Peach Crumble Pie

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.

Peach Crumble Pie

Rating: 51

Prep Time: 40 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 55 minutes

Yield: 1 deep dish pie

Peach Crumble Pie

A scrumptious peach pie with a cinnamon and brown sugar topping!


1 + 1/4 cups all-purpose flour, plus more for rolling
1/4 teaspoon fine salt
2 teaspoons sugar
1/2 cup cold unsalted butter, cubed
5 tablespoons ice water
For the Filling:
3 pounds peaches, halved, pitted, and cut into 1/2-inch slices (about 8 cups)
1/4 cup light-brown sugar
1/4 cup all-purpose flour
1/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
For the Crumble:
1/3 cup packed light-brown sugar
1/3 cup all-purpose flour
1/3 cup old-fashioned rolled oats
1/2 teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cubed


  1. In a food processor, pulse flour, salt, and sugar until combined. Add butter and pulse until mixture resembles coarse meal with a few pea-sized pieces. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 additional tablespoons ice water, 1 tablespoon at a time) don't overmix. Form dough into a disk, wrap with plastic wrap and refrigerate 1/2 - 1 hour.
  2. Crumble:
  3. In a small bowl combine all the dry ingredients for the crumble and using a fork or pastry blender work in the butter until large clumps form; cover and refrigerate.
  4. Preheat oven to 375 degrees F. Lightly flour a rolling pin and a work surface. Roll out dough to a 12-inch round and place in a 9-inch deep dish pie pan; fold overhang under and crimp edges.
  5. In a large bowl toss together peaches, brown sugar, flour, vanilla and cinnamon until combined.
  6. Transfer the filling to pie shell and crumble the topping evenly over top.
  7. Place pie on a rimmed baking sheet and bake until juices are bubbling and top is golden, 1 hour to 1 hour 15 minutes.
  8. Let cool on a wire rack 1 1/2 hours before serving with freshly whipped cream or vanilla ice cream.
  9. Store leftovers tightly covered in refrigerator.


Adapted from Martha Stewart

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  1. Hillary says

    This was a wonderful recipe! We added raspberries, subbed canola oil for the sour cream (I’m not the biggest sour cream fan), and put in a bit more sugar, cinnamon, and flour to thicken the consistency. The crumble was wonderful too! With a store-bought graham cracker crust, it only needed 40-45 minutes in the oven, same temp. Thanks for posting!

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