Peach Crumble Pie Delight

This easy peach crumble pie is everything I crave in summer baking fresh juicy peaches nestled in a flaky pie crust and finished with a buttery spiced crumble. It is the first dessert I make every year when peaches show up at the market and everyone who tries it goes wild over the crispy topping and sweet fruit.

When I first made this peach crumble pie for a neighborhood cookout it disappeared before I could even sit down. Now my friends always ask if I will bring it again every summer.

Ingredients

• Peaches: choose ripe but not mushy peaches for the best flavor and texture vibrant yellow flesh and a slight give mean they are perfect
• Lemon juice: brightens the peaches and balances the sweetness
• Vanilla extract: brings out the fruit’s natural sweetness use pure vanilla if possible
• Almond extract: adds a subtle nutty aroma that makes the peach flavor shine check labels for real extract not imitation
• Granulated sugar and light brown sugar: caramelize in the oven and keep the pie just sweet enough look for sugars with no lumps
• Cinnamon nutmeg ginger and cloves: create complexity and warmth make sure your spices smell rich and not stale
• Cornstarch: thickens the filling so it slices beautifully
• Refrigerated pie crust: saves time and is reliably tender choose a brand with real butter if you want the best taste
• Egg and water: make a quick egg wash that helps the crust bake up golden
• All purpose flour: in the crumble keeps the texture light and crumbly scoop and level for accuracy
• Unsalted butter: lends richness to the topping go for high quality butter

Step-by-Step Instructions

Prepare the Peaches:

Peel and dice your peaches then place them in a large bowl. Toss with lemon juice vanilla extract almond extract both sugars cinnamon nutmeg ginger and cloves plus cornstarch. Stir until peaches are evenly coated and let the mixture rest for ten minutes. This resting time lets the fruit release some juice and blends the flavors.

Cook the Filling:

Pour the peach mixture into a large skillet. Heat over medium high stirring constantly for five to seven minutes until the juices bubble and the mixture is thickened. Remove from heat and let the filling cool completely. This step keeps your pie from getting soggy and gives you a luscious texture.

Prepare the Crust:

Let your refrigerated pie crust sit out for fifteen minutes to take the chill off. Sprinkle a little flour on the bottom to prevent sticking then unroll into a nine inch pie plate tucking any overhang underneath and crimping the edges tightly for a classic look. Whisk egg and water together then brush over the base and sides. Chill in the fridge while you finish the crumble.

Make the Crumble Topping:

Combine all purpose flour light brown sugar and cinnamon in a small bowl. Cut in the softened butter with a pastry blender or fork until it forms clumps then use your hands to squash and pinch it into chunky crumbles. Refrigerate until ready to use so the topping stays firm and bakes up extra crunchy.

Assemble the Pie:

When the peach filling is cool spoon it evenly into the chilled pie crust. Sprinkle the crumble topping evenly over the fruit using your hands to scatter nice big chunks for a rustic look.

Bake the Pie:

Preheat your oven to four hundred twenty five degrees Fahrenheit. Bake the pie on a sheet pan for twenty minutes then lower the heat to three hundred seventy five and shield the edges of the crust with foil. Continue baking another thirty to thirty five minutes until the topping is deep golden brown and juices bubble around the sides.

Cool and Serve:

Transfer the pie to a cooling rack and let it come to room temperature this allows the filling to set. Cover and refrigerate leftovers for up to three days. Always let the pie cool fully before slicing for the cleanest pieces.

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I always use almond extract in my filling because it makes the peaches taste even more fragrant and special. My little nephew loves helping with the crumble topping his hands get messy but it is always a fun afternoon in the kitchen for us.

Storage Tips

Keep peach crumble pie loosely covered in the refrigerator after it has cooled completely. It will stay fresh for up to three days. For longer storage you can freeze individual slices tightly wrapped in foil and pop them into a freezer container. Defrost chilled slices at room temperature or warm gently in the oven to bring the crispness back to the crumble.

Ingredient Substitutions

If you cannot find fresh peaches frozen peach slices work just make sure to thaw and drain them well before using. For a gluten free pie use a gluten free crust and swap the flour in the crumble with a one to one gluten free blend. You can also use all vanilla extract if you do not like almond flavor though I recommend it.

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Serving Suggestions

Peach crumble pie is spectacular on its own but it becomes a real showstopper with a scoop of vanilla bean ice cream or a generous dollop of whipped cream. I sometimes serve it chilled on hot days and warm in wintertime for a comforting dessert. A sprinkle of roasted chopped almonds is a nice extra if you enjoy crunch.

Cultural and Historical Context

Crumble pies are a longtime summer favorite in the US South and Midwest where peaches are especially abundant. While peach pie itself has deep roots in American baking the crumble topping is a twist borrowed from British traditions. Combining both makes a dessert that is familiar but a little unique and it is always a hit at potlucks and family gatherings.

Recipe FAQs

→ How do I prevent a soggy bottom crust?

Brushing the crust with an egg wash and pre-chilling helps create a barrier, while a hot oven ensures crispness.

→ Can I use frozen peaches instead of fresh?

Yes, just thaw and drain excess liquid before using to avoid a watery filling.

→ What ice cream pairs best?

Classic vanilla bean enhances the peaches, but cinnamon or almond ice cream also work beautifully.

→ How should leftovers be stored?

Cover and refrigerate slices. Warm in the oven or microwave before serving for best flavor and texture.

→ Can spices be adjusted?

Absolutely. Increase cinnamon or nutmeg for extra warmth, or add cardamom for a floral note.

→ Is a homemade crust necessary?

A refrigerated crust works well, but homemade adds a personal touch and flakier texture.