This easy peach pie with crumble topping comes together effortlessly with fresh, juicy peaches and an addictive, crunchy topping. Use a homemade crust or keep things simple with store-bought—either way, this is a minimal-effort dessert that always impresses. The crumble topping is a delicious twist on classic peach pie, and far easier than rolling out a second crust.
I’ve made this peach crumble pie more times than I can count, and it never fails. With sweet, syrupy peaches and a buttery crumble topping, it’s a low-effort, high-reward dessert that tastes like you spent all afternoon in the kitchen.
Once you've mastered this recipe, the possibilities are endless. Swap the juicy peaches for berries, apples, plum or pears, whatever fresh fruit is in season. It's a flexible go-to recipe for fresh fruit pies that you can keep coming back to.
Jump to:
- Why This Peach Pie Recipe Works
- Peach Pie Ingredients
- How to Make Peach Pie - Step-By-Step
- Frequently Asked Questions
- Variations & Substitutions
- Pro Tips & Tricks
- How To Serve
- How To Reheat
- How to Freeze
- Pin This Easy Peach Pie with Crumble Topping Recipe For Later
- What Do You Think?!
- More Easy Dessert Recipe Ideas
- Printable Recipe
- Easy Peach Pie with Crumble Topping Recipe
- Reader Comments & Ratings
Why This Peach Pie Recipe Works
- This fresh peach pie makes the most of peach season and uses a few simple extra ingredients to create a really delicious dessert.
- If you have 2 pie dishes, make 2 pies, enjoy one now and freeze one for an easy dessert another day.
- You can save even more time and use ready made pie dough in this easy recipe.
- For a gluten free pie, swap your regular pie crust for a gluten free alternative.
- If you like this best peach crumble pie recipe, don't miss these quick and easy recipes:
Peach Pie Ingredients
Find the full list and quantities in the recipe card below.
Pie Crust - you can use store-bought pie crust dough or a homemade pie crust dough in this recipe.
Peaches - I've opted to use fresh summer peaches for the peach filling in this recipe. Swap fresh ripe peaches for frozen peaches, just defrost them first. Or use canned peaches, taking care to drain and remove as much of the excess juice as possible.
Crumble Topping - I keep the crumble topping simple, rubbing some butter into the flour and sugar.
How to Make Peach Pie - Step-By-Step
Find the full printable recipe card below.
Carefully place the pie crust in a 9-inch pie plate or dish. Trim the edges of the crust with a knife and set aside any excess crust for another time. If you want to pie to look neat simply crimp the edges with your fingers or a fork—no special technique needed.
In a large mixing bowl, gently toss together the sliced peaches, sugar and corn starch then pour the peach filling into the crust, spreading it evenly.
For the crumble topping in a medium bowl, mix the flour and sugar. Add the cold cubed butter and rub it through the flour/sugar mixture with your fingertips until it resembles coarse breadcrumbs.
Sprinkle the buttery crumble topping generously over the top of the pie, leaving maybe a little border so some peaches show through.
Bake in a preheated oven for about 45-55 minutes, or until the filling is bubbling and the crumble topping is golden brown. Let the pie cool and rest for at least 30 minutes so the filling sets a little before serving.
Serve this fresh baked pie warm, ideally with a scoop of vanilla ice cream or whipped cream.
Frequently Asked Questions
What is the best thickener for peach pie?
My preferred thickener for fruit filling is cornstarch as you can use less of it than with other ingredients (plus it's also gluten free). However, you can also thicken pie filling with all-purpose flour, arrowroot powder, potato starch, tapioca starch, or rice flour.
Do you leave the skins on peaches for peach pie?
This is entirely down to personal taste, I leave the peach skins on as they add flavor and texture, but you can peel the skins off if you prefer.
Variations & Substitutions
I've opted for a peach pie filling, but you can swap peaches for apples and make an apple crumble pie, or try plum, pear, apple and blueberry, apricot.
Make a brown sugar crumble topping by swapping the white sugar for a light brown muscovado sugar.
For a bit more texture you could add ¼ cup rolled oats or ¼ cup chopped nuts into the crumble topping.
For a gluten-free version, you could swap the flour in the crumble for a gluten-free flour blend and use a gluten-free crust; similarly use arrowroot or cornstarch for the filling. See my tip for gluten free crumble in my Easy Cherry Crumble recipe.
You could make this skillet style (no crust) by placing the peach filling into a greased 10-inch oven-proof skillet and sprinkling the crumble on top - bake the same way.
Pro Tips & Tricks
Filling
If using frozen peaches make sure they are thoroughly defrosted and drained first.
For very juicy peaches, slightly increase the cornstarch (e.g., to 3 tablespoons) to help the filling set.
Pie crust
Keep the pie crust as cold as possible whilst lining the base - and handle it gently.
Chill homemade crust dough before baking and brush edges with egg wash for a golden finish.
Crumble
When making this great recipe I like to batch make the crumble, using some on this pie and freezing the rest of the crumble to use another day.
Sprinkle a little sugar over the crumble topping for extra crunch.
If the topping is browning too fast, cover the edges with foil after 25–30 minutes.
How To Serve
My best serving tip is let the pie rest about 30 minutes if you can after baking and before slicing. This gives the filling time to set so it won’t run and the slices hold their shape. If you don't have time - just dig in, but it's harder to get neat slices
My favorite way to serve this delicious pie is warm, straight from the oven with a scoop of vanilla ice cream. You could also serve it with whipped cream - or if you are in the UK, custard!
How To Reheat
Leftovers are really easy to reheat. You can either heat it up using the oven or microwave.
I prefer to use the oven. Just place the pie on a tray and heat in a warm oven for 15 minutes. If using the microwave watch the pie closely and don't overcook it as you don't want the pie crust becoming soggy
How to Freeze
You can freeze this peach pie either baked or unbaked. To freeze, wrap the pie well or place it in an airtight container and store in the freezer for up to 3 months.
When ready to enjoy, bake from frozen at 400ºF/200ºC until the filling is bubbling and the pie is heated all the way through. If the topping starts to brown too quickly, loosely cover with foil and continue baking until hot.
Pin This Easy Peach Pie with Crumble Topping Recipe For Later
What Do You Think?!
Love this Recipe?
I’d be so grateful if you could leave a ⭐ rating and comment below — it really helps me know what works for you!
Save this recipe to Pinterest or share it with a friend who loves cooking. Follow me on Facebook and Instagram for more family friendly easy-to-do recipes.
More Easy Dessert Recipe Ideas
Printable Recipe
Easy Peach Pie with Crumble Topping Recipe
Ingredients
- 1 9" Pie Crust Dough - homemade or store-bought
Filling
- 5-6 medium Peaches - ripe, peeled & sliced into bite sized pieces - about 5 cups
- ¼ cup Sugar
- 2 tbsp Cornstarch (Cornflour) - or flour
Crumble Topping
- 1 cup All-Purpose Flour (Plain Flour)
- ½ cup Sugar
- 1 stick Butter - cold, cut into small cubes
Instructions
- Preheat the oven to 400°f | 200°c
- Carefully place the pie crust it a 9-inch pie dish. Trim the edges with a knife and set aside any excess crust for another time.
- In a large bowl, gently toss together the sliced peaches, sugar and cornstarch.
- Pour the peach filling into the crust, spreading it evenly.
- In a medium bowl, mix the flour and sugar. Add the cold cubed butter and rub it through the flour/sugar mixture with your fingertips until it resembles coarse breadcrumbs.
- Sprinkle the crumble topping generously over the top of the peaches, leaving maybe a little border so some peaches show through.
- Bake for about 45-55 minutes, or until the filling is bubbling and the crumble topping is golden brown.
- Let the pie rest for at least 30 minutes so the filling sets a little before serviing.
- Serve warm, ideally with vanilla ice cream or whipped cream.
Comments
No Comments