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Caramel Crumble Peach Pie – The Ultimate Summer Dessert with Salted Caramel Bliss

Imagine biting into a warm, buttery crust bursting with sweet peaches, kissed by salted caramel, and crowned with a crunchy, golden crumble. That’s the magic of this Caramel Crumble Peach Pie—a dessert that captures summer in every bite. Perfect for cookouts, holiday dinners, or a cozy weekend treat, this pie is guaranteed to wow your friends and family. Learn how to create this stunning dessert step by step below! Looking for more fruit-forward summer desserts? Try these Peach Cobbler Recipes or Caramel Sauce Tutorials to take your baking game even further.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 3 hours 45 minutes
Servings: 8 slices
Ingredients Equipment Method Notes

Ingredients
  

Produce
  • 2.5 lb peaches peeled & sliced into 2-inch wedges
Condiments
  • ¼ cup salted caramel sauce
  • Extra salted caramel sauce for drizzling when serving
Baking & Spices
  • ¼ cup packed light brown sugar
  • ¾ tsp ground cinnamon
  • ¼ cup cornstarch
  • 2 cups all-purpose flour for crumble
  • 1¼ tsp granulated sugar for crumble
  • ¼ tsp fine salt
  • Dash of salt
Dairy
  • 7/8 cup unsalted butter ~14 Tbsp; divided between crust & crumble
Drinks
  • 3 tbsp ice water for homemade crust

Equipment

  • 9-inch pie dish (glass or ceramic)
  • Large & medium mixing bowls
  • Pastry cutter or two knives
  • Rolling Pin
  • Measuring cups & spoons
  • Knife & cutting board
  • Wire rack
  • Parchment paper & pie weights (if blind baking crust)

Method
 

Step 1. Make the Pie Crust (Optional, if not using store-bought)
  1. In a large bowl, mix 1¼ cups flour and ½ tsp salt.
  2. Cut in ½ cup cold unsalted butter until the mixture resembles coarse crumbs.
  3. Add 3–4 tbsp ice water and stir until the dough comes together.
  4. Form dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
  5. On a floured surface, roll the dough into a 12-inch circle. Transfer to a 9-inch pie dish. Trim excess dough and crimp the edges. Chill the crust in the fridge while you prepare the filling.
Step 2. Make the Peach Filling
  1. In a large mixing bowl, combine:
  2. 2.5 lb peeled, sliced peaches
  3. ¼ cup salted caramel sauce
  4. ¼ cup packed light brown sugar
  5. ¾ tsp ground cinnamon
  6. ¼ cup cornstarch
  7. Gently toss peaches until everything is evenly coated and glossy.
Step 3. Assemble the Pie
  1. Pour the peach filling into your prepared pie crust, spreading it evenly.
  2. Drizzle another 2–3 tbsp caramel sauce over the peaches.
  3. Place the pie dish on a baking sheet lined with parchment to catch any drips.
Step 4. Bake the Pie
  1. Preheat your oven to 375 °F (190 °C).
  2. Bake the pie for 50–60 minutes, until the filling is bubbling and the crust is golden brown.
  3. Rotate the pie halfway through baking for even browning.
  4. If the crust edges brown too quickly, cover them with foil after 30 minutes.
  5. When done, remove from the oven and let the pie cool on a wire rack for at least 2 hours so the filling can set.
Step 5. Make the Crumble Topping
  1. In a medium bowl, whisk together:
  2. 1 cup all-purpose flour
  3. ¼ tsp fine salt
  4. 1¼ tsp granulated sugar
  5. Cut in ⅜ cup (6 tbsp) cold unsalted butter until the mixture resembles coarse crumbs.
Step 6. Add the Crumble & Finish
  1. Once the pie has cooled completely, sprinkle the crumble evenly over the pie.
  2. Broil or bake at 350 °F (175 °C) for 8–10 minutes until the crumble is golden and crisp.
Step 7. Serve
  1. Slice the pie and drizzle with extra caramel sauce.
  2. Top with a scoop of vanilla ice cream or fresh whipped cream for a dreamy dessert!

Notes

🧊 Storage & Reheating
Room temperature: Store covered for up to 2 days.
Refrigerator: Store covered for up to 5 days.
Reheating:
Individual slices: Microwave 20–30 seconds.
Whole pie: 325 °F oven for 15–20 minutes.
Freezing: Freeze (without crumble) wrapped in plastic/foil for up to 2 months; thaw overnight and add fresh crumble before serving.
🥄 Variations
Mixed fruit: Replace half the peaches with nectarines, plums, or berries.
Nut crumble: Add ½ cup toasted pecans or almonds to the crumble.
Spices: Swap cinnamon with cardamom or add a pinch of nutmeg for deeper flavor.
Gluten-free: Use a 1:1 gluten-free flour blend for crust and crumble.
Vegan: Substitute plant-based butter and dairy-free caramel.
❓ 10 FAQs
1. Do I have to peel the peaches?
Yes—for best texture, peel peaches using the blanching method (30 seconds boiling, ice bath, then peel).
2. Can I use frozen peaches?
Yes, but thaw and drain well to avoid excess moisture.
3. Can I make this pie ahead?
Absolutely—bake the pie, let it cool, and add crumble topping just before serving for best texture.
4. What’s the best caramel sauce?
A high-quality salted caramel sauce adds the perfect sweet-salty balance.
5. Why does the filling use cornstarch?
It thickens the peach juices during baking so the pie isn’t runny.
6. How do I keep the crumble from getting soggy?
Add the crumble after cooling and bake briefly until crisp.
7. Can I make the crumble topping in advance?
Yes—store it refrigerated in an airtight container for up to 2 days.
8. My crust edges browned too fast. What should I do?
Cover edges with foil halfway through baking.
9. Can I use a store-bought crust?
Definitely! Saves time and still tastes amazing.
10. What’s the best way to store leftovers?
Cool pie completely, cover with foil or plastic wrap, and store at room temp for 2 days or refrigerated for up to 5.
🏁 Conclusion
This Caramel Crumble Peach Pie is a celebration of peak-season peaches, gooey salted caramel, and buttery crumble—bringing together flavors and textures that feel both nostalgic and luxurious. Follow the easy steps above, and you’ll have a stunning dessert perfect for sharing (or savoring all by yourself!).