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.
Peaches are some of my husband's favorite 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.
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, 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.
Ingredients
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 Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 454Total Fat: 24gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 51mgSodium: 343mgCarbohydrates: 57gFiber: 5gSugar: 27gProtein: 7g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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