No Crust Peach Pie Crumble

There’s something undeniably Southern about the smell of peaches bubbling in the oven under a blanket of buttery oat crumble. This recipe embraces rustic simplicity—no need to peel the peaches—and lets summer fruit shine. The crisp topping is made the old-fashioned way, cutting cold butter into flour, then blending in brown sugar, oats, and warm spices.

Course Dessert

Cuisine American

Keyword crumble, peaches

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 311kcal

Author Bruce and Dina Miller

Equipment

Knife
Cutting board
bowl
measuring cups
Measuring spoons
large mixing bowl
Large bowl
baking pan
pastry cutter

Ingredients

Ingredients for Crumble Topping:

¾ cup butter 1 and ½ sticks
1 cup brown sugar
¾ cup flour
1 cup old fashioned rolled oats
2 teaspoons cinnamon
1 teaspoon ground ginger
¼ teaspoon salt

Ingredients for Peach Crumble Pie Filling:

8 peaches or 4 cups of canned peaches
1 Tablespoon flour
½ cup sugar
Juice of 1 lemon
3 Tablespoons of cornstarch

Instructions

Make Peach Pie Crumble Topping:

Preheat oven to 375 ℉ or 350℉ Convection.
Cube butter and add to a bowl. Add brown sugar and flour into the butter. Using a pastry cutter, cut butter and flour and sugar together to form pea size pieces. If you do not have a pastry cutter, just use a fork, or your fingers, as that will work just as well if you cube the butter first.
¾ cup butter, 1 cup brown sugar, ¾ cup flour
Add in the rolled oats, cinnamon, ginger and salt. At this point, it is best to use your hands to mix together the crumble so you can break up any large pieces of butter.
1 cup old fashioned rolled oats, 2 teaspoons cinnamon, 1 teaspoon ground ginger, ¼ teaspoon salt

Prepare Peach Filling:

Wash and slice peaches, leaving skin on. If using canned peaches drain off the juice. Add peaches to a bowl, and sprinkle with the flour and sugar, and toss to coat.
8 peaches or 4 cups of canned peaches, 1 Tablespoon flour, ½ cup sugar
Squeeze a lemon into a small bowl. Add in the corn starch and salt and stir to form a slurry. Drizzle this over the peaches, and slightly stir with a rubber spatula to coat.
Juice of 1 lemon, 3 Tablespoons of cornstarch

Prepare the Peach Crumble Pie:

Add peach filling to a pie dish. Sprinkle the crumble mixture over the top of the peach filling. Bake pie for 60 minutes. Turning halfway. Look for a bubbling filling, and a browned and crisp crust.
Allow peach pie crumble to cool slightly. Serve warm with vanilla ice cream.

Nutrition