Peach Crumble Pie

Peaches: Use ripe but still firm peaches so the slices soften without completely losing their shape. Keep the slices close to the same thickness for even baking.
Filling: The sugar, cornstarch, and egg mixture is naturally thick and will loosen as it coats the peaches. Do not add water, milk, or peach juice to make it pourable.
Crumble Topping: The softened butter should still feel cool and hold its shape. Keep the topping loose instead of packing it down. Chill it briefly if it becomes greasy or paste-like.
Make Ahead: The crumble topping can be prepared, covered, and refrigerated for up to 2 days. For the best texture, coat the peaches and assemble the dessert shortly before baking.
Storage and Reheating: Cover and refrigerate leftovers within 2 hours for up to 4 days. Reheat individual servings in the microwave, or warm the uncovered baking dish in a 325°F oven until hot throughout.
Flavoring: Almond extract pairs beautifully with peaches and gives the filling a richer bakery-style flavor. Use vanilla extract for a softer, more familiar flavor.
Serving: This pie is especially good served slightly warm with vanilla ice cream or whipped cream .

Name: Peach Crumble Pie
Prep time: 15 min
Cook time: 50 min
Total time: 80 min
Yield: 8 servings
Ingredients: 6 cups fresh peaches; 1 cup granulated sugar; 3 tablespoons cornstarch; ⅛ teaspoon salt; 1 large egg; ½ teaspoon vanilla extract; ½ teaspoon almond extract; ½ cup granulated sugar; 1 teaspoon unsalted butter; ½ cup all-purpose flour; ½ teaspoon ginger; ½ teaspoon cinnamon; ½ cup unsalted butter

Fresh peaches turn jammy beneath a buttery crumble scented with ginger and cinnamon. This crustless, scoopable pie is best slightly warm, especially where the topping gets crisp at the edges.

By Betty Lou Gardner1 hr 20 minUpdated 2026-08-25

Fresh peaches bake into a lightly set, jammy filling beneath a buttery ginger crumble that browns deepest around the edges. This crustless, scoopable family dessert is especially good during peach season and is best served slightly warm.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I always think the best bites are the ones around the edges where the crumble gets darkest and crispiest against the pan. Sometimes I use almond extract instead of vanilla because peaches and almond belong together beautifully once the whole pie starts bubbling in the oven.