Peach Raspberry Crumble Pie – A Sunny, Juicy Dessert With a Buttery Topping

This peach raspberry crumble pie brings summer to your table with little fuss and big flavor.

Sweet peaches meet tart raspberries, all tucked into a flaky crust and finished with a golden, buttery crumble. It’s the kind of pie that looks rustic yet tastes like a special treat.

You get juicy fruit, a hint of warm spice, and a crisp, cookie-like topping. Serve it warm with vanilla ice cream, or enjoy it cold for breakfast—no judgment here.

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Peach Raspberry Crumble Pie

Prep Time20 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 10 minutes mins

Servings: 8 servings

Ingredients

• 1 unbaked 9-inch pie crust (store-bought or homemade), chilled
• 5 cups sliced peaches (fresh or frozen; if frozen, thaw and drain)
• 1 1/2 cups fresh raspberries (or frozen, unthawed)
• 1/2 cup granulated sugar (adjust to taste if fruit is very sweet)
• 2–3 tablespoons cornstarch (2 for very ripe fruit, 3 for juicier fruit)
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 tablespoon unsalted butter, cut into small pieces (for dotting)
• 3/4 cup all-purpose flour
• 1/2 cup old-fashioned oats
• 1/2 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small cubes
• Optional: 1/3 cup chopped pecans or sliced almonds
• 1 large egg, beaten with 1 teaspoon water (for optional crust wash)
• Coarse sugar for sprinkling (optional)

Instructions

• Prep your pan and oven: Place a rack in the lower third of the oven and preheat to 400°F (200°C). Set a baking sheet on the rack to preheat as well; it will catch any drips and help crisp the bottom crust.
• Fit the crust: Roll out the pie dough if needed and ease it into a 9-inch pie plate. Trim excess, leaving about a 1-inch overhang, then fold and crimp. Chill the crust in the fridge for 20 minutes while you make the filling and crumble.
• Make the filling: In a large bowl, combine peaches, raspberries, sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt. Toss gently so you don’t crush the berries. Let the mixture sit 5–10 minutes to start releasing juices.
• Mix the crumble: In a medium bowl, stir together flour, oats, brown sugar, cinnamon, and salt. Work in the cold butter with your fingers or a pastry cutter until the mixture forms moist clumps that hold when pressed. Stir in nuts if using. Keep the crumble chilled until you’re ready to top the pie.
• Fill the crust: If using, brush the crimped crust with a light egg wash. Pour the fruit mixture into the chilled crust and dot the top with the tablespoon of butter.
• Add the crumble: Sprinkle the crumble evenly over the fruit, breaking up any large chunks and covering the surface to the edges. If you like extra crunch, add a pinch of coarse sugar on top.
• Bake hot to set the crust: Place the pie on the preheated baking sheet. Bake at 400°F for 20 minutes to help the bottom crust begin to set.
• Reduce heat and continue: Lower the oven to 350°F (175°C) and bake 30–40 minutes more, until the crumble is golden and the filling is bubbling thickly around the edges. Tent with foil if the topping browns too quickly.
• Cool: Transfer the pie to a rack and cool at least 3 hours before slicing. This rest time helps the juices thicken so the slices hold together.
• Serve: Enjoy at room temperature or slightly warm. Vanilla ice cream, whipped cream, or a spoonful of Greek yogurt all pair beautifully.

Why This Recipe Works

This pie balances sweetness and tartness. Raspberries keep the peaches from tasting overly sweet, so every bite feels bright and fresh.

The crumble topping is simple but reliable: butter, brown sugar, and oats toast up into a crisp layer that contrasts the soft fruit.

A touch of cornstarch thickens the juices without turning the filling gummy.

And using a ready-made or homemade pie crust means you can tailor the recipe to your schedule without sacrificing flavor.

Ingredients

• 1 unbaked 9-inch pie crust (store-bought or homemade), chilled
• 5 cups sliced peaches (fresh or frozen; if frozen, thaw and drain)
• 1 1/2 cups fresh raspberries (or frozen, unthawed)
• 1/2 cup granulated sugar (adjust to taste if fruit is very sweet)
• 2–3 tablespoons cornstarch (2 for very ripe fruit, 3 for juicier fruit)
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 tablespoon unsalted butter, cut into small pieces (for dotting)

Crumble Topping:

• 3/4 cup all-purpose flour
• 1/2 cup old-fashioned oats
• 1/2 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small cubes
• Optional: 1/3 cup chopped pecans or sliced almonds

To Finish:

• 1 large egg, beaten with 1 teaspoon water (for optional crust wash)
• Coarse sugar for sprinkling (optional)

Step-by-Step Instructions

1. Prep your pan and oven: Place a rack in the lower third of the oven and preheat to 400°F (200°C). Set a baking sheet on the rack to preheat as well; it will catch any drips and help crisp the bottom crust.
2. Fit the crust: Roll out the pie dough if needed and ease it into a 9-inch pie plate.
   Trim excess, leaving about a 1-inch overhang, then fold and crimp. Chill the crust in the fridge for 20 minutes while you make the filling and crumble.
3. Make the filling: In a large bowl, combine peaches, raspberries, sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt. Toss gently so you don’t crush the berries. Let the mixture sit 5–10 minutes to start releasing juices.
4. Mix the crumble: In a medium bowl, stir together flour, oats, brown sugar, cinnamon, and salt. Work in the cold butter with your fingers or a pastry cutter until the mixture forms moist clumps that hold when pressed. Stir in nuts if using. Keep the crumble chilled until you’re ready to top the pie.
5. Fill the crust: If using, brush the crimped crust with a light egg wash. Pour the fruit mixture into the chilled crust and dot the top with the tablespoon of butter.
6. Add the crumble: Sprinkle the crumble evenly over the fruit, breaking up any large chunks and covering the surface to the edges. If you like extra crunch, add a pinch of coarse sugar on top.
7. Bake hot to set the crust: Place the pie on the preheated baking sheet. Bake at 400°F for 20 minutes to help the bottom crust begin to set.
8. Reduce heat and continue: Lower the oven to 350°F (175°C) and bake 30–40 minutes more, until the crumble is golden and the filling is bubbling thickly around the edges. Tent with foil if the topping browns too quickly.
9. Cool: Transfer the pie to a rack and cool at least 3 hours before slicing. This rest time helps the juices thicken so the slices hold together.
10. Serve: Enjoy at room temperature or slightly warm. Vanilla ice cream, whipped cream, or a spoonful of Greek yogurt all pair beautifully.

Storage Instructions

• Room temperature: Keep loosely covered for up to 1 day if your kitchen is cool.
• Refrigerator: Cover and refrigerate for 3–4 days. Rewarm slices in a 300°F oven for 10–12 minutes to re-crisp the crumble.
• Freezer: Freeze baked and fully cooled pie, well wrapped, for up to 2 months.
  

  Thaw overnight in the fridge, then refresh in a 325°F oven for 15–20 minutes.

  
  

Benefits of This Recipe

• Flexible fruit: Works with fresh or frozen peaches and raspberries, so you can make it year-round.
• Textural contrast: Juicy fruit meets a crisp, buttery topping—every bite is satisfying.
• Beginner-friendly: A single crust plus crumble is easier than a lattice or double-crust pie.
• Make-ahead options: Crumble and crust can be prepared in advance for a quick assembly.
• Balanced flavor: Lemon, vanilla, and cinnamon highlight the fruit without overpowering it.

Pitfalls to Watch Out For

• Soupy filling: Very juicy fruit needs more cornstarch. If your peaches are extra ripe or frozen, use the full 3 tablespoons and drain thawed fruit well.
• Soggy bottom crust: Bake the pie on a preheated baking sheet and start hot at 400°F to help crisp the base.
• Overbrowning: The crumble can darken quickly. Check at 30 minutes and tent with foil if needed.
• Cutting too soon: Let the pie cool several hours.
  

  Cutting early releases juices and collapses slices.

Recipe Variations

• Ginger Peach-Raspberry: Add 1–2 teaspoons finely grated fresh ginger or 1/2 teaspoon ground ginger to the filling.
• Almond Crumble: Swap 1/4 cup flour in the topping for almond flour; add 1/2 teaspoon almond extract to the filling.
• Bourbon Vanilla: Stir 1 tablespoon bourbon into the filling for a warm, caramel note.
• Gluten-Free: Use a gluten-free pie crust and replace flour in the crumble with a 1:1 gluten-free blend. Ensure oats are certified gluten-free.
• No-Oat Topping: Replace oats with an extra 1/4 cup flour and 1/4 cup finely chopped nuts for crunch.
• All-Raspberry or All-Peach: Use 6 cups of a single fruit. Adjust sugar up or down based on tartness, and keep the cornstarch at 2–3 tablespoons.

FAQ

Do I need to peel the peaches?

No.

Peach skins soften as they bake and add color and nutrients. If you prefer them peeled, blanch peaches in boiling water for 30 seconds, shock in ice water, then slip off the skins.

Can I use frozen fruit?

Yes. For peaches, thaw and drain well, then pat dry to remove excess moisture.

For raspberries, use straight from frozen so they don’t fall apart. Use 3 tablespoons cornstarch to help thicken the extra juice.

How do I know when the pie is done?

Look for thick, active bubbling at the edges and in a few spots near the center. The crumble should be golden brown and crisp.

If you have an instant-read thermometer, the filling should reach about 200°F in the center.

Can I make parts of this ahead?

Absolutely. Chill the shaped crust up to 2 days or freeze for a month. Mix the crumble and refrigerate for 2 days or freeze for a month.

Assemble and bake straight from chilled components, adding a few extra minutes to the bake time.

What’s the best way to reheat without losing crunch?

Warm slices in a 300°F oven directly on a baking sheet for 10–12 minutes. Avoid the microwave—it softens the crumble.

What if my crumble looks sandy and won’t clump?

It likely needs colder butter or a touch more. Add 1–2 teaspoons cold butter, then press the mixture together.

Chill for 10 minutes and try again.

Can I reduce the sugar?

Yes. Cut the granulated sugar in the filling to 1/3 cup if your peaches are very sweet, and reduce the brown sugar in the topping to 1/3 cup. The pie will be slightly less glossy but still delicious.

Wrapping Up

This peach raspberry crumble pie is the kind of dessert that feels easygoing but still special.

The fruit shines, the crumble crackles, and the whole thing comes together with simple pantry staples.

Keep it in your back pocket for potlucks, weekend baking, or anytime you’ve got ripe peaches begging to be used.

One slice tends to lead to another—so you might want to save yourself a second piece before it disappears.