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.
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!
3 Parts to Peach Crumble Pie
- 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).
- 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.
- 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.
Overview: How to Make Peach Crumble Pie
- 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.
- Make the filling. Peel and cut the peaches into chunks. Combine the peach chunks, brown sugar, flour, lemon juice, and cinnamon together.
- 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.
- 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.
- Make the crumble topping. Combine all of the ingredients together– it will be pretty thick and crumbly. Sprinkle this mixture over the peach filling.
- 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.
- 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.
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 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!
More Favorite Pie RecipesPrint
Brown Sugar Peach Crumble Pie
- Prep Time: 3 hours
- Cook Time: 55 minutes
- Total Time: 7 hours
- Yield: 1 9-inch pie
- 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)
- 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 (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
- The crust: Prepare my pie crust recipe through step 5.
- 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.
- Preheat oven to 400°F (204°C).
- 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.
- 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.
- 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.
- 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 & 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.
- 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 Comments & Reviews
LOVE this recipe!! I used Kroger frozen peaches and partially thawed, and I did not have an issue with extra liquid.
Can I use frozen peaches in this recipe?
Hi Laura, 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.
This tasted sooo good! It was a huge hit with my family. Way too many peaches though. 5 cups would fit more comfortably. Also I used cold butter cut into the crumble with a pastry cutter. It was so good. Also love the chunks instead of slices. The texture was great.
Hi! Do you think I could replace the crust with a graham cracker crust instead?
Hi Andrea, yes you could. Follow the instructions for making and baking a graham cracker crust here.
Awesome, I’ll let you know how it turns out. Thanks!!
can this pie be frozen after baking?
Yes, baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
Great recipe and I’ve now made 3 of these and everyone loves it. My only modification was to not melt the butter, but instead cut it into very small pieces and then hand blend in with the other ingredients for the crumble. I find that to make better crumble than melting the butter. Otherwise this is perfect!
I made this peach pie and it was to die for. I will be making this again. Best recipe for peach pie.
I’m wanting to bake this pie with a convection oven. What would the temperature and timing conversations be?
Hi Rebekah! We always recommend conventional settings for baking (not convection/fan). The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection/fan settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake.
Question: can I skip the pie crust and just make a cobbler with this recipe?
Going to make this for my hubs work! I only five peaches though! What do you suggest I do? Add an apple sliced or strawberries? Lower cooking time? SOS!
Hi Chelsi, we haven’t tried adding strawberries to this recipe, but we love the peach strawberry combination in our Strawberry Peach Galette.
The only issue I had was my crumble ended up being more of a paste then crumbly. Is this normal? Should it have been 1/3 cup of melted butter or 1/3 of solid butter then melted ? Maybe it was too much liquid 🙁 either way it was still delicious!!
Hi Christina! Make sure to slightly cool the butter, if it’s piping hot, the crumble won’t come together correctly. And be careful not to mix too much! Just combine until crumbly and sprinkle over the pie. Hope these tips help for next time.
Hi Sally. Make 5 inch mini pies with your recipe. They are wonderful. Thanks for sharing this recipe. Gloria
You’ve done it again! I have made this pie 3 times and it is just delish! The last time I added some raspberries which were a big hit.
This time around I would like to make it into a smaller pie. Do I need to reduce the temp for a smaller pie, or just the bake time? Thank you so much!
Hi Sarah, same temperature, but the bake time will be slightly shorter for a smaller pie. So glad it’s a hit!
This looks delicious, but is it really 7 cups of peaches for the filling? That seems almost twice as much as needed to fill a pie crust. I make a similar pie with fresh strawberries that only needs about 3.5 cups. I just want to verify before I try to load 7 cups into my pie crust and possibly make a big mess in the oven. Thanks!
Hi RJ, that’s correct! It should be about 7-8 medium sized peaches. Enjoy!
I made this with Swerve brown sugar, and used an organic frozen crust, no other changes. It’s in the oven now and smells like heaven!
I had a crust in my freezer from making the blueberry crumble pie in June, so this weekend I used some gorgeous peaches to make the peach version. It was perfect, and delicious, thanks to your detailed instructions and tips.