There’s something truly special about a homemade peach crumble pie, isn’t there? The way the juicy peaches blend with the crunchy topping, creating a dessert that’s both comforting and elegant. Today, I’m excited to share with you my recipe for the best peach crumble pie that’s sure to become a family favorite. Perfect for those quick family dinners or as a show-stopping dessert for your next gathering, this pie is a must-try!
Why You’ll Love This Recipe
- A deliciously balanced flavor with sweet peaches and a crunchy topping
- Perfect for any occasion, from weeknight dinners to special celebrations
- Easy to make with simple, wholesome ingredients
- Customizable to suit your taste preferences
- Great for using up fresh peaches or even canned/frozen ones
Ingredients
Here’s what you need to make this delicious peach crumble pie:
- 5 cups fresh peaches (peeled and sliced, or use canned/frozen)
- 3/4 cup granulated sugar
- 2 tbsp. water
- 1 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1 cup light brown sugar (packed)
- 1 cup UNBLEACHED all-purpose flour
- 1/2 cup unsalted butter (cold)
- 1 unbaked pie shell
How to Make the Recipe
Let’s dive into the step-by-step process to create this mouthwatering peach crumble pie:
- Prepare the Peach Filling: In a large mixing bowl, combine the sliced peaches, granulated sugar, cinnamon, nutmeg, and water. Let it sit for about 15 minutes to allow the peaches to release their juices and the flavors to meld.
- Make the Crumble Topping: In a separate medium bowl, mix together the brown sugar and flour. Cut in the cold butter using your fingertips or a pastry blender until the mixture forms a crumbly texture.
- Assemble the Pie: Place the unbaked pie shell into a pie plate. Pour the peach filling into the pie crust, spreading it out evenly. Top the peaches with the crumble mixture, ensuring an even layer.
- Bake to Perfection: Preheat your oven to 325°F (165°C). Bake the pie for about an hour, or until the crust is golden and the peaches are tender. You might see some bubbling around the edges, which is a good sign!
Pro Tips for Making the Recipe
Here are some tips to ensure your peach crumble pie turns out perfectly every time:
- Use Fresh Peaches: While canned or frozen peaches work, fresh peaches will give you the best flavor and texture.
- Don’t Overmix: Mix the crumble topping just until the ingredients come together. Overmixing can make it tough.
- Chill the Pie Crust: If using a homemade pie crust, make sure it’s well-chilled before baking to prevent shrinking.
- Let it Cool: Allow the pie to cool slightly before serving. This helps the filling set and makes it easier to slice.
How to Serve
Serving your peach crumble pie is all about enhancing its natural goodness. Here are a few ideas:
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream is the classic choice and for good reason—it’s divine!
- Whipped Cream: Top with a dollop of whipped cream for a lighter, fluffy contrast to the warm pie.
- Caramel Sauce: Drizzle with caramel for an extra layer of sweetness and flavor.
- Fresh Fruit: A side of fresh berries or a fruit salad adds a refreshing contrast.
Make Ahead and Storage
Planning ahead? Here’s how you can prepare and store your peach crumble pie:
- Make Ahead: You can prepare the peach filling and crumble topping separately up to a day in advance. Store them in the fridge until ready to assemble and bake.
- Room Temperature: The pie can be stored at room temperature for up to 2 days. Cover it loosely with plastic wrap or aluminum foil.
- Refrigerate: For longer storage, keep the pie in the fridge for up to 5 days. Let it come to room temperature before serving or reheat it in the oven.
- Freeze: You can freeze the unbaked pie for up to 3 months. Bake it straight from the freezer, adding a few extra minutes to the baking time.
Looking for more delicious dessert ideas? Check out our Stunning Harry Potter Cake Decorations or our How to Make Tender Coconut Cake recipe. And don’t forget to refresh your guests with a glass of our Blue Razz Ice Juice!
Peach Crumble Pie
Ingredients
Filling
- 5 cups fresh peaches (peeled and sliced (you can also use canned or frozen peaches))
- ¾ cup granulated sugar
- 2 tbsp. water
- 1 tsp. cinnamon
- ⅛ tsp. nutmeg
Crumble Topping
- 1 cup light brown sugar (packed)
- 1 cup all-purpose flour (UNBLEACHED)
- ½ cup unsalted butter (cold, one stick)
Pie Crust
- 1 unbaked pie shell
Instructions
- Combine peaches with granulated sugar, cinnamon, nutmeg, and water in a mixing bowl.
- Set aside.
- Combine brown sugar and flour in a medium mixing bowl.
- Cut butter into flour mixture with fingertips or pastry blender until it crumbles.
- Fit pastry into pie plate, add peach filling, and pour crumble mixture over top of peaches.
- Bake at 325 degrees for about an hour or until peaches are done.