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

  • Author: Sally
  • 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)
  • 78 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 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
  • 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. 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: 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.

Keywords: peach crumble pie, peach crumble

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. 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!

      1. Sally – I recently made your pie and it was, in a word, WONDERFUL! I’m just wondering if the crust can be par-baked before filling it. My crust was a bit, not really soggy, but not crispy on the bottom.

      2. Hi Mary, I’m so glad you enjoyed it! You can certainly blind bake the crust – here is a blog post I wrote with exact instructions:

    1. 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. Sounds delicious! I recently made it without the whiskey. Came out great. But the peach whiskey or maybe peach schnapps would only add to the yummy-ness!!!!!

      1. Peach Schnapps was what I originally wanted to use, but couldn’t find it in a small shot bottle. And I agree with you, I think that it would really add to the yumminess that this pie is! 🙂

  2. 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. 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. 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!


    1. 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!

      1. 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!)

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

  6. I used store bought crust for the bottom but my husband and I thought this was probably the best pie we have ever had. Used fresh peaches off the Peach Truck.

  7. I’m a new baker, so I haven’t tried homemade pie crust yet (as far as I know) but I have tried store bought and I don’t usually love crust. Could I make this with a graham cracker crust or would that be too strange and not recommended? I love everything super sweet so I imagine I’d love it.

    1. Hi Liz! A graham cracker crust will likely become a little too soggy from the peach juices. I recommend traditional pie crust. Though homemade pie dough is excellent, store-bought pie crust works too!

  8. Made this pie yesterday. First time making a homemade pie. It is SO good! The crumbs/peach combo is perfect. Used your pie crust recipe too and it turned out nice and flaky. Would definitely make again! Thank you!

    1. Sarah, I’m so happy that you tried your first pie!! I have made more than I can count and every time one comes out of the oven there is still such a sense of accomplishment 🙂

  9. This is an amazing recipe! I made this yesterday exactly as Sally instructs and it’s perfection! The crust is wonderful and with peaches being in season, so flavorful and juicy! I did make a bit more crumble b/c I am a crumble addict and it’s so so good! I will definitely make again and again! Thank you for all of your amazing recipes Sally! You’re the best!!!!

  10. Hi Sally
    I made your Peach Crumble pie.
    I followed your directions exactly, and it turned out just perfect! It’s the best peach pie I ever made.
    Thanks so much.

  11. I made this pie yesterday. I loved the flavor of both the peach layer and the crumble (which boyfriend said looked like ground beef), but my crust was soggy and when trying to cut slices, the bottom crust just kind of mushed into the peach layer. It was even worse today after being refrigerated.

    I used a glass dish; would you recommend a ceramic or metal dish instead next time?

  12. Wanted a quickie so I made this with pre-made frozen pie crust and added dash of salt and slivered almonds to the crumble – fast and DELICIOUS!!!

  13. Thanks for a great recipe….I made it, did not peel the peaches, and used the tapioca – and it turned out great. Delicious – cooled it in the refrigerator and it held the pie shape. I drizzled caramel ice cream topping on the dessert plates, put the pie on top, and then topped with whipped cream as I did not have ice cream. It was a HUGE hit! Thanks again !

  14. hi Sally. I liked the idea of useing the crumble topping. It reminded me of a topping i use on apple pie but also could work on other pies. I crush up cinnamin crunch cereal i get in the bags at walmart by putting some in a gallin ziplock baggy then crushing with a rolling pun. It needs to be real fine. Then add cinnamin and brown sugar and mix then add butter and mix untill crumbly. Then sprinkle of pie. I tried the more expensive boxed cinnamin crunch and it wouldnt crush up as fine as it needed to. Let me know if you try it and tell me what you think. Good or bad. I dont measure anything.

  15. I’ve made a ton of your recipes (my family adores you btw), but this pie has hands down gotten the most rave reviews. I made it (crust and all) for Labor Day, and my cousin needed “a moment” when he discovered pecans in the crumble. I’ve subsequently forwarded the recipe to his wife I’ve also dubbed this pie the “Humble Crumble” and can’t wait to make it again

    1. Haha – I can relate! I’ve had my fair share of “moments” for baked goods 🙂 I’m glad this recipe is such a hit with your family!

  16. Hello! I have to start by saying I absolutely love your recipes. I usually skip straight to the recipes when I’m baking, but your posts have so much helpful information in them that I read them all the way through. I’ve applied so many of your tips in other recipes. Thank you!

    I’m in a bit of a pickle. My sister-in-law requested a peach crumble pie for Thanksgiving this year. I know that it’s not peach season, and I’m concerned that I won’t be able to find perfect fresh peaches (even to freeze) in the right window to make this pie. I know fresh peaches would be best, but do you have any tips if I have to resort to canned peaches?

    1. Hi Kayla! Thank you so so much for baking my recipes and trusting my site as a source for your baking. 🙂 For canned peaches, what about a peach crisp? Canned peaches would, unfortunately, create a super soggy bottom crust. So my 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. Let me know how it turns out!

  17. Hi Sally.
    I have a question, however I don’t know if you’ll be able to answer it in time for Thanksgiving, Can I use canned peaches? I know it’s not the best but wanted to know if it’s an option. Thank you in advance I absolutely Love your recipes❤️

    Best Regards,

    1. Hi Senia! I’m happy to help and I actually just helped another reader with this same question. For canned peaches, what about a peach crisp? Canned peaches would, unfortunately, create a super soggy bottom crust. So my 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. Let me know how it turns out!

  18. Hi!! Can I make the filling one day ahead and bake 24 hours later? Or would time in the fridge make the peach chunks go mushy? Thanks! Can’t wait to make this!!!

    1. Hi Ashley! You can prep and refrigerate the filling overnight. If it’s extra juicy, strain some of the juice out before filling the crust.

  19. This was a perfect desert to eat while watching fireworks! Every year we crave peach pie around the 4th of July but the store-bought pies aren’t good. We made your recipe this year and it IS divine! So many chunky peaches that are cooked but not overcooked and the bottom crust wasn’t soggy. We baked it in a metal pan. This pie is perfectly balanced in terms of peaches, spice, sweetness and thickeners. We used flour in the filling, pecans in the crumble and light brown sugar in both filling & crumble. Wow- So yummy! The only change I made was to add a sprinkle of freshly ground nutmeg over the filling before adding the crumble. we couldn’t wait 3 hours to eat it. we cut it about 2 hours after it came out of the oven while it was still warm. The filling held it’s shape well enough to plate with a large scoop of vanilla ice cream. thanks, Sally for the recipe. It will be our go-to 4th of July Peach Pie!

  20. Hi Sally,

    Thanks so much for this recipe. I’m hoping to make this for a friend’s birthday and I was wondering if I could halve the recipe and make it in a 8×8 square pan? What do you think?


    1. Hi Katie! Yes, halving the recipe should be a nice fit in an 8×8 square baking pan. It will be a thinner square pie and require a shorter bake time.

  21. Thank you Sally, this pie was easy and delicious! Going to make it again next weekend! Will be another summer favorite, together with your raspberry crumb cake 🙂

  22. This pie was delicious! I did blind bake the crust and it was still a little soggy, but otherwise it was amazing!

  23. Will try your recipe today as I have a tree-full of peaches! A pie-expert friend of mine, Kate McDermott of “Art of The Pie” suggests putting potentially juicy pies on a pizza stone well preheated in the oven, so I’ll do that also!

  24. Thank you Sally for the par-bake info. I can’t tell you how much my family enjoys your pie!
    Thank you Andrea for your comment. Ps. I did put a time bit of peach schnapps in the pie I made today.

  25. Omg. Just perfect. The lemon juice gave just a little tartness. I didn’t make the crust from scratch but used refrigerated dough. It was flaky and yummy. The filling and crumble were amazing.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally