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Upside Down Peach Crumble Pie

Upside Down Peach Crumble Pie. A peach crumble in pie form using the crumble mixture as a the crust. Delicious with a scoop of good vanilla ice cream as a terrific summertime dessert.

Upside Down Peach Crumble Pie

Upside Down Peach Crumble Pie

With some big, ripe, juicy summer peaches in hand, I set out innocently enough to make one of the desserts I look forward to every year when the summer peaches come into season; a delicious peach crumble.

Being a little enamoured of good pie lately, it was almost a fleeting thought to try to adapt the crumble into yet another pie recipe. My standard crumble recipe already contains more butter than most that I have encountered, so I thought that it could conceivably hold together well as a pie crust and I was right!

The crumb mixture is just simply pressed into the bottom and sides of a springform pan or even a deep dish pie plate, so there’s not even the fuss of rolling out pastry crust; what could be easier? Even beginner bakers will have no trouble putting together this delicious twist on a summer classic.

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You’ll find hundreds of other sweet ideas in our Cakes & Pies Category and even more in our Desserts Category.

Upside Down Peach Crumble Pie

Upside Down Peach Crumble Pie

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Upside Down Peach Crumble Pie
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 
Upside Down Peach Crumble Pie - a peach crumble in pie form using the crumble mixture as a the crust. Delicious with a scoop of good vanilla ice cream as a terrific summertime dessert.
Course: Dessert
Servings: 8 -10 servings
Author: Barry C. Parsons
Ingredients
For the crumble crust
  • 1 tsp baking powder
  • 1 1/2 cups rolled oats large
  • 1 1/2 cups flour
  • ½ cup brown sugar
  • ¾ cup cold butter cut in small cubes
For the pie filling
  • 6 -8 large ripe peaches
  • ½ cup brown sugar
  • 2 tbsp corn starch
  • 1 tsp cinnamon
  • ¼ tsp freshly ground nutmeg
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
Instructions
  1. Grease a 9 inch spring form pan or deep dish pie plate.
  2. In a large bowl toss together the baking powder, rolled oats, flour, and brown sugar.
  3. Using your hands, rub the butter thoroughly through the dry ingredients.
  4. Press the crumb mixture evenly into the bottom and sides of the greased pan.
  5. Slice into thick wedges 6 -8 large ripe peaches, peeled or unpeeled; your choice.
  6. Mix together the brown sugar, corn starch, cinnamon and nutmeg. Sprinkle over the sliced peaches and add the lemon juice and vanilla extract.
  7. Toss all together with the sliced peaches and pour into the prepared crust. You can arrange the peach slices in a circular pattern in a couple of layers if you like.
  8. Cover the pie with aluminum foil and bake for 15 minutes at 375 degrees F. Remove the foil, reduce the heat to 350 degrees F and bake for an additional 25 to 30 minutes or until the filling is bubbling.
  9. Cool for at least 30 minutes to an hour before serving.
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Recipe Rating




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Barb Hoddinott

Tuesday 20th of July 2021

Love all your recipes and check every morning to see what to make for dinner each night. Do you have a recipe for peach pie using gelatine instead of corn starch ? Thank you and keep the good food coming.

Rita Thomas

Monday 23rd of October 2017

Can frozen or canned peaches be subbed?

Barry C. Parsons

Wednesday 25th of October 2017

Frozen would be better.

Elaine @ JoinMeForDinner

Thursday 16th of August 2012

Gorgeous! You have just given me a dessert for tomorrow's potluck! Great idea.

Ани

Saturday 2nd of June 2012

I will definitely try this one ;) Love peaches ;)

Inspired by eRecipeCards

Sunday 7th of August 2011

yum delicious and you got a great presentation for the photos

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