RECIPE: Peach Crumble Pie

  • For filling:

  • 2 lbs. sliced peaches*
  • 1 1/2 cups granulated sugar
  • 1/2 cup all-purpose flour
  • 1 Tbsp. Madagascar vanilla extract
  • 2 Tbsp. Georgia Peach Spice
  • 1 (9- to 10-inch) unbaked pie crust
  • For topping:

  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar
  • 1 Tbsp. Georgia Peach Spice
  • 6 Tbsp. cold, unsalted butter, cut into cubes


*This recipe works with fresh or frozen peaches. If using fresh, make sure peaches are peeled.


For filling: Preheat oven to 400 degrees. Cook peaches and sugar in a large saucepan over medium heat until sugar dissolves. Stir in flour a few tablespoons at a time, stirring between each addition to incorporate and avoid lumps. Stir in vanilla extract and spice and simmer for 10 min. Remove from heat and let filling cool in the pan. Meanwhile, line a pie dish with the crust. Once filling is cool, pour into prepared pie dish.

For topping: Place all ingredients in a large bowl and use a pastry cutter, two knives or your fingers to mix into a coarse crumble. Generously top pie filling with the crumble and bake for about 30 min. or until crust is golden and filling is bubbling under the crumble topping.


1 (9- to 10-inch) pie

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