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!
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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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