Classic Peach Crumble Pie: My Summer Backyard Bliss (Print Version)
Classic Peach Crumble Pie: Warm, juicy peaches under a buttery crumble. This comforting, easy recipe brings sweet summer vibes to your table. Bake happiness!
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 75 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Juicy Peach Filling
01 -
6-8 medium ripe peaches (about 4-5 cups sliced)
02 -
½ cup granulated sugar
03 -
1 tbsp all-purpose flour
04 -
½ tsp ground cinnamon
05 -
1 tbsp fresh lemon juice
06 -
Pinch of salt
→ Buttery Crumble Topping
07 -
1 cup all-purpose flour
08 -
½ cup packed light brown sugar
09 -
½ cup unsalted butter, cold and cubed
10 -
Pinch of salt
11 -
Optional: 1 tbsp old-fashioned oats (for extra crunch)
→ Finishing Touches
12 -
Vanilla bean ice cream or fresh whipped cream (for serving)
# Instructions:
01 -
First things first, get those peaches ready. I usually blanch them quickly to make peeling easier, but if you’re feeling rustic, leave some skin on! Slice them into roughly ½-inch wedges, catching all those beautiful juices in a big bowl. This is where the magic starts to happen, smelling like pure summer. I always try to keep my slices uniform, but honestly, a few wonky ones just add character, right?
02 -
Now, to those peaches, add your granulated sugar, a tablespoon of flour, a pinch of salt, a dash of cinnamon, and that crucial splash of lemon juice. Give it a gentle toss, making sure every peach slice gets coated in that sweet, spicy goodness. This is where I always forget to taste a tiny bit of the mixture (before baking, of course!) to check for sweetness. Don't make my mistake! Let it sit for about 10 minutes; the peaches will start to release their lovely juices.
03 -
In a separate bowl, combine your remaining flour, brown sugar, and another pinch of salt. Then, grab that cold, cubed butter. I like to use my fingertips to really work the butter into the dry ingredients until it looks like coarse crumbs, with some pea-sized pieces remaining. This is crucial for that perfect, buttery crunch. I actually tried using a food processor once, and it just got too fine. Hands-on is best here, honestly!
04 -
Pour your peach filling into a 9-inch pie dish (no need for a bottom crust with this crumble!). Try to spread them out evenly. Then, generously sprinkle that glorious crumble topping all over the peaches. Don't press it down too much; you want those airy pockets for maximum crispiness. Sometimes I get a little messy here, with crumbs flying, but hey, that's just part of the fun of making a <b>Classic Peach Crumble Pie</b>!
05 -
Pop your pie into a preheated oven at 375°F (190°C) for about 45-55 minutes. You're looking for a bubbly, thick peach filling peeking through the golden-brown, crispy crumble. My kitchen always smells incredible at this point; it’s a sensory explosion! If the crumble starts to brown too quickly, just loosely tent it with foil. I’ve definitely had a few too-dark crumbles in my day, oops.
06 -
This is the hardest part, honestly: letting it cool! You need to let your <b>Classic Peach Crumble Pie</b> rest for at least 30 minutes, if not an hour, to let the filling set up properly. Otherwise, you'll have a runny mess, and while delicious, it's not ideal for serving. The final result should be a beautiful, warm, fragrant pie with a wobbly, juicy filling and a crunchy topping. Pure bliss!
# Notes:
01 -
Don't overcrowd your pie dish, especially with peaches. They release a lot of liquid, and you want that crumble to stay crisp!
02 -
You can prep the crumble topping a day or two ahead and keep it in the fridge. Just toss it over the peaches right before baking. Leftovers store well covered at room temp for a day, or in the fridge for up to 3 days. Reheat gently!
03 -
No fresh peaches? Frozen works! Just thaw them slightly and drain any excess liquid before tossing with the sugar and spices. I've used nectarines too, and honestly, it's pretty darn good.
04 -
A scoop of vanilla bean ice cream is non-negotiable for me. Or a dollop of fresh whipped cream. That warm pie, cold cream combo? Pure magic.
# Equipment Needed:
01 -
9-inch pie dish
02 -
large mixing bowls
03 -
measuring cups and spoons
04 -
peeler (optional)
# Nutrition (Per Serving):
Calories: 350
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 3g