Peach Crumb Pie
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This Peach Crumb Pie can be made with fresh or frozen peaches and is topped with a delicious brown sugar and cinnamon streusel topping. A summer pie you can enjoy year round!
NOTE: This recipe was fashioned after my peach pie with frozen peaches and a lattice crust. If you don’t want a cooked pie filling, you might like my fresh peach pie recipe that is like a fresh fruit tart with glaze.
Why You’ll Love this Peach Crumb Pie Recipe
This peach crumb pie is everything you love about peach crumble all nestled inside of a pastry crust. There are 3 delicious components:
- Flaky Pie Crust – My beginner’s crisco pie crust recipe or all butter pie crust are great homemade options for the pie shell. (Store-bought works well too, if you want to keep it simple.)
- Easy Peach Pie Filling – Simply stir the peaches with the other ingredients and dump them into the pie crust.
- Sweet Cinnamon Streusel Topping – Packed with flavor and a crunchy texture for the perfect topping. No weaving pie crust, just sprinkle the crumble on top and bake the pie.
Peach Season
Peach season may only last 2-3 months out of the year, but with this peach crumb pie recipe you can make peach pie with frozen peaches anytime!
I actually love using frozen fruit in my pies because it saves the work of prepping the fruit myself.
I recommend thawing the frozen peaches before baking this pie, unlike my frozen berry pie, simply because the fruit is larger and it will take much longer to get the filling cooked and the liquid thickened properly.
Of course, you can always use fresh peaches in this recipe too.
NOTE: While you could use canned peaches, they’re not ideal, as they’re already soft and mushy.
For the Pie Crust
Let me show you how to make this peach crumble pie from scratch. I’m using my perfect pie crust recipe, which has two crusts. You can wrap the second crust and place it in a freezer bag to freeze for another recipe later on, or use my single butter pie crust recipe.
- Prepare the pie crust.
- Roll the pie crust into a large circle 1/8-inch thick.
- Fit pie crust into a 9-inch pie dish, cut off excess crust leaving about a 1/2-inch overhang.
- Fold the overhanging dough underneath and pinch it together to form a rim. (TIP: Use a little water on your fingers to “glue” the folded crust together.) Use the pointer finger and thumb of both hands to crimp/flute the edges into a wavy ruffle. Place crust in fridge to keep cold.
Make the Cinnamon Streusel Topping
Like pie crust, the butter in streusel needs to stay cold to achieve those lovely crumbs. Prepare the streusel next, and refrigerate it with the crust.
I love the flavor and texture that the brown sugar and oats give this cinnamon streusel topping. But I also have a crumble topping recipe without oats that I love on my cherry pie.
- Preheat the oven to 350 degrees Fahrenheit.
- Combine all streusel ingredients in a large bowl. (Old fashioned oats, brown sugar, flour, cinnamon, and butter.)
- Cut butter into the other ingredients with a fork, pastry blender, or your fingers until it comes together and is crumbly, not dry. Refrigerate until ready to use.
Make the Peach Pie Filling
After the crust and crumble topping are made and chilling in the fridge, it’s time to make the peach pie filling.
- Thaw the frozen peaches (in the microwave in short 30-second bursts) and drain the liquid over a bowl (to discard).
- Place the drained peaches into a clean bowl and add the sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Stir until combined.
NOTE: To prevent a runny pie filling, do not mix the filling until ready to assemble the pie. The sugars will draw out the liquid in the fruit the longer it sits.
Assemble and Bake the Peach Crumb Pie
- Empty the peach filling into the prepared pie crust. Sprinkle with the prepared streusel.
- Place pie on sheet pan lined with parchment paper or a silicone baking mat to catch any spills.
- Bake at 350˚F for 60-75 minutes, or until the crust browns and the filling bubbles in the center (not just the edges). Cut a hole in the center of a piece of foil and cover the edges of the pie after the first 30 minutes of baking to prevent the crust from browning too much before the filling bubbles.
NOTE: Store-bought pie crusts tend to brown quicker, which may trick you into thinking the pie is finished when the filling is still runny. Be sure to cover the edges of the pie crust with foil the entire baking time, if using a store-bought crust.
Allow the pie to cool completely on a wire rack at room temperature. (NOTE: The filling will continue to thicken as the pie cools.)
Store the pie at room temperature for up to 3-4 days or in the fridge for up to 1 week.
Baking Tips
- Thaw and drain the frozen peaches well. This will reduce the amount of liquid in the filling. You can even blot them dry with a paper towel as an added measure to reduce the moisture.
- Don’t mix the filling ingredients until ready to bake. When sugar is added to fruit it draws out the juices. So waiting to add the sugar and other ingredients until just before filling the pie crust is important, to prevent a runny filling.
- Clump the streusel topping. Squeeze the streusel to create bigger pieces so that the butter melts slower and you keep those lovely clumps. This will also help prevent the crumbs from dissolving completely into the pie.
- Bake until the filling bubbles. It’s important to bake the pie until the filling bubbles in the center, not just the edges. This ensures the thickener (cornstarch) is activated and the filling has thickened. Otherwise the filling may be runny. Don’t just take the pie out when the crust browns. Cover the crust with foil and continue baking until the filling bubbles.
More Peach Desserts
Got a lot of peaches? Try these other peach desserts:
- Peach Cake
- Peach Sorbet Recipe
- Cinnamon Roll Peach Cobbler
- Peach Bars
- Peaches and Cream Dessert
- Peach Donuts
If You Make This Recipe, Please Rate and Review it in the Comments Below. THANKS!
Peach Crumb Pie
Ingredients
Streusel Topping
- ½ cup (40 g) old fashioned oats
- ½ cup (100 g) light brown sugar, gently packed
- ¼ cup (30 g) all-purpose flour
- ½ tsp ground cinnamon
- 4 Tbsp (57 g) butter, cold (cut into single Tablespoons)
Peach Filling
- 5 cups (700 g) frozen peach slices, thawed (about 24-30 oz frozen peaches; may substitute with fresh peaches)
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) light brown sugar, gently packed
- ½ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- 4 Tbsp (40 g) cornstarch
- 1 Tbsp lemon juice
Equipment
Instructions
- Roll the pie crust into a large circle 1/8-inch thick. Fit pie crust into a 9-inch pie dish, cut off excess crust leaving about a 1/2-inch overhang. Fold the overhanging dough underneath and pinch it together to form a rim. (TIP: Use a little water on your fingers to “glue” the folded crust together.) Use the pointer finger and thumb of both hands to crimp/flute the edges into a wavy ruffle. Place crust in fridge to keep cold.
- Preheat oven to 350 degrees Fahrenheit.
- Combine all streusel ingredients in a large bowl. Cut butter into the other ingredients with a fork, pastry blender, or your fingers until it comes together and is crumbly, not dry. Refrigerate until ready to use.
- Thaw the frozen peaches (in the microwave in short 30-second bursts) and drain the liquid over a bowl (to discard). Place the drained peaches into a clean bowl and add the sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Stir until combined.
- Empty the peach filling into the prepared pie crust. Sprinkle with the prepared streusel.
- Place pie on sheet pan lined with parchment paper or a silicone baking mat to catch any spills.
- Bake at 350℉ for 60-75 minutes, or until the crust browns and the filling bubbles in the center (not just the edges). Cut a hole in the center of a piece of foil and cover the edges of the pie after the first 30 minutes of baking to prevent the crust from browning too much before the filling bubbles.
- Allow the pie to cool completely on a wire rack at room temperature. Store the pie covered with foil or plastic wrap at room temperature up to 3-4 days or in the fridge up to 1 week.
Notes
- To prevent a runny pie filling, do not mix the filling until ready to assemble the pie. The sugars will draw out the liquid in the fruit the longer it sits.
- Note: Store-bought pie crusts tend to brown quicker, which may trick you into thinking the pie is finished when the filling is still runny. Be sure to cover the edges of the pie crust with foil the entire baking time, if using a store-bought crust.
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