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Peach Raspberry Crumble Pie

Heavenly Peach Raspberry Crumble Pie Delight

Juicy peaches and tart raspberries baked under a buttery, crunchy crumble topping in a flaky pie crust. This pie is easy, forgiving, and perfect for summer—or anytime you need a cozy, fruit-filled dessert that impresses without stress. Serve slightly warm with ice cream for ultimate indulgence.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 4 people
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 unbaked 9-inch pie crust store-bought or homemade
  • 4 –5 cups sliced fresh peaches
  • 2 cups fresh or frozen raspberries
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • ¼ cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • Pinch of salt
Crumble topping:
  • 1 cup all-purpose flour
  • ½ cup brown sugar
  • ½ cup old-fashioned oats
  • ½ cup cold unsalted butter cubed
  • ½ teaspoon cinnamon
  • Pinch of salt
  • Optional: ¼ cup chopped nuts almonds or pecans

Method
 

  1. Preheat oven to 375°F (190°C) and fit crust into pie dish; chill while prepping.
  2. Toss peaches, raspberries, sugars, cornstarch, lemon juice, vanilla, cinnamon, and salt; let sit 10–15 minutes.
  3. Mix crumble topping ingredients with cold butter until coarse crumbs form; fold in nuts if using.
  4. Pour fruit mixture into crust and evenly sprinkle crumble on top.
  5. Bake 45–55 minutes until topping is golden and filling bubbles; tent foil if browning too fast.
  6. Cool at least 2–3 hours (overnight best) before slicing.
  7. Serve slightly warm or room temperature, optionally with ice cream or whipped cream.

Notes

Keep butter cold for a crunchy crumble.
Let the fruit rest to release natural juices and thicken the filling.
Do not overmix or crumble to avoid a tough topping.
Tent with foil if topping browns too fast.
Freeze fully cooled pie up to 2 months; thaw in fridge before serving.
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