I’m sharing my Brown Sugar Peach Crumble Pie and the sneaky little step I use to keep the crumble from falling apart.

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I always thought pie had to behave, but this Peach Crumble Pie doesn’t care. Flaky unbaked pie crust holds piles of ripe peaches that kind of explode with juice and stubbornly refuse to be neat, which makes it exciting.

Around here we sometimes call it a Dutch Peach Pie and that name fits, because it’s rustic and a little wild. I can’t explain why the textures fight and then make up, you just have to try it to see what I mean.

I hide slices in the fridge and then swear I’m only “testing” but yeah, I’m guilty.

Ingredients

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peaches: juicy and sweet, vitamin C and fiber, makes filling soft and fruity
granulated sugar: pure sweetener, mostly carbs, boosts browning and preserves juiciness
brown sugar: adds molasses notes and moisture, more complex sweetness, higher carbs
oats: give chew and fiber, whole grain goodness, makes crumble more rustic
butter: rich fat, adds flakiness and flavor, high calories so use wisely
cornstarch or flour: thickens juices, prevents soggy crust, mostly carbs, neutral taste
lemon juice: brightens flavors, adds subtle tartness, helps balance sweetness and preserve color

Ingredient Quantities

1 (9-inch) unbaked pie crust, store bought or homemade

6 to 8 ripe peaches (about 3 lb), peeled, pitted and sliced

3/4 cup granulated sugar

1/4 cup packed light brown sugar

2 tablespoons cornstarch (or 3 tbsp all-purpose flour)

1 tablespoon lemon juice

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

pinch salt

2 tablespoons unsalted butter, cut into small pats

1 cup all-purpose flour

3/4 cup packed light brown sugar

1/2 cup old-fashioned oats (optional)

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup (1 stick) cold unsalted butter, cubed

coarse sugar for sprinkling, optional

How to Make this

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1. Preheat oven to 375°F (190°C) and place a rimmed baking sheet on the middle rack to catch any drips. Fit the 9-inch unbaked pie crust into your pie plate, crimp the edges and set aside.

2. Peel, pit and slice 6 to 8 ripe peaches (about 3 lb). Quick peel tip: score an X on the bottom, blanch in boiling water 20 to 30 seconds, then plunge into ice water and the skins will slip right off.

3. In a large bowl toss the sliced peaches with 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tablespoons cornstarch (or 3 tablespoons flour if you dont have cornstarch), 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon and a pinch of salt. Let the mixture sit 8 to 10 minutes so the peaches release juice and the sugar starts to dissolve.

4. Pour the peach mixture into the prepared pie crust, spreading evenly, and dot the top with the 2 tablespoons unsalted butter cut into small pats.

5. Make the crumble topping by stirring together 1 cup all-purpose flour, 3/4 cup packed light brown sugar, 1/2 cup old-fashioned oats if using, 1 teaspoon ground cinnamon and 1/4 teaspoon salt in a bowl.

6. Add the 1/2 cup cold unsalted butter, cubed, and cut it into the dry mix with a pastry cutter or your fingers until the mixture forms coarse crumbs about pea-size. Work quickly so the butter stays cold for a flaky crumb.

7. Evenly sprinkle the crumble over the peaches, pressing lightly so it sticks. Scatter a little coarse sugar on top if you want extra crunch.

8. Bake on the preheated rack for 45 to 55 minutes, until the topping is golden and the filling is bubbling through. If the crust edges brown too fast, loosely tent with foil after 25 to 30 minutes.

9. Let the pie cool on a wire rack at least
1.5 to 2 hours so the filling sets; its really tempting to dig in hot but cooling helps prevent runny slices. Serve warm with ice cream or whipped cream.

10. Store leftovers covered in the fridge for up to 3 days. To refresh, warm slices in a 350°F oven for 8 to 12 minutes so the crumble crisps up again.

Equipment Needed

1. 9-inch pie plate
2. Rimmed baking sheet
3. Large mixing bowl
4. Medium bowl (can double as ice bath)
5. Measuring cups and spoons
6. Chef’s knife
7. Cutting board
8. Saucepan for blanching peaches
9. Pastry cutter or two forks (for crumble)
10. Wire cooling rack

FAQ

Q: How do I stop the crust from getting soggy?

A: Blind bake the crust for 8 to 10 minutes, or brush the bottom with a thin layer of beaten egg or melted butter after prebaking to seal it. Also toss the peach slices with the cornstarch, sugar and lemon so they release less juice while baking. Put the pie on a rimmed baking sheet to catch any drips, don't skip that, trust me.

Q: My peaches are extra juicy, what should I do?

A: Add an extra tablespoon of cornstarch, or use the 3 tablespoons of flour option listed. Let the sugared peaches sit for 10 minutes so they macerate, then drain off a little juice if needed before filling the crust. You can always reduce the sugar a bit if the peaches are super ripe.

Q: Can I use frozen peaches instead of fresh?

A: Yes, use thawed frozen peaches, drain them well and pat dry, then toss with the starch and sugars. Frozen fruit will be softer, so the filling might set a little quicker if you bake until it's just bubbly and golden.

Q: Any tips for making the crumble topping extra crisp?

A: Keep the butter cold and cut it into pea sized pieces, don't melt it. Press some of the topping together into clumps so you get big crunchy bits, and chill the bowl 10 minutes before sprinkling if your kitchen is warm. Sprinkling coarse sugar on top before baking gives a nice sparkle and crunch.

Q: What temp and how long do I bake the pie?

A: Bake at 375 F for about 45 to 55 minutes, until the topping is golden and the filling is bubbling in the center. If the edges brown too fast, tent foil around them. Let the pie rest at least 1 to 2 hours before slicing so the filling sets, it's tempting to cut it hot but it will run.

Q: How should I store leftovers and reheat slices?

A: Room temp up to 2 days covered, or refrigerate up to 4 days. To reheat, warm a slice in a 325 F oven for 10 to 15 minutes so the crust stays crisp. Microwave works fast, but the topping can get soggy, so use the oven when you can.

Peach Crumble Pie Recipe Substitutions and Variations

Peaches (6 to 8 ripe): Use 6 cups frozen sliced peaches, thawed and well drained, or swap in 6 to 8 nectarines. If you use canned, drain and cut the added sugar by about 1/4 cup.
Cornstarch (2 tbsp): Swap with 2 tbsp arrowroot powder or 2 tbsp tapioca starch. If you only have flour use 3 tbsp all purpose flour but it wont be as clear or glossy.
All purpose flour (1 cup for crumble): Replace with 1 cup gluten free 1:1 baking flour, or 1 cup almond flour for a nuttier, more tender crumble; expect a slightly different texture.
Cold unsalted butter (1/2 cup): Use 1/2 cup solid coconut oil or 1/2 cup vegan butter sticks. Keep it cold so the topping stays crumbly and flaky.

Pro Tips

– Use instant tapioca or a little extra cornstarch if your peaches seem extra juicy, and scoop the peaches into the crust with a slotted spoon so you’re not dumping all the free liquid in. This lets the filling set without over-thickening or making the crust soggy, and you can simmer down any reserved juice into a syrup if you want to pour some back for extra flavor.

– Keep the butter for the crumble rock cold, and work quickly when cutting it in, or pulse a few times in a food processor. Bigger pea sized chunks give great contrast with finer crumbs, and if the crumble feels too soft chill it for 10 minutes before baking so it holds its shape.

– Blind bake or par-bake the crust just a few minutes if you’ve had soggy-bottom pies before, or lightly brush the baked shell with a whisked egg white to create a moisture barrier. Both tricks help keep the bottom crisp without changing the pie’s flavor.

– Taste the peaches first, then cut back or add sugar as needed, and brighten the filling with a little lemon or a splash of bourbon or vanilla if you like. Little additions like a pinch of ground ginger or a few chopped nuts in the topping can take it from good to memorable.

Peach Crumble Pie Recipe

Recipe by Francis Mead

0.0 from 0 votes

I’m sharing my Brown Sugar Peach Crumble Pie and the sneaky little step I use to keep the crumble from falling apart.

Servings

servings

Calories

521

kcal

Equipment: 1. 9-inch pie plate
2. Rimmed baking sheet
3. Large mixing bowl
4. Medium bowl (can double as ice bath)
5. Measuring cups and spoons
6. Chef’s knife
7. Cutting board
8. Saucepan for blanching peaches
9. Pastry cutter or two forks (for crumble)
10. Wire cooling rack

Ingredients

1 (9-inch) unbaked pie crust, store bought or homemade
6 to 8 ripe peaches (about 3 lb), peeled, pitted and sliced
3/4 cup granulated sugar
1/4 cup packed light brown sugar
2 tablespoons cornstarch (or 3 tbsp all-purpose flour)
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
pinch salt
2 tablespoons unsalted butter, cut into small pats
1 cup all-purpose flour
3/4 cup packed light brown sugar
1/2 cup old-fashioned oats (optional)
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cubed
coarse sugar for sprinkling, optional

Directions

Preheat oven to 375°F (190°C) and place a rimmed baking sheet on the middle rack to catch any drips. Fit the 9-inch unbaked pie crust into your pie plate, crimp the edges and set aside.
Peel, pit and slice 6 to 8 ripe peaches (about 3 lb). Quick peel tip: score an X on the bottom, blanch in boiling water 20 to 30 seconds, then plunge into ice water and the skins will slip right off.
In a large bowl toss the sliced peaches with 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tablespoons cornstarch (or 3 tablespoons flour if you dont have cornstarch), 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon and a pinch of salt. Let the mixture sit 8 to 10 minutes so the peaches release juice and the sugar starts to dissolve.
Pour the peach mixture into the prepared pie crust, spreading evenly, and dot the top with the 2 tablespoons unsalted butter cut into small pats.
Make the crumble topping by stirring together 1 cup all-purpose flour, 3/4 cup packed light brown sugar, 1/2 cup old-fashioned oats if using, 1 teaspoon ground cinnamon and 1/4 teaspoon salt in a bowl.
Add the 1/2 cup cold unsalted butter, cubed, and cut it into the dry mix with a pastry cutter or your fingers until the mixture forms coarse crumbs about pea-size. Work quickly so the butter stays cold for a flaky crumb.
Evenly sprinkle the crumble over the peaches, pressing lightly so it sticks. Scatter a little coarse sugar on top if you want extra crunch.
Bake on the preheated rack for 45 to 55 minutes, until the topping is golden and the filling is bubbling through. If the crust edges brown too fast, loosely tent with foil after 25 to 30 minutes.
Let the pie cool on a wire rack at least
5 to 2 hours so the filling sets; its really tempting to dig in hot but cooling helps prevent runny slices. Serve warm with ice cream or whipped cream.
Store leftovers covered in the fridge for up to 3 days. To refresh, warm slices in a 350°F oven for 8 to 12 minutes so the crumble crisps up again.

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.