*Be sure to fully thaw the peaches before baking… It makes a huge difference in the texture of the cooked peaches.

Ground cinnamon – a must-have for a classic crumble pie.Lemon juice – the acidity keeps the peaches perky and balances the sweetness.All-purpose flour – this thickens the filling.Sliced peeled peaches – fresh or frozen, see notes*.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: Ingredients NeededĪ perfect crumble pie has 3 key components: Crust, Filling, and Crumble Topping.įor the crust, I recommend our homemade pie dough. 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. 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. Like a dessert on dessert! That rustic buttery crumble really makes the peaches shine in a pie. The combination of oats, brown sugar, and warm cinnamon spice is just so delightfully crisp and sweet. I love all pies, but I’m especially drawn to those with crumble tops, like Dutch Apple Pie. Turn temperature down to 350 degrees and bake for an additional forty minutes.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! Why We Love This Easy Dessert Recipe Put foil on the edges of the pie and bake in the oven for about 10 minutes. Now taste test your filling and adjust to desired sweetness.Īdd vanilla extract to mixture and then immediately pour in pie crusts.Ĭrimp edges of homemade pie crust and cut slits in the top of your crusts. Gradually stir in your peaches and heat them thoroughly. Stir constantly while cooking on medium heat. Open canned peaches and drain liquid into your saucepan and set aside.Įxcept for peaches and vanilla extract, combine all ingredients in saucepan. Prepare your crust if making from scratch. Start by preheating your oven to 400 degrees. This pie takes about an hour and ten minutes to make and it serves around eight people.

These pies can be made with premade or homemade pie crust. A nine inch deep dish will require a bit over 40 oz. In general an 8″ pie pan will need about 30 oz. But a nine inch pan holds just about two cans of premade pie filing. So when baking your pies keep in mind that most store bought pie fillings come ready for a seven or eight inch pie pan. I almost always make my pies with light canned peaches. Any of them can work but your flavor will change depending on the type you get. Keep in mind that there are a number of different styles of store bought canned peaches out there. Now to be fair, my mom canned peaches herself but this recipe works so well with store bought peaches too. I didn’t even realize until getting this recipe from my mother that many of those delicious peach pies from my childhood came from a can! I’m going to give her a pass though because not only is it delicious, it’s super easy to make. And waiting for them to be in season just isn’t going to cut it. This pie is so delicious nobody will even know you used canned peaches! I love fresh pies but there is a lot of the year where I just cannot get fresh peaches.

Peach crumb pie