Description
This peach crumble pie features a juicy peach filling topped with a buttery brown sugar streusel. It is a simple, cozy dessert perfect for summer or year-round baking.
Ingredients
- 1 unbaked 9-inch pie crust
- 5 cups fresh peaches, peeled and sliced (or frozen, thawed, and drained)
- ¾ cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- ⅛ teaspoon nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup packed light brown sugar
- ½ cup cold unsalted butter, cut into cubes
- ¼ teaspoon salt
- Optional: Vanilla ice cream or whipped cream
Instructions
- Preheat the oven to 375°F.
- Place the unbaked pie crust in a 9-inch pie plate and crimp the edges. Set aside.
- In a large bowl, mix peaches, sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla. Stir until the peaches are evenly coated.
- Spoon the peach mixture evenly into the pie crust.
- In a separate bowl, mix flour, brown sugar, and salt. Cut in cold butter with a pastry blender or fork until coarse crumbs form.
- Sprinkle the crumble mixture evenly over the peach filling.
- Bake for 55–65 minutes, or until the topping is golden and the filling is bubbling thickly around the edges. If the crust browns too quickly, cover the edges with foil.
- Cool for at least 2 hours before slicing to allow the filling to set.
- Serve warm or at room temperature with ice cream or whipped cream.
Notes
- Use fresh peaches when in season for the best flavor.
- If using frozen peaches, ensure they are fully thawed and drained before mixing with other ingredients.
- Covering the crust edges with foil prevents over-browning during the longer bake time.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American