Brown Sugar Peach Crumble Pie Recipe

Peaches: Fresh, ripe peaches that are peeled and sliced, providing the juicy base for the pie.

Granulated sugar: Adds sweetness to the peach filling.

Brown sugar: Used in both the filling and the crumble topping for a rich, caramel-like flavor.

Lemon juice: Adds a touch of acidity to balance the sweetness of the peaches.

All-purpose flour: Thickens the peach filling and forms part of the crumble topping.

Rolled oats: Adds texture and a slight nuttiness to the crumble topping.

Unsalted butter: Cold and cubed, it helps create the crumbly texture of the topping.

When preparing the crumble topping, ensure the butter is very cold. This helps create a crumbly texture rather than a paste. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. This technique ensures the topping will bake into a deliciously crisp layer.

• peeled and sliced peaches - Substitute with peeled and sliced nectarines: Nectarines have a similar texture and sweetness to peaches, making them an excellent substitute.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• brown sugar - Substitute with maple syrup: Maple syrup provides a rich, deep sweetness and a hint of maple flavor.

• lemon juice - Substitute with lime juice: Lime juice has a similar acidity and can be used to balance the sweetness of the fruit.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber.

• brown sugar - Substitute with honey: Honey adds a natural sweetness and a slightly floral flavor.

• all-purpose flour - Substitute with almond flour: Almond flour adds a nutty flavor and is gluten-free.

• rolled oats - Substitute with quinoa flakes: Quinoa flakes provide a similar texture and are a good source of protein.

• cold and cubed unsalted butter - Substitute with coconut oil: Coconut oil is a plant-based fat that works well in crumble toppings and adds a slight coconut flavor.

• Allow the pie to cool completely at room temperature before storing. This helps prevent condensation, which can make the crumble topping soggy.

• Once cooled, cover the pie tightly with plastic wrap or aluminum foil. Alternatively, you can place it in an airtight container to maintain its freshness.

• Store the pie in the refrigerator if you plan to consume it within 3-4 days. The cool temperature will help preserve the peaches and keep the crumble topping crisp.

• For longer storage, consider freezing the pie. Wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Label the package with the date to keep track of its freshness.

• When ready to enjoy, thaw the pie in the refrigerator overnight. This gradual thawing process helps maintain the texture and flavor of the peaches and crumble topping.

• To reheat, preheat your oven to 350°F (175°C). Place the pie on a baking sheet and cover it loosely with aluminum foil to prevent the crumble topping from burning. Heat for about 15-20 minutes or until warmed through.

• For an extra touch, serve the reheated pie with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of the warm pie and the cold dessert topping creates a delightful experience.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover brown sugar peach crumble pie on a baking sheet to catch any drips.
  3. Cover the pie loosely with aluminum foil to prevent the crumble topping from burning.
  4. Heat for about 15-20 minutes, or until the filling is warmed through and the topping is crisp.
  5. Remove the foil for the last 5 minutes of reheating to allow the topping to regain its crunch.

• Microwave Method:

  1. Place a slice of the pie on a microwave-safe plate.
  2. Cover it with a microwave-safe cover to prevent splatters.
  3. Heat on medium power for 1-2 minutes, checking every 30 seconds to ensure it doesn't overheat.
  4. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the pie slice on a piece of aluminum foil or a small baking tray.
  3. Heat for about 10-15 minutes, or until the filling is warm and the crumble topping is crispy.
  4. Keep an eye on it to prevent the topping from burning.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the pie slice in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure even heating.
  4. The crumble topping should be crispy and the filling warm.

• Stovetop Skillet Method:

  1. Preheat a non-stick skillet over medium-low heat.
  2. Place a slice of the pie in the skillet.
  3. Cover the skillet with a lid to create a mini-oven effect.
  4. Heat for about 5-7 minutes, or until the filling is warmed through.
  5. Check frequently to avoid burning the crust or topping.

• Oven: Used to bake the pie at the specified temperature of 375°F (190°C).

• Large bowl: Used to mix the peaches with granulated sugar, brown sugar, lemon juice, and flour.

• Mixing bowl: Used to mix the brown sugar, flour, and rolled oats for the crumble topping.

• Pie dish: The vessel in which the peach mixture and crumble topping are baked.

• Measuring cups: Used to measure out the ingredients such as granulated sugar, brown sugar, flour, and oats.

• Measuring spoons: Used to measure the lemon juice.

• Peeler: Used to peel the peaches.

• Knife: Used to slice the peaches.

• Cutting board: Surface used to safely slice the peaches.

• Pastry blender: Used to mix the cold, cubed butter into the crumble topping until it resembles coarse crumbs.

• Spatula: Used to mix the peach mixture and to spread the crumble topping evenly over the peaches.

• Cooling rack: Used to let the pie cool for at least 30 minutes before serving.

Prepare the filling in advance: Mix the peaches with sugar, lemon juice, and flour the night before and store in the fridge.

Use a food processor: Quickly blend the crumble topping ingredients by pulsing them in a food processor.

Pre-made pie crust: Save time by using a store-bought pie crust instead of making one from scratch.

Peel peaches efficiently: Blanch the peaches in boiling water for 30 seconds, then transfer to ice water to easily remove the skins.