Caramel peach crumble pie

Going back a few weeks I got an email from my mom with the subject:  Easter Dinner Sunday – I’m making ham, your uncle is making scalloped potatoes and I’ll put you on desserts.  Well ok then!

I ran through all the possibilities and went through many sticky notes at work.  Apple pie – scratch that.  Made it at Christmas.  Chocolate cake –  scribble.  Eaten too many mini eggs.  Then I remembered a pie I made about three years ago.  Caramel peach crumble pie.  It was so good that I delivered a few pieces across town to my parents at 9pm in full blown pajama attire.

I made the pie for Easter and we all devoured it but I didn’t totally love the topping it had going on.  So this week I tried the whole recipe over again using my favorite oat crumble topping.  Much better!  Totally what I had envisioned for the family dinner.  Sorry Easter guests!

Because it’s the end of the week and we’ve been busy with the kids activities, dinners, work and so on I used a few ready-made products to help the recipe move along.  A squeeze bottle of caramel sauce and pie crust to be exact.

I love premade pie crust and I don’t care who knows it!

This caramel peach crumble pie is decadent all around with the caramel sauce running through the peach filling and buttery oat topping.  Plus a little extra caramel drizzled on top never hurts!

Caramel peach pie

 

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Prep time

10 mins

Cook time

50 mins

Total time

1 hour

 

Author: Friday is Cake Night

Serves: 1 pie

Ingredients

• 1 prepared 9 inch pie crust
• 5 peaches, peeled and sliced or 1 bag frozen peach slices, thawed.
• ¼ cup cornstarch
• ¼ tsp cinnamon
• 2 tbsp. sugar
• ¼ cup caramel sauce
• ½ tsp vanilla

For the crumb topping

• ½ cup flour
• 3 tbsp brown sugar
• 1 tbsp sugar
• ¼ tsp salt
• ½ cup butter, cold, cut into small cubes
• ¾ cup old-fashioned rolled oats

Instructions

1. Preheat the oven to 425 degrees
2. In a large bowl combine the peaches, cornstarch, cinnamon, sugar, caramel and vanilla. Let it sit while you prepare the crumb topping.
3. Using a food processor, combine the flour, sugars and salt. Pulse in the butter and then add the oats.
4. Line a pie plate with the prepared crust and pile in the peaches. Evenly cover the peaches with the oat topping.
5. Bake the pie for 10 minutes then reduce the heat to 350 and continue baking for 40-50 minutes until the topping is golden brown.

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