Brown sugar peach crumble pie is a deliciously inviting dessert that combines juicy peaches with a crispy, golden topping. This easy-to-make recipe is perfect for family gatherings or a cozy night in. With its warm, comforting flavors, it’s sure to become a cherished favorite!
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The Best Brown Sugar Peach Crumble Pie Recipe
Why This Peach Crumble Pie is a Must-Try
This brown sugar peach crumble pie is truly special. The combination of fresh peaches and warm spices like cinnamon and ginger creates an explosion of flavor. Meanwhile, the crumble topping offers a delightful crunch that contrasts beautifully with the juicy filling. It’s an ideal dessert for any occasion, whether you’re celebrating with loved ones or simply indulging yourself after a long day. Serve it warm with a scoop of vanilla ice cream, and watch it disappear!
Key Ingredients for Your Peach Crumble Pie
Gather these ingredients to create your scrumptious brown sugar peach crumble pie:
- 1 9-inch buttermilk pie crust
- 6 large peaches (sliced and peeled if desired)
- 1 tablespoon cornstarch
- 2 teaspoons lemon juice
- 1/2 cup butter (melted)
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 cup flour
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
These ingredients blend to create a wonderfully balanced flavor profile, making this pie a standout choice for dessert lovers.
How to Make Brown Sugar Peach Crumble Pie
Creating this pie is straightforward and fun! Follow these steps for a perfect brown sugar peach crumble pie.
- Preheat your oven to 375°F (190°C).
- Press the pie crust into a 9-inch pie plate and refrigerate it while you prepare the filling.
- In a large mixing bowl, whisk together the flour, white sugar, brown sugar, cinnamon, ginger, and salt. Drizzle the melted butter over the mixture. Use your fingers to work the butter into the flour until coarse crumbles form.
- Toss the peach slices in a separate bowl with cornstarch and lemon juice. Add approximately 3/4 cup of the crumble mixture to the peaches and gently mix.
- Place the peach mixture in the prepared pie crust and sprinkle the remaining crumble mixture on top.
- For an extra crunch, you can refrigerate the assembled pie for 15-30 minutes.
- Place the pie on a baking sheet lined with parchment paper and bake for 45-50 minutes, until the filling is bubbly and the topping is golden brown. If the top browns too quickly, cover it with foil after 30 minutes.
This pie slices best after chilling but is especially delightful when served warm. The balance of flavors and textures makes every bite memorable!
If you’re looking for more delicious dessert recipes, you might enjoy making a Peach Cake or an Irish Potato Pie. Each one brings its unique twist to your dessert table.
To store any leftovers, wrap the baked pie tightly and place it in the refrigerator for 2-3 days. You can reheat slices in the oven or toaster oven to crisp up the topping again.
What ingredients do I need for brown sugar peach crumble pie?
To make brown sugar peach crumble pie, you will need a buttermilk pie crust, fresh peaches, cornstarch, lemon juice, butter, white sugar, brown sugar, flour, cinnamon, ginger, and salt.
How do I make brown sugar peach crumble pie step by step?
Start by preheating the oven and preparing the pie crust. Mix the crumble ingredients, toss the peaches with cornstarch and lemon juice, assemble the pie, and bake until golden brown.
Can I make brown sugar peach crumble pie ahead of time?
Yes, you can prepare the pie ahead of time. Assemble it, then cover and refrigerate until ready to bake or freeze it for later baking.
How should I store leftover brown sugar peach crumble pie?
Wrap the leftover pie tightly and store it in the refrigerator for 2-3 days. Reheat before serving for the best texture.
Brown Sugar Peach Crumble Pie: An Irresistible Delight
Equipment
- 9-inch pie plate
- baking sheet
- Parchment paper
Ingredients
- 1 9-inch buttermilk pie crust
- 6 large peaches sliced and peeled if desired
- 1 Tablespoon cornstarch
- 2 teaspoons lemon juice
- ½ cup butter melted
- ½ cup white sugar
- ½ cup brown sugar
- 1 cup flour
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C). Prepare a 9-inch pie plate by pressing the pie crust into it and refrigerate while you prepare the filling and topping.
- In a bowl, whisk together the flour, white sugar, brown sugar, cinnamon, ginger, and salt. Drizzle the melted butter over this mixture and use your fingers to work it in until coarse crumbles form.
- Toss the peach slices with cornstarch and lemon juice. Add about 3/4 cup of the crumble mixture to the peaches and toss to coat. Pour the coated peaches into the prepared pie crust.
- Sprinkle the remaining crumble mixture evenly over the peaches. For best results, you can optionally refrigerate the assembled pie for 15-30 minutes to help the crumbles hold their shape during baking.
- Place the pie on a baking sheet lined with parchment paper. Bake for 45-50 minutes, or until the filling is bubbly and the topping is golden brown. If the topping browns too quickly, cover it loosely with foil after about 30 minutes.
Notes
- This pie is best served warm, though it can be chilled. The filling may appear soupy when warm. Store baked pie tightly wrapped in the refrigerator for 2-3 days and reheat in the oven or toaster oven to crisp the topping.
- To freeze an unbaked pie, assemble it, wrap it in a double layer of plastic wrap and foil, and bake from frozen at 375°F. To freeze a baked pie, wrap the cooled pie in plastic wrap then foil, and bake from frozen at 375°F for 25-35 minutes.