Classic Peach Crumble Pie: A Homestyle Summer Treat (Print Version)
Bake a Classic Peach Crumble Pie! This homestyle recipe brings juicy peaches and a buttery, crumbly topping. Perfect for summer gatherings or a sweet night in.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 75 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ For the Peach Filling
01 -
6-8 medium ripe peaches, peeled and sliced (about 6 cups)
02 -
1/2 cup granulated sugar (adjust to peach sweetness)
03 -
1/4 cup cornstarch
04 -
1 tablespoon fresh lemon juice
05 -
1 teaspoon vanilla extract
06 -
1 teaspoon ground cinnamon
07 -
1/4 teaspoon ground nutmeg
→ For the Buttery Crumble Topping
08 -
1 cup all-purpose flour
09 -
1/2 cup light brown sugar, packed
10 -
1/4 cup granulated sugar
11 -
1/2 cup (1 stick) unsalted butter, cold and cubed
12 -
1/2 cup old-fashioned rolled oats
13 -
1/4 teaspoon salt
# Instructions:
01 -
First things first, get those peaches ready. Peel and slice them into roughly 1/2-inch thick wedges. I find blanching them in boiling water for about 30 seconds, then plunging them into ice water, makes peeling a breeze. Toss them gently in a large bowl with the granulated sugar, cornstarch, lemon juice, vanilla, cinnamon, and nutmeg. Give it a good mix, but don't smash the peaches, we want nice pieces! This is where you start to smell the magic happening, honestly.
02 -
In a separate medium bowl, whisk together the flour, both sugars, oats, and a pinch of salt. Now, for the fun part: cut in the cold, cubed butter. You can use a pastry blender, your fingertips, or even a food processor (pulse just a few times!). I usually just use my fingers because I love the feel of it, and it helps me avoid overmixing. You're looking for a coarse, crumbly mixture, like wet sand, with some pea-sized pieces of butter still visible. This is where I almost always get flour everywhere, but it's worth it!
03 -
Pour the peach filling into a 9-inch pie dish. Make sure it's spread out evenly. Then, generously sprinkle that beautiful crumble topping all over the peaches. Don't press it down too much; we want that airy, crumbly texture to develop. It should look rustic and inviting, like something straight out of a farmhouse kitchen, even if your kitchen is, well, mine.
04 -
Pop the pie into a preheated oven at 375°F (190°C) for about 45-55 minutes. You'll know it's ready when the crumble is golden brown and the peach filling is bubbling invitingly around the edges. Oh, the smell! Your kitchen will smell absolutely heavenly. If the crumble starts to get too dark, you can loosely tent it with foil, a trick I learned after burning one too many crusts.
05 -
This is the hardest part, I swear. Once it's out of the oven, let the Classic Peach Crumble Pie cool on a wire rack for at least 30 minutes, or even an hour. This lets the filling set properly. I know, I know, it’s tempting to dig in right away, but resist! A slightly warm pie is a dream, but a molten hot one is just… messy. I’ve made that mistake more times than I care to admit.
06 -
Once it's cooled a bit, slice into your magnificent Classic Peach Crumble Pie! It should be beautifully bubbly and fragrant. I love serving it slightly warm with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream. The contrast of warm pie and cold cream? *Chef's kiss*. This is the moment all that kitchen chaos pays off.
# Notes:
01 -
Don't overmix the crumble; rustic is the goal for that perfect texture.
02 -
This pie keeps well covered at room temperature for a day, but it's truly best enjoyed warm and fresh.
03 -
Frozen peaches work great if fresh aren't available—just be sure to thaw and drain them well.
04 -
Serve warm with a scoop of vanilla bean ice cream for an absolute dream pairing!
# Equipment Needed:
01 -
9-inch pie dish
02 -
large mixing bowls
03 -
pastry blender (optional)
04 -
wire rack
# Nutrition (Per Serving):
Calories: 350-400 kcal
Total Fat: 18-22g
Total Carbohydrate: 45-55g
Protein: 3-5g