Peach crumble slab pie is a great dessert for fresh peaches. It uses an oatmeal crumble topping that you can pair with ice cream for a yummy dish.
Peaches are one of the go-to fruits in the south. They are juicy, naturally sweet, and bring color and a burst of flavor to any dessert.
We particularly love to use them in pies or cobblers. That is why this peach slab pie is “ as sweet as a peach“!
And while we’re on the topic of slab pies, you’ll want to try this sweet potato slab as well.
All you need to know about peach crumble slab pie
A slab pie is a shallow pie made in a rimmed, rectangular baking sheet. In other words, it is a round pie’s older sibling, the bigger, improved version.
What makes it even better? It’s large enough to feed a group, which makes it ideal for a family gathering, neighborhood street party, or church potluck.
Substitutions for this recipe
This recipe uses “store bought” pie crust making for quicker and easier prep time. However, if you prefer the “from scratch” method, you can easily substitute your favorite pie crust.
Your “from scratch” pie crust might have a better flavor and texture, but store-bought is more convenient. Let time and personal preference be the deciding factor.
We are all about fresh in the south, so this slab pie calls for the use of fresh, wholesome peaches. They give the pie a sweeter taste than frozen or canned.
However, for the sake of substitution (because we know sometimes it’s necessary), you can sub frozen or canned peaches.
When using canned (drained) or frozen (thawed and drained) peaches, use in equal amounts for fresh peaches. Just remember the taste and texture will be different.
What makes a crumble a crumble?
A crumble is similar to a crisp (crisp and crunchy layer fruit dessert) and is a baked fruit dessert with a layer of topping.
A pie, whether savory or sweet, has a bottom crust. This peach crumble slab pie incorporates the best of both worlds, a bottom crust and delicious crumble topping.
What you need to make this slab pie
- Premade, store bought pie crust
- 4 cups, approximately 10 peaches, sliced
- 2 tablespoons of cornstarch
- ¼ cup brown sugar
- ½ cup all-purpose flour
- ½ cup butter, melted
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground nutmeg
- ¼ teaspoon salt
- 1 cup rolled oats
- Whipped cream and fresh sliced peaches, for garnish
How to make it
To make this mouthwatering pie, preheat the oven to 350 degrees F. Roll crust out to be larger than your pan, gently lift and set it inside a 10 x 15 inch jelly pan (rimmed, rectangular pan) and crimp edges of pie crust.
Peel and cut peaches into slices, sprinkle with 2 tablespoons of cornstarch for thickening.
Next, mix together flour, melted butter, brown sugar, cinnamon, nutmeg and salt. Then fold oatmeal into flour mixture. Add peach slices to pie crust in even layers. Sprinkle crumble topping on top of peaches.
Bake for 30-45 minutes at 350 degree F. Serve warm, top with whipped cream and fresh sliced peaches or another garnish of your choice.
Other pies we love:
Peach Crumble Slab Pie
- 1 each pie crust store bought, premade
- 4 cups fresh peaches sliced, approx. 10
- 2 tbsp cornstarch
- 1/4 cup brown sugar
- 1/2 cup all purpose flour
- 1/2 cup butter melted
- 1 tsp cinnamon ground
- 1 tsp nutmeg ground
- 1 cup rolled oats
- 1/2 cup Whipped cream
- Peach slices for garnish
- Preheat oven to 350 degrees F.
- Roll crust out to be larger than your pan, gently lift and set it inside a 10 x 15 inch jelly pan.
- Crimp edges of pie crust.
- Peel and cut peaches into slices, sprinkle with 2 tablespoons of cornstarch.
- Mix together flour, melted butter, brown sugar, cinnamon, nutmeg and salt.
- Fold oatmeal into flour mixture.
- Add peaches to pie crust, be sure to evenly layer peach slices.
- Sprinkle topping on top of peaches.
- Bake for 30-45 minutes at 350 degree F.
- Serve warm, top with whipped cream and fresh sliced peaches.
- You may need to adjust cooking time based on whether you used fresh, canned, or frozen peaches.