Peach Crumble Pie

By dtrumble

Ingredients

• Filling:
• 1 prepared crust
• 3 pounds peaches, halved, pitted, and cut into 1/2-inch slices (8 cups)
• 2 tablespoons light-brown sugar
• 2 tablespoons all-purpose flour
• Crumble:
• 1/3 cup packed light-brown sugar
• 1/3 cup all-purpose flour (spooned and leveled)
• 1/3 cup old-fashioned rolled oats
• 6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 375 degrees. Place crust in a 9-inch pie plate, fold overhang under, and crimp edges. Make filling: In a large bowl, toss together peaches, brown sugar, and flour until combined. Make crumble: in a small bowl, combine brown sugar, flour and oats; using your hands, work in butter until large clumps form.

2. Transfer peach filling to pie shell, then sprinkle crumble evenly over top. Place pie on a rimmed baking sheet and bake until juices are bubbling and topping is golden. 1 hour to 1 hour 15 minutes. Let cool on a wire rack 1 1/2 hours before serving. (store, uncovered, at room temperature up to 2 days).