Peach Maple Pecan Crumble

Course Dessert, Tart
Cuisine American
Author Terri


For the Crumble

  • 1/2 cup brown sugar
  • 1/3 cup crushed pecans
  • 1/4 tsp salt
  • 1 1/2 cup flour
  • 1 tsp vanilla extract
  • 1/2 cup oats
  • 1/2 cup butter, melted

For the Peach Filling

  • 5-6 large peaches, peeled and sliced into 1/4" slices
  • 3/4 cup brown sugar
  • 2 tsp maple extract
  • Juice from 1/2 a lemon
  • 1 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 2 Tbs corn starch
  • 1 ready made pie crust, no creases


  1. Preheat oven to 400° and lightly spray a tart baking dish with a non stick spray. Set aside.

For Peach Maple Filling

  1. Peel and slice peaches into 1/4" slices and place in a large mixing bowl.
  2. Sprinkle brown sugar over the top and add maple extract, lemon juice, cinnamon, nutmeg and corn starch.
  3. Mix together and let sit for 10 minutes.

For the Crumble

  1. In a medium mixing bowl, add all dry ingredients.
  2. Stir in melted butter and mix until crumbly.
  3. Place uncooked pie crust into baking dish.
  4. Pour peaches into dish and top with crumble mixture.
  5. Bake for 40-50 minutes or until the crumble starts to brown and the peaches are bubbling.
  6. Place strips of foil around the edge of the crumble if starts to brown too much.
  7. Remove from oven and let cool for 10-20 minutes.
  8. Serve with vanilla ice cream on top.
  9. Enjoy!

Recipe Notes

Recipe adapted from Sally's Baking Addiction