Peach Crumble Pie

Peach Crumble Pie

13 reviews, 4.7 star(s). 100% would make again

Ready in 45 minutes

Two wonderful desserts combined into one, even better... Take your simple peach crumble, throw it on top your basic peach pie, and you get this rich and scrumptious dessert. Sweet peaches flavored with brown sugar, cinnamon, and nutmeg are covered with a crunchy almond and oat topping. The combination makes for a delectable summertime pie. This dessert does require a bit of time and effort. So, if you're gonna do it...make two, you won't be disappointed!


-- Pie Crust --
1 1/4 cups All-purpose flour
1 teaspoon Sugar
1/2 teaspoon Salt
1/4 pound unsalted butter; very cold, cut into small pieces
3 tablespoons ice water
-- Filling --
5 cups ripe Freestone peaches; peeled* and sliced
1/4 cup dark brown sugar
1/4 cup Sugar
3 tablespoons Cornstarch
1/4 teaspoon nutmeg,; freshly ground
1/4 teaspoon Ground cinnamon
pinch of Salt
1 tablespoon Lemon juice
-- Crumble Topping --
2 tablespoons Unsalted butter
1 cup Sugar
1/2 cup All-purpose flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
1/2 teaspoon Ground ginger
3/4 cup almonds; sliced and crushed
1/2 cup rolled oats; (oatmeal)

Original recipe makes 8



For Crust: Combine the flour, sugar, and salt in a mixing bowl. Add the butter and work into the dry ingredients using your hands until the mixture resembles coarse crumbs. Mix in the water. Form into a flattened ball, wrap in plastic wrap and refrigerate for about 1 hour.

Pat out the dough on a lightly floured surface and dust it lightly with flour. Roll the dough into a circle, about 12- to 13-inches in diameter and 1/8 inch thick. Place the crust in a 9- to 10-inch pan. Crimp the edges. Refrigerate until ready to use.

To Partially Blind Bake Pie Shell: You will bake shell for about 20 minutes total, until golden brown. Baking times are approximate. Watch your crust carefully as it will burn easily.

Position the oven rack in the lower third of the oven, place a baking sheet in the oven and preheat it to 425 degrees F for 20 minutes before baking.

Take well-chilled crust from the refrigerator or freezer. If the dough is not well-chilled, freeze it for 5-10 minutes.

Cut a piece of parchment or waxed paper so it can reach up the sides of the pan. Place it in the chilled shell. Fill it 1/3 full with pie weights, beans or rice. BAKE FOR FOR 8-10 MINUTES with the pie weights. Remove from oven, carefully grab both sides of the parchment or waxed paper, and lift out the weights.

Reduce the oven heat to 350 degrees F. Return crust to oven and BAKE FOR ANOTHR 5-10 MINUTES, or until the pie crust is starting to turn golden brown. --OR-- For additional (optional) moisture-proofing: Remove crust from oven when it has about 5 minutes left to bake. Apply moisture proofing (1 large beaten egg or egg white) with a pastry brush on the bottom of the crust and about an inch up the sides. Place pie shell in oven back into the oven. BAKE FOR ANOTHER 4-5 MINUTES, or until the pie crust is starting to turn golden brown.

Cool crust completely on a wire cake rack.

For Filling: Toss peaches with sugars. Allow to stand one hour. Drain and reserve juices.

Preheat oven to 400 degrees F. Combine peach juice, cornstarch, spices, and salt in a small saucepan. Cook over low heat until thick and clear, stirring constantly. Combine with drained peaches, add lemon juice, and spoon mixture into the partially baked pie shell.

For Crumble Topping: Using fingertips, mix all the ingredients together. Sprinkle over prepared pie shell. Put into preheated oven 10 minutes. Reduce heat to 350 degrees F. and continue baking for another 45 minutes. Serve with vanilla ice cream.

*Tip: To peel peaches, immerse in boiling water for 30 seconds. Plunge into cold water and peel.

Makes one 9- to 10-inch pie, 6 to 8 servings.


Many times bottom pie crusts will become soggy if filled with fruit or moist fillings. The solution is to partially bake it first, then fill it and proceed to bake it as per the recipe, being careful the edges do not burn. Do not subtract the pre-baking time from the recipe's total.

Verified by stevemur
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Calories Per Serving: 882 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Delicious! I did not like the fresh peaches at the store so I decided to use frozen and it came out tasting great!
Valerie411 3m ago

Followed the recipe says to use 5 cups. I measure out 5 fresh cups and this made two pies. This was a long process for this newbie. The dough crust was very sticky and hard to work with. I used parchment paper. It kept sticking to the paper. I kept putting it back in the frig so I could re-roll out. I used powdered sugar. The dough crust was not user friendly for this newbie...Thank you anyways
bakingAngel 1y ago

Family loved it, thank you! Might add less sugar as I thought it was a bit too sweet!
Hpe 2y ago

Family didn't hesitate for seconds with this recipe
t_wolfy25 2y ago

It was great!!! Came out a little wet, but it reminded me of a cobbler in a pie crust! Awesome pie!!
setao 2y ago

This is a new favorite dessert!! It was so delicious, thanks for posting!! (I also used a graham cracker crust and canned peaches)
AshleyM77 3y ago

Loved it I think I'll make one for turkey day :)
Porsche1712 3y ago

Super delicious, only thing I did differently, was use my own canned peaches... My husband & son devoured it. Its definitely going in the favorites category
Ampierce5 4y ago

I thought it was worth the time it took to make it. Would make is again and again.
Cozyscratchcook 4y ago

Turned out good! Was a big hit with the fam!
moniquey103 5y ago

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