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, but it’s best during fresh peach season!
This brown sugar peach crumble pie is truly an easy peach pie to assemble and is the ultimate in turning up the peach flavor!
Whether you’ve already experienced Dutch crumb peach pie and have been seeking a simple recipe to recreate the taste, or you are seeking the best peach pie with brown sugar topping, you’ll find that my recipe transforms basic peaches into a fabulous peach crumble pie.
Why You’ll Love The Dutch Crumb Peach Pie
I’ve got to tell you all of the reasons I will share are truly reasons you’ll fall in love with this simple peach pie recipe, but, the #1 reason you will enjoy this pie with brown sugar crumble topping is the fact that there is no baking skill needed to make and bake this peach crumble pie.
Brown sugar peach crumble pie means requires just a pie crust base and a simple mixture of brown sugar, flour, and light spice to craft the topping!
- Easy to find ingredients
- Not too many ingredients
- It’s transportable
- Make it in 1 Bowl and 1 Pan
- Beginner level baking recipe that is no-fail
- Great use of summer peaches
- Perfect topped with ice cream
- great for Memorial Day, 4th of July, Labor Day, Graduations, Summer Picnics, BBQs, or Birthdays!
The rich Dutch Crumb topping is sweet and encrusts the contents of the pie dish like a blanket.
And perhaps the key to what makes this the best peach pie recipe is the fact that the peach streusel topping eliminates the traditional second pie crust making the prep so darn easy!
Kitchen Essentials to Make A Dutch Crumb Peach Pie
Really you can keep the essentials for this baked peach pie with crumble topping 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 as well as easier to quarter them.
- A good paring knife to keep the slices uniform
- Solid cutting board or a South Carolina Cutting Board, it just looks great and makes me, even more, Peach Happy!
- don’t forget a pie dish unless, of course, you purchase a frozen pie shell then it’s already in a pan!
- Measuring Cup
- Mixing Bowl
- Rolling Pin (if you are going to make my homemade pie crust (recipe below)
Ingredients For The Best Dutch Crumb Topped Peach Pie
Again, the ingredients in this pie, are fresh and super easy to find, nothing fancy here, it’s just so darn easy!
For The Crust
- all-purpose flour
- water (cold)
- very cold butter
For The Pie Filling
- Large Peaches washed and uniformly sliced
For The Dutch Crumb Topping
- Brown Sugar
- All-Purpose Flour
- Butter Softened
- Granulated Sugar
How To Make The Best Dutch Crumb Topped Peach Pie
Step 1: Pie Crust Base
If you are using a premade pie crust, skip on to Step 2.
To make the homemade pie crust, start with the flour, then add the salt, and stir together.
Next, add the butter and make sure to really mix that butter in with the mixture, so that smaller pieces (like about pea-sized) actually materialize throughout being combined.
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 be crumbly.
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)
Step 2: Peach Prep For The Dutch Crumb Peach Pie
Wash and rinse the peaches, and then slice or chunk them.
If you have the need to take the skin off, do it before you slice and after you wash them!
Step 3: Prep The Dutch Crumb Topping
Using a medium-sized bowl, you’ll mix the flour, sugar, butter, and sugar together into a crumbly mixture.
Step 4: Assembling The Peach Crumble Pie
After refrigerating (not longer than 30 minutes), you’ll roll the dough out into a 9″ circle (and depending on the size of your pan) and then work with the filling that you made while this dough was refrigerating.
Place the pie dough into the pan, make sure there is enough dough that goes over the pie pan edges and pinch and crimp it to get it to stay there.
Next, you’ll line the interior of the shell with the peaches, either by layering or dumping, whatever rocks your peach pie baking world, just be sure they are evenly spread.
Now top with the brown sugar crumb mixture.
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.
Place on a pan (for spills) and bake.
Allow the Pie to cool for at least 2 hours before serving.
Dutch Crumb Peach Pie FAQs
Here are the most asked questions I receive from my readers about this peach pie topped with a brown sugar topping.
Is The Peach Dutch Crumb Pie Referred To By Other Names?
Yes, it is!
Funny fact, there are a lot of other names for this particular pie!
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!
Does The Best Peach Pie Topped With Brown Sugar Crumbles Always Crumble When Sliced?
I will tell you that when I really pack this topping on (doubling the brown sugar crumble) and then pat it all over edge to edge, it in fact SLICES instead of crumbles, and it is 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.
However, if I place the streusel topping, a bit lighter, in fact, it does crumble when cut.
What’s the Best Time of the Year To Make Peach Pie With Dutch Crumb Topping?
I love the summertime, it is when 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, as well as 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.
Should I Use Fresh Peaches For My Peach Pie Recipe Crumb Topping?
I suggest stopping at summer farm markets, farms, grocery stores, and anywhere you can get your hands on succulent, fleshy, delicious fresh peaches!
Can I Use Canned Peaches For the Peach Pie With Dutch CrumbTopped Pie?
Yes, but fresh peaches are the better choice.
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 in any way!
Will The Best Dutch Crumb Topped Peach Pie Brown Atop When It Is Done Baking?
Yes! I love this the best about the peach crumble pie. When it is done baking, you will see that it turns a lovely golden brown, and you’ll see bubbling fruit, it’s your perfect Instagram Video moment.
Do I Have To Peel The Peaches For The Dutch Crumb Topped Peach Pie?
No! I do not, it wastes time and as long as you wash your peaches, you can just slice, or chunk them and toss them into that pie crust!
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, it is about the entire pie, so here is the recipe for the pie crust that is simple, buttery, and flaky!
Other Dessert Recipes You’ll Love
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Best Dutch Crumb Topped Peach Pie
Fresh sliced peaches with the skin on, are nestled in the bed of a flaky, buttery pie shell (homemade or purchased) and then topped with a streusel topping that bakes to crisp perfection.
- 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
- 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.
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: 1
Amount 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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