Peach Crumble Pie

Learn how to make the best Peach Crumble Pie with fresh peaches and a streusel topping. Savor summer with this perfect organic pie!

If you’re looking for more summer pies, check out some of my other favorites like Honey Lemon Apple Pie, Eggless Mini Apricot Pies, Eggless Strawberry Honey Galette, Cherry Chocolate Chip Pie, or Blueberry Honey Crumble Pie.

slice of peach crumble pie with vanilla ice cream on top on a plate on a table with fresh flowers.

A Quick Look At The Recipe

Recipe Name: Peach Crumble Pie
Ready In: 5 hours 40 minutes
Makes: 9-inch pie
Main Ingredients: butter, peaches, brown sugar, all purpose flour
Flavor Profile: sweet peach with a buttery, brown sugar streusel topping
Dietary Info: eggless, no seed oils
Difficulty: Medium
Why You’ll Love It: tender, juicy peaches beneath a golden, buttery brown sugar crumble with just the right amount of crunch

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Why You’ll Love This Recipe

Bursting with Flavor: It’s peach season for a little bit longer, so take advantage of vibrant and ripe peaches! Each bite of this peach pie with streusel topping is the perfect balance of sweet and buttery.
Buttery Crumble Topping: The crumble topping is the star of this pie! The crumb topping adds a delightful contrast to the soft, juicy peaches. Made with just a few simple ingredients, this streusel topping is baked to golden perfection providing a crispy contrast to the fresh fruit filling.
Flaky Crust: While you can buy pie at the grocery store these days, they are typically made with shortening and not real butter. This homemade pie crust is a buttery, flaky pie crust that is baked to golden perfection. This is something you can't by from the grocery store!
Crowd Pleaser: This peach crumb pie is sure to be a crowd pleaser with sweet peaches and a buttery crumble topping! Enjoy it on its own or add a big scoop of vanilla bean ice cream on top.

Jump to:

A Quick Look At The Recipe
Why You’ll Love This Recipe
Ingredients
Baker’s Tips
How to Make Peach Crumble Pie
What to Serve with Peach Crumble Pie
Recipe FAQ’s
More Homemade Pie Recipes
Peach Crumble Pie
The Bake Shop

Ingredients

Butter: I prefer to use salted butter for pie crust, but unsalted butter also works if you prefer. Be sure to check out my post Best Salted Butter for Baking for my top picks for the best butter for pie crust.
All Purpose Flour: My favorite brand is Cairnspring Mills!
Peaches: I use organic peaches, traditional yellow peaches or white peaches both work for this! Peaches can vary in size, so depending on the size of your peaches you may need more or less. Feel free to add in more or reduce them if need be. You want the filling to come to the top of the pie pan. You can also use overly ripe or soft peaches that may not be ideal to eat. These are perfect for reducing food waste and making this pie!
Light Brown Sugar: I use my recipe for Homemade Light Brown Sugar.
Cornstarch: Organic cornstarch is key for a peach pie because peaches are so juicy! The cornstarch will help solidify those juices when baked so you don’t end up with a soggy crust or juices that run out when you cut the pie. If you are avoiding corn, you can use tapioca, arrowroot or potato starch in its place.
Cinnamon: I use organic Korintje cinnamon for a classic lightly spiced filling and topping that pairs so well with the peaches. Check out Best Cinnamon to Bake With for more info on different types of cinnamon. If you don't have cinnamon you could use a little bit of nutmeg or allspice.

*For a full list of ingredients and measurements, visit the recipe card below.

Baker’s Tips

Always weigh ingredients for the best results.
This recipe is for a 9-inch pie dish, but if you have a larger pie pan like a 10-inch or 12-inch, you could use it, just add another peach or two to make the filling larger.
My top picks for pie pans are stainless steel, aluminum, or cast iron. Ceramic and glass don’t conduct heat the best and can result in a soggy pie crust bottom, so I don’t usually recommend those pie pans for a pie like this. Check out The Best Nontoxic Pie Pans to Bake With for more info.
The secret to the best streusel topping is melted butter! You can read more about this in my post How to Make the Best Streusel Topping.
Always bake your pie on a baking sheet, this is my top trick for keeping your oven nice and clean. Sometimes pies will leak, and this will prevent your oven from getting super sticky if it does.
Let the pie cool completely before slicing. This will ensure you get nice clean cuts and the filling doesn't run out.
Be sure to store pie in a cool, dry place. It’s best just left out on the counter (uncovered) for a day or two.
The best (and only) way to reheat pie is in an oven or toaster oven! You can heat at 350°F or put on a warm setting until the pie is warm, about 5 to 10 minutes. Do not microwave pie as it will cause the crust to become soggy.

How to Make Peach Crumble Pie

woman chopping butter in small pieces on a wood cutting board in the kitchen counter.

To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar and mix for a couple rotations to combine the flour and sugar. Chop the butter into small cubes. I like to chop the butter in half and cut each half into 3 pieces and then cut into cubes from there.

chopped butter, flour, and sugar in a glass mixing bowl on a white marble countertop.

Add to the mixer with the flour.

butter pie crust dough in a glass mixing bowl on a white marble countertop.

Mix on low until the mixture looks like wet sand. Then immediately add in all the cold water. Mix into a dough forms. Do not over mix, if you have dry bits you can combine them with your hands.

pie crust on a piece of plastic wrap on a white marble countertop.

Form the pie dough into a disc and wrap the dough in plastic wrap. Refrigerate for at least 4 hours or overnight.

crumb topping mixed together in a glass mixing bowl on a marble counter with fresh flowers.

Preheat the oven to 350°F. To make the topping: In a medium mixing bowl add the flour, light brown sugar, cane sugar, cinnamon and melted butter. Mix together with a spatula until a paste like texture forms.

peach pie filling ingredients in glass mixing bowl on a marble counter with vase of fresh flowers.

To make the filling: Add the light brown sugar, cane sugar, flour, cornstarch, and cinnamon and mix together. Set aside.

peach pie filling mixed together in a glass mixing bowl on a marble counter with a vase of fresh flowers.

Slice the peaches into thin slices and add to the mixing bowl with the filling ingredients. Mix together with your hands to coat the peaches completely.

pie dough in a cast iron pie pan on a marble counter with a vase of fresh flowers.

Grease a pie pan with butter. Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. Roll out the into a disk that is ¼-inch thick, it should be a little larger than your pie pan. Place the pie dough into the pie pan, and press lightly to form against the pan. It should be large enough that the dough folds right over the top of the pan.

pie dough fluted in a cast iron pie pan on a marble counter with a vase of fresh flowers.

Roll the excess dough into the pie pan so it’s even with the edges of the pie pan. Flute the edges by using your thumb and index finger of your right hand to pinch the rolled edge of dough and push your index finger of your left hand into it to create the “flute”. Continue around the entire pie to flute the edges.

pie dough in a cast iron pie pan with peach pie filling on a marble counter with a vase of fresh flowers.

Transfer the peach filling into the prepared pie crust and spread evenly.

pie dough in a cast iron pie pan with peach pie filling and crumb topping on a marble counter with a vase of fresh flowers.

Crumble the topping on top of the pie.

baked peach crumble pie on a marble counter on top of a plaid dish towel with a small vase of flowers.

Bake for 1 hour or until golden brown.

What to Serve with Peach Crumble Pie

I love adding a scoop of ice cream on top, vanilla bean is always a safe choice. But, my Salted Caramel No Churn Ice Cream is also a favorite as well as Palmer House Ice Cream as these both complement the peaches so well.
Serve as part of a backyard dinner with Organic Pink Lemonade or Strawberry Limeade.
Make this the center of your 4th of July dessert table along with other summer pies like Rustic Sourdough Peach Galette, American Flag Cream Pie with Graham Cracker Crust, or Blueberry Slab Pie Without Eggs.

Recipe FAQ’s

What's the difference between a peach pie and a peach crumble pie?

Traditional peach pie has a double crust, meaning a bottom crust and a top crust. A peach crumble pie, like this, has just a bottom crust. And, then a crumb (or streusel topping) is added on top in place of a second crust. This buttery crumb topping gives the pie a different texture and delicious buttery topping!

Can I use frozen peaches instead of fresh peaches?

Yes, but you'll need to thaw them in the fridge for 24 hours and strain off excess liquid before using.

How do I know when peaches are ripe enough for pie?

You want peaches to be soft, just like if you were going to eat them. If they are even a little too soft for eating, then they are great for pie. Because they will get cooked in the oven, using peaches that are a little too ripe for eating is a great way to use them up to reduce food waste.

Do I need to peel peaches for peach pie?

No, I don't peel the peaches here, and you don't have to. If you want to, you can, but I think it's very unnecessary.

Why is my peach pie runny?

If you sliced into it before it was completely cooled, then it can seem runny. If you skipped the cornstarch, flour or both, then this also will cause your pie filling to be runny as there's nothing to bind together those fruit juices. The flour and cornstarch in the filling are essential.

What can I use in place of cornstarch in pie?

You can use tapioca, arrowroot or even potato starch in place of cornstarch if you are avoiding corn. But, you do need to use one of these to help bind the filling together to ensure you don't have a soggy bottom pie crust or runny pie filling.

Can I make Peach Crumble Pie ahead of time?

Yes, this is a great pie to make a day in advance of a party or cookout! Just make sure you let the pie cool completely at room temperature and leave it out on the counter, uncovered. You don't want to cover pie ever as it can make the crust become soggy.

How do I keep the crumble topping crispy?

Make sure to store in a cool, dry place. This is best just out on your counter. Don't put pie under a cake dome or wrap it in plastic wrap or foil, this will make the crust soggy and the topping soft. Also, to keep the topping crispy, be sure to re-heat pie your oven or air fryer (or countertop oven) for the best results.

What can I serve with Peach Crumble Pie?

I love this with vanilla bean ice cream, but caramel ice cream or another fruity variety is also super yummy! It's delicious with a cold fruit beverage like lemonade too!

How should I store homemade pie?

If you have leftover pie, store in a cool, dry place. This is usually just best on a plate on the counter. Do not cover pie with a cake dome or put in an airtight container as it will make the crust soggy.

How do you reheat pie?

The best way to reheat pie is in your toaster oven, air fryer, or oven. You can use a warm setting or 350°F. Heat for about 5 to 10 minutes or until the pie is warm. Never microwave pie as it will make the crust incredibly soggy (and gross!).

More Homemade Pie Recipes

Blueberry Slab Pie Without Eggs

Brown Sugar Honey Apple Pie

Brown Butter Apple Pie Without Eggs

Eggless Sourdough Pumpkin Pie

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