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Upside Down Peach Crumble Pie

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.
Course Dessert
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 -10 servings
Author Barry C. Parsons


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


  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.