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

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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

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

175 Comments

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  1. Merle Bomba says:

    Hi Sally,
    I have an amazing peach tree on my front lawn. Every year it gives me hundreds of sweet peaches. Last night we pulled off the almost ripe ones..(so the birds and deer don’t eat them all) I weighed them, 27lbs! 
    I’m going to be making this pie, and pound cake, and cobbler omg! Any suggestions!? When I make your pie crust, I added two things.. 1tbl apple cider vinegar..and 2 TBL of sour cream! It gave it so much flavor! I wish I could show you a pic of all these peaches lol!!

    1. To avoid a wet pie I use 2,3 Tbs of flour and a 1/4 cup of tapioca. I use instant or small pearls . Apple , peach .

  2. This really looks mouth-watering good!! Do you think the recipe will also work with vegan butter? Thanks!

    1. The pie crust will be a little iffy if you make it from scratch. I think the crumble would be just fine though!

    2. We made the crumble with vegan butter and it was great! (we used a store bought crust, though)

      1. I make Sally’s pie crust with vegan butter and it’s perfect every time!!!!

  3. Ok, this looks fantastic as usual! But where did you get those wooden plates? I love all things wood/rustic and those look perfect!!
    Thanks for the tips (and doing all the testing/work for us) on how to get a peach pie that isn’t too runny, and not too “flour-y”. I will need to try this out!

  4. I made this recipe this weekend with some super fresh peaches and four mini pie crusts (already made), and IT.WAS.EVERYTHING. I’ve never made a peach pie before, but it was so easy, and turned out really well. Thank you so much for posting!!!

    1. It’s not too challenging, right? Thanks for letting me know you loved it. 🙂

  5. Made this last Friday and it was one of the best pies I have ever had! I make tons of your recipes and every time they come out awesome- it’s hard to pick a favorite but this might be it. Thank you! Quick question… Going to make this for an upcoming summer party. Would doing half peach half plum work? Or would the flour amount need to be adjusted? Tempted to leave it all peach but have some plum fans… Thanks for any info!

    1. Thanks Elana 🙂 I wouldn’t change the flour or anything else in the filling, just sub in 1/2 plums. Will be so good!

    2. I made the pie this week with fresh season peaches. Oh so good. I used the tapioca flour instead of regular flour, as i had some from another recipe, it was wonderful. I will be trying some of your other recipes soon.

  6. This looks wonderful! I am wondering, could you put this in a 9″x12″ pan instead? (I realize I may need to use the whole recipe)
    Thank you!

    1. That size pan should work!

  7. Hi Sally,

    I always love your make ahead tips. I always make the crust in advance and have it in the fridge or freezer. I am wondering if I prepare the pie and leave it unbaked in the fridge overnight and then bake it the next day so its fresh out of the oven for after dinner the following evening, will that work or will it get too soggy?

    1. It may get a little soggy– especially the crumble topping. How about preparing each piece separately and refrigerating: the crust ready to go in the pan, the filling mixed in the bowl, and the crumble topping then simply add the filling and topping and bake the day you need it. This might be the best way!

  8. I just made this tonight and it is absolutely fabulous! Thank you so much for another winner recipe! 

  9. We do not have instant tapioca at our grocery store. We either have minute (where you still have to cook it) or cook and serve. I am going to make it with flour this time around but I would like to know what to buy for next time. Would vanilla instant pudding work if I can’t find tapioca? 

    1. Instant tapioca is just a thickening agent, it has no added flavor or sweetener. It is not like tapioca pudding, and I really would suggest that you do not use pudding mix. The instant tapioca is usually in a little box near the corn starch, baking soda, and pectin in the baking aisle.

  10. Hi Sally,

    Can you give me advice on how to create the perfect crumble?  Mine never looks as beautiful as yours! 

    Destiny

    1. Hi Destiny! Have you tried this crumble yet? What I like to do is: after the crumble ingredients are all mixed together, I like to clump some up with my hands (creating larger clumps) and sprinkle those on top of the pie. I think the larger clumps look marvelous on a pie.

  11. Hi Sally I ended up making this pie using your all butter crust recipe.  I didn’t add all the water but used your pictures as reference instead. I might have overworked the dough a bit but it turned out great none the less and I am pleased seeing that it’s my first. I tweaked the filling a bit by adding foraged blackberries and lemon zest. So delicious! Perfect crumble and perfect filling consistency. My husband also said it looks like a meat pie! 

  12. Hi sally, I wonder if I could make a lattice top pie crust (like the one from your salted caramel apple pie recipe) instead of the crumble.

  13. Made this pie for a potluck, with a few minor tweaks. IT WAS AMAZING. I’m making another this morning with berries rather than peaches. Also added this to my recipe book, with acknowledgement to your blog. Thank you Sally!

    1. Autem, so glad you liked it! Let me know how the berry pie turns out!

  14. I really wanted to make this for Thanksgiving but peaches are out of season. Ugh and I don’t want to use frozen peaches.

    1. I am making it right now with canned peaches! I’ll let you know how it turns out.

      1. Me too! I had to double everything because I’m making two. The filling looks quite liquidly and the crumble looks more on the smooth side for me.

  15. Hi Sally! Would it be okay if I used canned peaches?

    1. I just made this pie using canned peaches! I drained and rinsed the peaches well and did everything the recipe said to do. I let the filling sit for quite a while to allow the juices to drain to the bottom of the bowl. When spooning the filling onto the pie crust, I used a slotted spoon to let more of the juice drain out. After cooling the pie, it seems as firm as a normal peach pie and is so tasty!

      1. I was wondering if this would work! I have the big can of peaches, will that be enough? Thanks for sharing your idea!!!

      2. Why couldn’t you just put canned frozen peaches in a strainer/collander and rinse thoroughly and drain? You might not even have to rinse them off. I’ve done this with other recipes and they  turn  out perfect. Usually I don’t rinse the fruit, I just stir in the collander frequently so the thick juice goes to the bottom of the collander, letting it drain until little or no “thick juice” is dripping out. Obviously, a peach pie would be delicious in the freezing cold weather, lol. 

  16. We’re still a few months away from peach season here in the Deep South, so I’m going to try making this with frozen ones, thawed and thoroughly drained, for my daughter’s birthday breakfast tomorrow morning.

    1. How did it turn out using frozen peaches? I still have about 3 gallon bags full of peaches and am trying to find ways to use them. 

  17. Hi Sally!! Can you use frozen peaches (thawed and drained)? My mother-in-law loves this peach pie, so I wanted to make her one for mother’s day!

  18. If i want to eliminate the pie crust from the recipe, what adjustments will i have to make in the bake time?

  19. I used my own pie crust recipe (Barefoot Contessa) for this. The insides didn’t bake all the way though. They just browned on the outside. Perhaps I should blind bake it next time? 

  20. katherine greubel says:

    Hi Sally, quick question; what are you thoughts on skin or skin off for peach pies?  thanks!!

    1. I prefer to peel the peaches when making most peach desserts.

  21. Just reading through this recipe to see if this is a good pie for me to try for the very first time. Is 2 inch chunks right?! The chunks look a lot smaller in the picture! Sorry for the silly question, I really like double checking all my directions.

    1. It’s more like between 1 and 2 inch. Thank you!

  22. We have two peach trees in our backyard. I just made this, and it is wonderful.

  23. Fully Aliv e says:

    In the words of Grandma Walton, “Good Lord!” This was soooo delicious. My only change – I added a little nutmeg. Thank you for sharing – it is peach season in the south and this will become a “go to” recipe for the season.

    1. Yay!! I love hearing that this will become a regular in peach season!

  24. We made your delicious pie over the weekend!  I wish I could send a picture of my kids who looked at the pie after it came out of the oven and without any prompts exclaimed how it looked like a sausage pie!  We laughed after I shared your story and reviews. We loved it but I was disappointed that the bottom of the crust was raw.   The rest of the pie was perfect. What did I do wrong?

  25. Heather LeCompte says:

    You used a friends quote. I got more excited about that than I did the recipe!!!

  26. Just made this and it looks perfect and tastes so delicious! This hit the spot for a peach dessert craving!

  27. Hi all, just wanted to say that I made this with no crust, in a foil pan, and it was DELICIOUS. Healthier, too. 

  28. Hello Sally,
    I just pulled this out of the oven!! It looks gorgeous!!
    Almost had a heart attack because of forgot to reduce the temp. to 375 after the 20 minute mark!!
    Just a couple of slightly charted pieces of crumble, which I removed, and ate!!!
    A simple question I want to ask … do you egg wash the fluted part of the crust?
    Actually, one more question.. I would love to make these pies, as gifts, seeing that the holidays are coming up. Do you recommend aluminum our plates? In your experience, are the results close to using a glass or ceramic pie plate?
    I want to thank you for taking the fear out of making pie crust. Ive always botched with other pie crust recipes, and gave up for years, in attempting it…until I discovered your site. Thank you so very much! Your recipes are fool proof! I have never had a problem or issue, since following you.
    I watched your Facebook cherry pie tutorial and you are amazing at explaining the how’and why’s of baking!! I’d also like to add that you look fantastic with the beautiful baby bump!!
    Wishing you the best and keep it up.. I’m hooked on Sally’s Baking addiction!

    1. Hi Diana! Thank you so much for the well wishes and for the incredibly kind comment. So glad you enjoyed this peach pie. Yes, I brush the edges with egg wash. Aluminum pie dishes are great for gift giving, yes. Results are pretty on par with non-disposable dishes.

  29. This peach pie is awesome!  Everyone loved it!  Making another one this morning..

  30. Jennifer Leitz says:

    Can I use frozen peaches with this recipe? 

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