and butter. I added some walnuts for extra crunch and texture, but you can leave the nuts out or maybe even use chopped pecans instead. YUM.

With brown sugar and cinnamon, this peach crumble pie is my favorite. The filling holds its shape and the crust is buttery and flaky! Recipe on

With brown sugar and cinnamon, this peach crumble pie is my favorite. The filling holds its shape and the crust is buttery and flaky! Recipe on

And all of this goodness sits atop my beloved homemade pie crust. For lots of pie crust tips, tricks, discussion, and the recipe: go here. It’s flaky, golden brown, hits the spot every single damn time. Happy weekend and let me see any of your pies on Instagram (hashtag #sallysbakingaddiction) or post on my Facebook page.

Brown Sugar Peach Crumble Pie


  • Homemade pie crust (recipe makes 2 crusts; you can halve the crust recipe or freeze the 2nd half)
  • 7-8 medium peaches, slightly firm (about 7 cups of peach chunks)
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/2 cup (62g) all-purpose flour OR 1/4 cup instant tapioca1
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon ground cinnamon


  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 teaspoon ground cinnamon
  • 3/4 cup (94g) all-purpose flour
  • 1/3 (75g) cup unsalted butter, melted and slightly cooled
  • optional: 1/2 cup (63g) chopped walnuts


  1. The crust: Prepare my pie crust recipe through step 5.
  2. Make the filling: Peel the peaches then cut into 1-2 inch chunks. You'll need 7 cups. 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.
  3. Preheat oven to 400°F (204°C).
  4. 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 9x2 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-- don't want all that in the pie. Use a small paring knife to trim excess dough off the edges. Flute the edges.
  5. 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.
  6. 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. 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.
  7. 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.

Make ahead tip/Freezing: 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.

Recipe Notes:

1. See my notes in the blog post above about flour and instant tapioca. 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 as well.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Brown sugar peach crumble pie’s tasty sister: apple crumble pie.

Apple Crumble Pie

With brown sugar and cinnamon, this peach crumble pie is my favorite. The filling holds its shape and the crust is buttery and flaky! Recipe on



  1. Andrea on November 24, 2017 at 1:53 pm

    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!

    • Sally on November 24, 2017 at 5:05 pm

      Im going to have to try it with peach whisky! Sounds delish!

    • Addrianna Stephens on May 29, 2018 at 11:38 am

      Did you use Old Camp …Peach Pecan Whiskey..?? How much Alchol did you use..??
      I am going to add some toasted pecans soaked in Peach Pecan Whiskey to my filling and crust and add. Some to the egg wash to brush the crust in the oven…
      I just tried this Peach Pecan Whiskey by Old Camp in a Lipton Peach Tea.2 parts tea to 1 shot of Peach Pecan Whiskey..Real.Smooth…

  2. JMartin on December 7, 2017 at 9:25 pm

    Bravo for not giving up !:) thank you so much for sharing the recipe ! There’s not many good peach pie recipes out there. I can’t wait to try it :))

  3. abgogal on December 31, 2017 at 8:02 am

    One problem you run into with fruit pies, such as in this recipe, is a raw or soggy bottom crust. Here’s how I solved that problem. First, you need to use a metal pie plate – not glass as shown above. You’ll see why in a moment. The second thing you need is a 10″ cast iron skillet. You’ll see why in a moment. While you’re rolling out the pie dough and assembling the pie, put the skillet in the lower third of the oven and turn the oven up to 450* F . When you’re ready to bake the pie, take the preheated skillet out of the oven, set it on a cooling rack, and carefully slip the pie into the pan. Put the pie back into the oven and turn the temperature down to 400* F and bake until golden. As I said, don’t chance this with a glass pie plate. You could use a 9″ skillet, but it’s easier getting the pie into and out of a larger one. Several things are happening here. First, the hot skillet acts like a baking stone, quickly setting the bottom crust. Secondly, the handle on the skillet makes it easy to get the pie into and out of the oven without damaging the fluted edge of the crust, and also allows you to easily rotate the pie in the oven for even baking. Oh, and if you have the inevitable spillover, it ends up in the skillet – not in your oven!

  4. Jen on June 10, 2018 at 11:15 am

    Hi Sally-
    Not sure if you’ll have a chance to reply within the next few days… but I just figured I would ask—
    Does this pie taste better if made one day ahead? THinking of makingjt for Father’s Day on Sunday. Please let me know if you have a chance. Thanks!


    • Sally on June 11, 2018 at 6:02 am

      Hi Jen! The pie is wonderful on the same day or made 1 day ahead. I’ve served it both ways and everyone loved it both days. Do what’s most convenient!

      • Jen on June 14, 2018 at 12:30 pm

        Thank you so much!

      • Jen on June 21, 2018 at 9:42 am

        Hi Sally-
        Thank you so much for sharing your recipies and insight! I did make this on Father’s Day and it was yummy… family loved it.
        I thought I just *had* to report back to tell you— my 7 year old daughter saw the pie right before it went into the oven and asked me … “what is that? Is that it ground beef !??!” (Hahah!) (she did not read your blog and she also hasn’t watched friends… but I thought it was hilarious!)

      • Sally on June 21, 2018 at 10:24 am

        Hahahahaha that’s perfect. 😉

  5. Erica P on June 19, 2018 at 12:51 pm

    My mouth is watering reading this recipe. I am definitely going to make this pie and will report results back shortly!



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