Brown Sugar Peach Crumble Pie

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. 

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 sallysbakingaddiction.com

Eating homemade peach crumble pie is most certainly an experience to savor this summer. 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!

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 sallysbakingaddiction.com

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: For our peach crumble pie, we need a crumble topping! Made with only 5 ingredients, it 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.

How to make brown sugar peach crumble pie on sallysbakingaddiction.com

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.

How to make brown sugar peach crumble pie on sallysbakingaddiction.com

The Best Peaches to Use for Peach 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.

My tip for cutting peaches: Cut the peaches into chunks, not slices. Slices bake into mush, while chunks keep their delicious soft texture. We want delicious soft texture!

How to make brown sugar peach crumble pie on sallysbakingaddiction.com

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!

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

More Favorite Pie Recipes

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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

Description

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


Ingredients

  • 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

Crumble

  • 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

Instructions

  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.

Notes

  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

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 sallysbakingaddiction.com

171 Comments

  1. Hi Sally,

    Looking forward to trying this recipe. Could you use frozen peaches in this recipe? Not sure what the peach crop will look like at the grocery store. Thank you!

    1. Hi Amanda, 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. I made this pie with frozen peaches for anyone wondering and it turned out excellent! It was sweet and delicious. I thawed the peaches out and poured some white sugar on them while they thawed. I did not blind bake the crust and it was not soggy at all.

  3. Marilyn Flinn says:

    Some instruction on when the pie is considered “Done” would be helpful. You say an additional 30-35 minutes, but there is no info on how to decide 🙂

    1. Hi Marilyn! A little more guidance 🙂 Bake for an additional 30-35 minutes or until peach juices are bubbling on the sides and the top is lightly browned. Those bubbling juices around the edges are key. I hope this helps.

  4. I wish I’d have baked this longer. The topping is yummy and the tip to chop the peaches instead of slice was right on. However, the raw flour look and taste is still present and it’s pretty runny. I think an additional 15 minutes would have done me good without burning anything.

  5. Wow!! This is an amazing pie. The look and smell of it encouraged my adult siblings to try peaches for the first time. I made it with tart cling peaches from my local farmers market. I used my own butter crust recipe, and doubled the nuts in the streusel topping (1:1 chopped walnuts and pecans). I chose to bake the version that uses flour, and it genuinely turned out to be the prettiest and most flavorful pie I have ever made. I think it would make a great model recipe for apple pie, as the brown sugar / cinnamon combo really hits. Thank you! I had to bookmark it.

  6. The best peach pie recipe I’ve ever made! Easy to follow instructions and just as easy to make. It’s now a family favorite!

  7. Very good. Used 7 1/2 – 8 cups peaches, same amount of sugar, 1/4+1/8 c minute tapioca. Baked for 70 minutes total. Next time add a 1/4 c. more of sugar and because of the extra peaches and so juicy should have used 1/2 c. minute tapioca total.

    1. It is not easy to find fresh peaches regularly on my side of the world. Do you think canned peaches would work for this recipe?

      1. Stephanie @ Sally's Baking Addiction says:

        Hi Kay, I’m happy to help! 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. Let me know how it turns out!

      2. This turned out lovely! I imagine fresh peaches would’ve been even better but this was a hit anyways. Thank you!!!

  8. This pie was the perfect way to use the rest of our freshly picked peaches! The crumble topping was our favorite and a lot easier than adding a pie crust topping, which I struggle with sometimes. Thanks Sally! We’ll be making this again.

  9. Would you share the recipe for the crust?

    1. Heather Pearce says:

      Hi Kathy – Sally has an amazing pie crust recipe – I will try to link it here but in case it doesn’t work you could just google it/search it on her website https://sallysbakingaddiction.com/baking-basics-homemade-buttery-flaky-pie-crust/

  10. Excellent. I love your recipes. And your website name is very easy to remember.

  11. We used 1 cup of frozen blueberries with 5 cups of Ontario peaches and a premade pie crust. The recipe worked beautifully for us. Topping was so yummy but 100% looked like ground beef :). Inside was set and not too runny. We ate half a pie before it could fully cool. So so so good.

  12. Tastes good. But the texture was weird. It is likely because there is TOO MUCH FLOUR!!

  13. Very good recipe and also the crumble top was a nice blend with the peach flavors.
    In future, I would only use 1/2 cup of flour for the filling as it has a gooey texture. Also, I would 1/2 the crumble ingredients.
    I had too much topping and had to scrape much of it off the top of pie. I did add the nuts to the crumble and they gave a nice taste to the pie. I would deffinately recommend the nuts to crumble.

    1. Andrew S Hischar says:

      Made this on Friday night, after work. Already had one of your pie dough crusts in the fridge. Slapped it together in about an hour, majority of it peeling and cutting the peaches. put it in the oven according to the recipe, and had a piece later in the evening, PERFECT! Love your recipes, this is one of my favorites, Thanks!

  14. I just made this pie with my son after going peach picking and it was outstanding. Everyone was shocked at how much they enjoyed a pie made by a 4 year old!

  15. Beth Schaeffer says:

    Definitely a keeper! Stumbled upon this recipe because I had some aging peaches and one pie crust. I love the combination of pie crust and crumble topping, and as another reader suggested I will use this combo for apple pie. The only variations I made was using pecans instead of walnuts (but would use walnuts with an apple version) and added a little salt. Thank you!

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