Fresh Peach Pie Crumble Summertime Recipe

This peach pie crumble recipe is filled with fresh diced peaches and is topped with a delicious crispy crumble. No gooey thickeners needed.

Fruit pies are some of my favorite things to make with fresh summer fruit. I often make only a bottom crust. It's a little easier and I really love the flavor of a crumb topping like my mother's Dutch Apple Pie.

Technically this topping is more of a crisp topping because I have added oats to it. However, many people interchange these definitions so you can make it with or without the oats.

Peaches are some of my husband's favorites so I made this peach pie crumble to take to my sister's house for dinner and we saved a piece for his brother.

My brother-in-law is a diabetic. It's well controlled with insulin but he does enjoy a good dessert from time to time. I thought this pie may be ok because I used very little extra sugar in it.

Just a sprinkle on the peaches themselves.

And a little honey and brown sugar in the crumble topping.

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So there's no gooey filling in this pie. Just the goodness of the fruit.

It does need to bake for quite a while so you may need to cover the edges part way through so it does not burn.

This is also a deep dish pie. Because I have this beautiful deep dish pie plate and why not make a deep dish pie. However, you can easily cut back on the crust, and use a little fewer peaches to make it in a standard pie plate.

Either way, I know you are going to love it!

Peach Pie Crumble

Here's a deep dish fresh peach pie crumble with little sugar added that lets the fruit shine without needed any thickeners. It's then topping with a delicious crumble topping.

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Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 454 kcal

Ingredients

  

1x2x3x

Bottom Crust

• 2 1/4 cups flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 sticks of cold salted butter cut into little cubes 1 cup
• 8 tablespoons of ice water

Filling

• 10 - 12 peaches peeled and chopped 6-8 cups
• juice of 1/2 lemon ~ 2 tablespoons
• 2 tablespoons sugar

Crumble Topping

• 1/4 cup butter 4 tablespoons
• 1/3 cup brown sugar
• 1 tablespoon honey
• 1/2 cup chopped pecans
• 1 teaspoon cinnamon
• 2 cups old fashioned oats

Instructions

 

• Bottom Crust
• Make the bottom crust by combining flour, sugar, and salt in a food processor.
• Add the butter and pulse a few times until it resembles coarse oatmeal.
• While the processor is running slowly add ice water until the dough comes together.
• Remove, cover with plastic wrap and refrigerate for 1 hour.

Filling

• Combine chopped peaches, lemon juice, and sugar in a large bowl. Mix well and allow to sit while waiting for the crust.

Crumble Topping

• Melt the butter in a pan. Add brown sugar and honey. Stir.
• Once they begin to bubble remove from heat.
• Stir in cinnamon, pecans, and oats.

Preparing the Pie

• Preheat oven to 375
• Roll out crust and place in a deep dish pie plate. Crimp edges with fingers or a fork.
• Pour in the peach mixture.
• Add the crumble, starting in the middle and then moving to the edges.
• Bake for 40 minutes at 375.
• Cover edges with foil and bake for 20 minutes longer.
• Remove and allow to cool.
• Serve plain or with vanilla ice cream.

Notes

You can use store-bought pie crust but you may need 2 for a deep dish pie. You can also make this in a regular pie pan. You may need to cut back on the number of peaches or just let them mound on up.

Nutrition

Serving: 1gCalories: 454kcalCarbohydrates: 57gProtein: 7gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 9gTrans Fat: 1gCholesterol: 51mgSodium: 343mgFiber: 5gSugar: 27g

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

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