Classic Dutch Crumb Peach Pie Recipe — Perfect Summer Dessert

Make a Dutch Crumb Peach Pie to celebrate summer’s bounty: a classic peach pie filled with tender, juicy peaches and finished with a buttery, crumbly streusel topping!

Fresh summer peaches are incredibly versatile. When I harvest a big batch I often can them, make jam, or turn them into desserts like cobblers, galettes, ice cream, turnovers, pies, smoothies, and crisps. This Dutch Crumb Peach Pie is one of my favorites—an easy, comforting recipe adapted from vintage cookbook classics.

Combining a flaky deep-dish crust, a simple spiced peach filling, and a crunchy streusel topping gives you a pie that’s full of texture and flavor. Below are clear steps for preparing the filling, making the streusel, assembling the pie, and baking it to golden perfection.

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Prepare the Peach Pie Filling

Peeling and slicing the peaches is the first step. Peel each peach, slice in half, remove the pit, then cut the halves into slices roughly ½” wide. Place about 5 cups of sliced, peeled peaches into a large mixing bowl.

Add ¾ cup granulated sugar, ⅓ cup all-purpose flour, ½ teaspoon ground cinnamon, and 1 tablespoon fresh lemon juice to the peaches. Stir gently to coat the fruit evenly and combine the ingredients. Set the filling aside while you prepare the streusel and crust.

Make the Streusel Topping

The streusel gives this pie its Dutch crumb character. In a medium bowl combine 1 cup all-purpose flour, ½ cup firmly packed brown sugar, ½ teaspoon ground cinnamon, and ¼ cup chopped pecans (walnuts work as a substitute).

Cut ½ cup (1 stick) very cold butter into small chunks and add to the dry ingredients. Use a pastry blender or two forks to cut the butter in until the mixture resembles coarse crumbs about the size of peas. Refrigerate the streusel while you prepare the crust and filling.

Assemble the Dutch Crumb Peach Pie

Use a deep-dish 9″ pie crust—homemade or store-bought (if frozen, thaw first). Crimp the edges and gently prick the bottom and sides with a fork to prevent air pockets while baking.

Pour the peach filling evenly into the prepared crust. Spoon the streusel topping over the peaches, a little at a time, until the filling is completely covered. I like to mound the streusel in the center so it forms a slight dome. To keep the topping from spilling, cup your hand around the crust edge while adding the crumbs.

Bake the Pie

Preheat the oven to 425°F and place the pie on the middle rack. Set a sheet of aluminum foil or a baking sheet beneath the pie to catch any bubbling filling and prevent a messy oven.

Bake for about 40 minutes, or until the streusel and crust are golden brown and the filling is bubbling around the edges. Depending on your oven, you may need a few extra minutes. Remove the pie and transfer it to a wire rack to cool for 10–15 minutes before slicing.

Slice into 8 wedges and serve warm or at room temperature. This pie is especially delicious with a scoop of vanilla ice cream.

I hope you enjoy making and sharing this pie—it’s a lovely way to showcase ripe summer peaches. Thanks for stopping by, and I hope you’ll return for more family-friendly recipes.

Looking for More Pie Recipes?

Find additional pie recipes in the recipe index on the site. A few favorites include Awesome Pecan Pie, Mint Brownie Pie, Strawberry Pie, Dutch Crumb Apple Pie, and Blueberry Banana Cream Cheese Pie.

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