By Melissa Clark
- Total Time
- 2½ hours, plus 1 hour's chilling
- Rating
- 5(966)
- Notes
- Read community notes
Juicy, fruit-filled, buttery and gently spiced, this recipe splits the difference between a peach pie and a crumble: a flaky, all-butter crust is a bed for the jammy sliced peaches, but a cinnamon-scented crumble tops it all off. Even better, this recipe feeds a crowd, making it ideal for toting to a picnic or barbeque. When peaches and nectarines aren’t in season, you can make this with a mix of plums and blueberries, cherries or ripe sweet pears. It’s best eaten after it cools on the day you bake it, but no one will turn it down the next day, either.
Featured in: The Future Looks Peachy
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Ingredients
Yield:12 to 16 servings
- 2½cups/300 grams all-purpose flour, more as needed
- ¾teaspoon/4 grams fine sea salt
- 2½sticks/10 ounces/285 grams cold unsalted butter, cut into ½-inch pieces
- 4 to 6tablespoons ice water, as needed
- 6pounds ripe peaches, nectarines or a mix, pitted and cut into 1½-inch chunks
- 1¼cups/135 grams packed light brown sugar, more to taste
- ⅓cup/50 grams instant tapioca
- Zest of 3 lemons
- 3tablespoons/45 milliliters fresh lemon juice
- 1½teaspoons/5 grams finely grated nutmeg
- 1vanilla bean, split lengthwise and seeds scraped, or 1 teaspoon/5 milliliters vanilla extract
- 1teaspoon/6 grams fine sea salt
- 1½cups/180 grams all-purpose flour
- 1cup/200 grams packed dark brown sugar
- 2teaspoons/10 grams ground cinnamon
- 1½teaspoons/3 grams ground ginger
- ½teaspoon/3 grams fine sea salt
- 1½sticks/6 ounces/170 grams unsalted butter, cubed
For the Crust
For the Filling
For the Crumble Topping
Ingredient Substitution Guide
Nutritional analysis per serving (14 servings)
556 calories; 27 grams fat; 17 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 76 grams carbohydrates; 5 grams dietary fiber; 39 grams sugars; 6 grams protein; 372 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Make the crust: In a food processor, briefly pulse together flour and salt. Add butter and pulse until mixture forms chickpea-size pieces (6 to 8 1-second pulses). Add ice water 1 tablespoon at a time and pulse until mixture is just moist enough to hold together. Form dough into a large ball. Wrap with plastic and flatten into a disk. Refrigerate at least 1 hour.
Step
2
Using a lightly floured rolling pin, gently roll out dough to an 11-x-15-inch rectangle, dusting with flour if dough is sticking. Fold dough in half and transfer to a 9-x-13-inch baking dish. Carefully press crust into the bottom of the pan and completely up the edges so it’s flush with the top of the pan (you don’t need to crimp the dough). Return crust to refrigerator while you prepare the filling and crumble topping.
Step
3
Make the filling: In a large bowl, toss together peaches, sugar, tapioca, lemon zest and juice, nutmeg, vanilla and salt. Let stand 20 to 30 minutes. Taste and add a little more sugar if needed.
Step
4
Meanwhile, heat oven to 425 degrees. Place a large rimmed baking sheet on the oven floor to preheat. Arrange one oven rack on the lowest position and a second rack in the center position.
Step
5
Make the crumble topping: Whisk together flour, sugar, cinnamon, ginger and salt. Mix in butter with your fingertips until mixture is uniformly moist and comes together in large clumps.
Step
6
Assemble the pie: Spoon filling into crust and top with crumble. Move baking sheet to the lowest rack and place pie on baking sheet. Bake 15 minutes. Reduce oven temperature to 375 degrees. Move baking sheet with pie to the center rack. Continue baking until pie is golden brown and filling is bubbling, about 1 hour. Transfer to a wire rack to cool completely before slicing.
Ratings
5
out of 5
966
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Cooking Notes
Golem18
I fail to understand some readers' determination to take a dessert recipe and cut the sugar and the butter to the point where the final product is bland and tasteless. There's a reason for sugar and butter in a dessert and by cutting back taste and texture are both lost. If readers are concerned about losing weight, why are they eating pie in the first place? It's really unfathomable.
Jeannie
You can easily cut the sugar in the filling by at least half, or it's overkill with the sweet topping. And sub half of the flour in the topping with rolled oats, rubbed between your palms. Still tasty but less over-the-top.
Klc
Please just make this dessert as is. Do not cut the sugar, use oats if you want- but why? The filling is great, the streusel is a beautiful textural contrast, the crust is delicious. Again just stop with the changes, recipe the first time by the book.
Carol Arnold
Should I adjust the oven temperature if I am using a glass baking dish? Thanks
Mary Taylor
This is great as is. A perfect indulgence. If you had it every week, you might think about adjusting down, but really, folks, does there have to be a change or comment on everything? Sometimes I just want to say, thank you.
Stephen B.
This recipe is perfect as-is. There are many comments here that it's too sweet, too buttery, and too overindulgent, with a few suggestions on how to modify. I'd say try it first before you tweak it, since I made it today and wouldn't change a thing. The trick is to use peaches that aren't overripe and still have some bite -- the tang balances the richness nicely.
Is this a dessert you should eat every day? No, but it's a beautiful summer treat.
Bernice Glenn
I cut the sugar down to 2/3 cup and the butter just a stick -- sometimes even just half a stick. It works for those watching their waist or who just prefer a lighter version.
Jim
Made this for a potluck lunch and everyone raved about it. Made it with 50/50 peaches and nectarines. Also, to make sure the crust did not become mushy, I added a layer of gingersnap cookie crumbs before pouring in the fruit.
Andrew
I’ve made this recipe many times (10+) and agree with folks that the sugar in the filling can be cut back some, because it actually tastes better slightly less sweet!.... the filling only, not the topping
Dog mom
If using Pyrex, it is suggested that you lower the baking temperature 25 degrees.
Carroll
I dunno Jess. Seems pretty judge-y to call Golem18 a bully based on that statement
Lisa Arnoff
This is a marvelous recipe! My peaches were incredibly sweet and juicy so I did cut back on the sugar added to the filling. Also I forgot to buy tapioca but I had corn starch which I substituted in an equal amount and it worked fine. This was an enormous hit. It makes ALOT so be prepared to feed a crowd. Needs nothing it’s so delicious. Will definitely make again.
Sarah
This was very yummy and a hit. But, in the end, too overindulgent for me. I think I prefer either the crisp topping or the the pie crust. Both is fun but a bit too rich.
ellen
Always. down by about 25 degrees. I believe the instructions for the (Pyrex) glass dishes always tell you to do that.
Sasha
I add a half cup of tapioca, sometimes even more depending on how juicy the peaches are. I agree with the other comments that the sugar can be cut down.
I also omit the vanilla entirely, as I find it just doesn't come through the wonderful riot of flavours.
KR
The bottom crust was so good! And the rest was great too! I made this for a fall BBQ and had a ton of teenagers here. They all loved it, adults too! Made as written!
Martin In Toronto
Holy moly this was crazy delicious, especially day 2 out of the fridge for 20 minutes. Found a creamy ginger icecream that sent this through the roof. Peeling peaches are messy but worth the effort.
MelWin
Was looking for a way to use a half bushel of Palisade peaches. My 4yo helped the whole way through, and it was forgiving for our Denver altitude. He declared he wanted to eat real vanilla beans for the rest of his life! The fresh nutmeg also elevated the flavor. I try to not tweak recipes the first time I make them, but my little helper mounded the crumble into a ball, so I added 1/2C oats to break it up, and I did enjoy it. Not overly sweet, but definitely room to cut sugar if you prefer.
Melissa
Could I sub cornstarch for the instant tapioca?
Maureen
I made this beautiful dessert and it was a great success! So delicious! Thanks Melissa.
Cathy
Eat your Wheaties before you make this. 6 pounds of peaches in a heavy ceramic dish with the other ingredients and a baking sheet makes for a hot, heavy load to move between racks. It's in the oven now, but promises to be a winner!
patty
Great dessert. I halved it (small group) and baked in square pan. Came out perfectly. Was serving to a vegan so I used Miyoko’s plant-based butter for the crust and crumb. Tossed in a few blackberries because I had them. The crust was exceptionally good.
Amanda
Delicious - followed recipe and really enjoyed the flavors - especially the ginger in the topping.
MA
Made as written except used corn starch to thicken. Baked in ramekins with crust cut into rounds for the bottom. The time in the oven was reduced about 40 minutes total. This was a perfect use for some slightly bruised but delicious Palisade peaches from the western slope of Colorado.
Eileen
Could this be frozen?
Ruthanne
Does anyone know what the final measurement of peaches ( or a combination of peaches + blueberries or raspberries) should be? 6 Cups?
Cathy.
Way more than that. I didn't measure, but it nearly filled the crust-lined 9 x 13 x 3 inch pan. I would guess 10-12 cups.
diane
Can this be frozen and baked later? If so, Bake from frozen or after defrosting?
diane
Can I freeze this and bake later? If so, is it best to bake from frozen or allow defrost?
SS
I don’t know if anyone else posted this previously, but 6 lbs of peaches was a lot! I had leftover for a whole extra pie. Good problem to have, I guess :)
Diane
This was well worth the time and steps! added a dash of cardamon to the filling. Otherwise, followed the recipe. Incredibly-aromatic and delicious
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