Peach Raspberry Crumble Pie: The Dessert You Didn’t Know You Needed

Imagine this: a buttery, flaky crust cradling a juicy mix of peaches and raspberries, topped with a golden, crumbly streusel that’s equal parts sweet and crunchy. Sounds like dessert heaven, right? This Peach Raspberry Crumble Pie isn’t just another pie—it’s a flavor explosion that’ll make you forget every mediocre dessert you’ve ever eaten.

Whether you’re hosting a dinner party or just treating yourself (because, let’s be real, you deserve it), this pie is the ultimate crowd-pleaser. And the best part? It’s easier to make than you think.

Ready to level up your baking game? Let’s go.

What Makes This Recipe So Good

This pie is the perfect marriage of textures and flavors. The peaches bring a natural sweetness, while the raspberries add a tangy kick that keeps things interesting.

The crumble topping? It’s the MVP—crispy, buttery, and just sweet enough to balance the fruit. Plus, it’s versatile.

Serve it warm with a scoop of vanilla ice cream, or enjoy it cold straight from the fridge. Either way, it’s a win. And let’s not forget the bragging rights.

Who doesn’t want to be the person who brought that pie to the party?

Ingredients

Here’s what you’ll need to make this masterpiece:

• For the crust: 1 ½ cups all-purpose flour, ½ cup unsalted butter (cold and cubed), 1 tbsp sugar, ¼ tsp salt, 3-4 tbsp ice water.
• For the filling: 4 cups sliced peaches (fresh or frozen), 1 cup raspberries, ½ cup sugar, 2 tbsp cornstarch, 1 tsp vanilla extract, 1 tbsp lemon juice.
• For the crumble topping: ½ cup all-purpose flour, ½ cup rolled oats, ½ cup brown sugar, ¼ cup unsalted butter (melted), ½ tsp cinnamon.

Step-by-Step Instructions

Follow these steps, and you’ll have a pie that’s Instagram-worthy in no time:

1. Make the crust: In a food processor, combine flour, sugar, and salt. Add cold butter and pulse until the mixture resembles coarse crumbs. Slowly add ice water until the dough comes together.

   Wrap in plastic and chill for 30 minutes.

2. Prepare the filling: In a large bowl, toss peaches, raspberries, sugar, cornstarch, vanilla, and lemon juice. Set aside.
3. Roll out the crust: On a floured surface, roll the dough into a 12-inch circle. Transfer to a pie dish, trim the edges, and crimp as desired.
4. Make the crumble: In a medium bowl, mix flour, oats, brown sugar, melted butter, and cinnamon until crumbly.
5. Assemble the pie: Pour the filling into the crust, then sprinkle the crumble topping evenly over the fruit.
6. Bake: Preheat your oven to 375°F (190°C).

   Bake the pie for 45-50 minutes, or until the crust is golden and the filling is bubbling.

7. Cool: Let the pie cool for at least 1 hour before slicing. (Yes, waiting is the hardest part.)

Storage Instructions

Got leftovers? (Doubtful, but just in case.) Store the pie in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 2 months—just wrap it tightly in plastic wrap and foil. To reheat, pop it in the oven at 350°F (175°C) for 10-15 minutes.

Pro tip: Add a fresh scoop of ice cream for maximum enjoyment.

Benefits of the Recipe

This pie isn’t just delicious—it’s also a great way to use up seasonal fruit. Peaches and raspberries are packed with vitamins and antioxidants, so you can almost convince yourself it’s healthy. Almost.

Plus, the crumble topping adds a satisfying crunch without being overly heavy. And let’s not forget the emotional benefits. Baking this pie is basically therapy, and eating it is pure joy.

Win-win.

Common Mistakes to Avoid

Even the best bakers make mistakes. Here’s how to avoid the most common ones:

• Overworking the dough: This can make the crust tough. Handle it as little as possible.
• Not chilling the crust: Skipping this step can lead to a soggy bottom.

  Don’t rush it.

• Overloading the filling: Too much fruit can make the pie watery. Stick to the measurements.
• Baking at the wrong temperature: Too hot, and the crust burns; too cool, and the filling won’t set. Use an oven thermometer if needed.

Alternatives

Feel like mixing things up?

Here are some tasty variations:

• Swap the fruit: Try blueberries, blackberries, or even apples.
• Gluten-free option: Use almond flour for the crust and topping.
• Vegan version: Substitute the butter with coconut oil and use a plant-based sweetener.
• Add nuts: Toss some chopped almonds or pecans into the crumble for extra crunch.

FAQ

Can I use frozen fruit?

Absolutely! Just thaw and drain it well to avoid excess liquid.

Can I make this pie ahead of time?

Yes! Assemble the pie, cover it, and refrigerate for up to 24 hours before baking.

Add a few extra minutes to the baking time if it’s cold from the fridge.

Why is my crust soggy?

This usually happens if the filling is too wet or the crust isn’t chilled enough. Make sure to drain your fruit and chill the dough properly.

Can I skip the crumble topping?

Sure, but why would you? The crumble is the best part.

If you must, you can use a traditional pie crust for the top instead.

How do I know when the pie is done?

The crust should be golden, and the filling should be bubbling. If the edges brown too quickly, cover them with foil.

Final Thoughts

This Peach Raspberry Crumble Pie is more than just a dessert—it’s an experience. It’s the kind of recipe that makes you feel like a baking pro, even if you’re not.

So grab your ingredients, preheat your oven, and get ready to impress everyone (including yourself). Trust me, this pie is worth every second of effort. Now go bake something amazing.