I perfected a Peach Crisp Pie that folds sweet brown sugar and cinnamon peaches under a crunchy oat crumble and tops each slice with a scoop of vanilla ice cream.

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I never thought an unbaked pie crust and sliced ripe peaches would cause so much arguing at my table. This Brown Sugar Peach Crumble Pie flirts with Peach Crisp Pie and Dutch Peach Pie vibes, but it keeps its own attitude.

The crumble is loud and a little messy, sweet brown sugar meets spice and the fruit sighs into syrup, you want to slice it before it cools completely. I burn the edges sometimes, and yet folks still ask for seconds, which makes me both proud and annoyed.

If you like that split personality between crisp and soft, this will haunt your summer.

Ingredients

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Peaches: Juicy, sweet fruit with fiber and vitamin C; makes filling fruity and slightly tangy.
Brown sugar: Adds deep caramel sweetness, mostly carbs, little minerals, makes filling richer.
Cornstarch: Thickens juices into glossy filling, basically pure carbohydrate, no real nutrients.
Butter: Fats give silky mouthfeel and flavor, high calorie, adds richness and browning.
Oats: Bring chewy texture, some fiber and protein, slightly nutty, a bit wholesome.
Flour: Structure for crumble, mostly starch carbs, little protein, makes it hold together.
Lemon juice: Brightens flavor, adds acidity to balance sweetness, vitamin C and tang.
Cinnamon: Warm spice, tiny antioxidants, gives cozy aroma and complements peach sweetness.

Ingredient Quantities

1 9 inch unbaked pie crust, store bought or homemade

about 6 cups sliced ripe peaches, maybe 6 large peaches

2/3 cup packed light brown sugar

2 tablespoons granulated sugar

3 tablespoons cornstarch

1 tablespoon fresh lemon juice

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon fine salt

2 tablespoons unsalted butter, cut into small pieces

3/4 cup all purpose flour

1/2 cup old fashioned oats

1/2 cup packed light brown sugar for topping

1/4 cup granulated sugar for topping

1/2 teaspoon ground cinnamon for topping

1/4 teaspoon fine salt for topping

6 tablespoons cold unsalted butter, cut into small cubes for topping

vanilla ice cream for serving, optional

How to Make this

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1. Preheat your oven to 400°F and fit the 9 inch unbaked pie crust into a pan, crimp the edges a little so it looks nice, set it in the fridge while you prep the filling.

2. In a big bowl toss about 6 cups sliced ripe peaches with 2/3 cup packed light brown sugar, 2 tablespoons granulated sugar, 3 tablespoons cornstarch, 1 tablespoon fresh lemon juice, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/4 teaspoon fine salt; let it sit 5 to 10 minutes so the peaches start to macerate.

3. Spoon the peach mixture into the chilled pie crust and dot the top of the filling with the 2 tablespoons unsalted butter cut into small pieces.

4. Make the crumble topping: in another bowl combine 3/4 cup all purpose flour, 1/2 cup old fashioned oats, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon fine salt.

5. Cut in 6 tablespoons cold unsalted butter (small cubes) with a pastry cutter or your fingers until the mixture forms pea to walnut sized clumps, dont overwork it, a few bigger lumps are good for texture.

6. Evenly sprinkle the crumble over the peaches, pressing a bit so it adheres, but dont pack it down too hard.

7. Bake at 400°F for 15 minutes, then lower the oven to 350°F and continue baking until the topping is golden brown and the filling is bubbling in the center, about 35 to 45 more minutes; if edges brown too fast cover them with foil or a pie shield.

8. Let the pie cool on a wire rack at least 1 to 2 hours so the filling thickens up; it will slice much better once it’s not piping hot.

9. Serve slices topped with vanilla ice cream if you like, that cold creamy scoop melts into the warm crumble and it’s amazing.

10. Quick tips: if your peaches seem extra juicy add another tablespoon of cornstarch, use ripe but firm peaches so they hold shape, and chill the butter for the topping until just before you cut it in for a flakier crisp.

Equipment Needed

1. Oven (preheat to 400°F) and oven mitts
2. 9-inch pie pan with the unbaked crust fitted
3. Two mixing bowls — one large for the peaches, one medium for the crumble
4. Measuring cups and measuring spoons
5. Chef’s knife and a cutting board
6. Pastry cutter or two forks or just your fingers to cut the butter in
7. Large spoon or rubber spatula for mixing and spooning the filling
8. Baking sheet to catch drips and a wire rack to cool the pie

FAQ

Q: Can I use frozen peaches instead of fresh? A: Yes, you can. Thaw them fully, drain and pat dry, then toss with the cornstarch so they don’t make the filling too runny. You may need a little extra cornstarch or a quick simmer on the stove to reduce extra juice before filling the crust.

Q: Do I have to peel the peaches? A: No, you don’t have to. The skins add texture and color, and most folks won’t mind. If you want a silkier filling, blanch them in boiling water for 30 seconds and slip the skins off, or just peel with a paring knife.

Q: How do I avoid a soggy bottom crust? A: A few easy tricks: toss the peaches with the cornstarch and sugar well so juices thicken, bake the pie on a preheated baking sheet so the bottom starts crisping fast, or blind-bake the crust for 6 to 8 minutes before adding filling. Don’t overfill the pie, or it’ll be soggy.

Q: Can I make this pie ahead or freeze it? A: Yes. You can assemble and refrigerate it up to 24 hours before baking, or freeze an unbaked assembled pie for up to 2 months. If baking from frozen add about 15 to 25 minutes to baking time, tent with foil if the topping browns too fast.

Q: How do I know when the pie is done? A: Watch for a golden brown crumble and bubbling juices in the center. The edges should be nicely browned and the filling should look thickened, not watery. Total bake time is usually around 45 to 55 minutes, but ovens vary.

Q: Any quick swaps if I don’t have an ingredient? A: Sure. Dark brown sugar works instead of light for deeper flavor, quick oats can replace old fashioned oats if needed, and you can use a 1:1 gluten free flour blend for the topping if you need GF. Butter is best for the crumble, but cold coconut oil works in a pinch.

Brown Sugar Peach Crumble Pie Recipe Substitutions and Variations

Light brown sugar (filling or topping): swap 1:1 with dark brown sugar for a deeper molasses note, or use coconut sugar 1:1 for a less sweet, caramel-y flavor; to mimic brown sugar you can also mix 1 cup granulated sugar + 1 tablespoon molasses.
Cornstarch (thickener): replace with arrowroot or tapioca starch 1:1 (instant tapioca is especially good with juicy peaches), or use all purpose flour at about double the amount (so 3 tbsp cornstarch ≈ 6 tbsp flour) though the filling will be a bit cloudier.
Old fashioned oats (topping): use quick oats 1:1 if you want a finer crumble, or swap half (or all) the oats for chopped toasted nuts like pecans or almonds for extra crunch and flavor.
Cold unsalted butter (topping or filling): use chilled solid coconut oil or a chilled vegan butter 1:1 for dairy free, or use chilled salted butter but cut the added salt in the recipe by ~1/8 teaspoon so it’s not too salty.

Pro Tips

1. Use ripe but still slightly firm peaches so the slices hold their shape; if theyre super soft, toss them with an extra tablespoon of cornstarch and a minute of gentle stirring so the filling wont be soupy.

2. Mix the cornstarch with the sugars first so it coats the fruit evenly, and let the peaches sit 5 to 10 minutes to macerate. That short rest draws out juices and activates the thickener, making the filling clearer and less chalky.

3. Keep the topping butter very cold and work it just until you have pea to walnut sized clumps. A few big lumps give great texture, and overworking will make the crumble greasy and flat.

4. Let the baked pie cool at least an hour before slicing so the filling sets, and if the edges brown too fast tent them loosely with foil while the center finishes. Serving slightly warm with cold ice cream is bliss.

Brown Sugar Peach Crumble Pie Recipe

Recipe by Francis Mead

0.0 from 0 votes

I perfected a Peach Crisp Pie that folds sweet brown sugar and cinnamon peaches under a crunchy oat crumble and tops each slice with a scoop of vanilla ice cream.

Servings

servings

Calories

505

kcal

Equipment: 1. Oven (preheat to 400°F) and oven mitts
2. 9-inch pie pan with the unbaked crust fitted
3. Two mixing bowls — one large for the peaches, one medium for the crumble
4. Measuring cups and measuring spoons
5. Chef’s knife and a cutting board
6. Pastry cutter or two forks or just your fingers to cut the butter in
7. Large spoon or rubber spatula for mixing and spooning the filling
8. Baking sheet to catch drips and a wire rack to cool the pie

Ingredients

1 9 inch unbaked pie crust, store bought or homemade
about 6 cups sliced ripe peaches, maybe 6 large peaches
2/3 cup packed light brown sugar
2 tablespoons granulated sugar
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon fine salt
2 tablespoons unsalted butter, cut into small pieces
3/4 cup all purpose flour
1/2 cup old fashioned oats
1/2 cup packed light brown sugar for topping
1/4 cup granulated sugar for topping
1/2 teaspoon ground cinnamon for topping
1/4 teaspoon fine salt for topping
6 tablespoons cold unsalted butter, cut into small cubes for topping
vanilla ice cream for serving, optional

Directions

Preheat your oven to 400°F and fit the 9 inch unbaked pie crust into a pan, crimp the edges a little so it looks nice, set it in the fridge while you prep the filling.
In a big bowl toss about 6 cups sliced ripe peaches with 2/3 cup packed light brown sugar, 2 tablespoons granulated sugar, 3 tablespoons cornstarch, 1 tablespoon fresh lemon juice, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/4 teaspoon fine salt; let it sit 5 to 10 minutes so the peaches start to macerate.
Spoon the peach mixture into the chilled pie crust and dot the top of the filling with the 2 tablespoons unsalted butter cut into small pieces.
Make the crumble topping: in another bowl combine 3/4 cup all purpose flour, 1/2 cup old fashioned oats, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon fine salt.
Cut in 6 tablespoons cold unsalted butter (small cubes) with a pastry cutter or your fingers until the mixture forms pea to walnut sized clumps, dont overwork it, a few bigger lumps are good for texture.
Evenly sprinkle the crumble over the peaches, pressing a bit so it adheres, but dont pack it down too hard.
Bake at 400°F for 15 minutes, then lower the oven to 350°F and continue baking until the topping is golden brown and the filling is bubbling in the center, about 35 to 45 more minutes; if edges brown too fast cover them with foil or a pie shield.
Let the pie cool on a wire rack at least 1 to 2 hours so the filling thickens up; it will slice much better once it’s not piping hot.
Serve slices topped with vanilla ice cream if you like, that cold creamy scoop melts into the warm crumble and it’s amazing.
Quick tips: if your peaches seem extra juicy add another tablespoon of cornstarch, use ripe but firm peaches so they hold shape, and chill the butter for the topping until just before you cut it in for a flakier crisp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.