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peach raspberry pie
Faiza Shabir

Sweet Peach Raspberry Crumble Pie

Sweet Peach Raspberry Crumble Pie is bursting with juicy summer fruit and topped with a buttery, golden crumble. The sweetness of ripe peaches blends beautifully with the slight tartness of raspberries, creating a perfectly balanced filling. It’s warm, comforting, and absolutely irresistible served with a scoop of vanilla ice cream.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8 Slices
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 1 unbaked 9-inch pie crust
  • 4 cups fresh peaches sliced
  • 1 cup fresh raspberries
  • ¾ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ½ cup brown sugar
  • ½ cup unsalted butter cold and cubed
  • ½ teaspoon cinnamon
  • Pinch of salt

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Place pie crust into a 9-inch pie dish and set aside.
  3. In a bowl, mix peaches, raspberries, granulated sugar, cornstarch, lemon juice, and vanilla extract.
  4. Pour fruit mixture into prepared pie crust.
  5. In another bowl, combine flour, brown sugar, cinnamon, and salt.
  6. Cut in cold butter until crumbly.
  7. Sprinkle crumble topping evenly over fruit filling.
  8. Bake for 45–50 minutes until topping is golden and filling is bubbly.
  9. Cool for at least 30 minutes before slicing.

Notes

  • Use ripe but firm peaches for the best texture.
  • Cover crust edges with foil if browning too quickly.
  • Let the pie cool fully for clean slices.
  • Store leftovers refrigerated for up to 3 days.

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