Juicy Peach Raspberry Crumble Pie Everyone Loves
If you love fruit pies with a little extra texture, this one delivers.
Sweet peaches and bright raspberries melt together into a jammy filling, while a crisp, crumbly topping replaces the traditional top crust.
It’s rustic, beautiful, and packed with fresh fruit flavor in every slice.
That’s where this peach raspberry crumble pie swoops in like a dessert superhero.
This is the kind of pie that makes people think you really know what you’re doing in the kitchen—even if you were secretly winging it.
No judgment. I’ve been there.
Peach Raspberry Crumble Pie Recipe
Ingredients
- For the Pie Filling
- Fresh peaches – peeled and sliced juicy, ripe, and living their best life
- Fresh raspberries – tart little gems that keep things interesting
- Granulated sugar – sweetens things up without overpowering the fruit
- Brown sugar – adds a hint of caramel-like depth
- Cornstarch – thickens the filling so it doesn’t turn into soup
- Lemon juice – brightens everything don’t skip this
- Vanilla extract – subtle cozy flavor booster
- Ground cinnamon – optional but highly encouraged
- For the Crumble Topping
- All-purpose flour – the base of the crumble
- Brown sugar – because crumble should taste like dessert not sand
- Rolled oats – for texture and that bakery-style vibe
- Cold butter – cut into cubes cold = better crumble
- Pinch of salt – balances the sweetness like a pro
- Plus
- Unbaked pie crust – store-bought or homemade no shame either way
Instructions
- Preheat your oven to 375°F (190°C). Rookie mistake alert: forgetting this step slows everything down, so do it first.
- Prep the fruit. Toss the sliced peaches and raspberries into a large bowl. Add granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, and cinnamon. Gently mix until everything looks glossy and evenly coated.
- Fill the crust. Pour the fruit mixture into your unbaked pie crust. Spread it out evenly so every slice gets a fair share of peaches and raspberries.
- Make the crumble topping. In another bowl, combine flour, brown sugar, oats, and salt. Add the cold butter cubes and use your fingers or a pastry cutter to work it in until the mixture looks like chunky sand. You want clumps—don’t overthink it.
- Top it generously. Sprinkle the crumble evenly over the fruit filling. Don’t be shy. This topping is the whole point.
- Bake the pie. Place the pie on a baking sheet (trust me on this) and bake for 45–55 minutes, until the filling bubbles and the topping turns golden brown.
- Cool before slicing. Let the pie cool for at least 1–2 hours. I know it’s hard, but this helps the filling set. Warm is good. Lava-hot chaos is not.
Why This Recipe Is Awesome
Let’s start with the obvious: peaches + raspberries = elite fruit combo.
The peaches bring juicy sweetness, the raspberries add that tart punch, and together they balance each other like they were meant to be in a pie forever.
Then there’s the crumble topping. No finicky lattice crust. No pastry stress.
Just mix, sprinkle, and let the oven do the heavy lifting.
It’s basically pie for people who love pie but hate complicated steps.
IMO, that’s the dream.
Also? This recipe is forgiving. Forgot to measure perfectly? Still good.
Fruit extra juicy? Still amazing.
It’s almost impossible to mess up—and yes, that’s a compliment.
Ingredients You’ll Need
For the Pie Filling
- Fresh peaches – peeled and sliced (juicy, ripe, and living their best life)
- Fresh raspberries – tart little gems that keep things interesting
- Granulated sugar – sweetens things up without overpowering the fruit
- Brown sugar – adds a hint of caramel-like depth
- Cornstarch – thickens the filling so it doesn’t turn into soup
- Lemon juice – brightens everything (don’t skip this)
- Vanilla extract – subtle, cozy flavor booster
- Ground cinnamon – optional, but highly encouraged
For the Crumble Topping
- All-purpose flour – the base of the crumble
- Brown sugar – because crumble should taste like dessert, not sand
- Rolled oats – for texture and that bakery-style vibe
- Cold butter – cut into cubes (cold = better crumble)
- Pinch of salt – balances the sweetness like a pro
Plus
- Unbaked pie crust – store-bought or homemade, no shame either way
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C). Rookie mistake alert: forgetting this step slows everything down, so do it first.
- Prep the fruit. Toss the sliced peaches and raspberries into a large bowl. Add granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, and cinnamon. Gently mix until everything looks glossy and evenly coated.
- Fill the crust. Pour the fruit mixture into your unbaked pie crust. Spread it out evenly so every slice gets a fair share of peaches and raspberries.
- Make the crumble topping. In another bowl, combine flour, brown sugar, oats, and salt. Add the cold butter cubes and use your fingers or a pastry cutter to work it in until the mixture looks like chunky sand. You want clumps—don’t overthink it.
- Top it generously. Sprinkle the crumble evenly over the fruit filling. Don’t be shy. This topping is the whole point.
- Bake the pie. Place the pie on a baking sheet (trust me on this) and bake for 45–55 minutes, until the filling bubbles and the topping turns golden brown.
- Cool before slicing. Let the pie cool for at least 1–2 hours. I know it’s hard, but this helps the filling set. Warm is good. Lava-hot chaos is not.
How to Serve
Serve this pie slightly warm for maximum comfort-food energy.
A scoop of vanilla ice cream on top? Iconic. Whipped cream? Also acceptable.
Honestly, it’s great on its own too—no extras required.
If you’re serving guests, cut clean slices and pretend you’re calm and collected.
If it’s just you? Eat it straight from the dish. I won’t tell.
Nutrition Facts (Approximate, Per Slice)
- Calories: 340
- Carbohydrates: 48g
- Sugar: 28g
- Fat: 15g
- Saturated Fat: 8g
- Protein: 4g
- Fiber: 4g
- Sodium: 180mg
FYI, this is dessert—not a salad. Enjoy it accordingly
Common Mistakes to Avoid
- Skipping the cornstarch. You’ll end up with fruit soup. Delicious, but not pie.
- Using underripe peaches. If they’re hard and flavorless, the pie will be too.
- Overworking the crumble. Stop mixing once it looks crumbly. Paste = no crunch.
- Cutting too soon. Let the pie rest unless you enjoy structural collapse.
Alternatives & Substitutions
- No raspberries? Use blackberries or strawberries instead.
- Want less sugar? Reduce it slightly—but don’t remove it completely or the texture suffers.
- Gluten-free? Use a gluten-free crust and substitute gluten-free flour in the crumble.
- Dairy-free? Use a plant-based butter that’s firm when cold.
Personally, I love keeping the raspberry in there—it cuts the sweetness perfectly.
But hey, bake for you.
FAQ (Frequently Asked Questions)
Can I use frozen fruit?
Yes! Don’t thaw it first. Just add an extra teaspoon of cornstarch to handle the extra moisture.
Do I need to peel the peaches?
Technically no, but IMO the texture is better peeled. Your call.
Can I make this ahead of time?
Absolutely. Bake it the day before and store at room temperature or in the fridge.
Why is my crumble melting?
Your butter was too soft. Cold butter = crumbly magic.
Can I freeze this pie?
Yes—freeze after baking and cooling completely. Reheat gently in the oven.
Store-bought crust okay?
100% yes. This recipe doesn’t judge.
Final Thoughts
This peach raspberry crumble pie is everything a dessert should be: comforting, flavorful, and just fancy enough to impress without stressing you out.
It’s perfect for gatherings, holidays, or random Tuesdays when you need a little joy on a plate.
So go on—make the pie. Share it if you want. Keep it all for yourself if you don’t.
Either way, you’ve earned it.
