We love peaches this time of year and a classic peach pie is great. However, we love a twist. Crumble Peach Pie is everything classic but replace the top pastry crust with a yummy, light, baked crumble. The texture and flavor pairs so well with the baked peaches. Growing up I loved the Dutch Apple Pie at my grandparent’s restaurant. This crumble peach pie is so much like it, but with peaches instead.
Start by prepping an unbaked pie crust, either homemade or store bought. The crust we make has a recipe card attached at the bottom of this post. For the list of our favorite baking tools CLICK HERE. The list includes our favorite, basic pie plate, that we have a stack of and also, our favorite rolling pin and a MUST have roll mat. The roll mat makes rolling out pie crust, cinnamon rolls and cut out cookies so much easier and cleaner.
The recipe makes ONE pie, but I made two and doubled the recipe the day that I photographed and filmed.
Measure the sugar, flour and cinnamon into a medium/large mixing bowl. No need to sift. I just use a whisk to go through it and stir it together a little bit.
I had a few white peaches and a few yellow peaches all ripe and ready so I mixed them. I wanted to try one with blueberries, so I did 1 less peach in one pie and added 1 cup of fresh blueberries. Fold the peaches (and blueberries) into the sugar/flour mix and then add the almond extract and stir again.
Pour the peaches into the prepared, unbaked pie crust. Use a spoon or spatula to spread the peaches in evenly and fill in to all the edges.
In a small mixing bowl, combine the crumb top ingredients. Butter, white sugar, brown sugar and flour. I like to use my hands to easier work it all together till it is the consistency of wet sand. You may also use a fork.
Sprinkle the crumb mixture over the peaches. Make sure to evenly distribute all the way to the edges and all around the top. This crumble mixture has a the perfect delicate texture that pairs so well with the peaches.
Bake at 375 degrees F for 45-50 minutes or until the peaches are baked and top is golden. Remove from the oven and let it sit and rest at least 10-15 minutes before cutting into it. Delicious with a dollop of whipped cream or a scoop of ice cream.
If you like this recipe, then check out these others –
- Peach Upside Down Cake
- Apple Pie Slices
- Peaches & Cream Croissant Pudding
- Apple Pandowdy
- Peaches & Cream Dessert
Crumble Peach Pie
Equipment
- 8-9 inch pie plate
- Rolling Pin
Ingredients
- 1 unbaked pie crust
- ¾ cup white sugar
- 3 Tbsp all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp almond extract
- 5 medium peaches
- 1 cup blueberries optional+
Crumble Topping
- ¼ cup butter at room temperature
- ¼ cup white sugar
- ¼ cup brown sugar
- ½ cup all-purpose flour
Instructions
- Preheat oven to 375℉.
- Roll out and prepare a pie crust. Purchase a premade one or make one using the recipe below. Place the rolled out crust in a pie plate. Trim the edges leaving an inch overhang. Roll up around the edge and crimp using your fingers and thumbs.
- In a medium mixing bowl, combine ¾ cup sugar, 3 Tbsp flour and cinnamon. Use a whisk or fork to combine.
- Wash and dry peaches. Thinly slice. and peel the skins if desired. We recommend peeling the peaches however, it is not absolutely necessary, we just think it is better when they are peeled.
- Add the sliced peaches into the dry ingredients. Stir altogether. Measure in the almond extract. Fold together until fully incorporated. Set aside.
- Measure the Crumble Top ingredients into a medium sized mixing bowl. Use a fork or pastry cutter to cut the butter into the sugar and flour. Once it gets very crumbly, we like to use our hands to squeeze and mix and fully blend.
- Bake at 375℉ for 45-50 minutes. Let cool for at least 30 minutes before cutting. This pie cuts easier the next day. Serve with a scoop of ice cream or a dollop of whipped cream if desired.
- Cover and store on the counter for up to 3 days or in the refrigerator for up to a week.
Basic Pie Crust
Ingredients
Single Crust
- 1 1/4 cup flour
- ½ tsp salt
- 1/3 cup Crisco shortening, chilled
- 4-6 Tablespoons Ice water
Double Crust
- 2 cups flour
- 1 teaspoon salt
- 3/4 cup Crisco shortening chilled
- 5-9 Tablespoon ice water
Instructions
- In large bowl, blend flour and salt.
- Cut shortening into flour mixture with pastry cutter or fork until the consitency of coarse crumbs.
- Stir in water 1 to 2 tablespoons at a time until dough just holds together and not crumbly.
- Divide dough in half and wrap each in cling wrap. Refrigerate for 30 minutes. (I usually skip this step.) Each will make one crust, top or bottom.
For One Crust Pie
- Roll out dough on lightly floured surface to about 2 inches larger than pie plate.Using pancake turner, roll the dough onto rolling pin. Center over pie plate and carefully unroll. Adjust as needed.
- Trim edges about 1/4 inch over ridge. Fold extra crust underneath and crimp.
- For a pre-baked crust, heat oven to 425°. Prick pie shell all over with a fork.
- Bake on lowest oven rack for 15 minutes.
For Two Crust Pie
- Roll out dough on lightly floured surface to about 2 inches larger than pie plate.
- Using pancake turner, roll dough onto rolling pin. Center over pie plate and carefully unroll. Adjust as needed.
- Trim edges about 1/4 inch over ridge.
- Fill pie crust.
- Roll out top on lightly floured surface.
- Using a butter or steak knife, cut vents into crust.
- Carefully load onto rolling pin and unroll over top.
- Trim edges just a bit larger than the bottom crust.
- Fold under top crust with bottom crust onto the ridge of the pan. Crimp edges.