This Peach Crumb Pie can be made with fresh or frozen peaches and is finished with a brown sugar and cinnamon streusel. It’s a summery pie you can enjoy any time of year.
Why You’ll Love This Peach Crumb Pie
This peach crumb pie combines the best parts of a peach crumble with a flaky pastry crust. It has three main components:
- Flaky Pie Crust – Use a homemade crust (all-butter or shortening-based) or a quality store-bought crust for convenience.
- Simple Peach Filling – Peaches are tossed with sugars, spices, cornstarch and a little lemon, then placed in the crust.
- Cinnamon Streusel Topping – A crunchy, brown-sugar and oat streusel that you sprinkle on top—no lattice or weaving required.
Peach Season and Fruit Options
Fresh peaches have a short season, but this recipe works great with frozen peaches so you can enjoy peach pie year-round. I prefer thawing frozen peaches and draining excess liquid before using them; the larger fruit pieces take longer to cook down, so starting with thawed, well-drained peaches helps prevent a runny filling.
Fresh peaches also work well. Canned peaches are less desirable because they are already soft and can make the filling too mushy.
For the Pie Crust
Make a single 9-inch pie crust or use your favorite store-bought crust. If you make a double-crust batch, wrap and freeze the extra for later. Keep the prepared crust chilled until you’re ready to fill it.
- Prepare the pie crust.
- Roll the dough to about 1/8-inch thick in a large circle.
- Fit the crust into a 9-inch pie dish and trim, leaving roughly a 1/2-inch overhang.
- Tuck and crimp the overhang under itself, pinch to form a rim, and flute the edge. Keep the crust chilled while you prepare the filling and streusel.
Make the Cinnamon Streusel Topping
Keep the butter cold when making streusel so it forms coarse crumbs. Combine oats, brown sugar, flour, cinnamon and cold butter, then cut the butter into the dry ingredients until crumbly. Refrigerate the streusel until ready to use.
- Preheat oven to 350°F (175°C).
- Combine streusel ingredients (old fashioned oats, brown sugar, flour, cinnamon, and cold butter).
- Cut the butter in with a fork, pastry blender or fingers until the mixture forms coarse crumbs. Refrigerate until needed.
Make the Peach Pie Filling
When crust and streusel are chilled, prepare the filling. Thaw frozen peaches, drain them well, then toss with the sugars, spices, cornstarch and lemon juice just before filling the pie crust. Waiting to mix the filling until assembly helps prevent excess liquid from developing.
- Thaw and drain frozen peaches well; discard the liquid.
- Toss the drained peaches with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch and lemon juice until combined.
Tip: Do not mix and let the filling sit for long before baking—the sugar will draw out more juice from the fruit and can make the filling runny.
Assemble and Bake the Peach Crumb Pie
- Fill the crust with the peach mixture and evenly sprinkle the streusel over the top.
- Place the pie on a sheet pan lined with parchment or a silicone mat to catch any spills.
- Bake at 350°F for 60–75 minutes, until the crust is golden and the filling is bubbling in the center. After the first 30 minutes, cover the pie edges with foil to prevent over-browning.
Note: Store-bought crusts brown faster, so watch the filling for bubbling rather than judging doneness by crust color alone.
Cool the pie completely on a wire rack; the filling will set as it cools. Store covered at room temperature for 3–4 days or refrigerate for up to one week.
Baking Tips
- Thaw and drain peaches thoroughly. Blot with paper towels if needed to remove extra moisture.
- Mix filling only when ready to assemble. This limits juice extraction from the fruit.
- Keep streusel in clumps. Pressing the streusel into larger clumps helps them stay intact and gives pleasant texture after baking.
- Bake until the filling bubbles in the center. That ensures the cornstarch has thickened the filling.
More Peach Desserts
If you have lots of peaches, try other desserts like peach cake, peach sorbet, peach cobbler, peach bars, peaches and cream dessert, or peach fritters.
If you make this recipe, please leave a rating and review in the comments. Thanks!
Peach Crumb Pie
Ingredients
- 1 single 9-inch pie crust
Streusel Topping
- ½ cup old fashioned oats (40 g)
- ½ cup light brown sugar (100 g), gently packed
- ¼ cup all-purpose flour (30 g)
- ½ tsp ground cinnamon
- 4 Tbsp butter, cold (57 g)
Peach Filling
- 5 cups frozen peach slices, thawed (about 700 g; can substitute fresh)
- ½ cup granulated sugar (100 g)
- ¼ cup light brown sugar (50 g), gently packed
- ½ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- 4 Tbsp cornstarch (40 g)
- 1 Tbsp lemon juice
Equipment
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Fine mesh strainer or sieve
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Mixing bowls (glass or stainless)
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Pastry blender or fork
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9-inch pie pan
Instructions
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Roll the pie crust to about 1/8-inch thickness and fit it into a 9-inch pie dish. Trim excess, leaving a 1/2-inch overhang. Fold the overhang under and crimp the edges. Chill the crust.
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Preheat the oven to 350°F (175°C).
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Combine streusel ingredients and cut in cold butter until the mixture is crumbly. Refrigerate until ready to use.
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Thaw and drain peaches, then toss with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch and lemon juice.
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Pour the peach filling into the chilled crust and sprinkle the streusel evenly on top.
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Place the pie on a lined sheet pan to catch spills. Bake for 60–75 minutes, covering the pie edges with foil after 30 minutes to prevent over-browning. Bake until the filling bubbles in the center.
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Cool completely on a wire rack. Store covered at room temperature for 3–4 days or in the refrigerator for up to one week.
Notes
- Do not mix the filling until you are ready to assemble the pie to avoid excess liquid.
- If using a store-bought crust, monitor browning closely and cover the edges with foil as needed.
Nutrition
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