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Easy Peach Crumb Pie

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When summer arrives and sweet juicy peaches are in season, it’s the perfect time to whip up an Easy Peach Crumb Pie.  With a streusel topping instead of pastry, it’s super simple to throw together!

I have a love hate relationship with pie crusts. The family loves them, but I hate the process of  rolling, trimming and fitting them into a pie shell. This is why crumb or crumble pies are a delicious, viable alternative with only one crust to mess with.

Overhead view of an Easy Peach Crumb Pie in a white pie plate

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Easy Peach Crumb Pie unbaked in a white pie plate

Easy Peach Crumb Pie

Peach pie is definitely one of my family’s favorite summer desserts. Whether I add blueberries or raspberries, a lattice crust or a crumble, they’ll eat any variation. For portion control, I love these Peach Hand Pies or some Fresh Peach Cobbler Muffins!

Before you start baking, I suggest waiting for local peaches if they grow in your area. With local produce, there’s less of a chance they were picked too early or will get bruised from a long transit. For us, the timing means August, though our nearby produce market often brings up some southern peaches from Georgia before the local crop is ripe. We try them all!

Slice of Easy Peach Crumb Pie topped with ice cream on a round white plate

Tips for Making Peach Pie

  • Once your peaches are ripe, it’s time to make pie! PRO-Tip: To peel, score (just lightly cut through the skin) an X on the bottom of each peach. Boil a large pan of water and place the peaches in the pan for about 30 seconds to 1 minute. Remove to a bowl of ice water. This will make the peel practically slide off.
  • There are two classifications of peaches, clingstone and freestone. They’re exactly what you’d guess. The cling peaches have pits that cling to the fruit and the freestone pits are easy to remove. Both taste great as long as they’re fragrant and ripe.
  • There are also white flesh peaches and yellow flesh peaches and many different varieties of each. Red Haven is one of my favorites! In general, yellow peaches are best for pies.
  • In this recipe, the crumb topping is also used to sweetened the fruit. Use a pastry blender or even your fingers to incorporate the butter into the mixture.
  • For the 1/3 of the crumb topping that goes on top of the pie, I like to use my fingers to pinch it together to form visible crumbs. The extra tablespoon of butter added to the remaining crumbs ensures you can make bigger crumbs.
  • Baking times vary depending on your oven and the ripeness of your fruit. At the end of the baking time, I like to poke the fruit with a small, sharp knife to make sure it’s tender. Also, I look for the center of the pie to see evidence of bubbling. That ensures that the filling has thickened.
  • If your crust is getting too dark, cover with a piece of foil while it finishes baking. I will often cut a hole in the center so only the crust is covered which allows the topping to continue to brown.Peach Crumb Pie Process Shots

A Simple Procedure to Make this Peach Crumb Pie

First, fit a homemade or store bought pie crust into a 9-inch pie plate. Spray the pan with non-stick spray if you like. If your crust has gotten warm during the fitting process, pop it into the fridge for 30 minutes or so.

Next, add about 2/3 of the crumb topping, then the sliced peaches, followed by the rest of the crumbs.

Bake as directed until the center is cooked and beginning to bubble. Hope you’ll give it a try!

Easy Peach Crumb Pie

Easy Peach Crumb Pie

A super tasty, easy peach pie with a crumb topping

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Yield 8 servings



  • 1 unbaked 9-inch pastry shell, homemade or store bought
  • 3/4 cup flour
  • 1/2 cup  brown sugar
  • 1/3 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup cold butter plus 1 tablespoon, cut into small cubes
  • 6 cups sliced peeled fresh peaches


Preheat the oven to at 375°.

In a small bowl, combine flour, sugars and cinnamon. Cut in the 1/4 cup of buuter butter using two knives, a pastry blender or your fingers until mixture resembles fine crumbs.

Place two-thirds of the crumb topping evenly across the bottom of the pastry. Fill the shell with sliced peaches.

Mix in the remaining 1 tablespoon of butter into the rest of the crumb mixture. Sprinkle evenly with remaining crumbs. 

Bake for 40-45 minutes or until filling is bubbly and peaches are tender.

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 272Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 85mgCarbohydrates: 48gFiber: 3gSugar: 31gProtein: 4g


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Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

17 comments on “Easy Peach Crumb Pie”

  1. I am so happy that the stone fruit season finally arrives! Your peach pie looks sensational!

  2. I can imagine its really yummy with some ice cream!

  3. This is the perfect delicious way to start off peach season. I love a good pie and peach is perfect. I like mine just like it stands nothing else needed!

  4. With ice cream this is a great dessert for summer!

  5. It looks delicious. My kids love peaches and will definitely give it a try!

  6. My husband was just asking for a peach pie and I was suggesting a crumble instead. Now that was more of a way to save calories without using a pastry crust but I like that you used one to line the dish. This looks absolutely heavenly and just the way I like it with just a little sweetener being used. I’ve got to make this while we have peaches on sale in the store. I think I see a peach crumble for the 4th of July coming right up.

  7. Sounds wonderful! My son brought two bowls of fruit from his yard today… One blueberries and one raspberries! I think I’d love to try a peach/raspberry pie:@)

  8. I’ve been craving peaches recently and this looks like a delicious pie to make asap!

  9. Well, this was an excellent lesson in learning a ton about peaches! this peach crumb pie looks perfect Liz, this is a HUGE summer winner

  10. I love peaches but I have never cooked with them, how mad! I must give this a try, it sounds so good.

  11. Love the touch of ice-cream on the pie, dear! xoxo

  12. You must be reading my mind because I’ve had peach pie on the brain for a month now.  This looks so good and I love that it’s a crumb topping–pie crusts are not my favorite to make either 🙂

  13. This is the prettiest peach pie and there’s nothing better than a crumb topping!

  14. Peach pie is my absolute favorite! Love the topping on this! I’ll have mine with a scoop of ice cream please and thank you!!

  15. It’s almost peach season here and this pie is a must make. It’s quite different from the peach pies I’m used to but I can tell it’s a keeper. Thanks Liz!

  16. My husband loves crumble topping – I’d love to try this receipe. Question though: can I prepare the pie per the instructions but freeze it before I bake it? Then take out & bake at a later date? Suggestions how to do this? thanks!

    • You can freeze double-crust pies, so I think it would work. Just wrap it well. I wouldn’t put the crumbs on until you bake it. I’m thinking they could get soggy. And you’ll need to extend the baking time as I’d bake it frozen. Good luck and hope you enjoy!

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