🍑Don’t just bake; create a legacy. Discover the magic behind our family’s #1 best Dutch crumb topped peach pie, a recipe as homemade and deliciously easy as they come. Get ready to be the star baker at every event!
Best Dutch Crumb Topped Peach Pie – is a single flaky pie pastry shell, loaded with succulent ripe sliced peaches, then topped off with an amazing brown sugar butter crumble topping that seals tight and crisps while baking, creating the ultimate peach crumble pie, also referred to as a dutch crumb pie, that can be served any time of the year. Still, it’s best during fresh peach season!
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The Heritage of This Timeless Recipe Crumb Peach Pie
My Grandma Stella, just like my Nonna Santa, was my in-house Michelin-star chef who taught me how to cook and bake. Gramma Stella’s baking skills surpassed that of a pastry chef: her gift was taking something as humble as a peach and elevating it into a sublime dessert was nothing short of a miracle.
Her secret? Home-grown farm fresh ingredients and lots of love. This recipe is an ode to her culinary artistry, a family gem passed down from her to me and now to you. It’s not just a dessert; it’s a family heirloom that’s as delicious as it is sentimental.
Stella ran a home, a family of 6, and a yard that boasted big property, big garden space, and tons of fruit trees from peaches to apples and black and raspberries, and every single crop was used and shared. This is my story of an incredible peach pie topped with a Dutch crumb that makes the covered peaches below even more succulent.
Why You’ll Love The Dutch Crumb Peach Pie
Dive into a single flaky pie crust oozing with luscious, ripened peaches. The pie is then blessed with a brown sugar butter topping that crisps to perfection while baking. The result? It’s an incredible Dutch crumb peach pie that you can serve any time of the year, but let’s be real: it’s best during fresh peach season!
Whether you’ve been a Dutch crumb peach pie fan for years or just learning to bake, my recipe is the golden ticket. The amalgamation of succulent peaches and heavenly crumble sets this pie apart from all the rest. I promise your tastebuds will thank you. It’s #1 for so many reasons, but the biggest reason is the ease of preparation for any level of baking.
Brown sugar peach crumble pie requires just a pie crust base and a simple mixture of brown sugar, flour, and light spice to craft the topping!
More reasons to fall in love with this easy-to-make seasonal pie
- Easy to find ingredients
- It’s transportable for Memorial Day, 4th of July, Labor Day, Graduations, Summer Picnics, BBQs, or Birthdays!
- Make it in 1 Bowl and 1 Pan.
- Beginner-level baking recipe that is a no-fail
- Great use of summer peaches
- Perfect topped with ice cream
- The rich Dutch Crumb topping is sweet and encrusts the contents of the pie dish like a blanket.
- Peach streusel topping eliminates the traditional second pie crust, making the prep so darn easy!
Kitchen Essentials to Make A Dutch Crumb Peach Pie
You can keep the essentials for this brown sugar peach crumble pie simple, no worries, and you don’t need special tools.
- a Peach Pitter, but you can work without one, too! A pitter can make pitting peaches super easy and easier to quarter.
- A good paring knife to keep the slices uniform
- Solid cutting board or a South Carolina Cutting Board.
- Don’t forget a pie dish unless you purchase a frozen pie shell; it’s already in a pan!
- Measuring Cup
- Mixing Bowl
- Spatula
- Fork
- Spoon
- Rolling Pin (if you are going to make my homemade pie crust (recipe below)
Ingredients For The Brown Sugar Peach Crumble Pie
Again, the ingredients in this pie are fresh and super easy to find, There is nothing fancy here; it’s just so darn easy!
The Crust, The Pie Filling, And The Dutch Crumb Topping
- all-purpose flour
- salt
- Water (cold)
- very cold butter
- Large Peaches washed and uniformly sliced.
- Brown Sugar
- All-Purpose Flour
- Butter Softened
- Granulated Sugar
How To Make The Best Dutch Crumb Topped Peach Pie
You’ll love how straightforward this is—making an exceptional Dutch Crumb Peach Pie isn’t a quest for the faint of heart, but with this guide, you’re already halfway there as it is EASY with my recipe card.
Remember to follow the recipe card below if you want exact measurements and step-by-step directions. This section is your sneak peek into the simplicity of the prep.
Step 1: The Pie Crust
First, let’s get that crust in the game. You can go homemade or store-bought, but make sure it’s flaky and fabulous. Prebake it slightly to prepare for the main event: the peach filling.
Step 2: The Peachy Core
Ah, the heart of the pie—succulent peaches. Slice them, keep the skin on, and let them become the star they were born to be.
Step 3: The Crumble
Combine brown sugar, butter, and spices in a bowl. Get in there and blend it well. This is the magic dust that turns good pie into phenomenal pie. Here’s what that beautiful topping looks like once you add it to your pie.
It builds a full “shell-like topping” across the pie, and when it bakes, it becomes solid, yet it will yield to a knife. It is so good!
Step 4: The Final Act
Above in the photo, you can see that I have begun spreading the Dutch crumble atop the peaches, and once I continue doing that, here is what it looks like.
Layer those sugared peaches into your prepared pie crust, and don’t hold back on piling up that crumble topping. Slide it into the oven and let chemistry do its thing.
Step 5: The Reveal
Once it’s gorgeously golden and the kitchen smells like heaven, you’ll know it’s time. Be sure to allow this to cool so that it sets up, then slice it up, and behold: you’ve just created the best Dutch crumb peach pie your kitchen has ever seen.
Want more details? Scroll down to the recipe card for the exact measurements and step-by-step guidance.
Dutch Crumb Peach Pie FAQs
Here are the most asked questions I receive from my readers about this peach pie topped with brown sugar topping.
Are There Alternate Names for This Peach Dutch Crumb Pie?
Oh, you bet! This pie’s so good it’s got aliases. Sometimes, this pie made with peaches and brown sugar topping is referred to as a crumb-topped peach pie, peach crumble pie, peach streusel pie, brown sugar peach crumble, peach pie with crumble topping, peach pie with brown sugar crumble, streusel-topped peach pie, and a peach pie with streusel topping. Call it whatever you want—make sure you call it delicious!
Does The Best Peach Pie Topped With Brown Sugar Crumbles Always Crumble When Sliced?
No! If you really pack this topping on (doubling the brown sugar crumble) and then pat it all over the edge to edge, it SLICES instead of crumbles, and it is a fantastic hard crunch against the soft peaches. Each bite from the top of the Dutch crumb streusel into the meat of the peaches to the bottom of the crust will be a single bite, and its shape will hold.
But if you go easy on the crumb topping, prepare for a more rustic, crumbly experience—which is also divine.
What’s the Best Time of the Year To Make Peach Pie With Dutch Crumb Topping?
In the summertime, bumper crops of peaches are available, and peaches seem to be at their ripest and sweetest. The peach pie with Dutch crumb topping is excellent for summer picnics and BBQs and Memorial Day, Father’s Day, 4th of July, and Labor Day, as it is an easy bring-along.
However, you can make this pie anytime.
Fresh or Canned Peaches: What’s The Move?
Fresh is best. Farm stands, local markets, and even your own backyard—wherever you can get your hands on plump, ripe peaches, do it!
Can I Make Do With Canned Peaches?
Sure thing! Canned peaches are a time-saver and still make a pretty fabulous peach crumble pie.
Can I Use A Frozen Pie Crust To Make Peach Pie?
Yes, you absolutely can, and it is a time-saver without sacrificing the flavor!
Will My Dutch Crumb Topping Brown in The Oven?
Yes! I love this the best about the peach crumble pie. When that crumble top turns golden and the fruit bubbles, grab your phone—it’s Instagram gold!
To Peel or Not To Peel the Peaches For The Dutch Crumb Topped Peach Pie?
No! Do not; it wastes time, and as long as you wash your peaches, you can slice or chunk them and toss them into that pie crust!
Can I Make this Pie Gluten-Free?
For those steering clear of gluten, substitute a gluten-free flour mix for the Dutch crumb topping and make sure your pie crust is gluten-friendly. Voilà, a gluten-free delight!
What’s the Ideal Peach-to-Crumble Ratio?
The sweet spot is a generous layer of peaches covered by an equally lavish crumble layer. Aim for a 3:1 ratio to balance that luscious fruit with the crumbly goodness.
Tips For Saving Time With The Pie Crust For a Peach Crumble Pie
First and foremost, if you want to make your pie crust, go for it because whether you make a crust or buy a crust is not the differentiating factor for taste.
Pie Shell Options are as follows:
- wonderful premade frozen pie shells available that taste amazing in any dessert
- and there are refrigerated pie crusts that you can purchase as well
- Or you can roll out your own pie crust!
But this post is not about a pie crust but the entire pie, so get the recipe below! ↓↓
Other Dessert Recipes You’ll Love
Made The Best Dutch Crumb Topped Peach Pie? Spill The Tea & Share Your Moments
Bookmark this page, print that recipe, and dig in! Don’t forget to share your delicious results with the hashtag #BestDutchCrumbPeachPie. Your culinary journey starts and ends here—make it Insta-memorable! ~ Dana XO
Best Dutch Crumb Topped Peach Pie
Luscious peaches, skin and all, cozily encased in a flaky, golden pie crust and crowned with a delectably crisp streusel topping. It's where comfort food meets culinary artistry.
Ingredients
- 1 Refrigerated Pie Shell/ Frozen Pie Shell >> SHORTCUT
- OR You can Make your pie shell from Scratch
- PIE SHELL INGREDIENTS
- 1 1/2 c all-purpose flour
- 1 tsp salt (lessen to 1/2 tsp if you use salted butter)
- 1/4 c water (cold)
- 1/2 c very cold butter (right out of the fridge) Unsalted, but if you use salted butter you will need to decrease the pinch of sal to just 1/2 tsp
- 5-6 Large Peaches washed and uniformly sliced (they will shrink while baking so adding 1 or 2 more is fine
- FOR THE DUTCH CRUMB TOPPING ( I often make an extra 1/2 batch for a tight topping)
- 2/3 - 1 C Brown Sugar
- 1 C All-Purpose Flour
- 3/4 C Butter Softened
- 2 Tablespoons Granulated Sugar
Instructions
- FOR THE PIE CRUST
- Start with the flour adding only 1 1/4 C reserving 1/4 c for rolling
- then add in the salt, and stir together
- next, add the butter
- make sure to really mix that butter in with the mixture, so that smaller pieces (like about pea-sized) actually materialize throughout the mixture
- Now add in the water and mix well, you can use a fork or a pastry blender.
- The dough consistency should hold together and not crumble and if it is crumbling you will need to add water a teaspoon at a time, mixing it together with each addition, until it no longer crumbles and comes together without issue. At the time you find the dough is not crumbling, you will use either a plastic zippered bag or a piece of plastic wrap and place the pie dough in a ball and into the plastic of choice. Refrigerate while you prep the pie ingredients (at least a 1/2 of an hour
- after at least 1/2 hour, you can remove it from the refrigerator and roll the pie pastry out, making it large enough to fit your pan. (please note that in the case that you have left the dough in the refrigerator longer than 45 minutes you will want to allow the pastry to come to room temperature for about 20 minutes, then work with it.)
- Remove the pie crust from the refrigerator and allow it to come to room temperature while you prep the dutch crumb topping and the peaches for the dutch crumb peach pie.
- PREP THE DUTCH CRUMB TOPPING
- In a large mixing bowl, combine, butter, flour, brown sugar, and granulated sugar.
- You can use your fingers to mix or a pastry cutter (I do that) and just make sure it is crumbly.
- Set aside.
- Preheat Oven to 400°F.
- PIE CRUST PREP
- Roll out the pie crust if homemade, into the appropriate dimensions of your pie pan.
- You may need a light dusting of flour on both the counter and the rolling pin, just a LIGHT dusting.
- If you are using refrigerated dough, simply unroll and place it into the pie pan.
- Or if you are using a frozen crust follow directions to use (thaw, etc).
- Now set that aside.
- FOR THE PEACHES
- The peaches should be washed, and uniformly sliced.
- Alternatively, you could have chunked the peach into many pieces.
- If you sliced the peaches, line the bottom of the crust, one by one.
- Layer the peaches over each other, tier after tier.
- Alternatively, if you chunked the pieces, just dump them from their holding container into the prepared pie crust.
- Once the peaches reach close to the rim of the pie crust, slightly under, begin adding the prepared dutch crumb topping.
- Make sure to cover the entire top and sides, you want a nice tight topping.
- If for some reason you do not have enough topping to cover your entire pie, make a second batch of the dutch crumb filling.
- Place your prepared dutch crumb peach pie on a baking tray (in case of spillover).
- Put the prepared pie in the preheated oven and bake at 400°F for 50-60 minutes, until the top is golden brown. (again you can choose to add a foil cape around the exterior pie crust but I never do, this is a personal choice.
- Once the dutch crumb peach pie has fully browned and is bubbling, using a hot mitt remove it from the oven and allow it to cool for at least 2-3 hours.
- Remember, the fruit will be piping hot and can burn your mouth so use caution when eating for up to a few hours after removing it from the oven.
- Refrigerate any leftovers.
Notes
My best pies are crafted from the succulent The Old 96 District of South Carolina's famed peaches, as I believe these have depth in taste as well as a balanced sweetness, but use any you can get your hands on!
If you happen to see a farmer's market on your daily travels or know where there is a farm market selling fresh peaches, go get some.
I prefer to support farms, and local farms any time I can so if I am not on a trip to the Old 96 District during peach season, then I buy locally.
Likewise, store fresh peaches work fine as well.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 436Total Fat: 21gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 46mgSodium: 204mgCarbohydrates: 59gFiber: 3gSugar: 32gProtein: 5g
Nutritional info may be inaccurate
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