Peach Crumble Pie

Peach Crumble Pie Recipe on @browneyedbaker :: www.browneyedbaker.com

This has definitely been the summer of mangoes for me. I’ve totally fallen in love with them and have admittedly been slighting other fruits as a result. Usually by the time August rolls around, I’ve been knee-deep in peach recipes, but I’ve completely neglected them this year. So, a few weeks ago, when my Chief Culinary Consultant’s mom invited us over for a cookout, I jumped at the chance to bake a pie using ripe, juicy peaches. A Dutch apple is the only crumb-topped pie that I had made to date, so I was eager to give it a try using peaches.

Peach Crumble Pie Recipe on @browneyedbaker :: www.browneyedbaker.com

This definitely falls into the “easy” category as far as pies are concerned.

Single crust… no blind baking… no peeling peaches… crumb topping. That’s about as easy as you can get!

Peach Crumble Pie Recipe on @browneyedbaker :: www.browneyedbaker.com

This pie was absolutely fabulous. The peach filling was bubbling and juicy, full of bright and clean peach flavor, while the crumb topping was a perfect crunchy complement. It’s not summer until you’ve eaten a peach pie, right?! I went ahead and made summer official for all of us, before it was too late :)

Peach Crumble Pie Recipe on @browneyedbaker :: www.browneyedbaker.com

One year ago: Chocolate & Peanut Butter Cheesecake Bars
Two years ago: Cinnamon Sugar Pull-Apart Bread
Three years ago: Toasted Almond and Candied Cherry Ice Cream

Peach Crumble Pie

Yield: 8 servings

Prep Time: 1 hour 30 minutes

Cook Time: 1 hour

Total Time: 2 hours 30 minutes

A simple peach pie with an oat-crumb topping.

Ingredients:

For the Crust:
1¼ cups all-purpose flour
2 teaspoons granulated sugar
¼ teaspoon salt
½ cup cold unsalted butter, cut into small pieces
3 to 5 tablespoons ice water

For the Crumble:
⅓ cup all-purpose flour
⅓ cup light brown sugar
⅓ cup old-fashioned rolled oats
6 tablespoons cold unsalted butter, cut into small pieces

For the Filling:
3 pounds peaches, halved, pitted, and cut into ½-inch slices (about 8 cups)
2 tablespoons light brown sugar
2 tablespoons all-purpose flour

Directions:

1. Make the Crust: In a food processor, pulse the flour, sugar and salt together to combine. Add the butter and pulse until the mixture resembles coarse meal, with a few pea-size pieces of butter remaining, about 5 pulses. Sprinkle 3 tablespoons of the ice water over the mixture and pulse until the dough is crumbly but holds together when squeezed, about 5 to 10 pulses. If necessary, add up to 2 tablespoons additional ice water, 1 tablespoon at a time; do no overmix. Form the dough into a disk and wrap tightly in plastic wrap. Refrigerate until firm, at least 1 hour, or overnight.

2. Make the Crumble: In a small bowl, combine the flour, brown sugar and oats; using your hands, work in the butter until large clumps form. Cover the bowl with plastic wrap and refrigerate until ready to use.

3. Preheat oven to 375 degrees F. Lightly flour a work surface and rolling pin and roll dough out into a 12-inch circle. Transfer to a 9-inch pie plate, fold the overhanging dough underneath itself and crimp the edges. Place the dough-lined pie plate in the refrigerator while the filling and crumb topping is prepared.

4. Make the Filling: In a large bowl, toss together the sliced peaches, flour and brown sugar until combined; set aside.

5. Assemble and Bake the Pie: Transfer the peaches to the pie shell, then break the crumble into medium to large size pieces and sprinkle evenly over the top of the pie. Place the pie on a rimmed baking sheet and bake until the juices are bubbling and the topping is golden, 1 hour to 1 hour 15 minutes. Let cool on a wire rack at least 1½ hours before serving. The pie can be stored, covered at room temperature, for up to 2 days, but it is best eaten the day it is made.

(Recipe adapted from Everyday Food, now part of Martha Stewart Living)

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45 Responses to “Peach Crumble Pie”

  1. Averie @ Averie Cooks on August 22, 2013 at 12:50 am

    Single crust… no blind baking… no peeling peaches… crumb topping <– AMEN to all of that! I love all those things & the pie is stunning!

    Reply

  2. Laura (Tutti Dolci) on August 22, 2013 at 1:16 am

    Love this pie, the crumb topping looks wonderful!

    Reply

  3. Pieliekamais on August 22, 2013 at 2:29 am

    Love how thin the crust looks! Will have to try this.

    Reply

  4. Ellen on August 22, 2013 at 3:46 am

    Anything with the word “crumble” in the name works or me.

    Reply

  5. ThisBakerGirlBlogs on August 22, 2013 at 4:06 am

    Mmm I love a good crumbly topping!

    Reply

  6. Anita Menon on August 22, 2013 at 4:21 am

    Been a silent lurker all this time. I am amazed at how disciplined you are about blogging and sharing your terrific recipes.

    Love this peach crumble. Looks fantastic

    Reply

  7. Linda on August 22, 2013 at 4:22 am

    Look so good. The freeze got all of the local fruit this year.

    Reply

  8. movita beaucoup on August 22, 2013 at 5:49 am

    I love that this recipe lets the peaches stand front and centre – no other fruit or seasonings trying to steal the limelight. Lovely!!

    Reply

  9. Becca @ Crumbs on August 22, 2013 at 6:01 am

    Oh wow that sounds so lovely! Will have to give it a try before the peach season is over

    Reply

  10. Norma @ Allspice and Nutmeg on August 22, 2013 at 6:05 am

    I agree, what’s Summer without peaches. This looks and sound fabulous.

    Reply

  11. Jamie@Milk N Cookies on August 22, 2013 at 6:30 am

    I love crumble pies — somehow I always manage to mess up the top crust when making a double crust pie. This peach version looks fantastic — simple enough to let the peaches take center stage at their tastiest!

    Reply

  12. Madison on August 22, 2013 at 7:19 am

    I LOVE crumb pie because it’s like a cobbler and pie in one! :)

    Reply

  13. Katrina @ Warm Vanilla Sugar on August 22, 2013 at 8:01 am

    This pie looks perfect! Just like my mom used to make :)

    Reply

  14. Diana on August 22, 2013 at 8:05 am

    Sounds great – but how much does 1/2 cup butter weigh in grams!! Hopefully someone can answer and then I will certainly bake this.

    Reply

    • Rieneke on August 22nd, 2013 at 9:55 am

      1/2 cup of butter is 113 grams. I use this sitehttp://www.traditionaloven.com/conversions_of_measures/butter_converter.html for all my convertions

      Reply

  15. Tieghan on August 22, 2013 at 8:23 am

    That crumb topping looks incredible!! What a stunning pie!

    Reply

  16. Sandie@afoodieaffair.com on August 22, 2013 at 9:04 am

    This looks delicious! I have a soft spot for crumb topped pies. Def going to try this one!

    Reply

  17. Nancy P.@thebittersideofsweet on August 22, 2013 at 9:47 am

    This pie looks amazing!!!

    Reply

  18. Sarah@WholeandHeavenlyOven on August 22, 2013 at 9:52 am

    I just got several boxes of fresh peaches and now I know what I’m making first! This pie looks so yummy, especially the topping!

    Reply

  19. Annie @ Annie's City Kitchen on August 22, 2013 at 9:56 am

    Omg no peeling? I’m sold.

    Reply

  20. Maggie @ A Bitchin' Kitchen on August 22, 2013 at 10:31 am

    Peach pie is my favorite kind! I’ve done the super time consuming Cook’s Illustrated version in the past, but this looks soooo much easier and actually more delicious (I love a crumb topping!)

    Reply

  21. Ashley @ Wishes and Dishes on August 22, 2013 at 10:35 am

    I have so many peaches right now I don’t even know what to do with them all! Well, now I do :) I’m so excited about not having to peel them for this!

    Reply

  22. Emily on August 22, 2013 at 12:17 pm

    I LOVE peach pie and this one looks amazing! Can’t wait to make this. Thanks, Michelle!!

    Reply

  23. 2 Sisters Recipes on August 22, 2013 at 12:20 pm

    OMG this pie is to die for! We have a lot of peaches and my hubby keeps asking me when am I going to make him a peach pie? I keep telling him soon, but now I think you have inspired me to get on it sooner than later. Thanks for a

    Reply

  24. Belinda @themoonblushbaker on August 22, 2013 at 1:11 pm

    I am in the exact oppoiste position you are in. I am over run by mangos from my tree but lack the peaches. Maybe we can trade?
    pie with crumb is calling through the computer… you devil.

    Reply

  25. Stephanie @ Girl Versus Dough on August 22, 2013 at 3:28 pm

    Oooooooooh my goodness, I’ve got to have this pie in my life.

    Reply

  26. Pamela @ Brooklyn Farm Girl on August 22, 2013 at 6:21 pm

    Easy, delicious and peaches! You won my heart once again! :)

    Reply

  27. gloria on August 22, 2013 at 7:26 pm

    what delicious crumble pie!!

    Reply

  28. Paola on August 22, 2013 at 7:39 pm

    Hi… I loves this… I´m from Panama and here we don´t have seasons of peaches . We can use in can? Thank you

    Reply

    • Michelle on August 23rd, 2013 at 5:31 pm

      Hi Paola, The pie would have a much different texture; I’m not sure how it would work. If you try it, please stop back and share your feedback!

      Reply

    • Katy on August 23rd, 2013 at 7:11 pm

      Do you have frozen peaches in Panama? If so, just let them thaw and drain well, then use as you would fresh peaches!

      Reply

    • Andrea on September 8th, 2013 at 11:59 am

      I couldn’t get peaches either, made it with nectarines instead and it turned out great!

      Reply

  29. Alley @ Alley's Recipe Book on August 22, 2013 at 10:17 pm

    Yum! Sounds like a good way to use up my CSA peaches. :)

    Reply

  30. Young-Ju Byun on August 22, 2013 at 11:08 pm

    You read my mind! I was hoping for some recipe like this! Peach cobbler + pie! I’m gonna try it tomorrow! :) Thanks for a great recipe!

    Reply

  31. Emily @ Life on Food on August 24, 2013 at 6:36 am

    I have been swimming in peaches the past couple of weeks. They are so good. I love this pie. Makes me mad that I made a blueberry crumb pie the other day. Totally should have done peach!

    Reply

  32. Chung-Ah | Damn Delicious on August 25, 2013 at 11:25 pm

    There’s nothing more comforting than a slice of homemade pie with a scoop of ice cream!

    Reply

  33. Laura Dembowski on August 28, 2013 at 8:40 pm

    Love this classic and easy to make pie! Peaches are my favorite part of summer. It’s my summer tradition to make peach blackberry pie. I’m just waiting for the second local blackberry crop to ripen.

    Reply

  34. Andrea on September 7, 2013 at 12:28 pm

    This looks soo good! Do you think it’s possible to substitute the peaches with nectarines? They taste the same, but im worried about the consistency..

    Reply

    • Michelle on September 8th, 2013 at 1:09 pm

      Hi Andrea, I haven’t tried the substitute in this pie; if you try it, let me know how it goes!

      Reply

      • Andrea on September 9th, 2013 at 3:42 am

        Hi again. I tried the nectarine version, and it turned out great! A lot of peachy flavor and the consistency wasn’t a problem at all. A great recipe :)

        Reply

  35. Heather on November 27, 2013 at 10:11 am

    First, I was drawn to the recipe…then I was drawn to your blog name! I cannot wait to try the recipe and I look forward to receiving your blog updates. thank you from one brown eyed girl to another!

    Reply

  36. Sara on July 4, 2014 at 4:31 pm

    Made this recipe for my work’s 4th of July pot luck, and it was a huge hit! Thank you for this great recipe, the filling, and crumb topping came out heavenly, and not to mention the smell of the house as it was baking. There’s nothing better than a fresh peach pie on the 4th. Happy 4th of July!!!!

    Reply

  37. bakingAngelo on August 1, 2014 at 2:33 pm

    I really like how you setup your instructions easy to read & follow. After trying an other recipe that required “blind baking” yikes! that was a long process for this new baking boy. I had to look at your recipe to find that indeed it takes up to an hour for the crumble to bake. The other recipe said 45min. I have to give your recipe a try as I have a lot of x-tra peaches left over from the other recipe. Back to the kitchen…Thank you. I’m glad I found you.

    bakingAngelo

    Reply

  38. A Rogersr on August 5, 2014 at 7:48 pm

    Although my peaches were sweet and the crumble was wonderful…there was not enough sugar in the peaches. Two tablespoons are just not enough to make a “pie filling” instead of just cooked fruit in crust. I was sorry to use the last of my peaches in this way.

    Reply

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