A Spicy Perspective

Peach Crumble Pie (with Fresh or Frozen Peaches)

The Best Peach Cobbler Pie Recipe – This classic summer dessert features a crispy oat crumble top, and is easy to make with fresh or frozen peaches!

Pie in a pan with spatula removing slice.

Why We Love This Easy Dessert 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 dessert! That rustic buttery crumble really makes the peaches shine in a pie.

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 gold deliciousness.

Slice of peach pie on a plate.

Ingredients Needed

A perfect crumble pie has 3 key components: Crust, Filling, and Crumble Topping.

For the crust, 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.

Slice of peach crumble pie on a plate with scoop of ice cream on top.

How to Make Peach Pie with a Crumble Topping

First, preheat the oven and prep the crust

Preheat the oven to 400 degrees F. Move one rack to the low 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. Then carefully move the crust to the pan. 

Make sure to center the crust, and gently tuck the crust down into the angled sides of the pan without stretching it. Then use your fingers to crimp the edges of the crust around the top of the pan. Refrigerate to make sure the dough is very cold before going into the oven.

Next, set out a large mixing bowl for the sliced peaches. Remember to fully thaw frozen peaches!

Bowl with sliced peaches.

Add the peaches, brown sugar, flour, lemon juice, cinnamon, and salt to the bowl.

Adding flour, sugar, spices, and lemon juice to the bowl with peaches.

Mix well and set aside.

Set out a smaller mixing bowl for the crumble top. Add the oats, flour, brown sugar, cinnamon, and salt.

Bowl with oats, butter, and sugar.

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.

Crumble topping in a bowl.

Next, scoop the peach mixture into the cold pie crust.

Pouring seasoned peaches in a pie crust.

Spread it out in an even layer. Makes sure to scoop all the juices into the crust.

Peach crumble pie recipe steps - even peaches in a pie crust.

Sprinkle the cold crumble topping over the top of the pie in an even layer.

Pie with crumble topping ready to bake.

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.

Top view crumble pie freshly baked.

After an hour in the oven, remove the foil. Continue baking the pie for another 15-20 minutes until the top is golden brown and the edges are bubbling with peach filling.

Side view crumble pie.

Allow the pie to cool to room temperature, then cut and serve.

Slice of peach cobbler pie on a plate.

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 pie with crumble topping! Try it with apricots and nectarines, or other hearty fruits.

Serving Suggestions

Of course, the classic service of peach pie is a la mode with a scoop of vanilla ice cream.

Other tasty toppings include fresh whipped cream and/or caramel sauce. Really, you can’t go wrong!

Piece of peach pie on a plate with scoop of ice cream.

Frequently Asked Questions

How do you make peach pie with fresh, frozen, or canned peaches?

For fresh peaches, slice and peel before tossing with the sugar and spice mixture. Frozen peaches should be fully thawed and drained before using.

I do not recommend canned peaches, as they tend to be extra sugary sweet, and turn to mush as they bake.

How do you keep a peach pie from getting watery?

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.

What is the best way to store a crumble?

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.

Can you freeze peach crumble pie?

Yes, peach cobbler pie is great to freeze! If you plan to freeze I recommend that you bake the pie in an aluminum pie plate. When the pie has cooled, wrap in a layer of plastic wrap and then in 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… 350 degrees F for 20 minutes ought to do the trick!

Top view final shot of completed peach crumble pie recipe with fresh or frozen peaches.

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Peach Crumble Pie (with Fresh or Frozen Peaches)

Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 50 minutes
Our classic peach cobbler pie recipe features a crispy oat crumble top, and is easy to make with fresh or frozen peaches!
Servings: 8 pieces

Ingredients

For the peach pie-

For the crumble top –

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.

Video

Notes

If using frozen peaches, thaw and drain 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 I recommend that you bake the pie in an aluminum pie plate. When the pie has cooled, wrap in a layer of plastic wrap and then in 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… 350 degrees F for 20 minutes ought to do the trick!
Also, try this recipe with apricots and nectarines.

Nutrition

Serving: 1pc, Calories: 411kcal, Carbohydrates: 68g, Protein: 5g, Fat: 15g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 23mg, Sodium: 408mg, Potassium: 280mg, Fiber: 4g, Sugar: 42g, Vitamin A: 765IU, Vitamin C: 7mg, Calcium: 44mg, Iron: 2mg
Course: Dessert
Cuisine: American, Southern
Author: Sommer Collier

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3 comments on “Peach Crumble Pie (with Fresh or Frozen Peaches)”

  1. 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.

  2. The perfect summer dessert! That crumble is amazing. Yum! 

  3. This pie is totally irresistible! A new favorite at my house!