Peach crumble pie

Prep 20 min
Total 1 hour 50 min
Plus cooling time
Serves 8

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8 cups
pitted and thinly sliced peaches, (about 10)
1/3 cup
granulated sugar
1/4 cup
all-purpose flour
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
1/4 cup
cold unsalted butter, cubed

To assemble

egg, beaten
1 tbsp
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.


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

How to buy, store, peel and prepare peaches

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