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Test Kitchen Approved

Peach Crumble Pie

Recipe By Matt Shealy

Prep Time

15 Minutes

Cooking Time

45 Minutes

Recipe By Matt Shealy

While this is best with fresh, summer harvest peaches, it works with frozen peaches as well. Throw several scoops of vanilla ice cream on top when it comes out of the oven, hand out a fistful of forks, and you've got the perfect, shareable backyard party dessert.

Recipe Notes

*This recipe works with fresh or frozen peaches. If using fresh, make sure peaches are peeled.


For filling:

2 lbs. sliced peaches*

1.5 cups granulated sugar

½ cups all-purpose flour

1 (9- to 10-inch) unbaked pie crust

For topping:

½ cups old-fashioned rolled oats

½ cups all-purpose flour

½ cups light brown sugar

6 Tbsp. cold, unsalted butter, cut into cubes

Savory Spice ingredients in this recipe


For filling: Preheat oven to 400 degrees. Cook peaches and sugar in a large saucepan over medium heat until sugar dissolves. Stir in flour a few tablespoons at a time, stirring between each addition to incorporate and avoid lumps. Stir in vanilla extract and spice and simmer for 10 min. Remove from heat and let filling cool in the pan. Meanwhile, line a pie dish with the crust. Once filling is cool, pour into prepared pie dish.

For topping: Place all ingredients in a large bowl and use a pastry cutter, two knives or your fingers to mix into a coarse crumble. Generously top pie filling with the crumble and bake for about 30 min. or until crust is golden and filling is bubbling under the crumble topping. #HolidayPies