Peach Pie Recipe With Crumb Topping

This peach pie recipe with crumb topping is full of juicy, fresh peaches and topped with a buttery, sweet crumble. You can use a homemade or store-bought crust, making it an easy dessert that’s perfect for summer, holidays, or anytime you’re craving a classic fruit pie.

Fresh peaches always make it hard to decide what to bake — cobblers, cakes, muffins, bread, or jams. But this time, I went with a peach pie recipe with crumb topping, and it did not disappoint. There’s just something special about using fresh, seasonal fruit to create a homemade dessert.

This recipe is semi-homemade to keep things simple. I used a store-bought pie crust, but if you prefer from scratch, I’m sharing my all-time favorite pie crust recipe below. It’s the same one I’ve used for years when making pies, and it turns out perfectly every time.

Looking for something else? Get all our peach recipes and our pie recipes here. Or search through our dessert category.

Peach Pie Recipe

How to Make a Peach Pie

It's totally up to you whether you'd like to make the crust, the pie filling, and the crumb topping. Or skip the crust if you're crunched for time. Anyway, you make it, this is one yummy peach pie! So let me share how easy it is to make this peach pie.

• Pie Crust Recipe and How-To Make Pie Crust.
• If you don't know how to skin a peach, I shared tips for peeling peaches and slicing them quickly. You'll find it in this post: How to peel peaches.

Peach Pie with Crumb Topping

Ingredients for Peach Pie

• Peaches: 5-7 cups, depending on the size of your pie dish. For semi-homemade, 5 cups is fine
• 2 tsp. lemon juice
• 1/2 cup brown sugar
• 1/4 cup all-purpose flour
• 1 tsp. cinnamon
• Pie Crusts: Already made pie crusts (or make a homemade pastry pie crust that I shared in this recipe)

Ingredients for the Crumb Topping

• 1/2 cup brown sugar
• 1 tsp. cinnamon
• 3/4 cup flour
• 1/3 cup of butter (see tips)

Helpful baking tool for recipes like this: a pastry cutter.

How to Make a Peach Pie

Step-by-Step Instructions for Peach Pie

Instructions

If you are making your (homemade) pie crusts, grab the recipe shared earlier with my favorite pie crust recipe. Remember to grab those baking supplies, too.

You'll add your 5 cups of peaches into a big mixing bowl. Next, add in 2 tsp. lemon juice, 1/2 cup brown sugar, 1/4 cup all-purpose flour, and 1 tsp. cinnamon. Mix all these.

Set the mixing bowl to the side and mix up the crumb topping.

In another mixing bowl. Add 1/2 cup brown sugar, 1 tsp. cinnamon, 3/4 cup flour, and cut in with a pastry cutter 1/3 cup butter.

Pour your peach mixture into your pie shell. Next, it's ready for your crumb topping.

Completely cover your peaches with crumb topping.

How Long To Bake The Pie With Fresh Peaches

Place the pie on a foil-lined baking sheet. Bake in a preheated oven at 400°F for 10 minutes. Then reduce the temperature to 375°F and continue baking for 40–60 minutes, depending on your oven and altitude.

After about 30 minutes, tent the pie loosely with foil if needed to prevent the crust from over-browning.

When you take your peach pie out of the oven, let it cool. Or if you are like us, let it cool just a little and serve. When it cools, it will be firm.

When your peach pie recipe is done and cooled, sprinkle a little bit more brown sugar on the top to make it look prettier. Serve it with vanilla ice cream and enjoy! Or find our tips below to make a chunkier crumb topping.

Peach pies are always well-topped with vanilla ice cream or whipped cream.

Tips for The Perfect Peach Pie

To make two pies:

Simply double the filling ingredients to make two 9-inch peach pies. This works well if you’re baking for a crowd or want an extra pie to freeze for later.

For a chunkier crumb topping:

If you prefer larger, bakery-style crumbles, increase the butter to 1/2 cup. This will create bigger, richer crumbs similar to the topping shown in the photos.

Use ripe but firm peaches

Adjust sugar to taste

Serving Ideas & Storage Tips

Serving Ideas:

• Serve warm with a scoop of vanilla ice cream or whipped cream.
• Drizzle with caramel sauce for an extra sweet finish.
• Enjoy with a cup of coffee or tea for a cozy dessert.
• Slice and serve as part of a summer dessert spread or holiday table.

Storage Tips:

• Room temperature: Cover loosely and store up to 1–2 days.
• Refrigerator: Cover tightly and store up to 4–5 days.
• Freezer: Wrap well in plastic wrap and foil; freeze up to 2 months. Thaw in the refrigerator overnight before serving.
• Reheating: Warm slices in the oven at 325°F for 10–15 minutes to refresh the crust and filling.

Optional Variations on Peach Pie

• Peach Blueberry Pie: Add 1 cup fresh blueberries to the filling.
• Peach Raspberry Pie: Mix in raspberries for a tart contrast.
• Extra Crumb Topping: Double the crumb topping for a thicker, bakery-style layer.
• Spiced Peach Pie: Add nutmeg or ginger for extra warmth and flavor.
• Mini Peach Pies: Use muffin tins or small tart pans for individual servings.
• Brown Sugar Peach Pie: Swap some granulated sugar for brown sugar for a deeper flavor.

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