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. 

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

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!

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: 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.

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 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!

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
  • 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 (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


Comments are closed.

  1. Amy @ Pressure Cook Recipes says:

    Hi Sally,

    Haha!! I can see why Kevin said it resembles ground beef.
    I might be a bit biased as a huge peach fan, but this pie looks gorgeous.
    I love peaches in chunks too. Thanks for this recipe! 🙂


  2. This looks delicious! I’m trying to decide if I should make this or your blueberry pie tomorrow! And I love the Friends reference!

    1. Though decision! Maybe make blueberry AND peach?

      1. I ended up making blueberry peach crisp and it was delicious! Thanks for the recipe 🙂

  3. OMG this looks insane!!! Can’t wait to try it because we still have peaches in season for a couple more weeks! Also, I love not just that dialogue, but that entire episode, cracks me up each time as did Kevin’s reference 🙂

    1. The whole episode is a CLASSIC.

  4. Oh my goodness, that episode. Where Rachel bakes the trifle and the pages get stuck together and half of it is beef and veggies. I can never see that episode too many times!
    And crumble is crumble. Doesn’t matter what it looks like. Tell Kevin it DOES taste like feet and then you get it all!

  5. Marina @ A Dancer's Live-It says:

    Haha! Love any and all Friends references! Man you must’ve had a TON of pie leftovers, but I’m glad this pie FINALLY came to fruition! (Pun intended). 😉

  6. Laura | The Kiwi Country Girl says:

    Hahaha Joey is my favourite character of all time! Also, pie looks amazing and the streusel does not look like beef…that sounds like the exact comment my husband would make!

  7. Well, if that’s ground beef, it’s the prettiest ground beef EVER. I really want to make this…my mom loves peach pie, but she never has it because when she makes pie, she goes for apple or something with chocolate that my dad will like (wives and their sacrifices!). So I think she needs a peach pie all her own <3

    1. I 100% AGREE!

  8. Michelle @ Brown Butter and Biscuits says:

    Oooh peach pie is my absolute favorite! And I love the crumble topping. And what a great tip about cutting the peaches into chunks!

  9. Oh my, ground beef, that is hillarious. I know men sometimes say weird things, but this one made my day. As for the pie, this is pure perfection. I love a good peach pie and the crumble on top is just another plus.

  10. Oh the texture on this looks perfect! I’ve been dying to try making a peach pie this summer, but have hesitated for fear that the filling might be too runny or flour-y. So planning on giving this a try this summer, thanks for sharing!

    1. I know the exact flour-y consistency you’re referring to and it happens often with peach pies. But the thicker chunks of peaches really help you avoid that Hope you love this and let me know when you try it!

  11. Catherine Smith says:

    What’s not to like? Peaches? Good. Brown sugar? Good. Ground beef crumble? Goooooood! 🙂

    1. Hahahaha exactly.

  12. Hi Sally,  your pie looks amazing.  Slightly off topic…do you think you would ever do a video tour of your new kitchen so we can build a bit of a picture of where it all happens?  Xx

    1. I would LOVE to do something like that! What a great idea. Right now, I’m just looking forward to the contractors being DONE 🙂

      1. Yay, I look forward to one in the future xx

  13. Yum!! Our peach trees didn’t produce very many peaches this year, but we have an orchard that brings their peaches to town and they are wonderful….and they will be up here next week! Guess what I will be making?? And Friends always make me laugh even after all these years! 🙂

  14. I LOVE the friends reference! And yes, I totally got it. Little things like that make me look forward to reading your blog posts. 

  15. Love the Friends reference! I laughed after reading it and then shared it with my husband who also cracked up. We love that episode! This peach pie looks amazing! I love peaches, but this weekend I’ll be making your recent blueberry pie. Can’t wait!

  16. Anna @ Crunchy Creamy Sweet says:

    Peach pie is my favorite! I will always take it over a classic apple. So good! 😀 The crumble looks amazing!

  17. I love your apple crumble pie, so I’m sure I’ll love this too even if peaches aren’t my favourite fruit (blueberry peach pie however)… Fruit pies and cakes and lots of ice cream are the only worthy summer desserts in my opinion 🙂

  18. Hi Sally, do you peel the peaches? If so, do you dunk them in boiling water in order to do that?

    1. Yes, peel them first. I just use a vegetable peeler but a dip into boiling water always helps.

  19. Thank you for this post, I’ve been looking for a good peach pie recipe with lots of brown sugar and cinnamon. This recipe is EXACTLY what I want. Question: I’m using a store bought frozen pie crust (I know), how does that affect the bake time and temp? Thanks!

    1. Won’t change a thing! Bake time and temp will be just the same.

  20. Um, my husband and I quote that Friends episode AT LEAST once a week. For real. And when it comes to fruit pies I am all about the crumble, I can’t wait to try this recipe!!

  21. Tried this today! It turned out wonderful 😀 Thank you <3

  22. Three Brits says:

    Oh wow this looks super tasty. We will definitely have to try it – might even add some other fruit to it, maybe raspberries or blueberries!

    Loving your blog, its making us very hungry!

  23. Peach pie is my absolute favorite and this one sounds incredible! I can’t wait to make it! And as I read your words I could hear Joey’s voice saying them. Never tire of that show. 

  24. Hi! Sally thx so much for this recipe we just went to the farmers market and bought a whole bunch of peaches and have ingredients for the crust i will do it this weekend thx!!!

  25. I’m always looking for recipes that feature foods we’re growing – like peaches! This looks really good… but I HATE working with pie crust. I’m thinking this would make a good crisp!

  26. Hi! Love your recipes!  Could you use frozen peaches in this recipe?

  27. Quin @ Butter Be Ready says:

    LOL the ground beef resemblance is too funny!!! I’m loving this pie Sally…peach pie is my absolute favorite. I just bought a bunch of peaches from my farmer’s market to!

  28. Love the Friends reference! That’s probably my favorite Friends episode of all time. And this pie looks delicious! Will be making it ASAP!

  29. Love how you come up with all these great recipes. “Crumble” tops are always a big hit in my house. I always leave your website craving something. Have a great weekend.

  30. just wondering how the crumble topping stays crisp during storage ……… and after being baked & thawed ??? of course, eating it straight away solves any potential problem !!!
    my experience with crumbles has always involved “soft tops” after the initial serving day …………. just sayin’

    1. It does get a bit soggy after a couple days.

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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