Peach crumble pie is the pie version of this peach bread and most certainly a tasty experience to savor this summer! Like this regular peach pie, the filling is sturdy with plenty of juicy peach chunks throughout. The crumble keeps its shape, while some of its butter melts down creating an even richer peach pie filling, just like peach crisp. If you enjoy my apple crumble pie, you’re in for a real treat today!
3 Parts to Peach Crumble Pie
Overview: How to Make Peach Crumble Pie
The Best Peaches to Use for Peach Crumble Pie
Fresh peaches are best for peach pie, though you can get away with unsweetened frozen peaches. If using frozen peaches, thaw, chop, and blot them dry before using. Canned peaches are not ideal as they’re already too soft and mushy. The best fresh peaches for peach pie are slightly firm (not hard) with zero bruises or soft spots. Your best bet is to purchase or pick about 9-10 firm peaches, then let them sit in a paper bag for 1-2 days to ripen. Some may have soft spots after this time, so that is why I suggest buying a couple more than you will actually need. Eat the others or add them to a smoothie. I recommend this when making peach bread, too. My tip for cutting peaches: Cut the peaches into chunks, not slices. Although apple slices work well in apple pie, peach slices bake into mush, while chunks keep their delicious soft texture. I recommend the same method when making regular peach pie.
Peach Crumble Pie Topping
What I love most about this crumble topping (besides the incredible taste) is that it keeps its shape for perfect slices. It’s buttery, sweetened with brown sugar, and cinnamon-spiced. I added some walnuts for extra crunch and texture, but you can leave the nuts out or use chopped pecans instead—toast them for even more flavor. Serve each slice with ice cream, a drizzle of salted caramel, or homemade whipped cream!
More Favorite Pie Recipes
Apple Pie Cherry Pie Blueberry Crumble Pie Key Lime Pie Blueberry Peach Pie Strawberry Rhubarb Pie
