Ingredients
For the Pie Filling:
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1 unbaked 9-inch pie crust (homemade or store-bought)
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6 cups ripe peaches, sliced (fresh or frozen)
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1/2 cup light brown sugar, packed
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1/4 cup white granulated sugar
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3 tablespoons corn starch
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1 teaspoon cinnamon
For the Crumble Topping:
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1 cup all-purpose flour
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1/2 cup light or dark brown sugar, packed
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1/4 cup white granulated sugar
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1/2 teaspoon cinnamon
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1/2 cup melted unsalted butter (or vegan butter)
Instructions
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Preheat Oven – Set your oven to 400ºF (200ºC).
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Prepare Pie Crust – If using homemade dough, roll it out and place in a 9-inch pie pan. Flute or crimp the edges.
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Make Filling – In a large bowl, combine sliced peaches, brown sugar, white sugar, corn starch, and cinnamon. Toss gently until coated.
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Make Crumble Topping – In another bowl, mix flour, brown sugar, white sugar, and cinnamon. Stir in melted butter until clumps form.
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Assemble Pie – Pour peach mixture into the crust, scraping in any juices. Evenly sprinkle crumble topping over the fruit without pressing down.
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Bake Uncovered – Bake for 15–20 minutes until crust edges are golden.
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Cover and Finish Baking – Cover crust edges with foil and bake for another 35–40 minutes, until the filling is bubbling.
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Cool and Serve – Let cool at least 1 hour for the filling to set. Serve warm or at room temperature, optionally with ice cream or whipped cream.
Notes
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Fruit options: Substitute peaches with apples, berries, or pears.
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Crumble texture: Avoid overmixing the topping — uneven clumps bake best.
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Storage: Keep at room temperature for 2 days or refrigerate up to 5 days.
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Freezing: Wrap tightly in foil and freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 55–60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian