Brown Sugar Peach Crumble Pie Recipe

I can never resist this brown sugar peach crumble pie, with juicy peaches, cinnamon spice, and a buttery crumble that begs for a scoop of vanilla ice cream.

I’m obsessed with Brown Sugar Peach Crumble Pie because it hits that messy, juicy, buttery-crunchy spot I always want from dessert. I love the way ripe peaches turn jammy under a thick crumble, while brown sugar gives every bite a deep, caramel-like edge without making it feel heavy.

But the best part is the contrast: flaky crust, soft fruit, crumbly top, all crashing together in one forkful. A little chaotic.

Absolutely worth it. And I never pretend one neat slice is enough, because this is the pie I keep sneaking back to, fork in hand, until the pan looks empty.

Ingredients

• Pie crust brings the flaky, buttery base that holds all that juicy peach goodness.
• Ripe peaches are the star, sweet, soft, and a little messy in the best way.
• Lemon juice keeps the filling bright so it doesn’t taste flat or too sugary.
• Cornstarch helps thicken the juices, because nobody wants peach soup in a crust.
• Brown sugar adds that cozy, caramel-like sweetness that makes this pie feel homemade.
• Cinnamon and nutmeg bring warm spice without making it taste like fall took over.
• Salt balances the sweet stuff, even if you barely notice it’s there.
• Butter dotted in the filling makes everything richer and a little more luscious.
• Oats give the crumble that chewy, toasty bite you’ll keep picking at.
• Flour helps the topping turn crumbly instead of just sugary and greasy.
• Cold butter makes the crumble crisp, chunky, and honestly kind of addictive.
• Plus, vanilla ice cream melts into the warm pie like it was meant to.

Ingredient Quantities

• 1 unbaked 9 inch pie crust or dough for a double crust if you prefer
• 2 1/2 to 3 pounds ripe peaches, peeled, pitted and sliced (about 6 to 8 medium peaches)
• 3 tablespoons lemon juice
• 2 tablespoons cornstarch
• 1/2 cup packed light brown sugar for the filling
• 2 tablespoons granulated sugar for the filling
• 1 teaspoon ground cinnamon for the filling
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon fine salt
• 2 tablespoons unsalted butter, cut into small pieces to dot the filling
• 3/4 cup old fashioned rolled oats for the crumble topping
• 3/4 cup all purpose flour for the crumble topping
• 1/2 cup packed light brown sugar for the crumble topping
• 2 tablespoons granulated sugar for the crumble topping
• 1 teaspoon ground cinnamon for the crumble topping
• 1/4 teaspoon fine salt for the crumble topping
• 6 tablespoons cold unsalted butter, cut into small cubes for the crumble topping
• Vanilla ice cream for serving, optional

How to Make this

1. Preheat oven to 375 F and place the unbaked 9 inch pie crust in a pie dish; flute or crimp the edges as desired.

2. Peel, pit and slice 2 1/2 to 3 pounds ripe peaches and toss them immediately with 3 tablespoons lemon juice.

3. In a large bowl combine the peaches with 2 tablespoons cornstarch, 1/2 cup packed light brown sugar, 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/8 teaspoon fine salt until evenly coated.

4. Pour the peach mixture into the prepared pie crust and dot the top with 2 tablespoons unsalted butter cut into small pieces.

5. Make the crumble topping by combining 3/4 cup old fashioned rolled oats, 3/4 cup all purpose flour, 1/2 cup packed light brown sugar, 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon and 1/4 teaspoon fine salt in a bowl.

6. Add 6 tablespoons cold unsalted butter cut into small cubes and work it into the oat mixture with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea sized pieces.

7. Sprinkle the crumble topping evenly over the peach filling, pressing lightly so it adheres but still looks crumbly.

8. Place the pie on a rimmed baking sheet to catch any drips and bake in the preheated oven for 45 to 55 minutes until the topping is golden and the filling is bubbling. If the crust edges brown too quickly, shield them with foil or a pie shield.

9. Cool the pie on a wire rack for at least 2 hours to allow the filling to set, then slice and serve warm or at room temperature topped with vanilla ice cream if desired.

Equipment Needed

1. Oven (preheated to 375 F)
2. 9 inch pie dish
3. Mixing bowls (one large and one medium)
4. Cutting board
5. Paring knife
6. Vegetable peeler
7. Measuring cups and spoons
8. Pastry cutter or fork (for working in butter)
9. Rimmed baking sheet (to catch drips)
10. Wire cooling rack

FAQ

Brown Sugar Peach Crumble Pie Recipe Substitutions and Variations

• Peaches: use ripe nectarines for similar texture and sweetness, or 4 cups frozen sliced peaches, thawed and drained if fresh are unavailable.
• Light brown sugar (filling or topping): substitute coconut sugar for a less molasses-forward flavor, or 1/2 cup granulated sugar plus 1 tablespoon molasses to mimic brown sugar.
• Old fashioned rolled oats (crumble topping): swap with 3/4 cup chopped walnuts or pecans for a nutty, gluten free crumble, or use 3/4 cup quick oats if texture is not critical.
• Cornstarch (filling): replace with an equal amount of tapioca starch for clear, glossy thickening, or use 2 tablespoons arrowroot for every tablespoon of cornstarch called for for a similar result.

Pro Tips

1. Use very ripe but still firm peaches. If they are overly soft, the filling will turn mushy. If peaches are on the softer side, reduce the cornstarch by a half tablespoon and drain any excess juice before adding to the crust.

2. Toss the sliced peaches with the lemon juice as soon as you cut them to prevent browning and to brighten the flavor. Letting the sugared peaches sit 10 to 20 minutes before filling helps them macerate and release natural juices for a more flavorful, cohesive filling.

3. Keep the butter for the crumble ice cold and work it in until you still see pea sized pieces. Those little chunks create the best texture: crisp edges with tender, buttery pockets. If the topping feels too uniform, chill it 10 minutes before sprinkling on the fruit.

4. Bake the pie on a rimmed baking sheet to catch drips and check at 30 to 35 minutes. If the topping is browning too quickly, tent the edges of the crust with foil to prevent burning while the filling finishes bubbling.

5. Let the pie cool at least two hours to set, then refrigerate for an additional hour if you plan to slice thin pieces. Reheat individual slices briefly in a low oven or microwave for warm, melty servings and add a scoop of vanilla ice cream just before serving.