Easy Peach Crumb Pie
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 a Crumb Pie is a delicious, viable alternative with only one crust to mess with, not to mention a sweet and buttery Crumb Topping.
Why You Must Make
- If you love peach pie, but don’t love making a pastry crust, this recipe only has a bottom crust and a delicious crumble topping.
- The crumb topping is another layer of sweetness along with providing a buttery brown sugar flavor to the pie.
- A peach crumble pie is a quicker and quite delicious version of peach pie!
- Kitchen Staples – Flour, Sugar, Brown Sugar, Butter, Cinnamon
- 1 unbaked 9-inch pastry shell – Homemade or store-bought
- Peaches – Fresh, seasonal peaches are best. They should be fragrant and give slightly when pressed, indicating they’re ripe enough to use. You may use frozen peaches, just defrost overnight and drain away excess juice.
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!
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 sweeten 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.
- PRO-Tip: 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.
- PRO-Tip: If your crust is getting too dark, cover it 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.
How to Make
Frequently Asked Questions
No, a top crust is not necessary when making a pie. A pie can have only a bottom crust, top and bottom crust, or even just a top crust like with some deep dish pies.
Yes, this pie can be baked and frozen for up to 3 months. Defrost overnight, then gently warm in the oven to serve.
Wait at least two hours before cutting and serving your freshly baked pie. It will take at least that long for the filling to cool and solidify enough so it can be sliced.
Both toppings are similar, but the ratio of ingredients differs slightly. A streusel has more flour and a crumble has more sugar.
You May Also Like
- Southern Peach Cobbler from Grandbaby Cakes
- Fresh Peach Clafoutis
- Peach Raspberry Crisp
- Peach Blueberry Cobbler
- All my Best Fresh Peach Recipes
- All my Best Pie Recipes
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- 1 unbaked 9-inch pastry shell, homemade or store bought
- ¾ cup flour
- ½ cup brown sugar
- ⅓ cup sugar
- ½ teaspoon cinnamon
- ¼ cup cold butter plus 1 tablespoon, cut into small cubes
- 6 cups sliced peeled fresh peaches
- Preheat the oven to 375°.
- Fit the pastry into the bottom of a 9-inch pie plate. Set aside.
- In a small bowl, combine flour, sugars, and cinnamon. Cut in the ¼ cup of butter using two knives, a pastry blender, or your fingers until the 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 the filling is bubbly and the peaches are tender.
Use the peak of season fresh peaches for the best results.
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Serving Size:1 slice
Amount Per Serving: Calories: 272Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 85mgCarbohydrates: 48gFiber: 3gSugar: 31gProtein: 4g