I have this thing for crumb topping. It’s sweet, buttery and crunchy – in other words, irresistible. So when my mom and dad invited us kids over for an early Labor Day barbecue, I offered to bring dessert just so I could indulge the craving.
There was no question in my mind what to bake: a peach crumble pie featuring fresh, seasonal (and even some homegrown) stone fruit. Fortunately, the decision did not disappoint. My parents and brother each polished off a generous slice, and I divvied up the leftovers since everyone wanted seconds but was too stuffed.
Peach crumble pie may not be pretty, but it’s sure to hit the spot after any meal. Serve the dessert as is or with vanilla ice cream – either way, your guests will be in confection heaven.
Recipe adapted from NeighborFood.
- 1¼ cups all-purpose flour
- 1½ teaspoons granulated sugar
- ¼ + ⅛ teaspoon salt
- 8 tablespoons unsalted butter, cold, cut into small pieces
- 2-3 tablespoons ice water
- 8 tablespoons unsalted butter, room temperature
- 1 cup all-purpose flour
- ¾ cup light or dark brown sugar
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 6 medium peaches, peeled and cut into 8 slices each (see notes)
- 1 tablespoon cornstarch
- In a large bowl, combine the flour, granulated sugar and salt. Add the butter and rub it into the flour mixture with your fingertips until it resembles coarse meal. Add 2 tablespoons water and mix with a fork. If it is crumbly, add more water, 1 teaspoon at a time, until the ingredients start to come together. Then use your hands to lightly knead the dough in the bowl until it forms a ball. Flatten the ball into a disc, wrap in plastic and chill in the refrigerator for at least 1 hour.
- Melt the butter in a medium bowl. Add the remaining ingredients and stir until well combined. Transfer to the freezer.
- In a large bowl, combine the peaches, cornstarch and ¾ cup chilled crumb topping.
- Preheat oven to 375 degrees.
- Remove the dough from the refrigerator and let it sit for 5 minutes. On a lightly floured work surface, roll out dough to a 14" circle. Carefully transfer the dough to a 9” springform pan, pressing it against the bottom and sides. Use a sharp knife to trim the edge of the dough so it comes about 2 inches up the side of the pan. Transfer the crust to the freezer and let chill for at least 30 minutes.
- Pour the filling into the chilled pie shell. Sprinkle the remaining chilled crumb topping over the filling.
- Place the springform pan on a baking sheet. Transfer to the oven and bake for 50-60 minutes or until the topping is browned.
- Remove pie from the oven and let cool for 15 minutes. Then remove ring and transfer pie to a wire rack to cool for at least 2 hours before serving.
hello! looks like I’m the only one posting lol just saw this recipe, I have huge bags of peaches I just got from a produce stand, going to make this tomorrow morning, will let you know how it turns out for me! love your food blog, I have it saved to my favorites 🙂 this recipe looks amazing!
Thanks so much, Marlene! Hope you like the recipe!
hello! its in the oven now. I didn’t have a springform pan, only a 9 inch deep pie dish. will it still be ok in that?
my last comment. made this today, it was a huge disaster. followed the recipe like directed, came out a big sloppy runny, watery mess. just crazy. have NO clue what I could of done wrong. surely didn’t look like your picture. lol oh well…..
Sorry to hear, Marlene! The deep dish pie pan should have worked perfectly. Did you let the pie sit for at least a few hours before cutting into it? I baked mine in the morning and didn’t serve it until after dinner.
Help, want to make this tomorrow. Made crumbs today (exactly like recipe), put in refrigerator till tomorrow. Just looked crumbs are hard as a rock. How do I soften so I can crumble?
Hi Kathy – Sorry for the delayed response! It’s OK if the crumbs are hard – if you can’t break them apart, leave them at room temperature for a few minutes. Hope your pie turned out!