Peach crumble pie

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20 min


1 h 50 min



* PLUS cooling time
Peach crumble pie

Photo, Roberto Caruso.

The crunchy topping adds awesome texture to this dessert and it comes together in a flash.


  • 8 cups pitted and thinly sliced peaches , (about 10)
  • 1/3 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 vanilla bean , seeds scrapped out and reserved

For the crumble

  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tbsp large-flake oats
  • 1/8 tsp salt
  • 1/4 cup cold unsalted butter , cubed

To assemble

  • 1 egg , beaten
  • 1 tbsp water
  • 1 batch half and half pastry


  • POSITION rack in bottom third of oven. Preheat to 350F.
  • TOSS peaches with 1/3 cup sugar, 1/4 cup flour and vanilla seeds in a large bowl until coated. Let stand, stirring occasionally, until flour is absorbed, 10 min.
  • STIR 1/2 cup flour with 1/4 cup sugar, oats and salt in a medium bowl. Add butter and, using your fingertips, work mixture until crumbly.
  • BEAT egg with water in a small bowl. Roll out pastry into a 13-in. circle on a lightly floured surface. Lift onto a 9-in. pie plate set on a baking sheet. Press dough over bottom and up sides of plate, leaving a 1-in. overhang. Tuck pastry edge under itself and crimp together using your index finger and thumb, or press around edges using the tines of a fork. Scrape peach mixture evenly into pastry. Lightly brush pastry with egg wash. Sprinkle crumble mixture over peaches.
  • BAKE in bottom third of oven until golden, 1 hour and 30 min. Let stand at least 2 hours before serving, or overnight.
  • Kitchen tip: Use a sharp paring knife to slice vanilla bean in half lengthwise. Scrape out vanilla seeds.

How to buy, store, peel and prepare peaches

Nutrition (per serving)

  • Calories
  • 413,
  • Protein
  • 6 g,
  • Carbohydrates
  • 55 g,
  • Fat
  • 20 g,
  • Fibre
  • 4 g,
  • Sodium
  • 187 mg.
  • Excellent source of
  • vitamin A