There's nothing quite like Peach Crumble Pie when you want a dessert that feels both classic and a little extraordinary. This version lets fresh peaches shine, with cozy spices, a buttery almond crunch, and a filling that slices clean every time.
Honestly, the first time I tested this recipe, it tasted like any other homemade peach pie - good, but not memorable. So I went back and tweaked until I had a pie that really felt special. It's summery and nostalgic, topped with a sweet, crunchy brown sugar and almond streusel topping.
Blind-baking the crust keeps the bottom crisp, and the crumble on top is what makes this pie special. The almonds add a surprise crunch, and just a touch of almond extract ties everything together without overpowering the peaches.
If you want a fruit dessert that slices beautifully, holds up the next day, and always gets a few “wow, what's in this?” reactions, this is the one. I love it chilled, but it's just as good at room temp or warmed.
Here's hoping you share it with someone who loves those thoughtful details as much as you do.
Helpful Ingredient Tips
Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
- Fresh Peaches: For the best flavor, choose ripe, in-season peaches that yield slightly when gently squeezed. I've tested this pie with frozen peaches, and they do work, but fresh peaches have better flavor. (See recipe notes for using frozen peaches.)
- Almonds: I like to chop the sliced or slivered almonds roughly so they blend into the crumble. However, if you prefer a more noticeable almond crunch, you can leave them whole. Toast the almonds for extra flavor. You can also use chopped walnuts or pecans, or leave the nuts out of the crumble.
- Almond Extract: Adding just ¼ teaspoon of almond extract was the secret that really makes this pie stand out. It adds a new layer of flavor without making it taste like an almond dessert.
- Pie Crust: You can use a flaky homemade pie crust or take a shortcut with your go-to store-bought dough.
Easy Flavor Win! 🍃
If you're picking peaches at the store or farmers market, use your nose! A sweet ripe peach will smell fragrant, not just look pretty. This is often a more reliable sign of flavor than color alone.
If you end up with extra ripe peaches, save them for Easy Peach Cobbler or Peach Muffins, where softer fruit works perfectly.
Tips to Make the Best Fresh Peach Crumble Pie
- If your crust shrinks, gently press it back into place with a spoon right after the first bake while it's still warm.
- If you spot any small cracks in your crust, brush them lightly with beaten egg white to help seal before filling.
- If your oven bakes unevenly, rotate the pan halfway through so the edges brown evenly.
- Slice the peaches about ½ inch thick or chop them into 1-inch chunks for the best texture. They'll hold up better without turning mushy.
- Taste a peach before mixing in the sugar. If your peaches are extra sweet, you can use a little less sugar.
- If you see a lot of juice at the bottom of the bowl, use a slotted spoon to transfer the peaches. Then drizzle on a couple of extra spoonfuls of juice - just enough for flavor, but not so much that the crust gets soggy.
- Use your hands or a fork to gently squeeze the mixture together, forming large, bakery-style crumbles.
- If you have a clump that's too big, just break it apart a little.
- Arrange peach slices so they fill in all the way to the edges, pressing gently to create an even layer. This helps the filling bake level and prevents a domed center.
- When topping with the crumble, stop about an inch before the edge so a ring of peaches stays visible. This not only looks pretty, but also lets everyone know what's inside.
- The pie is ready when you see thick, slow bubbles oozing up around the edges or through the crumble, not just a few small bubbles. If in doubt, bake a few extra minutes. It's better to have a thick, set filling than a runny one.
- Cool your pie on a wire rack so air can circulate underneath. This helps the bottom stay crisp and lets the filling set more evenly.
- Try it warm with vanilla ice cream or cold from the fridge for a firmer slice.
Peach Prep Shortcut 🍑
To quickly peel a batch of peaches, drop them into simmering water for 30 seconds, then transfer them to an ice bath. The skins will slip right off. No peeler needed, and no fruit wasted!
Bring Back the Crunch✨
If the crumble topping on your leftover pie turns soggy, about 5 minutes in the oven (or toaster oven) at 350°F (177°C) will revive that just-baked texture.
More Peach Recipes
Here are a few of my favorite recipes that celebrate peach season. Each one is easy, family-friendly, and perfect for sharing.
Recipe
Peach Crumble Pie
Recipe by:Ingredients
Pie Ingredients
- 1 pie dough for a single crust, store-bought or homemade
- 6 cups sliced peaches (3 pounds, about 7–8 large peeled and pitted peaches)
- ½ cup granulated sugar
- 2 tablespoons light brown sugar
- ¼ cup cornstarch see notes for freezing option
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- ¼ teaspoon almond extract optional
Almond Crumble Ingredients
- ⅔ cup all-purpose flour
- ½ cup light brown sugar
- ⅓ cup sliced or slivered almonds roughly chopped
- ½ teaspoon ground cinnamon
- 5 tablespoons salted butter melted and cooled slightly
Instructions
- Roll out the pie crust ¼-inch thick and fit it into a 9-inch pie pan. Crimp or pinch the edges.1 pie dough
- Freeze the crust for 10-15 minutes to prevent it from shrinking in the hot oven. Place your oven rack in the lower ⅔ position of the oven. Preheat the oven to 425°F (220°C). Line the chilled crust with parchment paper and fill with pie weights or dried beans.
- Bake for 12–15 minutes, until the edges are set and starting to turn lightly golden. Reduce the oven temperature to 375°F (190°C). Then, carefully remove the parchment and weights. Prick the bottom of the crust lightly with a fork to prevent bubbling. Return to the oven and bake for an additional 5 minutes to set the bottom crust.Remove the pie from the oven and let it cool slightly while preparing the filling.
- In a large mixing bowl, combine sliced peaches with granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, salt, and almond extract. Toss gently to coat. Let the filling mixture sit for 5–10 minutes while making the crumble.6 cups sliced peaches, ½ cup granulated sugar, 2 tablespoons light brown sugar, ¼ cup cornstarch, 1 tablespoon lemon juice, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon kosher salt, ¼ teaspoon almond extract
- To make the crumble, combine flour, almonds, brown sugar, granulated sugar, and cinnamon in a medium bowl.⅔ cup all-purpose flour, ⅓ cup sliced or slivered almonds, ½ cup light brown sugar, ½ teaspoon ground cinnamon
- Stir in the melted butter, breaking the mixture into clumps as it combines.5 tablespoons salted butter
- Give the peaches a quick stir to redistribute the juices, then pour them into the prepared crust, spreading evenly. Sprinkle crumble mixture evenly over the top.
- Place the pie on a rimmed baking sheet to catch any drips. Bake for 50–55 minutes, or until the filling is bubbling and the crumble is golden brown. If the crumble browns too quickly, tent loosely with foil.
- Cool pie on a wire rack for at least 2–3 hours before slicing to allow filling to set.
Notes
Equipment
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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