Peach and Raspberry Pie Recipe with Crumb Topping
My homemade peach pie recipe with crumb topping is simply the best, bursting with sweet fresh peaches in a flaky pie crust and topped with a crunchy oat crumble. It’s like a peach pie and a peach crisp all in one glorious summer dessert.
I love a peach pie but a peach and raspberry or a peach and blueberry pie in my opinion is soooo much better. The raspberries offer a tart punch, flash of color, and textural contrast that makes it extra special.
Pie, no doubt, is a labor of love, but I think you’ll find this easy peach pie recipe with crumb topping a bit simpler and well worth the effort. Reserve this one for the weekend when you can take your time and enjoy the process of cutting the butter into the flour, peeling the peaches—and the hardest part—waiting for the pie to cool.
I’ve tested and tested this peach crumble pie recipe to make sure it has the perfect flaky crust, messy, juicy (but not soupy) filling, full of ripe peaches, and crunchy cinnamon topping. What’s the secret? Let’s find out!
Why This Pie Works:
- Just the right amount of flour to hold the filling together without acting or tasting like glue.
- Pie gets baked a bit longer than normal for a crisp crust and deep golden topping.
- Filling is juicy but sliceable.
- It must be allowed to cool completely before slicing to allow the peach juices to set.
Filling Ingredients
A pie is 80% filling so we want to make a peach filling that’s as flavorful as possible. I don’t recommend using frozen peaches, but if you must use frozen fruit, thaw it completely, then blot dry with paper towels to get rid of the extra moisture. Don’t use canned peaches. Mix the following ingredients together in a large bowl:
- Peaches. Use peaches that are ripe but still firm, not mushy. I like to peel the peaches to make them extra silky but this is optional. Finally, chopping the peaches instead of slicing them gives the filling nice texture. Slices turn to mush.
- Raspberries. Again, use firm, not mushy raspberries. The berries will break down as the pie bakes so you want them to retain as much shape as possible. I don’t recommend using frozen raspberries.
- Granulated sugar. Not too much sugar here, only 1/2 cup. The crumble topping and fresh fruit add most of the sweetness to this pie.
- All purpose flour. After testing this recipe many times, I’ve found 1/2 cup of flour is the perfect amount. It’s important to mix the dry ingredients in with the peaches well so there are no dry spots before spooning it into the crust.
- Flavoring. Lemon juice, ground ginger, kosher salt, and almond extract add lovely, well-rounded flavor.
To Peel Or Not To Peel: This is up to you. I like the silky hunks of peaches without the skin but if it doesn’t bother you, skip the peeling step. Blanch the peaches briefly and the skin will slip right off.
The Crust and The Crumble
Unlike my favorite apple pie recipe, this one only requires a bottom crust so there’s no fussing with a top lattice crust or one that needs to be crimped or perfectly pinched and not only look beautiful but be crisp and flaky.
This is an all-butter pie crust but I’ve also made it using 100% vegetable shortening and 100% vegan butter and both work if you are looking for a dairy-free option. You can also make this even easier by using store-bought pie crust.
I like to make the dough by hand using only a medium bowl and my trusty pastry blender but some people prefer to use a food processor to combine the ingredients.
*FOOD PROCESSOR INSTRUCTIONS: Add the dry ingredients to the food processor, top with the tablespoons of unsalted butter, and pulse a few times. Then slowly add the ice water little by little, incorporating with short quick pulses until the dough just starts to come together. Shape into a disk wrap in plastic wrap and refrigerate.
The top of the pie is covered with a brown sugar crumble that is very similar to the one I use for my pear-cranberry crisp. It is a buttery mixture of oats, warm spices, and just enough flour to hold it all together. The extra flour in the filling will help to soak up the butter from the crumble as it melts down into the pie.
To make the crumble, cut the butter into the flour, sugar, and spices in a small bowl. Mix in the oats and sprinkle over the top. Simple!
A Few More Tips:
- Use very cold butter. For the pie crust and the crumble. The cold butter in the crumble will keep it from turning into goo as it bakes.
- Keep everything cold. Use the refrigerator as you make the pie. Place the crust in the refrigerator as you make the filling and after you add the filling to the crust while you make the crumble.
- Give the dough time to rest. Let the pie dough chill in the refrigerator for at least an hour before rolling it out. You can actually make it up to 5 days in advance if you want to get a head start.
- Place pie on a baking sheet. Line a rimmed baking sheet with foil and place the pie on top to catch any juices and prevent a big mess in the oven.
- Bake for a Long Time: Fresh fruit pies take much longer to bake than other pies. You want the filling to be bubbling at the surface nearly everywhere, don’t even think of opening the oven for the first hour.
- Cool Completely: Slicing into the pie while still warm will give you a soupy slice of pie. Cool for at least 4 hours at room temperature. The pie filling continues to set up as it cools.
- Serving suggestions: The only thing this pie needs is a scoop of vanilla ice cream. Whipped cream would also be good.
You can buy a pie crust shield to protect the edges of the crust from getting too dark. Or simply make your own out of a large square of aluminum foil by cutting a circle in the center of it.
A gorgeous golden brown crumble over a juicy peach pie filling in a homemade pie crust makes the ultimate summer dessert that is frankly a great make-ahead option. Just cover the cooled pie with plastic wrap and refrigerate it, the pie tastes even better the next day.
Recommended Tools
- Pie plate: I like to use a 9 1/2-inch glass pie pan so I can see the crust browning.
- Pastry blender: This inexpensive tool is the easiest way to cut the butter into the flour for the crust and the crumble.
- Mixing bowls: A set of glass mixing bowls for mixing the crust, filling, and crumble.
- Pairing knife: You will need a small sharp knife for peeling the peaches and trimming the pie dough.
- Rolling pin: I love this French rolling pin. It is inexpensive and easy to use.
- Scale: This isn’t a necessity but I use my scale all the time. In this case, you’ll need it to weigh the peaches.
Make this peach pie recipe with crumb topping before peach season is over! It truly is the best peach pie, I know you will turn to this great recipe every summer. When you try it, let me know how it went! Share a photo and tag me on Instagram using @katesbestrecipes so that I can see (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating)! Also, sign up for my weekly recipe newsletter so you never miss a thing.
Peach and Raspberry Pie Recipe with Crumb Topping
Ingredients
For the Crust:
- 1 1/2 cups all-purpose flour
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 1 stick unsalted butter, cold and cut into small pieces
- 1/4 cup ice water
For the Filling:
- 2 1/2 pounds fresh ripe but firm peaches, about 7 medium peaches
- 1/2 cup granulated sugar
- 1/2 cup all purpose flour
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground ginger
- 1 teaspoon almond extract
- 1/4 teaspoon kosher salt
- 1 1/4 cup raspberries, 1 (6oz) package
For the Crumb Topping:
- 1/2 cup light brown sugar
- 1/4 cup all purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 5 tablespoons unsalted butter, cold and cut into small pieces
- 1/2 cup whole rolled oats
Instructions
For the Crust:
- Combine 1 1/2 cups flour, 1 teaspoon sugar, and 1/2 teaspoon salt in a large bowl and stir to incorporate. Add the small cubes of cold butter and toss until the pieces are coated with flour. Using a pastry blender, cut butter into the flour until pea-sized pieces form.
- Add ice water, a couple tablespoons at a time, and blend into dough by tossing with your fingers (don't knead the dough). Once dough starts coming together, gather into a ball then flatten into compact disks. Wrap in plastic wrap and refrigerate at least an hour.
For the Filling:
- Bring a medium saucepan of water to a boil over high heat. While you're waiting for the water to boil cut a small x in the bottom of each peach and fill a large bowl halfway with ice water.
- Once the water is boiling submerge the peaches into the boiling water (you may have to do this in batches) for 1-2 minutes or just until the skin is starting to peel away from the peaches where you cut them. Immediately submerge them in the ice water.
- Run a pairing knife down the outside of each peach to remove the skin then cut each peach in half, remove the pit, and cut into large pieces.
- Combine all the filling ingredients, except raspberries in a large bowl. Stir until there are no more dry spots. Add raspberries and gently fold until combined. Refrigerate filling while you make the crumble.
For the Crumble:
- Combine all the crumble ingredients except the oats in a large bowl. Cut the butter into the crumble with a pastry blender until it is in pea-sized pieces. Mix in the 1/2 cup of oats. Refrigerate crumble while you assemble the pie.
To Assemble:
- Heat oven to 375°F and cover a baking sheet with aluminum foil or parchment paper.
- On a lightly floured surface, roll the dough into a 1/4-inch thick circle, turning the dough about a quarter turn after every couple of rolls. It should be about 12-13-inches wide. Place in a 9 to 9 1/2-inch pie plate. Press the dough into plate so it is snug against the edge.
- Give filling one last stir to mix all the ingredients and pour into pie shell, making sure filling is evenly distributed.
- Use a small paring knife or kitchen shears to trim excess dough that extends more than 1.5–2 inches over the edge. Fold bottom pie dough edges back over and crimp or use a fork to decorate the edge.
- Sprinkle crumble evenly over the surface of the pie and place on the prepared baking sheet.
- Place in the oven and don't peek for the first hour. Then turn the pie and continue baking another 10-20 minutes or until the filling is bubbling all over and the top is deeply golden brown.
- Remove pie from the oven, place on a cooling rack, and cool for at least 4 hours before slicing and serving. Filling will be too juicy if the pie is warm when you slice it. Cover leftovers tightly and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: Prepare pie 1 day in advance to give the filling time to set. Dough can be refrigerated for up to 5 days or frozen for 3 months. Peel/chop peaches 1-2 days ahead, but mix filling just before baking.Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator.
- Peaches: Choose firm peaches with no bruises. Buy 9-10 peaches and ripen them in a paper bag for 1-2 days. Fresh peaches are ideal, but thawed and drained frozen peaches work too. Avoid canned peaches.
- Alternative flavorings: For the filling you can substitute fresh minced ginger for the dried and vanilla extract for the almond extract. Lime juice can also be swapped for the lemon juice.
- Other fruit: Swap blueberries or blackberries for the raspberries. You can also use nectarines instead of the peaches.
