Easy Peach Crumble Pie Recipe with Oats
What do you get when you combine fresh peaches with a crumble topping into a deep dish pie crust? You get an easy recipe for peach lovers!
Fruit pies are always a summery treat, and at the height of peach season, one with peach filling is a must.
One of the Best Peach Recipes
However, don’t let the seasons stop you from indulging in the sweet taste of peaches.
You can make this easy peach crumble pie any time the mood strikes.
Even though summer is the perfect time for summer pies like this, you’ll brighten everyone’s mood with this simple and delicious recipe!
Ingredients for Easy Peach Pie
You’re going to want to grab a large mixing bowl, medium mixing bowl, and aluminum foil to help you make this recipe. You’ll also need these ingredients for the peach pie and the crumble topping:
For the Peach Pie
- Deep dish pie crust, chilled
- Peeled fresh peaches, sliced to a maximum 1/4 inch thickness
- All-purpose flour
- Brown sugar
- Lemon juice
- Ground cinnamon
- Salt
The Crumble Topping
- Quick oats
- All-purpose flour
- Brown sugar
- Ground cinnamon
- Salt
- Unsalted butter, melted
Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.
How to Make The Peach Crumble Pie Recipe
Peach Pie
Gather your ingredients for the pie.
Preheat your oven to 400 degrees. Keep your prepared pie crust tucked inside your fridge until you’re ready.
Next, peel and slice the peaches. You want them to be 1/4-inch thick. Be sure to peel the peach skins off, as well.
Then place them in your large bowl along with the flour, brown sugar, lemon juice, salt, and cinnamon. Stir all of this together to fully combine and coat your peaches.
Once the peach filling is ready, add it to your chilled pie crust and set aside.
For this recipe, I used a store-bought crust. You can also use a homemade crust as well.
Crumble Topping
Add the oats, flour, sugar, cinnamon, and salt into a medium mixing bowl. Combine the ingredients.
Melt the butter and pour it over the oat mixture. When you stir it together, it will get a crumbly texture.
Spoon the crumble topping on top of the peach mixture.
Cover the pie with aluminum foil. Bake it in the preheated oven for 35 minutes.
I like to bake the pie on a baking sheet. That way, if things drip over the edge, it won’t be a hassle to clean up your oven.
Then, remove the aluminum foil covering and bake for another 15 to 20 minutes. It’s ready when the filling is all bubbly and the crumb topping has turned that beautiful golden brown.
Place pie on a wire rack to cool down to room temperature. It’s hard to wait, I know, because it smells so amazing. However, letting it rest ensures perfect slices of pie.
The edges of the crust get a little extra brown, which makes it taste fantastic.
After cooling, you can serve it and top it with whipped cream or a scoop of vanilla ice cream.
Adding more sliced peaches on top is good, too, though some whipped cream ice cream and peaches on top is the ultimate way to serve this spectacular pie!
Recipe Tips for Fresh Peach Pie
- Many store-bought prepared pie crusts are about 8 inches in diameter. If you choose to make your own pie crust, you’re likely using a 9-inch pie dish. This means you may need to have more peaches on hand to fill it.
- If it’s not peach season and you can’t get fresh fruit, you can use frozen peaches or canned peaches. Frozen peaches should be thawed out first, and whether canned or frozen, you need to drain off the excess peach juices. Otherwise, you’ll wind up with a soggy bottom crust.
- Instead of the crumble, you could do a double crust or a lattice crust if you prefer. However, this oat topping is sensational, making it a merger of peach crisp and peach cobbler pie all in one.
How to Store This Peach Crumble Pie Recipe
As wonderful as this peach pie is, it is incredibly filling. You can cover your leftovers and keep them in the fridge for up to three days, or go with your freezer if you’d rather save it for another time.
When freezing this classic peach pie, cover it tightly with plastic wrap first, then wrap it again with aluminum foil. It will keep in your freezer for up to two months, though the sooner you enjoy it, the better.
To thaw it out, simply move it to your fridge the night before, and it will be easy to slice when you’re ready.
More Delicious Desserts
- Baked oatmeal muffins
- Sweetened condensed milk chocolate chip bars
- Easy pecan pie cobbler
- Chocolate Fudge
- Old fashioned chocolate pie
- Pineapple upside down cake
- Homemade peach pie ice cream from House of Nash Eats
- Peach cobbler egg rolls from Leftovers Then Breakfast
When you’re in need of an easy, breezy summer dessert recipe, look no further than this easy peach crumble pie.
It is a sweet treat with fresh peaches used in the most spectacular of ways. You end up with a flaky crust and a sweet peach crumble treat.
It takes barely any time to put together, too, and even if it’s not peach season, frozen peaches can come to the rescue to give you the beautiful flavors of summer pies even on the coldest of nights!
Easy Peach Crumble Pie Recipe with Oats
Easy Peach Crumble Pie Recipe with Oats
Ingredients
Peach Pie
- 1 pre-made deep dish pie crust chilled
- 4 cups peeled fresh peaches sliced to a maximum 1/4 inch thickness (approximately 4-5 large peaches or 7-8 small ones)
- 1/2 cup all-purpose flour
- 3/4 cup light brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Crumble Topping
- 1/2 cup quick oats
- 1/4 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 400 degrees.Keep the pie crust in the fridge until you are ready to use it.Peach Pie
- Next, peel and slice the peaches. You want them to be 1/4-inch thick.
- Then, place them in your large bowl along with the flour, brown sugar, lemon juice, salt, and cinnamon. Stir all of this together to fully combine and coat your peaches.
- Once the peach filling is ready, add it to your chilled pie crust and set aside.
- Crumble Topping
- Add the oats, flour, sugar, cinnamon, and salt into a medium mixing bowl. Mix the ingredients to combine.
- Melt the butter and pour it over the oat mixture. When you stir it together, it will get a crumbly texture.
- Pour the crumble topping on top of the pie.
- Cover the pie with aluminum foil and bake for 35 minutes.
- Then, remove the aluminum foil covering and bake it for another 15 to 20 minutes. It’s ready when the filling is all bubbly and the crumb topping has turned that beautiful golden brown.
- Set the pie on a wire rack to cool down to room temperature.
Notes
- Many store-bought prepared pie crusts are about 8 inches in diameter. If you choose to make your own pie crust, you’re likely using a 9-inch pie dish. This means you may need to have more peaches on hand to fill it.
- If it’s not peach season, you can use frozen peaches or canned peaches. Frozen peaches should be thawed out first, and whether canned or frozen, you need to drain off the excess juice. Otherwise, you’ll wind up with a soggy bottom crust.
- Instead of the crumble, you could do a double crust or a lattice crust if you prefer. However, this oat topping is sensational, making it a merger of peach crisp and peach cobbler pie all in one.
