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Peach Crumble Pie with Whipped Cream Topping

Peach Crumble Pie with Whipped Cream Topping

Peach Crumble Pie is a delightful summer dessert that brings together the sweet, juicy flavor of fresh peaches and a crunchy, buttery crumble topping. This pie is perfect for gatherings, picnics, or simply enjoying at home with family. The warm, fragrant notes of cinnamon combined with the tangy sweetness of the peaches create a mouthwatering treat that will have everyone coming back for seconds.

Why You’ll Love This Recipe

This Peach Crumble Pie is not only delicious but also incredibly easy to make. With a few simple ingredients, you can whip up a stunning dessert that looks as good as it tastes.

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  • Fresh, juicy peaches for a burst of flavor.
  • Crunchy crumble topping that adds texture.
  • Perfect for summer gatherings or cozy nights in.
  • Easy to customize with spices and add-ins.
  • Served warm with whipped cream, it’s pure bliss.

Ingredients

  • 1 unbaked pie crust (store-bought or homemade)
  • 4 cups fresh peaches, peeled and sliced
  • 3/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 1/2 cup all-purpose flour (for the crumble)
  • 1/2 cup rolled oats
  • 1/2 cup packed brown sugar
  • 1/4 cup unsalted butter, melted
  • 1/4 teaspoon salt
  • Whipped cream, for serving

How to Make Peach Crumble Pie

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the sliced peaches, granulated sugar, 2 tablespoons flour, cinnamon, and lemon juice. Toss until the peaches are well coated. Pour this mixture into the unbaked pie crust.
  3. In a separate bowl, mix together the 1/2 cup flour, rolled oats, brown sugar, melted butter, and salt until crumbly.
  4. Sprinkle the crumble mixture evenly over the peach filling in the pie crust.
  5. Bake the pie in the preheated oven for about 45-50 minutes, or until the crumble is golden brown and the peaches are bubbly.
  6. Remove the pie from the oven and let it cool for at least 15 minutes before serving.
  7. Serve warm with a generous dollop of whipped cream on top.

Tips for the Best Results

  • Use ripe, juicy peaches for the best flavor. If peaches are not in season, frozen peaches can work as a substitute but should be thawed and drained of excess moisture.
  • Make sure to let the pie cool slightly before serving to allow the filling to set.
  • For an added twist, try adding a pinch of nutmeg or ginger to the peach filling.

Easy Variations

  • Swap out some of the peaches for other fruits like blueberries or blackberries for a mixed fruit crumble pie.
  • Add chopped nuts, such as pecans or walnuts, to the crumble topping for extra crunch.
  • Experiment with different spices like cardamom or allspice in the filling for a unique flavor profile.

What to Serve With It

  • Vanilla ice cream for a classic combination.
  • A scoop of yogurt for a lighter option.
  • Fresh mint leaves for a refreshing garnish.
  • A drizzle of caramel sauce for an indulgent touch.

Storage and Reheating

Store any leftover Peach Crumble Pie in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 30 seconds or warm the entire pie in a 350°F (175°C) oven for 10-15 minutes.

Recipe Card

Peach Crumble Pie with Whipped Cream Topping
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 8 servings
Ingredients:

  • 1 unbaked pie crust (store-bought or homemade)
  • 4 cups fresh peaches, peeled and sliced
  • 3/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 1/2 cup all-purpose flour (for the crumble)
  • 1/2 cup rolled oats
  • 1/2 cup packed brown sugar
  • 1/4 cup unsalted butter, melted
  • 1/4 teaspoon salt
  • Whipped cream, for serving

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the sliced peaches, granulated sugar, 2 tablespoons flour, cinnamon, and lemon juice. Toss until the peaches are well coated. Pour this mixture into the unbaked pie crust.
  3. In a separate bowl, mix together the 1/2 cup flour, rolled oats, brown sugar, melted butter, and salt until crumbly.
  4. Sprinkle the crumble mixture evenly over the peach filling in the pie crust.
  5. Bake the pie in the preheated oven for about 45-50 minutes, or until the crumble is golden brown and the peaches are bubbly.
  6. Remove the pie from the oven and let it cool for at least 15 minutes before serving.
  7. Serve warm with a generous dollop of whipped cream on top.

Notes: Use ripe peaches for the best flavor and allow the pie to cool slightly before serving.

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