A homemade, tender, and flaky pie crust, filled with arranged succulent ripe sliced peaches, topped with a buttery brown sugar crumble topping seals crisp while baking is a pie that every peach-lover and foodie needs to experience.
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, you’ll find that my recipe transforms basic peaches into a fabulous peach crumble pie.
What Makes My Dutch Crumb Peach Pie The Best Peach Pie?
Succulent ripe peaches are topped off with a streusel buttery topping, that bakes to a crunchy, highly aromatic, and flavorful streusel-topped peach pie.Jump to Recipe
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.
The simple mixture of the formulated crumb topping atop the peaches is a supercharged, peach-lovers dream when combined and baked.
The entire crumb topped peach pie is extremely easy to make and all of the ingredients are so easy to find.
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 pie eliminates the traditional second pie crust and replaces it with streusel topping for peach pie instead.
Did You Know that Dutch Crumb Peach Pie Has Many Name Variations?
I’ve only ever known the peach pie with dutch crumb topping recipe that I am sharing as such, but there are a lot of different names out there, so I will share them in this list and throughout my post interchangeably.
- 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
- peach pie with streusel topping
In fact, I never knew that so many names existed until someone reached out via email and said that their family had always called my peach with a dutch crumb topping a peach crumble pie.
But my peach pie doesn’t crumble, it slices and the topping remains intact? There is no way that a crumble pie is the same thing? Or is it that crumbles of the topping the ‘crumble’ part?
No, this Dutch crumb peach pie is the best peach pie recipe I have ever made and my grandmother made it over and over and now I do.
It really didn’t click for me, because the pie does not crumble instead, done right, your topping will maintain its firm texture and not mesh into the pie,
Rather 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.
Meaning if it is crumbling, something didn’t go right when you mixed your streusel topping or dutch crumb topping as I refer to it.
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.
Peaches truly are a summer crop and whether you are just slicing peaches to consume or adding peaches to a recipe, summer is the best time of the year for this fabulous, fleshy fruit (do note I am an East Coaster so the West coaster reading this may have access to fresh peaches year-round).
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.
A Quick Streusel Topped Peach Pie (Dutch Crumb Pie) Recipe Overview
To create a streusel topping for peach pie, you will need a pie crust, as well as peaches, flour, brown sugar, and butter.
If you choose to make your own pie crust that must be done ahead and you can visit the pie crust timesavers topic below to decide what method of pie crust is best for you.
Do You Have To Peel Peaches For The Pie?
So I’ll answer it with what I do, and then what my grandmother did.
No, I never peel the peaches for the pie, instead, I wash the peach, pat it dry, and slice it.
There is a difference, between my grandmother’s version and mine.
The peaches should be washed, and sliced thin, as that will allow them to bake thoroughly and fast.
You do not need to take the skin off the peaches, I never do, but again, that is preference.
In my mind, that is the fastest method to make this pie. Call it the lazy girls’ fast path to a Dutch crumb peach pie.
The peaches will be placed in the pie crust via lining them in order or just dumping, whatever makes your peach world work.
Once the peaches are in, you will make the streusel topping for peach pie in a separate bowl.
What Is In The Dutch Crumb Topping?
The streusel consists of simple ingredients including brown sugar, flour and butter, optionally cinnamon or cardamon, and anything of the like that you prefer.
After that streusel topping is made for peach pie, you will distribute it over the peach slices, making sure to coat all the pie not just portions or you will then just have a peach crumble pie, that does not have a valid crust as I discussed above.
You can cover your pie crust edges so that they do not burn (I never do and that is our preference) but it is an option.
Allow the pie to stand at least 2 hours before attempting to serve, I prefer about 3 hours, so that the peach juice actually forms, holds, and recedes back into the pie and that when I go to CUT the pie, the dutch crumb topping actually is unified and presents as a second crust albeit not as a traditional pastry pie crust!
Pie Crust TimeSavers 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.
So, there are wonderful premade frozen pie shells available that taste amazing in any dessert and there are refrigerated pie crusts that you can purchase as well.
Since there is such a great variety of options, I will let the pie crust up to you: buy it or make it?
If you make a pie crust, I’ve always used just the following ingredients, mixed together, then rolled out into a pie shape.
One pie crust I use regularly is one I found on the internet, while the one I am sharing is from my Gramma Stella the baker, who I have written about quite often on my website.
However, this pie crust that I use is make-ahead, by about 1 hour, and refrigerate while I get everything else together.
Buttery Flaky Pie Crust Recipe That I Make
Simple Buttery Pie Crust
- 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
- 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 in the butter
- make sure to really mix that butter in with the mixture, so that smaller pieces (like about pea-sized) actually materialize througout the mixtures.
- 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 add, until it no longer crumbles and comes together without issue
- At the time you find the dough is not crumbling, you will use etiher a plastci 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 hour0
- after at least 1/2 hour, you can remove from the refrigerator and roll the pie pastry out, making it large enough to fit your pan. (pleaes note that in the casethat you have left the dough in the refrigerator longer than 45 miinutesyou will want to allow the pastry to come to room temperature for about 20 minutes. , then work with it.
Kitchen Essentials to Make A Dutch Crumb Peach Pie
- Make sure you have 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
- a South Carolina Cutting Board, it just looks great and makes me, even more, Peach Happy!
- don’t forget to use your or buy a pie dish and all the other ingredients below.
Dutch Crumb Peach Pie Recipe
Bookmark my site. Print the recipe. Savor each bite!
- 1 Refrigerated Pie Shell or Frozen Pie Shell Shortcut Item! or you can make one from scratch (recipe above)
- 5-6 Large Peaches washed and uniformly sliced.
- FOR THE DUTCH CRUMB TOPPING
- 2/3 - 1 C Brown Sugar
- 1 C All-Purpose Flour
- 3/4 C Butter Softened
- 2 Tablespoons Granulated Sugar
- Preheat Oven to 400°F.
- 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.
- 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 on 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 from the oven.
- Refrigerate any leftovers.
Amount Per Serving: Calories: 436Total Fat: 21gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 46mgSodium: 204mgCarbohydrates: 59gFiber: 3gSugar: 32gProtein: 5g
Nutritional info may be inaccurate