This fact is confirmed because I recently made this peach pie crumble and was reminded of the scrumptiously sweet peach pilling. This is the best peach pie recipe IвЂ™ve ever had. My family loves this recipe because it is so satisfying and pleasantly sweet! Juicy peaches coated in sugar, cinnamon, and spice, baked in a homemade pie crust and topped with a spiced crumb topping. When I say youвЂ™ll love this easy peach pie, I really mean it! May be thawed at room temperature for a couple hours or in a 350 degree F oven for 10 minutes.This Spiced Peach Pie with Crumb Topping will instantly become your favorite dessert! The sweet homemade filling consists of freshly sliced peaches, spicy nutmeg, and sugar and is topped with a buttery crumble made with cinnamon. May be stored at room temperature for up to 2 days or frozen wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Cool completely (or almost completely) in the pan before cutting into bars. Bake for 45-55 minutes, until the crust is lightly browned.

Sprinkle the remaining dough evenly over the peaches. Pour the peach filling on top of the crust in the pan.Stir to fully combine until the peaches are surrounded by a thick juice. In a large bowl, combine peaches, lemon juice, flour, sugar, salt, cinnamon, and ginger. Place the pan with dough and remaining dough in the refrigerator while you make the filling. Pour half the dough into the prepared pan and press it firmly in the bottom. The dough will still be very crumbly that is perfect. Add the egg and continue mixing the dough until the egg is distributed.

Mix until the butter is in small pieces and somewhat blended in. I used a fork and knife with great success. Add the butter and cut it into the dough with pastry cutter, fork, or knife. In a medium-large bowl, mix together flour, sugar, baking powder, and salt. If you donвЂ™t have the time or energy to make my Peach Blackberry Pie, put a pan of these bars in the oven for a serious treat! If youвЂ™re looking for a seasonal treat, go order some before peach season is over рџ™Ѓ These bars are so good.

I love them more and more with each peach I eat. I used more fantastic Frog Hollow peaches in these. Tons of fresh large diced peaches, which donвЂ™t lose their texture at all, enveloped in this thick, rich, peachy, spicy juice. The top provides that necessary crunch, while the peach filling in the middle is almost too good for words. The bottom crust gives a little texture, but isnвЂ™t super crunchy. The hardest part is peeling the peaches, and itвЂ™s really not bad at all. IвЂ™ve made them before but think they turned out even better this time. I wanted to share some pictures of our flowers with you to brighten your day too. I hate to see it start to fade as winter approaches, but I know next year it will look even better. It offers me constant comfort and smiles all summer long. I see it every day, all day, while I write, bake, clean up, and if I crane my neck, I can even see it when IвЂ™m watching TV. ItвЂ™s filled with pots of greenery and flowers. But I also love the flowers and plant life, specifically those on our deck. I love everything about it: the weather, the fresh produce, the general feeling of happiness it gives me. You probably know by now that I love summer.

Peach crumb pie