Name: Peach Crumble Pie
Prep time: 20 min
Total time: 195 min
Ingredients: 1.25 cups all-purpose flour (spooned and leveled), plus more for rolling; 0.25 teaspoon fine salt; 2 teaspoons granulated sugar; 0.5 cup (1 stick) cold unsalted butter, cut into small pieces; 3 pounds peaches, halved, pitted, and cut into ½-inch slices (8 cups); 2 tablespoons light-brown sugar; 2 tablespoons all-purpose flour; 0.333 cup packed light-brown sugar; 0.333 cup all-purpose flour (spooned and leveled); 0.333 cup old-fashioned rolled oats; 6 tablespoons (¾ stick) cold unsalted butter, cut into small pieces

Peach Crumble Pie

3.0

(304)

7 Reviews

An easy summertime dessert that will wow any crowd.

Martha Stewart

Updated on June 13, 2023

Prep Time:

20 mins

Total Time:

3 hrs 15 mins

Servings:

This peach-packed dessert combines the best of a fragrant in-season pie and a delectable crumble in one for a summer fruit dessert that will please any crowd. Homemade pie crust is filled with fresh, juicy peaches mixed with brown sugar, then topped with a crunchy, sweet crumble topping that adds to the pie's mouthwatering texture. It's the perfect dessert for a backyard cookout or when you're asked to bring something sweet to your next potluck party. Serve it as is, or with a scoop of vanilla ice cream for a decadent treat.

Ingredients

For the crust:

1 ¼ cups all-purpose flour (spooned and leveled), plus more for rolling
¼ teaspoon fine salt
2 teaspoons granulated sugar
½ cup (1 stick) cold unsalted butter, cut into small pieces

For the filling:

3 pounds peaches, halved, pitted, and cut into ½-inch slices (8 cups)
2 tablespoons light-brown sugar
2 tablespoons all-purpose flour

For the crumble:

⅓ cup packed light-brown sugar
⅓ cup all-purpose flour (spooned and leveled)
⅓ cup old-fashioned rolled oats
6 tablespoons (¾ stick) cold unsalted butter, cut into small pieces

Directions

Make pie crust dough and refrigerate:

In a food processor, pulse flour, salt, and granulated sugar until combined. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water, 1 tablespoon at a time); do not overmix.

Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight).
Preheat oven and prepare crust:

Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edges.
Make filling:

In a large bowl, toss together peaches, brown sugar, and flour until combined.
Make crumble:

In a small bowl, combine brown sugar, flour, and oats; using your hands, work in butter until large clumps form.
Assemble filling and topping, and bake:

Transfer peach filling to pie shell, then sprinkle crumble evenly over top. Place pie on a rimmed baking sheet and bake until juices are bubbling and topping is golden, 1 hour to 1 hour 15 minutes.

Let cool on a wire rack 1 1/2 hours before serving.