Juicy, fresh peaches, a buttery flaky crust, and a brown sugar crumb topping, this peach crumble pie is a summertime must, especially served with a scoop of vanilla ice cream.

Peach crumble pie with golden brown sugar topping cooling on counter.

Brown Sugar Crumble Top Peach Pie

I love a good pie for dessert year-round, but there’s something so summery about a slice of peach pie made with fresh peaches, especially when it’s topped with a buttery brown sugar crumble topping.

I love my peach pie with a lattice crust, but this peach crumble pie is a nice shortcut recipe when I need something easy. It uses half of my easy pie crust recipe, a juicy homemade peach pie filling, and a crispy cinnamon-sugar crumb topping.

The only thing easier is my peach crisp, which skips the crust altogether!

starstarstarstarstar

“I love this dessert! So easy to make and tastes super fresh, perfect summer dessert!”

April

Ingredients Notes

Ingredients for peach crumble pie including oats, brown sugar, granulated sugar, peaches, cinnamon, pie crust and butter.

This post may contain affiliate links. Read disclosure policy.

Find the full printable recipe with specific measurements below.

  • Rolled oats: Add texture and give the crumble a classic streusel topping feel.
  • Light brown sugar: Packed for accuracy. Adds sweetness to the pie and helps the topping caramelize into crunchy golden bits.
  • Granulated sugar: Balances the brown sugar in the filling with a lighter sweetness.
  • All-purpose flour: Thickens both the filling and the crumble topping.
  • Cinnamon: Adds warm, cozy flavor that pairs perfectly with peaches and sugar.
  • Salted butter: Binds the topping and adds rich, buttery flavor to both the crumble and the filling. If you only have unsalted butter, just add a pinch of salt.
  • Peaches: Use firm, ripe peaches (peeled and pitted). Overripe peaches can get mushy when baked.
  • Pie crust: Use a store-bought crust or make half a batch of homemade pie crust.

How To Make Peach Crumble Pie

Step by step collage making peach crumble pie.
  1. Prep the crust. Roll out your pie dough and press it into a 9–10″ deep-dish pie plate. Tuck or crimp the edges, there is no need for perfection but do what you like.
  2. Make the filling. Whisk together sugar, brown sugar, flour, and cinnamon, then toss with the sliced peaches until coated.
  3. Mix the brown sugar topping. Combine the crumble ingredients in a bowl, then use a fork or your fingers to mix until clumps form.
  4. Assemble. Pour the peach filling into the crust and sprinkle the crumble evenly over the top. It’s okay if some peaches peek through, they’ll caramelize beautifully.
  5. Bake. Place the pie on a baking sheet and bake at 375°F for 40–50 minutes, or until golden and bubbly. Cool before slicing so the filling sets.
Buttery brown sugar crumb topping with crispy oats on baked peach pie.

Recipe Tips

  • Use frozen peaches. This pie works year-round with frozen peaches—just thaw slightly and drain to avoid a runny filling.
  • Pick extra peaches. Start with more than you need in case some are overripe or bruised. You want firm, ripe fruit for best texture.
  • Brighten the flavor. A splash of lemon juice adds a tart contrast to the sweet filling. Try a pinch of nutmeg or a dash of vanilla for extra depth.
  • Add crunch. Mix chopped walnuts, almonds, or pecans into the crumb topping for more texture.
  • Protect the crust. Cover the edges with foil partway through baking if they start to brown too quickly.
  • Bake on a tray. Place the pie on a foil-lined baking sheet to catch any bubbling juices.

Recipe FAQs

Do I need to peel the peaches first?

That’s a personal choice. I usually do as my kids don’t like to bite into the coarse skin, but if you like to leave yours on, go right ahead!  

How do you keep the peach crumble pie from getting watery?

First, make sure your peaches aren’t overly ripe. You want them firm enough to hold their shape and not release too much juice too quickly. As for frozen peaches, do not thaw them completely, but be sure to drain excess juice first.

Use a thickening agent (we’re using flour in this recipe) and allow the dessert to cool completely to give it time to set. Also, follow the bake time instructions as this will make sure you’re baking it for long enough.

Can I make peach crumble pie ahead of time?

You can! You can make the crust and keep it in the pie pan for up to 5 days. If you’ve already got a pie crust frozen you’re already ahead of the game. Thaw it overnight before using it.

Make the filling and keep that in a separate container in the fridge for up to 3 days ahead. 

When you’re ready to bake the pie, assemble it and throw it in the oven to bake!

How to store?

Keep any leftover peach crumble pie in an airtight container for up to 3 days. However, I do find this pie tastes best on the first day. On the 2nd day, I love to warm it up and add a scoop of ice cream.

Slice of peach pie with crumb topping and a scoop of vanilla ice cream.

More pie recipes with a crumble topping include Dutch apple pie and mixed berry crumble pie!

More Fresh Peach Recipes

See all
See all
Slice of peach crumble pie with ice cream on top.

Peach Crumble Pie

5 from 23 votes
Recipe by: Jamielyn Nye
Prep Time: 30 minutes
Cook Time: 50 minutes
Cooling Time: 3 hours
Total Time: 4 hours 20 minutes
Servings: 8
Juicy, fresh peaches, a buttery flaky crust, and a brown sugar crumb topping, this peach crumble pie is a summertime must, especially served with a scoop of vanilla ice cream.
Print Pin This! Rate

Video

Ingredients 

Crumble Topping

  • 3 Tablespoons rolled oats
  • 3 Tablespoons light brown sugar , packed
  • 3 Tablespoons all-purpose flour
  • ½ teaspoon ground cinnamon
  • 3 Tablespoons salted butter , cut into 1-inch cubes

Peach Pie

  • ½ cup (100 grams) granulated sugar
  • ¼ cup (55 grams) light brown sugar , packed
  • ½ cup (65 grams) all-purpose flour
  • ¼ teaspoon ground cinnamon
  • 5 cups (785 grams) sliced firm peaches (about 7 peaches peeled and pitted)
  • 1 store-bought or homemade pie crust , unbaked

Serve with: Vanilla ice cream or Whipped cream

Instructions

Crumble Topping

  • In a medium bowl, using your hands or a fork, rub together 3 Tablespoons rolled oats, 3 Tablespoons brown sugar, 3 Tablespoons flour, 1/2 teaspoon cinnamon, and 3 Tablespoons butter until clumpy and well combined.

Peach Pie

  • Preheat the oven to 375°F. Place a baking sheet in the oven.
  • In a large bowl, whisk together 1/2 cup sugar, 1/4 cup brown sugar, 1/2 cup flour, and 1/4 teaspoon cinnamon. Add 5 cups peaches and toss to combine.
  • Roll out pie crust and transfer to a deep, 9- to 10-inch pie dish. Tuck under the edges and trim any excess dough.
  • Scoop the peaches into the crust. Sprinkle the crumble topping evenly over the peaches.
  • Place pie on top of baking sheet in oven. Bake 40 to 50 minutes, or until top is golden brown. Cover the crust with foil if it is browning too quickly. Remove from oven.
  • Let cool 3 hours to thicken before slicing. Serve with fresh whipped cream or vanilla ice cream.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Frozen peaches: You can use frozen peaches for this pie. Allow to thaw slightly. Drain any excess juices before adding to crust.
Pie crust: You can buy a pre-made pie crust (I prefer the one in the freezer section) or make half a batch of my favorite pie dough.
Storage: Once the pie is completely cooled, store it in an airtight container for up to 3 days in the fridge. This crumble tastes just as good at room temperature as it does warm, so the choice is yours.
Variations:
  • Add a little bit of lemon juice, nutmeg, or vanilla for added flavor.
  • Toss in some of your favorite nuts to the crumble for added crunch.

Nutrition

Calories: 357kcal, Carbohydrates: 62g, Protein: 3g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 15mg, Sodium: 149mg, Potassium: 172mg, Fiber: 2g, Sugar: 40g, Vitamin A: 489IU, Vitamin C: 4mg, Calcium: 24mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.