I can’t wait to share my Peach Pie With Crumble Topping, where pick-of-the-season peaches are swirled with brown sugar, cinnamon and nutmeg under a simple crumb topping with one unexpected twist.
I never planned to post this but the way juicy slices hit the crust made me change my mind. This is not just any Peach Pie With Fresh Peaches, its a lesson in timing and texture; the short of it: bright fruit, a flaky unbaked pie crust and a little vanilla extract to whisper in the background.
Top it with that crackly crumb and you get what some call Peach Pie With Crumble Topping, though that sounds boring next to the real thing. I botched a few batches, learned tricks, and now sometimes it disappears before I can even cool it.
Ingredients
- Juicy peaches add natural sweetness, vitamin A, fiber and gentle tartness.
- Sugars boost sweetness and caramel notes but are mainly simple carbs without fiber.
- Cornstarch thickens the filling by absorbing liquid, mostly carbs, no protein or fiber.
- Lemon juice adds bright acidity to balance sweet, provides vitamin C and freshness.
- Vanilla extract gives warm aroma and rounds flavors, tiny calories no nutrients of note.
- Butter adds richness, mouthfeel and fat, contributes saturated fat and calories.
- Flour creates crumbs, oats add texture and a bit more fiber and chew.
- Cinnamon and nutmeg add warm spice, aroma and perceived sweetness with almost no calories.
Ingredient Quantities
- 1 (9 inch) unbaked pie crust, store bought or homemade
- 5 to 6 medium ripe peaches, about 5 cups sliced (peeled if you want)
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 3 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon fine salt
- 2 tablespoons unsalted butter, cut into small pieces
- For the crumb topping: 1 cup all purpose flour
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 6 tablespoons cold unsalted butter, cubed
- Optional: 1/2 cup old fashioned oats for extra texture
How to Make this
1. Preheat oven to 375°F and place a rack in the lower third; keep your unbaked 9 inch crust ready in the pie dish.
2. If you want peeled peaches, blanch 30–60 seconds in boiling water then plunge into ice water and the skins will slip off; slice 5 to 6 medium peaches to get about 5 cups.
3. In a big bowl toss the sliced peaches with 1/3 cup granulated sugar, 1/3 cup packed light brown sugar, 3 tablespoons cornstarch, 1 tablespoon fresh lemon juice, 1 teaspoon vanilla, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/8 teaspoon fine salt; let sit 5–10 minutes to draw out juices and thicken.
4. Pile the peach mixture into the prepared crust and dot the top with the 2 tablespoons unsalted butter cut into small pieces.
5. Make the crumb topping: in another bowl combine 1 cup all purpose flour, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon and 1/4 teaspoon fine salt; stir in optional 1/2 cup oats if you want extra texture.
6. Cut 6 tablespoons cold cubed unsalted butter into the dry mixture with a pastry cutter, two forks, or quick pulses in a food processor until you have coarse crumbs the size of peas and small crumbs mixed together; a tip: grate very cold butter on the large holes for even nicer crumbs.
7. Sprinkle the crumb topping evenly over the peaches, dont press it flat you want some big lumps for crunch.
8. Set the pie on a rimmed baking sheet to catch any drips and bake at 375°F for 45–55 minutes until the crumb topping is deep golden and the peach juices bubble in the center; if the edges brown too fast, tent foil over the crust after about 25 minutes.
9. Rotate the pie once midway if your oven bakes unevenly; when done remove to a cooling rack and let cool at least 2 hours so the filling firms up.
10. Serve warm or room temperature (great with vanilla ice cream), and store leftovers covered in the fridge; dont expect perfect slices right away because the filling needs time to set.
Equipment Needed
1. 9-inch pie dish with your unbaked crust ready
2. Rimmed baking sheet to catch drips
3. Large mixing bowl for the peaches
4. Medium bowl for the crumb topping
5. Measuring cups and spoons
6. Chef’s knife and cutting board
7. Large pot for blanching, a slotted spoon, and a big bowl for an ice bath
8. Pastry cutter or two forks (or quick pulses in a food processor)
9. Box grater (for grating very cold butter), oven mitts and a cooling rack
FAQ
Fresh Peach Pie With Crumb Topping Recipe Substitutions and Variations
- Peaches: swap with nectarines 1:1, or use frozen peaches (thaw, drain well and toss with about 1 tbsp cornstarch so the filling wont be too runny), or drained canned peaches (cut the cornstarch to ~2 tbsp since they’re softer).
- Cornstarch: replace with tapioca starch or arrowroot 1:1 for a clear glossy filling, or use all purpose flour at about double the amount (so ~6 tbsp flour for 3 tbsp cornstarch) but bake a bit longer so the raw flour taste cooks out.
- Unsalted butter (crumb or filling): use salted butter and reduce total added salt by ~1/4 tsp, or swap with cold solid coconut oil or vegan butter 1:1 for a dairy free version, the crumb will be slightly different in flavor and texture.
- Light brown sugar: make a quick substitute by stirring 1/2 cup granulated sugar with 1/2 tbsp molasses to equal 1/2 cup light brown sugar, or use coconut sugar 1:1 but expect less caramel depth.
Pro Tips
– Pick peaches that are ripe but still slightly firm, not mushy, you’ll get better slices and less weeping. If your peaches look super juicy add an extra tablespoon of cornstarch or swap 2 teaspoons for instant tapioca so the filling sets clear and not soupy.
– Seal the crust so it wont get soggy: either blind-bake 7 to 10 minutes or brush the raw shell with a thin layer of beaten egg white and chill a few minutes before filling. Also put the pie on a hot rimmed baking sheet in the oven so the bottom starts cooking right away and you catch any drips.
– For the crumb topping grate the butter on the large holes or freeze it then chop quick, you get better pea-sized crumbs that stay crunchy. Dont press the crumbs into the fruit, leave clumps, and if you like extra chew, stir in 1/2 cup oats — toast them lightly first for more nutty flavor.
– Watch baking times not the clock, ovens vary a lot. Tent foil over the crust edges if they brown too fast, rotate the pie halfway for even color, and let the pie cool at least two hours, it needs that time to set so you can get decent slices. Reheat slices briefly to regain some gooey warmth before serving.

Fresh Peach Pie With Crumb Topping Recipe
I can't wait to share my Peach Pie With Crumble Topping, where pick-of-the-season peaches are swirled with brown sugar, cinnamon and nutmeg under a simple crumb topping with one unexpected twist.
8
servings
423
kcal
Equipment: 1. 9-inch pie dish with your unbaked crust ready
2. Rimmed baking sheet to catch drips
3. Large mixing bowl for the peaches
4. Medium bowl for the crumb topping
5. Measuring cups and spoons
6. Chef’s knife and cutting board
7. Large pot for blanching, a slotted spoon, and a big bowl for an ice bath
8. Pastry cutter or two forks (or quick pulses in a food processor)
9. Box grater (for grating very cold butter), oven mitts and a cooling rack
Ingredients
-
1 (9 inch) unbaked pie crust, store bought or homemade
-
5 to 6 medium ripe peaches, about 5 cups sliced (peeled if you want)
-
1/3 cup granulated sugar
-
1/3 cup packed light brown sugar
-
3 tablespoons cornstarch
-
1 tablespoon fresh lemon juice
-
1 teaspoon pure vanilla extract
-
1 teaspoon ground cinnamon
-
1/4 teaspoon ground nutmeg
-
1/8 teaspoon fine salt
-
2 tablespoons unsalted butter, cut into small pieces
-
For the crumb topping: 1 cup all purpose flour
-
1/2 cup packed light brown sugar
-
1/4 cup granulated sugar
-
1 teaspoon ground cinnamon
-
1/4 teaspoon fine salt
-
6 tablespoons cold unsalted butter, cubed
-
Optional: 1/2 cup old fashioned oats for extra texture
Directions
- Preheat oven to 375°F and place a rack in the lower third; keep your unbaked 9 inch crust ready in the pie dish.
- If you want peeled peaches, blanch 30–60 seconds in boiling water then plunge into ice water and the skins will slip off; slice 5 to 6 medium peaches to get about 5 cups.
- In a big bowl toss the sliced peaches with 1/3 cup granulated sugar, 1/3 cup packed light brown sugar, 3 tablespoons cornstarch, 1 tablespoon fresh lemon juice, 1 teaspoon vanilla, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/8 teaspoon fine salt; let sit 5–10 minutes to draw out juices and thicken.
- Pile the peach mixture into the prepared crust and dot the top with the 2 tablespoons unsalted butter cut into small pieces.
- Make the crumb topping: in another bowl combine 1 cup all purpose flour, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon and 1/4 teaspoon fine salt; stir in optional 1/2 cup oats if you want extra texture.
- Cut 6 tablespoons cold cubed unsalted butter into the dry mixture with a pastry cutter, two forks, or quick pulses in a food processor until you have coarse crumbs the size of peas and small crumbs mixed together; a tip: grate very cold butter on the large holes for even nicer crumbs.
- Sprinkle the crumb topping evenly over the peaches, dont press it flat you want some big lumps for crunch.
- Set the pie on a rimmed baking sheet to catch any drips and bake at 375°F for 45–55 minutes until the crumb topping is deep golden and the peach juices bubble in the center; if the edges brown too fast, tent foil over the crust after about 25 minutes.
- Rotate the pie once midway if your oven bakes unevenly; when done remove to a cooling rack and let cool at least 2 hours so the filling firms up.
- Serve warm or room temperature (great with vanilla ice cream), and store leftovers covered in the fridge; dont expect perfect slices right away because the filling needs time to set.
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.
Nutrition Facts
- Serving Size: 200g
- Total number of serves: 8
- Calories: 423kcal
- Fat: 16.6g
- Saturated Fat: 8.6g
- Trans Fat: 0.06g
- Polyunsaturated: 1.3g
- Monounsaturated: 5g
- Cholesterol: 30mg
- Sodium: 100mg
- Potassium: 212mg
- Carbohydrates: 62.1g
- Fiber: 2g
- Sugar: 47g
- Protein: 2.5g
- Vitamin A: 350IU
- Vitamin C: 6mg
- Calcium: 19mg
- Iron: 0.4mg