Caramel Crumble Peach Pie Recipe

I made this Caramel Crumble Peach Pie extra gooey, golden, and irresistible, with juicy peaches, buttery crunch, and caramel in every slice.

I’m obsessed with this Caramel Crumble Peach Pie because it hits every craving I have at once: juicy, messy, buttery, sweet, and just a little sticky in the best way. I love how the fresh peaches sink into that rich caramel vibe, while the crumble on top brings the crunch I always want from dessert.

But the real pull is the contrast. Soft fruit, crisp edges, deep light brown sugar flavor, flaky crust, all in one loud, unapologetic slice.

And yes, I absolutely go back for the corner piece with extra crumble. Every single time.

No regrets at all.

Ingredients

• Flour gives the crust structure, so it’s flaky instead of floppy.
• Cold butter makes those dreamy layers you’ll brag about later.
• Ice water pulls the dough together without making it tough.
• Fresh peaches bring juicy sweetness, and honestly, they’re the whole point.
• Brown sugar adds cozy caramel vibes right into the filling.
• Cornstarch keeps the peach juices thick, not soupy.
• Cinnamon and nutmeg make it taste warm, like late summer.
• Lemon juice keeps the filling bright, not too sugary.
• Vanilla rounds everything out with that bakery-style smell.
• Heavy cream makes the caramel sauce rich, smooth, and dangerous.
• Oats add a chewy crumble that feels homemade in the best way.
• Plus, coarse sugar gives the top that pretty little sparkle.

Ingredient Quantities

• All purpose flour 2 1/2 cups (for pie dough)
• Granulated sugar 1 tablespoon (for pie dough)
• Salt 1 teaspoon (for pie dough)
• Unsalted butter 1 cup cold, cubed (2 sticks, for pie dough)
• Ice water 1/4 to 1/2 cup (for pie dough)
• Fresh peaches 6 to 8 medium, about 6 cups sliced
• Granulated sugar 3/4 cup (for peach filling)
• Light brown sugar 1/3 cup packed (for peach filling)
• Cornstarch 3 tablespoons (for thickening filling)
• Ground cinnamon 1 teaspoon
• Ground nutmeg 1/4 teaspoon
• Fresh lemon juice 1 tablespoon
• Vanilla extract 1 teaspoon
• Salt 1/8 teaspoon (for filling)
• Unsalted butter 2 tablespoons (to dot filling)
• Heavy cream 1/2 cup (for caramel sauce)
• Light brown sugar 1/2 cup packed (for caramel sauce)
• Unsalted butter 4 tablespoons (for caramel sauce)
• Flaky topping flour 3/4 cup (for crumble)
• Old fashioned rolled oats 1/2 cup (for crumble)
• Light brown sugar 1/2 cup packed (for crumble)
• Granulated sugar 1/4 cup (for crumble)
• Ground cinnamon 1 teaspoon (for crumble)
• Salt 1/4 teaspoon (for crumble)
• Unsalted butter 6 tablespoons cold, cubed (for crumble)
• Large egg 1 (for egg wash)
• Water 1 tablespoon (to mix with egg for wash)
• Coarse or turbinado sugar 1 to 2 tablespoons optional, for sprinkling

How to Make this

1. Make the pie dough: whisk 2 1/2 cups flour, 1 tablespoon granulated sugar and 1 teaspoon salt in a bowl; cut in 1 cup cold cubed unsalted butter until mixture resembles coarse crumbs; sprinkle 1/4 to 1/2 cup ice water a few tablespoons at a time until dough holds when pressed; divide into two disks, wrap and chill at least 1 hour.

2. Prepare the peach filling: toss 6 to 8 medium sliced peaches (about 6 cups) with 3/4 cup granulated sugar, 1/3 cup packed light brown sugar, 3 tablespoons cornstarch, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 tablespoon fresh lemon juice, 1 teaspoon vanilla extract and 1/8 teaspoon salt; let sit 10 minutes to macerate.

3. Make the caramel sauce: in a small saucepan over medium heat combine 1/2 cup packed light brown sugar, 4 tablespoons unsalted butter and 1/2 cup heavy cream; bring to a gentle boil, stirring until smooth and thickened about 3 to 5 minutes; remove from heat and let cool slightly.

4. Preheat oven to 400 F (204 C). Roll one chilled dough disk on a lightly floured surface to fit a 9-inch pie dish; transfer and trim leaving a 1/2 inch overhang.

5. Assemble filling: pour peaches and any juices into the prepared crust, dot with 2 tablespoons unsalted butter, then drizzle about half of the caramel sauce over the peaches; reserve remaining caramel for serving or additional drizzling.

6. Make the crumble topping: combine 3/4 cup flour, 1/2 cup rolled oats, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon and 1/4 teaspoon salt; cut in 6 tablespoons cold cubed unsalted butter until mixture forms coarse crumbs.

7. Top the pie evenly with the crumble mixture, pressing lightly to adhere and leaving a small border of exposed crust if desired.

8. Roll remaining dough disk into a strip for a decorative edge or cover edges with foil; beat 1 large egg with 1 tablespoon water for egg wash and brush the exposed crust and any dough accent; sprinkle 1 to 2 tablespoons coarse or turbinado sugar over the crumble if using.

9. Bake at 400 F for 20 minutes, then reduce oven to 350 F (177 C) and bake an additional 30 to 40 minutes until topping is golden and filling is bubbling; if topping browns too quickly tent loosely with foil.

10. Cool the pie on a wire rack at least 2 hours to set the filling; serve slices drizzled with remaining caramel sauce.

Equipment Needed

1. Large mixing bowls (one for dough, one for filling and one for crumble)
2. Pastry cutter or food processor to cut in butter for dough and crumble
3. Measuring cups and spoons
4. Rolling pin and lightly floured surface for shaping dough
5. 9 inch pie dish
6. Small saucepan for making caramel sauce
7. Baking sheet and aluminum foil for catching drips and tenting if needed
8. Pastry brush for egg wash and a spatula for assembling
9. Wire cooling rack for setting the pie before slicing

FAQ

Caramel Crumble Peach Pie Recipe Substitutions and Variations

• All purpose flour:
  • Pastry flour for a more tender crust, use cup for cup.
  • Whole wheat pastry flour for nuttier flavor, replace up to half the amount for structure.
  • Gluten free 1:1 baking blend for a gluten free crust, use cup for cup and chill dough well.
• Unsalted butter (for pie dough):
  • Cold salted butter, omit or reduce added salt in dough by about half teaspoon.
  • Cold coconut oil, use slightly less by volume and keep very cold to maintain flakiness.
  • Cold vegetable shortening, use in same amount for extra tenderness but less flavor.
• Cornstarch (for filling):
  • Instant tapioca, use similar weight or about 1 tablespoon per cup of liquid, yields glossy filling.
  • Arrowroot powder, use same amount as cornstarch, avoids cloudiness and thickens at lower temperature.
  • All purpose flour, use about double the amount of cornstarch and cook a bit longer to remove raw taste.
• Heavy cream (for caramel sauce):
  • Half and half plus 1 tablespoon butter per 1/2 cup cream, for similar richness.
  • Full fat coconut milk, use same volume for dairy free caramel with coconut flavor.
  • Evaporated milk, use same volume for a slightly milkier caramel, reduce cooking time to avoid scalding.

Pro Tips

1) Chill and handle the dough gently. Keep the butter and water cold, work quickly, and chill the shaped disks at least an hour. Cold butter creates flakiness; if the dough gets warm, pop it back in the fridge for 15 to 30 minutes before rolling.

2) Pick ripe but still slightly firm peaches and balance their juice. Very ripe peaches are sweet and flavorful but can be runny. If yours are super juicy, increase the cornstarch by 1 tablespoon or let the macerated peaches drain a bit before filling so the topping does not get soggy.

3) Make the caramel carefully and cool before drizzling. Simmer just until thick and glossy, then remove from heat so it does not overcook or seize. Warm caramel will sink into the filling; let it cool until pourable but not hot so you retain some texture and visible ribbons.

4) Protect the bottom crust from sogginess. Bake on a preheated baking sheet to get better bottom browning. If you worry about a soggy base, blind-bake the crust briefly for 8 to 10 minutes before adding filling, or brush the par-baked crust with a thin layer of beaten egg white and return to the oven for a minute to seal it.

5) Keep the crumble texture light and golden. Use cold, cubed butter and cut it in until you have varied pea to walnut size crumbs. If the topping darkens too quickly, tent the pie loosely with foil partway through baking. Cool the pie at least two hours so the filling firms up and slices are cleaner.