Peach Crumble Pie
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.
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.
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.
