Peach Crisp Pie
Indulge in the irresistible combination of summer fruit and comforting dessert with this Peach Crisp Pie, a delightful twist on traditional fruit pies. This recipe features a buttery pie crust cradling juicy, cinnamon-scented fresh peaches, enhanced with a splash of lemon juice and fragrant vanilla. Topped with a golden, crumbly crisp made from rolled oats, brown sugar, and optional toasted pecans, this pie delivers a perfect balance of sweetness and texture. Easy to prepare in under an hour, it's ideal for brunch gatherings, family dinners, or potlucks. Serve it warm or at room temperature with a creamy scoop of vanilla ice cream for a dessert experience that’s both rustic and luxurious. Perfect for peach season or any time you crave a comforting treat, this recipe is sure to become a favorite.
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Recipe Information
Ingredients
- 1 piece Pie crust (homemade or store-bought)
- 6 medium Fresh peaches
- 100 grams Granulated sugar
- 50 grams Brown sugar
- 30 grams All-purpose flour
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 60 grams Unsalted butter (cold, cubed)
- 50 grams Rolled oats
- 30 grams Chopped pecans (optional)
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C).
Place the pie crust into a 9-inch pie dish, trimming any overhanging edges, and set it aside.
Peel, pit, and slice the fresh peaches into thin wedges. Place them in a large mixing bowl.
Add granulated sugar, 20 grams of flour, ground cinnamon, salt, lemon juice, and vanilla extract to the peaches. Toss gently until the peaches are well-coated.
Transfer the peach mixture evenly into the prepared pie crust.
In another bowl, prepare the crisp topping. Combine the remaining flour, brown sugar, rolled oats, and pecans (if using).
Using a pastry cutter or your fingers, cut the cold cubed butter into the topping mixture until it resembles coarse crumbs.
Sprinkle the crisp topping evenly over the peaches, covering the surface completely.
Place the pie dish on a baking sheet to catch any drips, then bake in the preheated oven for 40–45 minutes, or until the topping is golden and the peaches are bubbly.
Remove the pie from the oven and allow it to cool for at least 30 minutes before serving. This will help the filling set.
Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
3095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.7 g | 191% | |
| Saturated Fat | 57.4 g | 287% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 2165 mg | 94% | |
| Total Carbohydrate | 425.1 g | 155% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 231.1 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2327 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
