Peach Crumble Pie
This Peach Crumble Pie features ripe peaches combined with brown sugar and nutmeg. The filling goes on top of a flaky, buttery crust and then a cinnamon sugar crumble gets sprinkled on top. Add a scoop of vanilla ice cream for the perfect summer dessert!
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I’m honestly not sure which part of this Peach Crumble Pie recipe is my favorite. Is it the soft, juicy peaches combined with brown sugar and cinnamon? Or perhaps it’s the crunchy crumble on top? But we can’t forget the flaky, buttery crust at the bottom either! All together, this pie tastes like late summer in the best possible way!
I’ve never met a pie I didn’t like. Sure, I might not be life-long friends with some pies, but that doesn’t mean I don’t like them! However, a warm peach pie is hard to beat…especially on a late summer evening. This Peach Crumble Pie is easy to make, and it will instantly become a favorite. Just keep the recipe handy…one bite, and you’ll want to make this pie every summer!
This Peach Crumble Pie is what happens when a peach pie meets a peach cobbler. The filling and crumble topping are reminiscent of a cobbler, but there’s an all-butter pie crust at the bottom, too. Talk about a delicious summer dessert!
The filling in this pie is a bit looser which is why it reminds me of a cobbler. You could thicken the filling up with cornstarch or some flour, but I personally like the more rustic version. It reminds me of being a kid and eating peach cobbler in my grandmother’s kitchen.
Ingredients for Peach Crumble Pie
- Flaky, all-butter pie crust. The name says it all here. Flaky, buttery and delicious. The pie crust for this recipe uses a bit of vodka in place of water. Vodka? Yup, vodka. Why is that? Unlike water, vodka doesn’t form gluten when mixed with flour. We want gluten in our pizza crusts and chewy bread recipes, but we don’t want gluten in pie dough. The result is a pie crust that is flaky without using shortening.
- Peach Filling. This filling is packed with peach flavor! Add in some brown sugar and nutmeg, and you’ve got the perfect peach pie filling.
- Brown Sugar Crumble. The crumb topping on this pie is surprisingly easy to make. It’s basically flour, sugar and butter combined with classic baking spices – cinnamon, nutmeg and (my secret weapon) a bit of cardamom.
What peaches are best for Peach Crumble Pie?
Fresh peaches are the best option for this Peach Crumble Pie. Look for peaches that give a little when you gently squeeze them. Peaches bruise easily, though, so don’t squeeze too hard.
Frozen peaches can also work in this recipe. Just let them thaw fully and then pat them with paper towels to soak up any excess juices. Canned peaches are not recommended as they tend to turn into mush when baked. Plus, canned peaches never taste like the real thing – I have no idea why!
How to Store Leftovers
Leftover peach pie should be stored in an airtight container in the refrigerator for up to 5 days. Pies always taste best when fresh, but this one can be reheated in the oven until the top is crispy.
This pie can also be frozen. If you are planning on freezing this pie whole, I recommend baking it in a disposable aluminum pan. Bake the pie and let cool as normal. Resist the urge to dig into the pie when no-one is looking. Then wrap the pie in plastic wrap and place in a freezer bag. Freeze for up to 4 months. To reheat, let the pie thaw overnight in the fridge and then reheat in a 350°F oven for 15-20 minutes.
If you’re looking for a tasty peach dessert recipe, then I highly recommend this one…just don’t forget the vanilla ice cream! Happy baking!
Did you bake this Peach Crumble Pie recipe at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Peach Crumble Pie
Ingredients
For the Dough
- 1⅓ cups all-purpose flour
- 2 Tbsp light brown sugar
- ½ tsp salt
- ½ cup unsalted butter cold
- 2 Tbsp vodka see note
- 2-4 Tbsp cold water
For the Filling
- 5-7 medium peaches peeled and chopped
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- ½ tsp ground nutmeg
- 2 Tbsp half-and-half
- 1 large egg
For the Crumble Topping
- ½ cup all-purpose flour
- ¼ cup light brown sugar
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cardamom
- ¼ cup unsalted butter melted
- {optional} powdered sugar for dusting
- {optional} vanilla ice cream for serving
Instructions
For the Dough
- Using a food processor, add flour, brown sugar and salt; pulse until well combined.
- Cut butter into small cubes and add to the food processor; pulse until a crumbly mixture forms.
- Add vodka and 2 Tbsp of water; pulse until well combined. Continue adding water 1 Tbsp at a time (and pulsing) until dough comes together in a ball.
- Shape dough into a disc and wrap with plastic wrap; refrigerate for at least 2 hours. (Note: Dough can be made the day before and refrigerated overnight.)
- Working on a well-floured surface, use a rolling pin to roll pie dough into a 12” circle.
- Transfer pie dough into pie plate and gently press dough into pan; Leave ~1” of overhang on all sides
- Fold excess dough under itself and use 2 fingers to crimp the edges. Refrigerate dough for at least 15 minutes.
For the Filling
- Preheat oven to 400°F.
- Spread peaches evenly into pie pan.
- Using a small bowl, whisk together brown sugar, granulated sugar and nutmeg. Sprinkle mixture evenly over peaches.
- Using a separate bowl, whisk together half-and-half and egg. Pour mixture evenly over the peaches.
For the Crumble Topping
- Using a medium bowl, add all of the ingredients for the topping; stir with a fork until a crumbly mixture forms.
- Sprinkle crumble topping evenly on top of peaches.
- Bake for 35-40 minutes, or until crumble topping is golden brown. (Tip: Check pie after 25 minutes. If crust is browning too quickly, cover with strips of aluminum foil to prevent crust from burning.)
- Let pie cool on a wire rack for 30-45 minutes before serving.
- {Optional} Dust top with powdered sugar and serve with a scoop of vanilla ice cream.
Notes
Looking for more peach recipes? Check out these other favorites, too:
Cant wait to make this soon for me can i skip vodka as i don’t use alcohol at home i never had peach crumble pie before perfect for my after office snacks love your recipes as always brightens up my day everyday after work
Yes! While the alcohol in the crust will bake off, you can certainly just use additional water in place of the vodka. I hope you enjoy this dessert, Ramya – it’s delicious!
This Peach Crumble Pie sounds like pure summer bliss! The combination of juicy peaches, brown sugar, and that irresistible crumble topping is making my mouth water just thinking about it. I’ll definitely keep this one on hand for when the peach season rolls around again in this side of the world 😁
You said it, Raymund – pure summer bliss! Everything about this pie is perfect for warm summer evenings!
Sounds out of this world delicious, David. Nothing better than a ripe, juicy peach.. except maybe a ripe juicy peach baked in a buttery crust and a crumble topping. And yes, I’ll take a scoop of ice cream with that…. 😋
Haha – you said it, Frank! Fresh peaches combined with a crumble topping and a buttery crust is pretty much summer bliss. I highly recommend this pie recipe!
Beautiful pie – luscious flavourful filling and nicely browned crust! Loving the addition of spices; cardamom would also have been my choice, but I probably would not have thought of nutmeg. That sounds intriguing!
You know I love sneaking cardamom into a lot of my baked desserts, Ben! I think that would be an excellent choice in this one, too. Next time…next time…
Oh My Goodness! This is making me drool! I love peaches, though I have reservations about cobbler…but this (even though you say the filling is cobbler-like – this peach pie with that crumb topping, looks so so good to me!
Really? Reservations about cobbler!? But cobbler is SO good! 🙂 Seriously, though, this pie is quite delicious. The crumb topping takes it to a whole new level. Thanks, Shashi!
Oh that peach crumble looks amazing! What a great way to use those fresh ripe peaches!
Thanks so much, Michelle! This pie turned out really well…it didn’t last long around here! 🙂
You’ve created the ultimate decadent dessert temptation! I especially loved your suggestion to top this delightful peach crumble with powdered sugar and vanilla ice cream. So good!!
Thank you SO much, Heidi! This pie is absolutely fantastic – it’s the perfect dessert for late summer when the peaches are super ripe. 🙂
very summery and delicious too, I’m sure David. I have started to add vodka to my pastry these days after reading your recipes for it :=)
cheers
sherry
That’s awesome, Sherry! I picked up that vodka trick years ago, and it really does make a different in pastry dough. 🙂
This is one of my favorite pies…It is the best of two of my favorite desserts. While I know a lot of people like to use a lattice top, I like a crumble better.
There is definitely something to be said for a traditional lattice-topped pie, but I’m with you, Karen – give me a crumble any day!