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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. 

slice of peach crumble pie with a scoop of ice cream on top on a wood plate with a fork

Peach crumble pie is the pie version of this peach quick 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. If you enjoy my apple crumble pie, you’re in for a real treat today!

overhead image of peach crumble pie

3 Parts to Peach Crumble Pie

  1. 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).
  2. 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.
  3. 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.
peach filling in a glass bowl with a wood spoon

Overview: How to Make Peach Crumble Pie

  1. 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.
  2. Make the filling. Peel and cut the peaches into chunks. Combine the peach chunks, brown sugar, flour, lemon juice, and cinnamon together.
  3. 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 9×2 inch pie dish.
  4. 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.
  5. Make the crumble topping. Combine all of the ingredients together– it will be pretty thick and crumbly. Sprinkle this mixture over the peach filling.
  6. 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.
  7. 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.
peach pie filling in pie dish with wood spoon

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. Slices bake into mush, while chunks keep their delicious soft texture. I recommend the same method when making regular peach pie.

peach crumble pie before baking

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!

side view of peach crumble pie in a glass pie dish
overhead image of a slice of peach crumble pie with a scoop of vanilla ice cream on a wood plate with a fork

More Favorite Pie Recipes

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slice of peach crumble pie with a scoop of ice cream on top on a wood plate with a fork

Brown Sugar Peach Crumble Pie

  • Author: Sally
  • Prep Time: 3 hours
  • Cook Time: 55 minutes
  • Total Time: 7 hours
  • Yield: 1 9-inch pie 1x
  • Category: Pie
  • Method: Baking
  • Cuisine: American


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


  • Homemade pie crust (recipe makes 2 crusts; you can halve the crust recipe or freeze the 2nd half)
  • 78 medium peaches, slightly firm (about 7 cups of peach 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


  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 teaspoon ground cinnamon
  • 3/4 cup (94g) all-purpose flour (spoon & leveled)
  • 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 9×2 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 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.
  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.


  1. 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.
  2. 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.

Keywords: peach crumble pie, peach crumble

Reader Questions and Reviews

  1. Hello,

    I am excited to try this recipe. Wondering if you can freeze the pie and cook it later. If so, what would you change with the baking instructions?



    1. Hi Laura! See recipe notes for our recommended make-ahead and freezing instructions. Enjoy!

    1. Hi Katherine! You’ll need peeled peaches for this pie – see step 2. Enjoy!

    1. Hi Lisa, 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.

  2. Can I omit the cinnamon? Or is there a substitute that can be used in its place? I have a friend who has an allergy to cinnamon. Thank you!

    1. Hi Tracy, how about nutmeg or cardamom in place of the cinnamon? The cinnamon flavor really shines in this pie, so we wouldn’t recommend omitting it without replacing with another spice. Let us know what you try!

    2. This pie is AMAZING!
      I had extra peaches…my daughter wanted a cobbler but my son and husband love pies…this was the PERFECT compromise. I even made my own dough…still need to practice but it was delicious! The “chunks” instead of slices is ingenious!
      For those with gluten free family members I followed the recipe but used a bit of GF flour AND chia seeds for the filling and like the pie I substituted GF flour, but used butter, salt, apple pie spice and chopped walnuts for the topping. Baked it crustless in a baking dish and my daughter-in-law loved it.

  3. My friend gifted me peaches from her tree. I was so happy to find this recipe! I wish I could upload a picture of the finished product. It was delicious! I did not alter the recipe one bit, perfection. My husband, myself, and I devoured it in two days.
    ***Side note: my peaches were very ripe and juicy. I used a slotted spoon to put the peach chunks into the pie shell so they were not swimming in juice, the flour thickened the pie nicely. I cut my peaches a little bigger because they were so ripe.

  4. Quick question…is there a trick to peeling ? Mine is in the oven… can’t wait to try it! Thanks for the recipe!

    1. Hi Nancy! We don’t have any fancy tricks, just some patience and a peeler will do 🙂 Let us know if you find a great trick for peeling peaches!

      1. If you pour boiling water over the peaches and let them sit in it a few minutes, the peel will slip right off when scraped with a knife or the edge of a spoon.

    2. Put peaches in boiling water for 15 seconds and transfer to ice water immediately. The peel slips right off in your hands.

    3. I blanch mine by pouring boiling water over them; let sit for a minute or two, then plunge them into a bowl of ice water, so they don’t get mushy. Works like a charm!

  5. I did not peel the peaches. Never do on any recipe. Just rinse them and the fuzzy coating off and chop! Don’t even notice them in finished product.

  6. I have made this pie twice with excellent results!!! For those wondering about peeling peaches I quickly blanche the peaches in boiling water for a few seconds and the peels come off very easily. We enjoyed this recipe so much I’m going to make some mini pies for the freezer to have this winter!
    Thanks for the recipe Sally….as always, it’s a keeper!!

  7. The flour made the cooked filling a bit gloopy or gluey. Is there a different thickener that could be used?

    1. Hi Arin, Since peaches are so juicy we found using a larger quantity of flour works best for this pie. You could use 1/4 cup instant tapioca instead of the flour if desired!

  8. This is one of the best pie recipes I’ve ever come across. I’m making it for the second time and it smells So So good! The brown sugar, lemon/cinnamon, and the chunks (why have I never though of this) are all just super together and the topping is to die for. I make a lot of pies, but this is becoming my new favorite! Just wish peach season was longer!

  9. Hey Sally!
    I absolutely LOVE this recipe- perfectly balanced and not too sweet. I only ran into one issue, that the walnuts would burn on the top in the oven. Any tips for preventing this??

    1. Hi Phoebe! Is the heat source in your oven at the top? You can try moving your pie to a lower baking position. You can also try tenting the pie with aluminum foil if you notice the walnuts browning too quickly. So glad you loved it!

  10. If I don’t have unsalted butter is it fine to use salted butter or would that change the taste?

    1. Hi Dawn, Salted butter should be fine in this crumble topping with no other changes. Enjoy!

  11. Hi! Would canned peaches work? Fresh or frozen peaches are inaccessible here in our country. Thank you.

    1. Hi Risse, 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!

    1. Hi April, canned peaches are not ideal for this recipe. Canned peaches would, unfortunately, create a super soggy bottom crust. If you did want to use canned peaches, you could 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.

  12. Hello! I am very excited to try this for our pie night! Can I put Quick oats in the crumble topping? If so, how much? Thx!

    1. Hi Tayhlar! You can try replacing some of the flour with quick oats – we’re unsure of exact proportions without testing it. Let us know how it goes!

  13. Hi! My mom loves pie but she doesn’t eat refined sugars, do you think I could make this recipe with coconut sugar? It seems like a good candidate as it uses brown sugar but I haven’t made too many pies so I’m not sure. Thank you !! ‍

    1. Hi Haley! We’d love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes. Thank you!

  14. Made your pie last summer for our family and our neighbors. Everyone LOVED it. We used fresh peaches from “The Peach Truck Tour” and they were freestones. Your pie is seriously the best one I’ve EVER had. Recommend serving Blue Bell’s Peach Ice Cream with it!

    1. Hi Christine, that should work just fine. Thaw out the crust before using and then follow the recipe as written. Enjoy!

  15. A little bland. Not quite what I was expecting. Would love more tang in the filling to make up for all the flour.

  16. The pie is so good that it only lasted 3 days! I used vegan margarine and subbed oats for the nuts. I will definitely be making this again!

  17. this pie did not have much flavor, aside from being very sweet. With all the great reviews, I had high hopes.

  18. Just “chiming” in.

    Do you need Georgia Peaches for this recipe or will ones from Canada do?

    1. Canadian peaches would be just fine. I’ve made peach pies with a variety of peaches and have never had an issue. Whichever you use, make sure they aren’t too soft or bruised.

  19. I waited to make this recipe until peaches from the Niagara region are at their most juicy and delicious. I used tapioca rather than flour, and I used golden brown sugar with the peaches, and dark brown sugar for the crumble, and I added just a few walnut pieces. It was sublime. Thank you. This recipe is going into my permanent file.

  20. Hi! I am looking to make these into single portions by using a muffin tin. Any suggestions for bake time?

    1. Hi Mallory, We’re unsure of the exact bake time. You may need to make a few batches, depending on how many mini pies you’d like to make. Let us know if you give it a try!

  21. I made this last night to take to a friends dinner. I’m just wondering if it’s supposed to be tart tasting? Everyone loved it but it wasn’t the flavor I was expecting, it was kind of sweet and tart at the same time. Just wondering if I did something wrong or maybe my lemon was too ripe and the lemon juice took over? Thanks for the recipe, like I said, everyone loved it but me 🙁

    1. Hi Michelle, Thank you for trying this recipe. The lemon juice should just brighten the flavor of the pie, but it shouldn’t taste like lemons since you are only adding a very small amount. If you make it again you can try adding just one teaspoon instead of two.

  22. What factors come into play when deciding whether to use cornstarch or flour as a thickener in pie mixtures?

    1. Hi Matt, it really depends on how a fruit will thicken. Berries thicken quite nicely and don’t need a lot of cornstarch. Peaches don’t, really, so you would need a lot of cornstarch here and using too much can certainly add a less-than-ideal flavor/chalky mouthfeel. Flour works better for peaches.

  23. My husband and I loved this recipe! Thank you for sharing it. We enjoyed a piece together after dinner for several nights until we were down to one final piece. It was romantic to share the last!

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