Early Summer Peach Crumble Pie


Let me try to keep this brief. Taking a read through some past posts, it seems I have a tendency to be long-winded. Jeez. Sorry about that.

I really wanted you to have this recipe for Memorial Day barbecues. It’s so easy. And so fast. And it uses summer’s first peaches! There is seriously nothing quite like a California peach. I didn’t put much else in this crumble. It’s all about the sweet summer peaches, baked until bubbly and juicy.


Crumbles are so forgiving. They don’t mind a little extra sugar, a few less nuts, a sporadic sprinkling of flour. There’s no yeast or baking powder to worry about, nothing to deflate or expand.

There are a zillion ways you can do it. In fact, it’s hard to mess up. This one has peaches, local honey, brown sugar and pecans. Kinda sounds like something you’d eat in Georgia, huh?

Anyway, rambling again… Okay. Time to eat a peach…


Peach Crumble Recipe


  • 1 cup pecan halves, chopped
  • 7 tablespoons unsalted, cold butter, cut into small pieces
  • 2 tablespoons brown sugar
  • 1 cup all-purpose flour


  • 2 pounds ripe peaches, cut into 2 inch chunks
  • 1/2 – 3/4 cups all-purpose flour
  • 2 tablespoons dark brown sugar
  • 2 tablespoons honey

Preheat oven to 350F.

In a large bowl, combine peaches, 2 tablespoons brown sugar, 2 tablespoons honey and just enough flour to coat. For me it was slightly less than 3/4 cup. You can remove the peach skins if you want, but I don’t bother. Feels like a waste. Set aside.

In another bowl, combine 1 cup flour and sugar. Add the pieces of butter and chopped nuts. Use your hands to gently mash up butter and combine into a loose dough.


Lightly butter a baking dish. Pour in peaches, and sprinkle dough on top. Use as much, or as little, of the dough as you like – don’t feel obligated to use every drop.

Bake for 45 minutes. It’ll be bubbly and golden when it’s done.

Author: Julia Nicodemo

That’s me, Julia Nicodemo, carbs eater, coffee drinker, loud laugher, car singer, writer and creator of Fork me Noodle.

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