I love this Peach Crumble Pie recipe because it’s a perfect mix of juicy, sweet peaches tucked into a flaky pie crust and topped with a golden, buttery crumble. Every slice feels like summer and brings that comforting balance of soft filling and crunchy topping.

Peach Crumble Pie

Why You’ll Love This Recipe

I like how easy and rewarding this pie is. The filling is simple to mix with fresh peaches, a bit of lemon juice, and warm spices, while the crumble adds that irresistible texture and sweetness. It’s a crowd-pleaser and perfect for holidays, BBQs, or a quiet weekend treat. I also enjoy that it works well with frozen peaches, so I can make it even when fresh ones aren’t in season.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 refrigerated pie crust (store-bought or homemade)

Filling

6–7 medium peaches, about 7 cups sliced
½ cup granulated sugar
1 tablespoon fresh lemon juice
Pinch ground cinnamon
Pinch ground nutmeg
¼ cup all-purpose flour
1 tablespoon cornstarch

Crumble Topping

¾ cup all-purpose flour
½ cup rolled oats
⅓ cup light brown sugar
⅓ cup granulated sugar
½ teaspoon ground cinnamon
½ cup (1 stick) unsalted butter, cut into 1-inch pieces, softened but still cool

Directions

I roll out the pie crust and press it into a 9-inch pie dish, trimming any excess around the edges. Then I chill the crust in the fridge for about 30 minutes.
While the crust chills, I peel and slice the peaches, then mix them in a large bowl with sugar, lemon juice, cinnamon, nutmeg, flour, and cornstarch until everything is coated evenly.
For the crumble, I whisk the dry ingredients together, then cut in the butter using a pastry blender or my hands until the mixture forms pea-sized clumps.
I pour the peach filling into the chilled crust, leaving behind excess juice in the bowl to avoid a soggy bottom.
I sprinkle the crumble topping evenly over the peaches, gently pressing it in so it sticks.
I bake the pie at 400°F for 20 minutes, then reduce the temperature to 375°F and continue baking for another 30 to 40 minutes, until the topping is golden and the filling is bubbling.
I let the pie cool completely—at least 3 hours—so the filling sets properly before slicing.

Servings and timing

Servings: 8 slices
Prep time: 10 minutes
Bake time: 50–60 minutes
Cooling time: 3 to 3½ hours
Total time: around 4½ hours

Variations

I sometimes use frozen peaches instead of fresh ones. I thaw and drain them before using so the filling doesn’t become too watery.
I like to add a splash of vanilla extract to the filling for an extra layer of flavor.
For more texture, I occasionally mix chopped pecans or walnuts into the crumble topping.
I’ve tried swapping the rolled oats for chopped almonds for a twist on the topping.
A dash of ginger or cardamom in the filling gives it a unique, slightly spiced profile.

storage/reheating

I store leftovers in the refrigerator, covered with plastic wrap or in an airtight container, and it stays good for up to 4 days.
To reheat, I place individual slices in the oven at 300°F for 10–15 minutes to re-crisp the topping. The microwave works too, but I find it softens the crumble.
This pie also freezes well. I wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. To serve, I thaw it overnight in the fridge and reheat before slicing.

FAQs

How do I keep the pie from getting too watery?

I make sure to leave any extra liquid from the peaches in the mixing bowl and always use both flour and cornstarch to thicken the filling. Letting the pie cool completely also helps it set properly.

Can I use frozen peaches?

Yes, I can use frozen peaches. I just thaw and drain them well before mixing with the other filling ingredients to avoid too much moisture.

Do I have to peel the peaches?

Not necessarily. I like the texture and color the skins add, but if I want a smoother filling, I peel them before slicing.

How far in advance can I make this pie?

I can make the pie a day in advance and store it in the fridge. It actually slices better once it’s fully cooled and chilled.

Can I make the crumble topping ahead of time?

Yes, I often prepare the crumble ahead and store it in the fridge for a day or two. That way, I can assemble the pie quickly when I’m ready to bake.

Conclusion

I find this Peach Crumble Pie to be one of those timeless desserts that always hits the spot. It’s rustic, comforting, and full of flavor. Whether I use fresh or frozen fruit, it always comes out beautifully. I like it best slightly warm with a scoop of vanilla ice cream, but honestly, it’s delicious any way I serve it.