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Brown Sugar Peach Crumble Pie Recipe

Homemade peach crumble pie features a buttery, flaky crust and a fresh, tender peach filling. Topped with a cinnamon spiced brown sugar crumble, you’ll love the flavor and texture of each bite! Serve with a scoop of vanilla ice cream for the ultimate summertime indulgence.

Peach crumble pie is the pie version of this peach bread and most certainly a tasty experience to savor this summer! Like this regular peach pie, the filling is sturdy with plenty of juicy peach chunks throughout. The crumble keeps its shape, while some of its butter melts down creating an even richer peach pie filling, just like peach crisp. If you enjoy my apple crumble pie, you’re in for a real treat today!

3 Parts to Peach Crumble Pie

Overview: How to Make Peach Crumble Pie

The Best Peaches to Use for Peach Crumble Pie

Fresh peaches are best for peach pie, though you can get away with unsweetened frozen peaches. If using frozen peaches, thaw, chop, and blot them dry before using. Canned peaches are not ideal as they’re already too soft and mushy.

The best fresh peaches for peach pie are slightly firm (not hard) with zero bruises or soft spots. Your best bet is to purchase or pick about 9-10 firm peaches, then let them sit in a paper bag for 1-2 days to ripen. Some may have soft spots after this time, so that is why I suggest buying a couple more than you will actually need. Eat the others or add them to a smoothie. I recommend this when making peach bread, too.

My tip for cutting peaches: Cut the peaches into chunks, not slices. Although apple slices work well in apple pie, peach slices bake into mush, while chunks keep their delicious soft texture. I recommend the same method when making regular peach pie.

Peach Crumble Pie Topping

What I love most about this crumble topping (besides the incredible taste) is that it keeps its shape for perfect slices. It’s buttery, sweetened with brown sugar, and cinnamon-spiced. I added some walnuts for extra crunch and texture, but you can leave the nuts out or use chopped pecans instead—toast them for even more flavor. Serve each slice with ice cream, a drizzle of salted caramel, or homemade whipped cream!

Prep Time 3 mins
Cook Time 55 mins
Total Time 58 mins
Cuisine:
Courses:
Servings: 1
Description

With brown sugar and cinnamon, this peach crumble pie is my favorite. The filling holds its shape and the crust is buttery and flaky!

Ingredients You’ll Need
  • Homemade pie crust (recipe makes 2 crusts; you can halve the crust recipe or freeze the 2nd half)
  • 7 medium 7-8 peaches, slightly firm (about 7 cups of peach chunks)
  • 1/2 cup (100g)
  • 1/2 cup (63g)
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup (100g)
  • 1 teaspoon ground cinnamon
  • 3/4 cup (94g)
  • 5 Tablespoons (71g)
  • 1/2 optional: cup (63g)
Instructions
  1. 1
    Prepare my pie crust recipe through step 5.
  2. 2
    Peel the peaches then cut into 1-2 inch chunks. You’ll need 7 cups. In a large bowl, stir the peach chunks, brown sugar, flour, lemon juice, and cinnamon together until thoroughly combined. Set filling aside as the oven preheats.
  3. 3
    Preheat oven to 400°F (204°C).
  4. 4
    On a floured work surface, roll out one of the discs of chilled dough (if you made the entire pie dough recipe, you can freeze the other half of the dough at this time). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the peach filling into the crust, leaving any liquid behind in the bowl—you don’t want all that in the pie. Use a small paring knife to trim excess dough off the edges. Crimp or flute the pie crust edges.
  5. 5
    In a medium bowl, combine the brown sugar, cinnamon, and flour. Stir in the butter and walnuts. The crumble topping will be thick and crumbly. Sprinkle over peaches.
  6. 6
    Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes or until peach juices are bubbling on the sides and the top is lightly browned. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
  7. 7
    Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up; I actually place it in the refrigerator during this time so the filling is super sturdy. Serve with vanilla ice cream if desired. Cover pie leftovers tightly and store in the refrigerator for up to 5 days.
Keywords: all-purpose flour, brown sugar, butter, cinnamon, lemon juice, lemons, peaches, walnuts
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