Crumble Top Peach Pie
This easy crumble top peach pie is divine! Juicy peaches and a crunchy crumble topping make this summertime classic totally irresistible!
Servings 8 , approximately
Equipment
- mixing bowls
- 9-inch pie pan (deep dish)
- Rolling Pin
- baking sheet
Ingredients
- 1 nine inch pie crust, unbaked
- 8-9 ripe but firm peaches, peeled and sliced (about 3 pounds / 1.3 kilos)
- ½ cup brown sugar
- 1 tablespoon lemon juice
- ¼ cup all purpose flour (30g)
- 1 teaspoon cinnamon
for the crumble topping
- ½ cup all purpose flour (63g)
- ½ cup old-fashioned rolled oats (40g)
- ¼ cup light brown sugar (50g)
- ½ teaspoon cinnamon
- ¼ cup nsalted butter, melted (57g)
Instructions
Prepare the crust
- Roll out the pie crust and place it in the pie plate. Crimp the edges and place the pie crust in the refrigerator while making the filling.1 nine inch pie crust, unbaked
- Meanwhile, preheat the oven to 400℉ / 204℃.
Make the peach filling
- Peel and slice the peaches into wedges/chunks (see picture tutorial in post) and then place them in a large bowl.8-9 ripe but firm peaches, peeled and sliced (about 3 pounds / 1.3 kilos)
- Add the lemon juice, sugar, flour and cinnamon and stir everything together thoroughly. Make sure all the peaches are completely coated.½ cup brown sugar, 1 tablespoon lemon juice, ¼ cup all purpose flour (30g), 1 teaspoon cinnamon
- Take the pie crust out of the refrigerator and spoon the peaches into it.
Make the crumble topping
- Put all the ingredients for the crumble in a bowl and stir everything until they are well-combined.½ cup all purpose flour (63g), ½ cup old-fashioned rolled oats (40g), ¼ cup light brown sugar (50g), ½ teaspoon cinnamon, ¼ cup nsalted butter, melted (57g)
- Use your hands to make crumbles and clumps. I keep some small ones, too.
- Sprinkle the crumble on top. Leave a few empty spaces on the edge to see when the fruit starts bubbling.
- Place the pie on a baking sheet (this will catch any drippings while the pie bakes).
- Bake the pie for about 1 hour (or up to 1 hour and 10 minutes). You can use some foil to cover the pie to prevent it from browning too quickly. The pie is done when the peach juices are all bubbly on the top and the crumble is light golden brown.
- Let the pie cool for at least 4 hours at room temperature before serving, otherwise it will fall apart (you could also put it in the refrigerator during this time).
- Enjoy! It's amazing with ice cream!
- Tightly cover any leftovers with plastic wrap and store in the refrigerator for up to about 5 days.
Notes
Tips for Success
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- 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.
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- 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.
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- 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.
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- Use foil to prevent browning. If the edges of the pie crust are browning too quickly, you can cover them with some foil.
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- 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.
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- 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.
