Classic Peach Crumble Pie: A Homestyle Summer Treat (Print Version)

Bake a comforting Classic Peach Crumble Pie with juicy peaches and a buttery, spiced topping. My personal recipe brings summer to your table.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 75 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Juicy Peach Filling

01 - 6-8 ripe medium peaches, peeled and sliced
02 - 1/2 cup granulated sugar (adjust to taste)
03 - 3 tablespoons cornstarch
04 - 1 tablespoon lemon juice
05 - 1 teaspoon vanilla extract
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg

→ Buttery Crumble Topping

08 - 1 cup all-purpose flour
09 - 1/2 cup light brown sugar, packed
10 - 1/2 cup (1 stick) cold unsalted butter, cut into cubes
11 - 1/2 cup rolled oats
12 - 1/4 teaspoon salt

→ Flavor Enhancers (Optional but Recommended)

13 - 1/4 teaspoon almond extract
14 - 1/4 teaspoon extra ground cinnamon

→ For Serving

15 - Vanilla bean ice cream or whipped cream

# Instructions:

01 - First things first, get your peaches ready! I usually blanch them quickly to make peeling easier – a quick dip in boiling water for 30 seconds, then into an ice bath. The skins just slip right off, honestly. Then, slice them up, about 1/2-inch thick. In a big bowl, gently toss these beauties with the granulated sugar, cornstarch, lemon juice, vanilla, cinnamon, and nutmeg. Give it a good mix, making sure every peach slice gets coated. You'll see them start to get juicy, that's what we want!
02 - Next, let's tackle the star of the show – the crumble topping! In another bowl, combine the flour, brown sugar, rolled oats, and salt. Now, for the butter: it needs to be cold, like straight from the fridge cold. Cut it into small cubes and, using your fingertips (my favorite way, feels so therapeutic!) or a pastry blender, work the butter into the dry ingredients. You're looking for a coarse, sandy mixture with some pea-sized crumbs. Don't overmix, or you'll end up with a tough topping, and nobody wants that. I once used room temp butter and it turned into a sticky mess, oops!
03 - Preheat your oven to 375°F (190°C). If you're using a pie crust, press it into your 9-inch pie plate. Now, pour that luscious peach filling right into the crust. Make sure the peaches are spread evenly. Then, grab your gorgeous crumble topping and sprinkle it generously over the peaches. Don't be shy here; cover every bit! I always make sure there are some nice big clumps of crumble because, to be real, those are the best bits. It should look rustic and inviting already!
04 - Pop your assembled pie into the preheated oven. I usually place it on a baking sheet to catch any potential drips – a lesson learned after a few messy oven incidents! Bake for about 45-55 minutes. You'll know it's ready when the crumble is beautifully golden brown, and the peach filling is visibly bubbling around the edges. Oh, and your kitchen will smell absolutely divine, like pure summer bliss. If the crumble starts getting too dark, just tent it loosely with foil.
05 - Okay, this is where my patience is always tested! Once your pie comes out of the oven, it needs to cool. Seriously, resist the urge to cut into it right away. Let it sit on a wire rack for at least 2-3 hours. This cooling time is crucial for the filling to set properly. If you cut it too soon, it’ll be a runny mess, and while delicious, it won't hold its shape. Trust me, I've made that mistake more times than I care to admit!
06 - After what feels like an eternity (but is really just a couple of hours!), your pie is ready to be devoured. I love serving it slightly warm, maybe popped back in the oven for 10 minutes if it's cooled too much. The best part? A big scoop of good quality vanilla bean ice cream melting slowly over that warm, spiced peach goodness. It's truly a match made in dessert heaven. Get ready for smiles all around!

# Notes:

01 - Don't overcrowd the peaches in the crust; give them a little room to breathe and cook evenly.
02 - Store leftovers covered in the fridge for 3-4 days; reheat in the oven for best crumble.
03 - Try nectarines if peaches aren't in season; they work, kinda, but peel them!
04 - A scoop of good quality vanilla bean ice cream is a non-negotiable must-have for serving.

# Equipment Needed:

01 - 9-inch pie plate
02 - large mixing bowls
03 - pastry blender or fingertips
04 - measuring cups and spoons
05 - wire cooling rack
06 - optional: baking sheet

# Nutrition (Per Serving):

Calories: 450-500 kcal
Total Fat: 22-28g
Total Carbohydrate: 55-65g
Protein: 4-6g

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