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 a scoop of vanilla ice cream on a white plate.

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 streusel topping 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! This 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.
Crowd Pleaser: This Peach Crumble Pie is sure to be a crowd pleaser! Enjoy it on its own or add a big scoop of vanilla bean ice cream on top.
Organic Pie: While you can buy pie at the store these days, many store bought pies are made with shortening, preservatives, and other unnecessary ingredients. When you make organic pie at home you can choose high quality ingredients you'll feel good about indulging in!

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

All Purpose Flour: My favorite brand is Cairnspring Mills!
Peaches: I use organic peaches, which can vary in size. 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.

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

Baker’s Tips

I made this pie in my 360 Cookware Pie Pan, which is huge, it’s a 12-inch pan! So, I had to use about 6 large peaches for the filling. If you have a standard 9-inch pie pan, you’ll probably only need about 4 peaches.
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.
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.
High Altitude — Bake at 350°F for 1 hour or until golden brown.

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 into 4 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 disk and wrap the dough in plastic wrap. Refrigerate for at least 4 hours or overnight.

sliced peaches in a glass mixing bowl on a white marble counter.

To make the filling: Chop the peaches into thin slices and place in a large mixing bowl.

ingredients for peach crumble pie filling in a glass bowl on a white marble counter.

Add the light brown sugar, cane sugar, flour, cornstarch, and cinnamon.

Mix together to coat the peaches. Set aside.

ingredients for streusel topping in a glass bowl on a white marble counter.

To make the topping: In a medium mixing bowl, add the melted butter, flour, light brown sugar, cane sugar, and cinnamon.

Mix together with a spatula until a paste like texture forms.

pie crust on a white marble countertop with a little flour on top.

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.

peach pie in a pie crust in a stainless steel pie pan on a white marble counter.

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. Add the peach filling into the pie pan and spread evenly.

peach pie with streusel topping in a pie crust in a stainless steel pie pan on a white marble counter.

Crumble the topping on top of the pie.

peach crumble pie in a stainless steel pan with fresh flowers.

Bake for 1 hour and 15 minutes, or until golden brown. (If baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

peach crumble pie in a stainless steel pan.

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!
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

How should I store homemade 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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