Say hello to your new favorite summer dessert! This peach crumble pie has a flaky crust, a juicy peach filling with warm spices, and a crunchy almond oat crumble that bakes up golden and crunchy.
It’s easier than a traditional two-crust pie and delicious with a scoop of ice cream!
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Fresh peaches are juicy, sweet, and have that bright unique taste. This fresh peach pie recipe let the peaches shine and makes them even more delicious. A crumble pie is the perfect way to do that!
You get a flaky crust and juicy filling, just like a classic pie. Instead of a top crust, it’s topped with a buttery oat and almond crumble for extra crunch and flavor!
To make the filling even more delicious, we’re adding warm spices, a little lemon, and two ingredients that might surprise you.
If you love baking with peaches, you’ll also like this blueberry & peach cobbler and this peach cobbler pound cake recipe.
Rose Water and Almond Extract in Peach Pie: Why They Work
Almond extract amplifies the stone-fruit flavor naturally present in peach pits. Rose water adds a slight delicate floral note.
We’re using small amounts of each, so you won’t taste their individual flavors, but they add to the overall unique and lovely flavor of this pie.
If you’re a big peach fan, be sure to try my peach cobbler cookies and peaches and cream cupcakes!
Jump to:
- Why You’ll Love This Recipe
- Peach Crumble Pie vs. Peach Crisp vs. Peach Cobbler: What’s the Difference
- The Peach Pie Filling: What Makes this Pie Special
- Peach Crumble Pie Ingredients (Including the Secret Flavor Additions)
- Substitutions and Variations
- How to Peel Peaches for Pie (Including The Easy Blanching Method)
- How to Make Peach Crumble Pie (Step by Step)
- Instructions
- Expert Tips for Perfect Peach Crumble Pie (No Soggy Crust, No Runny Filling)
- Recipe FAQs
- More Recipes You’ll Love
- Peach Crumble Pie
Why You’ll Love This Recipe
- Flaky crust – My homemade pie crust is flaky, buttery and so delicious. Use the same pie crust to make my easy mixed berry galette! You can also save time and swap in store bought pie crust.
- Flavorful peach filling– The peaches are soft and full of flavor, just like in my raspberry and peach cake. They’re lightly spiced with a bit of lemon and baked until bubbly.
- Crumble Topping – Everyone will love biting into the crunchy, buttery crumble topping. Bonus- it’s much easier than pie with a top crust!
- Perfect summer dessert – This fruit-filled dessert is perfect for summer—just like my fresh apricot strudel recipe. Enjoy it warm with ice cream or whipped cream.
Peach Crumble Pie vs. Peach Crisp vs. Peach Cobbler: What’s the Difference
Peach crumble pie has a flaky bottom crust + crumble topping and is sliced like a pie. Peach crisp has only an oat topping with no crust. Peach cobbler has a biscuit or drop dough topping and no crust.
The Peach Pie Filling: What Makes this Pie Special
This isn’t your average peach pie filling. It’s filled with layers of flavor. from fresh peaches to warm spices to two secret ingredients that make it taste extra special. Here’s what goes into it:
- Fresh peaches are the star. Use ones that are slightly firm so they hold their shape when baked. I’ve made this pie with the skins on and peeled. Both ways are delicious! Either way, they bake up soft, juicy, and full of flavor.
- Two kinds of sugar — granulated and brown — give the filling a rich, balanced sweetness.
- Lemon juice and zest keep the fruit tasting bright and fresh.
- Warm spices like cinnamon, nutmeg, and ginger add cozy flavor without being too strong.
- Cornstarch thickens the juices so the filling. I originally used flour for thickening. After more testing, I noticed that cornstarch made the filling jammy and saucy and not too thick or too watery.
- And finally, rose water and almond extract are the secret ingredients. You don’t taste them on their own, but they really make the whole pie taste extra flavorful.
Peach Crumble Pie Ingredients (Including the Secret Flavor Additions)
- You’ll need to make one single pie crust for the bottom crust. I recommend my easy homemade pie crust recipe. You can also use store bought if you prefer.
- 7 cups (about 1,100 grams) diced peaches. I recommend using about 7-8 fresh peaches cut into 1-2 inch chunks (not slices). You can peel them or leave the skin on. Slightly firm and slightly soft to the touch fresh peaches are best for pie. Don’t use peaches that are hard or ones with soft spots. For fruity treats, try my mango bread loaf and these blueberry strawberry pies!
- For the spices, I use a combination of cinnamon, nutmeg and ginger. Use fresh or ground ginger. You can also omit nutmeg and ginger and just use cinnamon if you prefer.
- We’re using granulated sugar and light brown sugar for the filling and light brown sugar for the topping.
- You’ll need 1 lemon. The zest and the juice add bright fresh flavor.
- All purpose flour gives the topping structure.
- Cornstarch helps to thicken the filling.
Rolled oats give the crumble topping a hearty texture just like the one in my strawberry and apple crumble. Do not use instant oats. - We’re using melted unsalted butter for the crumble topping.
- Chopped almonds add extra nutty flavor and crunch to the topping.
- Rose water and almond extract (both optional): For the filling. It won’t taste like rose water or almond extract, but they add to the overall delicious flavor.
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Don’t have fresh peaches? You can swap in unsweetened frozen peaches. Defrost them first. Discard any liquid, chop the thawed peaches then lightly pat them dry with paper towels. I don’t recommend canned peaches for this pie.
- If you don’t have enough peaches, add some chopped apples.
- Not a fan of almonds? Instead of almonds in the topping, swap in pecans, hazelnuts, or walnuts. You can leave the nuts out and replace them with extra rolled oats.
- Serve with a scoop of vanilla ice cream!
How to Peel Peaches for Pie (Including The Easy Blanching Method)
You can leave the skins on or peel them. Both ways work great! If you do want to peel them, here are two easy ways to do it:
Option 1: Use a peeler Use a vegetable peeler to peel the skin right off. Rinse your hands and the peeler often — fresh peaches get slippery fast!
Option 2: The boiling water trick Score an “X” on the bottom of each peach with a paring knife. Drop them in boiling water for 15-30 seconds. Remove with a slotted spoon and place in a bowl of ice water. The skins will slide right off!
How to Make Peach Crumble Pie (Step by Step)
Quick Video Recap
Instructions
Step 1: If you’re using my homemade pie crust, make it first. It needs to chill at least 30 minutes but preferably 2 hours. (You can make it in advance or use store bought). Next, roll out the chilled pie dough into a 12-inch circle. Place it in a 9-inch pie dish, crimp the edges, then set it in the fridge to chill while you continue with the recipe.
Step 2: (See photo 2 above). Peel the peaches or leave the peel on then cut the peaches into chunks. In a large bowl, combine the peaches, brown sugar, cornstarch, salt, lemon juice, lemon zest, cinnamon, and optional nutmeg, ginger, almond extract and rose water together until combined. Set aside.
Step 3: Next, stir together all the crumble topping ingredients except for the butter. Next, stir in the melted butter. Place the mixture in the fridge to chill until firm (5-10 minutes).
Step 4: Optional: sprinkle a little flour and sugar over the bottom of the chilled crust before adding the filling. This is optional but helps keep the crust from getting soggy. Next, spoon the filling into chilled crust with a slotted spoon. Leave excess liquid in the bowl. Discard the liquid.
Step 5: . Sprinkle the crumb mixture over filling, covering peaches completely. Very lightly pack the crumb topping down. Brush edges with egg wash (optional, see recipe card below).
Step 6: Bake 45-55 minutes. Begin checking the pie at 25 minutes to be sure it’s not browning too quickly. If it is browning quickly, loosely tend a piece of aluminum foil over the pie while it bakes.
Expert Tips for Perfect Peach Crumble Pie (No Soggy Crust, No Runny Filling)
Make the pie dough ahead of time. Refrigerate it for up to 2 days or freeze for up to 2 months. You can also bake the pie in advance. Store the cooled pie in an airtight container in the fridge. Reheat it in the oven for 10-15 minutes til warmed through.
Peaches should be slightly firm and just slightly soft to the touch. Don’t use peaches that are hard or ones with soft spots.
Sprinkle about ½ tsp flour and ½ tsp sugar evenly over the bottom of the chilled crust. This step is optional, but it’s super simple and helps prevent a soggy crust.
To keep the crust crisp, don’t let the peaches sit on the crust for any longer than they needed. Add the peaches to the crust after you have the topping ready to go in the fridge and the oven is preheated.
Use a straining spoon to scoop the peaches. The peaches will release liquid in the bowl. Strain off the liquid in the bowl before filling the pie crust.
Recipe FAQs
Yes! You can use store bought pie crust. You will save time and it will be delicious.
Ginger, nutmeg, cinnamon and cardamon, are delicious spices that go well with peaches. Feel free to use your favorite combination of spices for the filling and crumble topping.
To reheat the whole pie, cover tightly with aluminum foil and place in a cold oven. Set the oven to 375°F, and once it reaches temperature, heat for 15 minutes. For individual slices, wrap each one tightly in aluminum foil and reheat the same way, reducing the time to just 6 minutes per slice. o reheat the whole pie, cover tightly with aluminum foil and place in a cold oven. Set the oven to 375°F, and once it reaches temperature, heat for 15 minutes. For individual slices, wrap each one tightly in aluminum foil and reheat the same way, reducing the time to just 6 minutes per slice. I learned this method from this video on Expert Tips for Reheating Pie by pie expert Erin Jeanne McDowell.
Store leftovers by covering tightly with plastic wrap or aluminum foil and refrigerating for up to 5 days, or freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
More Recipes You’ll Love
Did you try this recipe or any other recipe on my website? Please leave a 🌟star rating below and let me know how you enjoyed it in the 📝 comments below.
Don’t forget to tag me on Instagram, Facebook, and Pinterest!
Peach Crumble Pie
Equipment
- 1 pie pan
Ingredients
Pie Crust
- 1 single pie crust homemade or store-bought
Peach Filling
- 7 (1,100 g) peaches about 7 cups of chopped fresh peaches cut into 1-2 inch chunks, about 7-8 peaches slightly firm but not hard fresh peaches. Peel or leave skins on
- 2 teaspoons fresh lemon juice
- 1 tablespoon (6 g) lemon zest from 1 lemon zested, optional
- ⅓ cup (50 g) granulated sugar
- ⅓ cup (55 g) brown sugar packed, light or brown
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg optional
- ¼ teaspoons ginger or use up to 1 teaspoon of fresh ginger
- ½ teaspoon almond extract optional
- ¼ teaspoon rose water optional
- ½ teaspoon salt
- 2½ tablespoons (24 g) cornstarch Use 3 tbsp if your peaches are very ripe and juicy, 2½ tbsp if they're on the firmer side or you strain well
Crumble Topping
- ½ cup (110 g) brown sugar light or dark, packed
- 1 cup (125 g) all purpose flour
- ½ cup (118 g) rolled oats
- ½ cup (71 g) chopped almonds or cornflakes or use additional rolled oats
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ½ cup (113 g) unsalted butter melted
For Sprinkling over the Chilled Crust (Optional)
- ½ teaspoon flour
- ½ teaspoon sugar
Egg Wash (optional)
- 1 large egg
- 1 tablespoon water
Instructions
- Make the crust- Start by preparing my homemade pie dough through step 10. Set in the fridge to chill and rest for at least 1 hour. (You can also prepare it the day before and store in the fridge or use store bought pie crust).
- Roll out the chilled pie dough- Next, on a floured surface, roll out the one sheet of chilled pie dough with a rolling pin til between ¼ and ⅛ thick and is about a 12 to 13 inch circle. Place the dough into a 9 inch pie plate. Press crust into bottom and sides of pie plate. Trim excess crust with a small paring knife. Crimp or flute the edges as desired. Place the dough lined pie plate in the fridge to chill while you continue with the recipe.
- Preheat oven to 375℉.
- Prepare the peach filling- Next, peel, core and chop the peaches into 1-2 inch chunks. Discard the pits. You'll need about 7 cups of chopped peaches. In a large bowl, stir to combine the peaches, sugars, cornstarch, lemon zest, lemon juice, cinnamon, ginger, nutmeg, and optional almond extract and rose water. Set filling aside.
- Make the crumble topping. In a small bowl, melt the butter in the microwave. Set aside. In a large mixing bowl, stir to combine the brown sugar, flour, rolled oats, chopped almonds (if using), cinnamon, and salt. Next, stir in the melted butter til well combined. Set the crumble topping in the fridge for 5-10 minutes until slightly firmed up.
- Assembly- Take the chilled crust out of the fridge. Optional, but recommended for preventing a soggy crust: sprinkle about ½ tsp flour and ½ tsp sugar evenly over the bottom of the chilled crust.
- Give the filling one final stir then use a slotted spoon to spoon the peach filling into pie crust. Leave any excess liquid in the bowl and discard the liquid. Move the peach chunks around to make sure there aren't any empty gaps.
- Sprinkle the crumb mixture over filling, covering peaches completely. Very lightly pack the crumb topping down.
- Egg wash is optional, but helps the crust brown nicely. Prepare egg wash by beating 1 egg with 1 tablespoon water in a small bowl. Brush it lightly over the exposed pie crust edges before baking.
- Place the pie on a large baking sheet. Place the baking sheet with the pie on it on the middle rack in the oven.
- Bake 40-50 minutes. Begin checking the pie at 25 minutes to be sure it's not browning too quickly. If it is browning quickly, loosely tend a piece of aluminum foil over the pie while it bakes.
- The pie is finished baking when the crust and topping are golden brown, the filling is bubbly, and the peaches are tender.
- Set pie plate on a wire rack. Allow to cool for 2-3 hours before slicing. Serve as is or with a scoop of ice cream!
Video
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Leave a Reply