Description
This Brown Sugar Peach Crumble Pie starts with fresh sweet peaches with just a hint of cinnamon and the peach filling is paired with a deliciously crunchy crumb topping made of butter, brown sugar, cinnamon, and pecans. Pie perfection!!
Ingredients
Units
Scale
FOR THE FILLING
- 1 unbaked pie shell, 9 inch deep dish
- 4 cups fresh peaches, peeled and sliced into thick slices
- 1/2 cup light brown sugar, packed
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon cinnamon
FOR THE CRUMB TOPPING
- 1/2 stick unsalted butter, softened
- 1/2 cup all purpose flour
- 1/2 cup light brown sugar, packed
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 cup pecans, coarsely chopped, optional
Instructions
Preheat oven to 375 degrees.
FOR THE FILLING
- Add the sliced peaches to a large bowl and set aside.
- In a small bowl, mix together the brown sugar, cornstarch, and cinnamon.
- Sprinkle the dry mixture over the peaches and using a spatula, gently turn and coat all the peaches with the dry mixture.
- Transfer the peach filling to the unbaked pie shell and set aside.
FOR THE CRUMB TOPPING
- In a medium bowl, using your hands, mix together the butter, flour, brown sugar, salt and cinnamon, until thoroughly mixed together. Mixture should form small crumbly clumps. Mix in the pecans, if using.
- Sprinkle the crumb topping evenly over the peach pie filling, making sure you spread the crumbs to the edges.
- Place pie on a rimmed baking sheet and bake until the crumb topping is golden brown and the juices are bubbling, approximately 1 hour and 15 minutes.
- Transfer pie to a wire rack to cool.
Serve pie warm with a scoop of ice cream! Refrigerate leftovers.