Peach Crumble Pie

This peach crumble pie combines a buttery homemade shortcrust pastry with juicy fresh peaches and a crisp brown sugar crumble topping. There is no need to peel the peaches, cook the filling, or blind bake the pie crust, so it is much easier to make than a traditional double-crust peach pie.

The pastry comes together quickly in the food processor, while the simple peach filling needs only sugar, cornstarch, lemon juice, and vanilla. Finish it with plenty of buttery crumble and bake until the peaches are bubbling and the topping is beautifully golden.

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Every summer, when peaches are at their sweetest, I can’t resist bringing home more than I planned. Some disappear straight from the fruit bowl, but the rest usually end up baked into cakes, galettes, cobblers, and this peach crumble pie.

What I love most about this pie is that it feels just rustic enough without looking messy. A flaky homemade crust, juicy peaches, and a buttery crumble topping are all it needs. It’s the kind of dessert that’s just as welcome at a weekend barbecue as it is on the Sunday dinner table, especially with a scoop of vanilla ice cream slowly melting over a warm slice.

I also like keeping this recipe simple. Fresh peaches already have so much flavor that they don’t need much help. A little lemon, vanilla, and a buttery crumble let the fruit shine, making this one of my favorite ways to celebrate peach season.

Why you’ll love this recipe

• No peeling the peaches – The skins soften during baking and add extra color and texture to the filling.
• No blind baking – The chilled pastry, thickened filling, and long baking time allow everything to bake together.
• Quick homemade pastry – The shortcrust pastry comes together in just a few minutes in the food processor.
• Crisp crumble topping – Cold butter and a generous amount of flour help the crumble stay chunky instead of melting into the filling.

Ingredients and substitutions

• For the shortcrust pastry
  • All-purpose flour – Regular plain flour gives the pastry structure while keeping it tender. Do not use self-rising flour.
  • Unsalted butter – Use cold butter cut into small cubes. Salted butter will also work; reduce or omit the added salt.
  • Granulated sugar – A small amount adds sweetness without turning the crust into a cookie.
  • Salt – Enhances the buttery flavor of the pastry.
  • Egg yolk – Adds richness and helps create a tender, easy-to-roll dough.
  • Cold water – Add only as much as needed to bring the dough together.
    You can use one refrigerated or store-bought 9-inch pie crust when you need a quicker option.
• For the peach filling
  • Fresh peaches – Use ripe but firm peaches. Very soft peaches can release too much liquid and lose their shape during baking. There is no need to peel them.
  • Granulated sugar – Sweetens the peaches without overpowering their flavor. Adjust slightly depending on how sweet your fruit is.
  • Cornstarch – Thickens the peach juices and helps the pie hold its shape when sliced.
  • Lemon juice – Brightens the peach flavor and balances the sweetness.
  • Vanilla extract – Adds warmth and rounds out the fruit filling.
  • Ground cinnamon – Optional, but a small amount pairs beautifully with peaches.
  • Salt – Prevents the filling from tasting overly sweet.
    Nectarines can replace the peaches without any other changes. Frozen peaches may also be used, but they should be thawed and drained well first.
• For the crumble topping
  • All-purpose flour – Gives the crumble enough structure to hold its shape as the butter melts.
  • Light brown sugar – Adds a subtle caramel flavor and helps create a crisp topping.
  • Cold unsalted butter – Keep it very cold so the crumbs do not melt before they begin to bake.
  • Salt – Balances the sweetness.
  • Ground cinnamon – Optional, but it adds warmth without masking the peach flavor.
    This is a flour-based crumb topping without oats, which keeps it distinct from a peach crisp.

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Step-by-step – How to Make a Peach Crumble Pie

Prepare the pastry

Add the flour, sugar, salt, and cold butter to a food processor. Pulse until the mixture resembles coarse breadcrumbs.
Add the egg yolk and cold water. Pulse just until the dough starts to come together.

It should hold when pressed between your fingers.
Turn onto a lightly floured surface, shape into a disc, wrap well, and chill for 20 to 30 minutes.
Pro Tip: Don’t over-process the dough. Small pieces of butter create a flaky crust.

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Roll the pastry

Roll the chilled dough into a 12-inch circle on a lightly floured surface.
Transfer it to a 9-inch pie pan, gently pressing it into the corners without stretching the dough. Trim and crimp the edges.
Chill the pie shell while you prepare the filling.
Pro Tip: Chilling the pastry helps prevent shrinking during baking.

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Prepare the filling

Slice the peaches about ½-inch thick. There’s no need to peel them.
Add the sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt. Toss gently until evenly coated.
Pro Tip: Mix the filling just before assembling the pie so the peaches don’t release too much juice.

Make the crumble

Combine the flour, brown sugar, cinnamon, and salt in a bowl.
Rub in the cold butter until you have a mixture of small crumbs and larger chunks.
Refrigerate until ready to use.
Pro Tip: Cold crumble keeps its chunky texture much better during baking.

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Assemble and bake

Spoon the peach filling into the chilled pie crust.
Scatter the crumble evenly over the peaches.
Bake at 375°F (190°C) for 20 minutes, then reduce the oven to 350°F (175°C) and bake for another 40 to 50 minutes until the crumble is golden and the filling is bubbling.

Cool for at least 3 hours before slicing.
Pro Tip: The pie is ready when the filling is bubbling, not just when the crumble is browned.

Storage

• Room Temperature: Store the pie, loosely covered, for up to 2 days if your kitchen is cool.
• Refrigerator: For longer storage or during hot weather, refrigerate for up to 5 days. Cover well to prevent the crust from drying out.
• Freezer: Wrap the completely cooled pie tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator.
• To Reheat: Warm individual slices in a 325°F (165°C) oven for 10–15 minutes to crisp up the crust and crumble. Serve with a scoop of vanilla ice cream if desired.

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Tips for success

• Choose peaches that are ripe but still firm enough to slice cleanly.
• Cut the peaches into thick, even slices so they do not disappear into the filling.
• Keep the pastry and crumble cold before baking.
• Do not overprocess the pastry after adding the liquid.
• Prepare the peach filling just before assembling the pie.
• Bake the pie in the lower third of the oven to give the bottom crust more direct heat.
• Look for thick bubbles in the filling, not just a golden topping. Bubbling shows that the cornstarch has activated.
• Let the pie cool completely before cutting it. A hot fruit pie will always be loose, no matter how perfectly it was baked.

More tarts with fruit

• Cream cheese nectarine tart
• Nectarine Frangipani tart
• Fresh fig tart or Apricot Tart
• Blueberry Tart Recipe or Strawberry Tart
• Apple tart or apple tarte tatin
• Classic apple pie or Apple crumble tart

Troubleshooting

Problem	What went wrong?	How to fix it
Runny filling	The pie wasn’t baked long enough or was sliced while still warm.	Bake until the filling is bubbling well around the edges and center, then cool for at least 3 hours before slicing.
Pale or soggy bottom crust	The pie didn’t get enough bottom heat or the peaches were very juicy.	Bake on the lower oven rack and use ripe, firm peaches. A metal pie pan also helps the crust brown better.
Crumble melted instead of staying crumbly	The butter was too warm or the crumble was overmixed.	Use very cold butter, leave some larger crumbs, and chill the crumble before sprinkling it over the pie.
Peach filling overflowed	The pie was overfilled or the fruit released more juice than expected.	Place the pie on a baking sheet to catch drips and leave about ½ inch below the rim when filling the crust.

Frequently asked questions

more peach recipes

• Peach Crisp
• Irresistible Peach Crumble
• Puff Pastry Peach Galette in under 30 Minutes
• Peach Crumb Cake with Crumble Topping
• Peach Upside Down Cake (One Bowl)

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