Peach Crumb Pie

A crumb-topped peach pie sidesteps all the hassle of a double crust while delivering a topping that’s arguably better. Cinnamon-dusted peach slices fill a single pie shell, then get blanketed with a crumble of brown sugar, flour, rolled oats, and butter that bakes into a crispy, golden streusel.

The oats in the crumble are what set this apart from a standard streusel. They add a chewy, nutty texture that contrasts with the soft, juicy peaches underneath. Tossing the peach slices with flour before filling the pie absorbs excess juice during baking, so you get sliceable wedges instead of a runny mess.

Preheating the baking sheet before placing the pie on it is a smart detail. The hot surface kickstarts the bottom crust, helping it crisp up instead of going soggy from all that peach juice.

Kitchen Tips

• Use firm, ripe peaches. Overripe fruit breaks down too much and makes the filling watery.
• Cut the butter into the dry topping ingredients until the pieces are pea-sized. Larger chunks of butter create bigger, crunchier clusters.
• Shield the pie crust edges with foil if they start browning too fast.
• This tastes great warm with vanilla ice cream or cold the next morning with coffee.

Variations

• Add a handful of fresh blueberries or raspberries to the peach filling for a mixed fruit version.
• Stir chopped pecans or sliced almonds into the crumble topping for extra crunch.
• Replace cinnamon with cardamom for a more exotic, floral spice note.