Peach crumble pie no crust is a luscious, indulgent dessert that’s both simple and satisfying. With juicy peaches and a crispy topping, this family-friendly treat is perfect for any occasion. It’s a delicious way to enjoy fresh summer flavors right at home!
Table of Contents
Easy Peach Crumble Pie No Crust Recipe
Why You’ll Love This Peach Crumble Pie
This peach crumble pie no crust recipe is a breeze to make, requiring just a few simple steps. The tender, juicy peaches blend beautifully with a sweet, crunchy topping that makes each bite a heavenly experience. Plus, it’s perfect for meal prep, kid-approved, and guaranteed to impress your friends and family.
Key Ingredients for Peach Crumble Pie
To make this delightful peach crumble pie, you’ll need:
- 4 pounds of fresh peaches
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 1/4 cup cornstarch
- 2 tablespoons fresh lemon juice
- For the crumble topping:
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, chopped
- 1 large egg yolk
How to Make Peach Crumble Pie From Scratch
Preparing the Peaches for the Filling
Start by preheating your oven to 350°F. Lightly grease a 3-quart ceramic baking dish. Blanch your peaches by boiling them for 2 minutes, then plunging them into ice water. This makes peeling a breeze! After they’ve cooled, drain, peel, core, and slice your peaches.
Making the Delicious Crumble Topping
In a large bowl, combine the flour, oats, sugars, cinnamon, nutmeg, and salt. Cut in the cold butter until the mixture resembles pea-sized crumbs. Then, stir in the egg yolk to create clumps. This topping adds a delightful crunch to the soft peach filling!
Assembling and Baking Your Pie
Mix the sliced peaches with sugar, cinnamon, lemon juice, and cornstarch before pouring it into your baking dish. Evenly sprinkle the crumble topping over the peach layer. Bake for 40-45 minutes until the topping is golden brown. If it starts browning too quickly, cover it loosely with foil. Allow to cool for at least 15 minutes before serving for the perfect texture.
Tips for the Best Peach Crumble Pie
Choosing the Right Peaches
For the best flavor and texture, use ripe freestone peaches. They separate easily from the pit and provide a tender filling that’s full of juicy goodness. Look for peaches that are slightly firm but give a little when gently squeezed.
Oat Selection for Perfect Texture
Opt for old-fashioned or rolled oats to achieve that ideal chewy, crumbly texture. While quick oats work in a pinch, avoid instant or steel-cut oats as they may not provide the same satisfying crunch.
Storing and Freezing Your Crumble Pie
Store any leftovers in the refrigerator for 2-3 days, covered. If you want to freeze it, wrap the cooled pan tightly with plastic wrap and foil. It can last in the freezer for up to a month. Just remember to thaw it before reheating!
Baking Dish Recommendations
Using a ceramic baking dish is essential to ensure even cooking. A 9×13 inch dish is ideal. Avoid metal pans, as they can affect the baking process and flavor of your pie.
Ingredient Substitutions and Variations
Using Canned or Frozen Peaches
If fresh peaches aren’t available, you can use canned or frozen peaches. For canned peaches, drain them well and toss with sugar and cornstarch before adding them to the dish. For frozen peaches, thaw and drain excess liquid, adding an extra tablespoon of cornstarch to maintain consistency.
FAQs
What ingredients do I need for peach crisp?
You will need fresh peaches, sugar, cinnamon, cornstarch, lemon juice, flour, oats, brown sugar, salt, cold butter, and egg yolk to make the peach crisp.
How long should I bake peach crisp?
Bake the peach crisp for 40-45 minutes or until the topping is golden brown and the filling is bubbling.
Can I use frozen peaches for peach crisp?
Yes, thaw and drain frozen peaches, and add an extra tablespoon of cornstarch to thicken the filling.
What can I serve with peach crisp?
Peach crisp is delicious served with vanilla ice cream, whipped cream, or a drizzle of caramel sauce.
How do I store leftover peach crisp?
Store leftover peach crisp covered in the refrigerator for 2-3 days. You can also freeze it for up to a month.
Related Recipes to try
- Easy Old Fashioned Peach Cobbler
- Fruit Dessert
- Canned Fruit Dessert
- Strawberry Pie
- Vanilla Bourbon Cherry Blueberry Pie
- Strawberry Blueberry Gluten Free Dump Cake
Conclusion
Enjoying this peach crumble pie no crust is a delightful experience that captures the essence of summer. Don’t forget to check out more recipe inspirations on Pinterest for all things delicious and dessert-related. Your family will thank you for making this sweet treat!
Peach Crumble Pie No Crust: A Delightfully Easy Dessert
Equipment
- Ceramic baking dish (3-quart, 9×13 inch)
- Large pot
- Bowl for ice water
- Large bowl for crumble
- Pastry cutter or forks
- aluminum foil (optional)
Ingredients
Peach Layer
- 4 pounds peaches approximately 12 medium
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 1/4 cup cornstarch
- 2 tablespoons fresh lemon juice
Crumble Topping
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter chopped
- 1 large egg yolk
- 15 minutes cooling time before serving
Instructions
- Preheat your oven to 350°F and lightly grease a 3-quart ceramic baking dish, avoiding metal pans.
- Blanch the peaches by boiling them for 2 minutes, then shocking them in ice water for 1 minute. Drain, peel, core, and slice the peaches.
- In a bowl, combine the sliced peaches with sugar, cinnamon, lemon juice, and cornstarch. Pour this mixture into the prepared baking dish.
- In a separate large bowl, mix flour, oats, both sugars, cinnamon, nutmeg, and salt. Cut in the cold butter until the mixture resembles coarse crumbs, then stir in the egg yolk until clumps form.
- Evenly sprinkle the crumble topping over the peach layer in the baking dish.
- Bake for 40-45 minutes, covering loosely with foil if the topping browns too quickly. The filling should be bubbling and the topping golden brown when done.
- Let the pie cool for at least 15 minutes before serving to allow the filling to thicken.
Notes
- Serve warm with vanilla ice cream, whipped cream, or caramel sauce for an enhanced experience.
- Old-fashioned or rolled oats provide the best texture for the crumble topping.
- For canned or frozen peaches, ensure they are drained well and adjust cornstarch if necessary; frozen peaches may require an extra tablespoon.
