Peach crumble pie is the best of both worlds. You get all the goodness of a “crumble” with one of the best parts of a pie – the tender, flaky, buttery crust.
I’ll let you in on a secret.
The way I ate pie as a kid was to scrape out the filling and eat just the crust. I wasn’t fond of smooshy fruit and to my young taste buds pie crust was one of the most delightful things on earth. If the pie had a crumble topping . . . Well then, that there was a bonus.
The grown up me still covets crumbly toppings and adores a good pie crust but the filling is just as important.
So I perked up this peach filling with cinnamon, brown sugar and a few spoons of sour cream for a subtle peaches & cream effect. Cinnamon and brown sugar are repeats in the topping to drive home the warm spiciness and bring out the best in the fresh peaches.
The kid in me was a happy camper.
The adult in me was over the moon.