Peach Crumble Pie

5 from 11 votes

Don't worry about a soggy bottom crust with my Peach Crumble Pie recipe. Fresh peaches and a buttery cinnamon crumb topping make it a delicious summertime dessert.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: fruit pie, peach crumble pie, peach pie, pie without soggy bottom

Servings: servings

Calories: 393kcal

Author: Amy Casey

Ingredients

For the pie filling

1 9 inch pie crust, unbaked
2 tablespoons plain dried breadcrumbs
9 ripe peaches peeled and sliced (about 3 ½ pounds)
½ cup granulated sugar
¼ cup all purpose flour
1 teaspoon cinnamon
1 teaspoon vanilla extract
pinch of kosher salt

For the crumble topping

1 cup all purpose flour
⅓ cup light brown sugar
⅓ cup granulated sugar
½ teaspoon cinnamon
6 tablespoons salted butter melted

Instructions

Preheat oven to 425 degrees F. Place one baking rack in the middle of the oven and another in the lowest position in the oven. Place a large sheet of foil on the lowest rack to catch any fruit juices that drip over.
Place the pie crust and in a pie plate. Crimp the edges. Sprinkle the bottom of the crust with the breadcrumbs. Set aside.
1 9 inch pie crust, unbaked, 2 tablespoons plain dried breadcrumbs
For the filling, place the peaches in a large bowl. Add the sugar, flour, cinnamon, vanilla extract and a pinch of kosher salt. Stir to thoroughly combine the fruit with the ingredients. Set aside.
9 ripe peaches, ½ cup granulated sugar, ¼ cup all purpose flour, 1 teaspoon cinnamon, 1 teaspoon vanilla extract, pinch of kosher salt
For the crumb topping, combine the flour, light brown sugar, granulated sugar, cinnamon, and melted butter. Stir to combine the ingredients and until crumbs form the size of marbles. Set aside.
1 cup all purpose flour, ⅓ cup light brown sugar, ⅓ cup granulated sugar, ½ teaspoon cinnamon, 6 tablespoons salted butter
Pour the peach filling into the pie crust and evenly spread out the fruit. Sprinkle the crumb mixture in marble sized pieces over the pie filling. Gently press down.
Bake in the middle of the oven for 30 minutes. Reduce the oven to 400 degrees and bake for 30 to 35 more minutes. If the crust and topping is browning to quickly, tent lightly with a foil. The pie is done when the crust and topping are golden brown and the fruit juices are bubbling.

Video

Notes

Use ripe peaches ~ Ripe peaches make for the most flavor pies. The fruit should have a little give when squeezed and be dark red, orange, and yellow in color.
To peel or not to peel ~ I prefer to peel the peaches. But it can be left on the sliced peaches too.
Keep the oven clean ~ Place a large sheet of foil on the lowest rack of the oven to catch any dripping fruit juices as the pie bakes.
Let it rest ~ To allow the filling to set, cool the pie to room temperature before serving. But if you can't wait, dig in! The slices of pie won't be as neat, but they will be delicious!
Storing the pie ~ Keep the pie at room temperature for up to 2 days. Then store in the refrigerator for up to 2 more days.

Nutrition