Peach Pie (with Frozen Peaches or Fresh)
by Sommer Collier — last updated on Jul 27, 2025 
The Best Peach Cobbler Pie Recipe – This classic summer dessert features a crispy oat crumble top, and is easy to make with fresh peaches or frozen peaches!
Why We Love This Peach Pie Recipe
I love all pies, but I’m especially drawn to those with crumble tops, like Dutch Apple Pie.
The combination of oats, brown sugar, and warm cinnamon spice is just so delightfully crisp and sweet. Like a dessert on top of a dessert! That rustic buttery crumble really makes the peaches shine in a pie.
Sommer’s Recipe Notes
This easy Peach Crumble Pie recipe is perfect to make with fresh summer peaches, straight out of the orchard, or as an anytime pie made with frozen peaches. They’re tossed with a sugar and spice, layered into a flaky pie crust (store-bought or homemade), topped with an oat crumble, and baked to golden deliciousness.
Brown Sugar Peach Crumble Pie is easy to make, especially if you use a store-bought pie crust and frozen and thawed frozen peaches for minimal prep work needed!
Ingredients Needed
A perfect crumble pie has 3 key components: Crust, Filling, and Crumble Topping.
For the crust on this peach cobbler pie, I recommend our homemade pie dough. But if you’re in a hurry, a readymade refrigerated pie crust from the store will do just fine!
To make the Peach Filling you need:
- Sliced peeled peaches – fresh or frozen, see notes*
- Light brown sugar
- All-purpose flour – this thickens the filling
- Lemon juice – the acidity keeps the peaches perky and balances the sweetness
- Ground cinnamon – a must-have for a classic crumble pie
- Salt – just a pinch
*Be sure to fully thaw the peaches before baking… It makes a huge difference in the texture of the cooked peaches.
For the Crumble Topping you Need:
- Quick oats – or old fashioned oats
- All-purpose flour – for a perfectly baked dessert topping
- Light brown sugar
- Ground cinnamon – again, a must-have
- Salt – just a pinch
- Cold unsalted butter – cut into cubes
Plus your favorite pie toppings, like vanilla ice cream and fresh whipped cream.
How to Make Peach Pie with a Crumble Topping
Find the complete Peach Pie recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Recipe Variations
- Make this a gluten-free peach crumble recipe by swapping all-purpose flour with your preferred GF-friendly substitute. And be sure to check that your oats are gluten-free, too.
- For a dairy free and vegan version, use plant-based butter and a vegan-friendly pie dough.
- Use this recipe to make all kinds of fruit pies with crumble topping! Try it with apricots and nectarines, or other hearty fruits.
Serving Suggestions
Of course, the classic service of peach pie is à la mode with a scoop of vanilla ice cream. But this peach crumble pie recipe can be served with a few other options as well:
Fresh Peach Pie Recipe (or with Frozen Peaches)
Video
Ingredients
For the peach pie-
- 1 homemade pie crust or a refrigerated roll-out pie crust
- 8 cups sliced peeled peaches fresh or frozen (7-8 ripe peaches)
- ¾ cup light brown sugar
- ½ cup all-purpose flour
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
For the crumble top –
- 1/3 cup quick oats or old fashioned oats
- 1/3 cup all-purpose flour
- 1/3 cup light brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter cut into cubes
Instructions
- Preheat the oven to 400 degrees F. Move one rack to the lowest position. Set out a 9-inch deep dish pie pan.
- Make (or unroll) the pie crust. Use a rolling pin to roll the crust into an 11-inch circle. Carefully move the crust to the pan.
- Make sure to center the crust, and gently tuck the dough down into the angled sides of the pan without stretching it. Then use your fingers to crimp the edges of the dough around the top of the pan. Refrigerate to make sure the crust is very cold before going into the oven.
- Set out a large mixing bowl for the peaches. Add the peaches, brown sugar, flour, lemon juice, cinnamon, and salt to the bowl. Mix well.
- Set out a smaller mixing bowl for the crumble top. Add the oats, flour, brown sugar, cinnamon, and salt. Mix well. Then add in the cold butter cubes. Use a pastry blender tool (or two large forks) to cut the butter cubes into the oat mixture. When the butter is cut into small enough chunks so that the mixture looks like granola, it’s ready.
- Scoop the peach mixture into the cold pie crust, and spread it out in an even layer. Makes sure to scoop all the juices into the crust.
- Sprinkle the cold crumble topping over the top of the pie in an even layer.
- Place the pie pan on a larger rimmed baking sheet (for spillage) and cover the top loosely with foil. Place on the low rack in the oven. Bake for 60 minutes.
- After an hour in the oven, remove the foil. Continue baking the pie another 15-20 minutes until the top is golden brown and the edges are bubbling with peach filling.
- Allow the pie to cool to room temperature, then cut and serve.
Notes
Nutrition
Frequently Asked Questions
For fresh peaches, slice and peel before tossing with the sugar and spice mixture. Frozen peaches should be thawed completely and drained before use.
I do not recommend canned peaches, as they tend to be overly sweet and turn to mush when baked.
Frozen peaches should be totally thawed; otherwise, they add a lot of extra moisture to the pie as they bake. Also, be sure to add the right amount of sugar and flour to the peaches before adding them to the crust.
Then allow the pie to cool a bit before cutting, so the filling has time to set. When a fruit pie is fresh out of the oven, it’s very liquidy at first.
Once the peach pie has completely cooled, cover with plastic wrap or aluminum foil. Refrigerate for up to a week. Then let the pie come to room temperature – about 15 minutes or so – when ready to serve.
Yes, peach cobbler pie is great to freeze! If you plan to freeze the pie, I recommend baking it in an aluminum pie plate. When the pie has cooled, wrap it in a layer of plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature for an hour, then briefly reheat in the oven at 350 degrees F for 20 minutes, which should do the trick.
So delicious and simple; It turned out perfectly! What a great way to use up my fresh peaches.
We made this for the 4th, it was unbelievable! The crumbly top really adds a touch of magic! Thankfully I made two pies, and I got to eat leftover pie for breakfast the last two days.
Delicious!! I am fairly new to pie making, but my husband wants me to make pies for a family party. He wanted a peach pie, and this recipe sounded good (and bonus I could use frozen peaches!) So today was the test run of the recipe before the event, and everyone agrees… it’s a winner!! So yummy. Thanks for sharing. Love the crumble too so much!
Could I make this just as a peach crumble without the pie crust?
Hi Stephanie,
Sure, you can! Grease the pie pan (or baking dish) well before adding the filling.
Please put a * next to frozen peaches in the ingredients list and by the note on thawing… just assembled and THEN saw the note. Thanks for sharing the recipe!
Thank you for this recipe. I had trouble with runny peach crumble before, but this recipe was perfect! Another one of your recipes added to my bookmarks.
The perfect summer dessert! That crumble is amazing. Yum!
This pie is totally irresistible! A new favorite at my house!