Easy Peach Crumble Pie Recipe with Oats

A slice of peach crisp pie on a white plate. There are two peach slices on the plate.

5 from 1 vote

Peach crumble pie with oatmeal is a holiday and summer delight. The peach pie recipe is super easy to make and is topped with a delicious crumble mixture that sets this pie apart.

Prep Time15

Cook Time55

Total Time1 10

Course: Pie

Cuisine: American

Servings:

Calories: 391kcal

Author: Julie Pollitt

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

Let the pie rest and cool to room temperature after baking so it will be fully set up and easy to slice.

Tips:

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.

Store the pie in an airtight container or cover with plastic wrap and refrigerate. The pie will last several days in the refrigerator.

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.

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