Peach Crumble Pie

This peach pie with crumb topping recipe is a masterclass in contrast, as juicy sun-ripened fruit meets a buttery crumble that knows precisely how to play the supporting role. Peaches mean summer to me, and just the scent of one can trigger a full-sensory flashback to being barefoot on the hot pavement, racing the neighbor kids back to the cul-de-sac before the streetlights flickered on. Upon returning home, summer desserts were always something rustic and fruit-filled—often times a betty, buckle or crumble served in a chipped bowl—and they were always, always better with a little vanilla ice cream melting to the edges.

This peach crumble pie captures all of that with a tender, flaky pie crust, a sweet peach filling that practically sighs as it bakes and a brown sugar streusel that delivers that golden crunch you remember from the casserole dish on your grandmother’s windowsill. It is simple to pull together but has the kind of finish that feels far more elegant than the effort suggests. If you’re looking for a dessert that balances ease with just the right amount of old-fashioned drama, this crumble-top peach pie earns its place at center stage—especially if you serve it a la mode.

Peach Crumble Pie Ingredients

• Dough for single-crust pie
• Egg white, lightly beaten
• Fresh peaches, peeled and sliced
• All-purpose flour
• Brown sugar
• Granulated sugar
• Cold butter, cubed

Directions

Step 1: Prepare the pie dough

Preheat the oven to 375°F. Roll your chilled dough on a lightly floured surface into a 1/8-inch-thick circle.

Editor’s Tip: Making your own pie dough? Use cold butter, ice water and a light hand because flaky crusts don’t like to be overworked.

Gently transfer the crust to a 9-inch pie plate, trimming it to 1/2-inch beyond the rim of the plate and fluting the edges for a finished look.

Brush the bottom and sides with the lightly beaten egg white, then place the crust in the refrigerator while you prepare the filling.

Editor’s Tip: Chilling the crust helps prevent it from shrinking in the oven and keeps it flaky.

Step 2: Mix the peach filling

In a large bowl, toss the sliced peaches with 2 tablespoons flour until they’re evenly coated. This small amount of flour helps thicken the juices as the peaches bake so your pie doesn’t end up too runny.

Editor’s Tip: If you’re using frozen peaches, thaw and drain them first to avoid excess moisture.

Step 3: Make the crumb topping

In a separate bowl, stir together the remaining 3/4 cup flour, brown sugar and granulated sugar. Cut in the cold, cubed butter until the mixture resembles fine crumbs.

Editor’s Tip: To cut in the butter, you can use a pastry blender (an essential pastry tool every home baker should have) or simply use two forks.

Step 4: Assemble the pie

Sprinkle two-thirds of the crumb topping evenly over the bottom of the chilled crust.

Spoon the peach mixture over that layer.

Then top with the remaining crumb mixture.

Step 5: Bake the pie

Bake the pie for 40 to 45 minutes or until the filling is bubbly and the peaches are tender. If the crumb topping starts to brown too fast, loosely cover the pie with foil during the last 15 minutes.

How to Store Peach Crumble Pie

Allow the peach pie with crumb topping to cool completely, then cover and refrigerate for up to four days. To enjoy a warm slice, reheat individual portions in the microwave or pop the whole pie in a 300° oven for 10 to 15 minutes. You can also freeze the baked pie: Simply wrap it tightly in storage wrap and foil and store it in the freezer for up to three months. Thaw in the fridge overnight before reheating.

Peach Crumble Pie Tips

Can you use frozen peaches instead of fresh?

Yes, you can use frozen peaches instead of fresh—and you don’t even have to apologize for it. Just make sure to thaw them completely and pat them dry. Frozen peaches tend to hold a bit of extra water, and no one wants a soggy-bottomed pie stealing the spotlight from that perfect crumble top.

Do you need to blind bake the crust for this peach crumb pie?

Nope, you do not need to blind bake the crust for this crumble top peach pie. The egg white brushed over the base creates a subtle seal and the bottom layer of crumble acts like an undercover sponge, soaking up peach juices before they cause trouble. Smart, right?

Can you freeze peach pie with crumb topping?

Yes, you can freeze peach pie with crumb topping—and your future self will be so glad you did. Let the baked pie cool completely, wrap it like you’re sending it on a trip (in storage wrap and foil), then freeze it for up to three months. Thaw it overnight in the fridge and reheat it gently before serving. You can even freeze your pie before you bake it.

Should you slice or dice the peaches for this pie?

You should slice the peaches for this pie—not dice them. Sliced peaches bake up tender but structured, and they give the pie that beautiful, rippled interior when cut. Diced peaches tend to blur together into a peachy mash that’s still tasty but less impressive when you unveil that first slice.

What makes this different from a traditional peach pie?

What makes this pie different from a traditional peach pie is that instead of using a double pie crust and covering the peaches with more pastry, we opt for a buttery brown sugar crumble top that adds texture and flavor. It’s like the best part of a peach crisp decided to take itself seriously and show up with a pie crust.