Crumble Top Peach Pie

Why you'll love this recipe

• It's not complicated. Although there are a few steps involved, this recipe is not difficult at all. It's similar to an open face peach pie since there's no need to top it with pie crust, you just add the crumble topping, instead.
• Full of flavor. This crumble top peach pie is the perfect balance of sweet and tart. The crumble topping is crunchy and I think it's a nice contrast to the tender peach filling.
• A summertime favorite. You can serve this pie warm with a scoop of ice cream or enjoy it cold. Either way, it's a great summer dessert.

What you'll need to make this recipe

Ingredients for the peach pie

• Pie crust - I use my easy pie dough recipe from my pumpkin pie without evaporated milk. Alternatively, you could use store-bought pie crust.
• Fresh peaches - You can use any peach variety available. Make sure you choose ripe, but firm peaches. You don't want peaches that are too soft or mushy.
• Sugar - I use light brown sugar because it really adds a depth of flavor, but you can use granulated sugar, instead.
• Flour - You'll need all purpose flour to thicken the pie filling so it won't get runny.
• Lemon juice - It really balances the sweetness of the peaches and adds a bright flavor.
• Ground cinnamon - I love cinnamon with peaches! It really complements the peaches perfectly.

Ingredients for the peach pie crumble topping

• Flour - You'll need all purpose flour.
• Oats - I use old-fashioned rolled oats for more texture.
• Sugar - I love using light brown sugar, but you could also use granulated sugar, instead.
• Melted butter - I use unsalted butter.
• Cinnamon - The ground cinnamon really adds flavor.

Equipment you'll need

• mixing bowls
• 9-inch pie pan (deep dish)
• rolling pin
• baking sheet

How to make Crumble Top Peach Pie

Step-by-step Instructions

First, peel and slice the peaches.

I prefer slicing the peaches into wedges because it makes slicing the pie a lot easier.

How to peel and slice fresh peaches into wedges

1. Cut the fruit in half.

2. Then peel it.

3. Cut the fruit vertically.

4. Then slice it horizontally to create wedges.

Roll out the pie crust and make the filling

1. Roll out the pie crust and line the pan. Then put the pie dish in the refrigerator while making the filling.

2. Place the sliced peaches in a bowl.

3. Add the flour, sugar, cinnamon and lemon juice and stir to coat the peaches well.

4. Take pie crust out of the fridge and spoon filling over it.

Make the crumble topping & bake the pie

1. Stir the ingredients for the crumble topping in a bowl until well combined.

2. Use your fingers to make crumbles and clumps.

3. Sprinkle crumb topping over the peaches.

4. Bake the pie.

Recipe notes

Make-ahead options

You can make the pie crust up to 2 days in advance and store it in the refrigerator.

Substitutions

I haven't made this peach pie with crumble topping using any substitutions, but I'd love to hear if you have! Let me know in the comments below.

How to serve crumble top peach pie

This pie is absolutely amazing with vanilla ice cream, but it's great with other toppings, too.

A generous drizzle of this homemade salted caramel sauce on top is so indulgent! Or try it with whipped cream.

Storage Tips & Freezing Instructions

You can store leftover pie covered in the refrigerator for up to 3 days.

To freeze, wrap the cooled pie tightly in plastic wrap. It can be frozen for up to about 3 months. Thaw it overnight in the refrigerator before serving.

Variations 

• Using frozen peaches. Make sure they are completely thawed and drained before using them.
• Spiced crumble: If you'd like a spicier crumble, you can add a pinch of nutmeg or cardamom.
• Bourbon filling: Bourbon is phenomenal with peaches, like in my Fresh Peach Upside Down Cake. For a boozy pie, you could add 3-4 tablespoons of bourbon to the filling.
• Lattice top: Instead of a crumb topping, create a lattice top using pie crust strips for a classic look, like I did in my classic blueberry pie.

Tips for success

• Chill the pie crust. While you make the filling and the crumble, keep the pie crust in the refrigerator. This will help the pie hold its shape while it's baking.
• Use a baking sheet under the pie plate. This will not only catch any drippings when the pie starts bubbling, but it will also help make the bottom crust crispy.
• Bake the pie in the lowest position of the oven. I always bake my pies on the lowest level in the oven because it can also prevent the pie crust from getting soggy.
• Use foil to prevent browning. If the edges of the pie crust are browning too quickly, you can cover them with some foil.
• Keep an eye on the filling. The best way to know when the pie is done, is to see it bubbling, especially on the edges.
• Let the pie cool completely. This is such a crucial step! You need to let the pie cool for at least 4 hours (or even overnight) so that the filling sets properly, or else the pie will fall apart when you slice it. Putting it in the fridge will help it cool faster.

How do you keep the bottom crust of a peach pie from getting soggy?

There are various techniques I've tried over the years, but the best one for me, comes from King Arthur Baking. They suggest sprinkling the bottom of the pie crust with "crust dust", which is a mixture of flour and sugar. In a small bowl, mix together 2 teaspoons of flour and 2 teaspoons of sugar. Then sprinkle this mixture into the bottom of your pie crust before adding the filling.

Also, baking it towards the bottom of the oven helps prevent a soggy bottom, too.

Frequently asked questions