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Easy Crumble Mini Peach Pie Recipe Perfect for Summertime Bliss

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These mini peach pies feature juicy peaches with a buttery, crunchy crumble topping, perfect for quick and easy summer desserts that feel like a warm hug on a plate.

Ingredients

Scale
  • 4 cups fresh peaches, peeled and sliced (about 5–6 medium peaches)
  • 1/3 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 cup all-purpose flour (for crumble topping)
  • 1/2 cup all-purpose flour (for crust base)
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 1 teaspoon ground cinnamon
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of salt (for crust and crumble)
  • 1 egg yolk, lightly beaten (optional, for brushing crust)

Instructions

  1. Peel and slice about 5-6 medium peaches to yield roughly 4 cups. Toss the slices gently with 1/3 cup granulated sugar, 1 teaspoon cinnamon, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract. Set aside to macerate for about 15 minutes.
  2. In a medium bowl, mix 1/2 cup all-purpose flour with a pinch of salt. Cut in 1/4 cup cold unsalted butter until the mixture resembles coarse crumbs. Press about a tablespoon of this mixture into the bottom of each mini pie tin or muffin cup to form a sturdy base.
  3. In another bowl, combine 1 cup flour, 1/4 cup packed brown sugar, and a pinch of salt. Cut in 1/4 cup cold unsalted butter until the topping looks like chunky crumbs. Optionally, add a dash of nutmeg. Keep chilled until ready to use.
  4. Spoon the peach filling evenly over each crust base, pressing down slightly. Sprinkle a generous layer of the crumble topping over the peaches without packing it down.
  5. Optionally, brush the edges of the crust with the beaten egg yolk for a golden finish.
  6. Place the mini pies on a baking sheet and bake in a preheated oven at 375°F (190°C) for 25-30 minutes until the topping is golden brown and the filling is bubbly. Cover loosely with foil if the topping browns too quickly.
  7. Let the pies cool for at least 15 minutes before serving warm or at room temperature, optionally with vanilla ice cream or whipped cream.

Notes

Keep butter cold when cutting into flour to ensure a crumbly texture. If peaches are very juicy, toss with cornstarch to thicken filling. Optionally pre-bake crust base for 5 minutes for a crispier bottom. Cover pies loosely with foil if crumble browns too fast. Let pies rest after baking to allow filling to thicken.

Nutrition

Keywords: mini peach pie, crumble topping, summer dessert, easy peach pie, handheld pies, quick dessert, peach crumble

Find it online: https://bouncybowl.com/easy-crumble-mini-peach-pie-recipe-perfect-for-summertime-bliss/