Homemade peach mango crumble pie has a buttery, flaky crust with a sweet peach and mango filling, topped with a brown sugar crumble. Serve it with a dollop of whip cream or a scoop of vanilla ice cream for the perfect spring and summer dessert.
Peach mango crumble pie is the ultimate way to enjoy those perfectly ripe peaches and mangoes. Mixed with both white and brown sugars and a little bit of warm spices, the filling is the perfect balance for the sweet brown sugar crumble topping. You're definitely going to be going back for seconds.
And if you're looking for other delicious treats to bake with peaches you should try my peaches and cream coconut tart. Or my brown butter peach crisp is another favorite if you prefer to skip having to make a crust.
WHY YOU WILL LOVE THIS
PERFECT WAY TO USE UP FRESH FRUIT- I love buying bulk of the fresh peaches and mangoes from the local fruit stands, and this is the perfect way to use some of the fruit you haven't gotten to.
BASIC INGREDIENTS- Other than the fruit, both the filling and the crumble are made with simple ingredients that are usually on hand.
SIMPLE TO MAKE- With the crumble topping this is a pretty easy pie to make. No lattice work required.
- Pie Crust- My perfect flaky pie crust recipe has step by step instructions to help make it easy. Or feel free to buy a pre-made to save on time.
- Peaches & Mangoes- Using fresh is always best, but if you can't get your hands on them, using frozen works great too. Just allow fruit to completely thaw before so that the filling doesn't have too much moisture.
- White & Brown Sugar- The combo of both sugars gives such a great flavor to the pie filling.
- Flour- Try and use a scale if you have one to help weigh your flour and other ingredients.
- Melted Butter- Allow the butter to cool after melting.
- Pecans- I love that addition of nuts in my crumble topping, but feel free to skip if you don't like them, or someone has an allergy.
STEP BY STEP INSTRUCTIONS
STEP ONE: PREPARE CRUST. Make or buy a 9" pie crust. Once finished set in the fridge or freezer to chill until ready to bake. Preheat oven to 400.
STEP TWO: MAKE PIE FILLING. Place diced peaches and mangoes in a large bowl. Add sugar, brown sugar, cinnamon, nutmeg, flour and lemon juice. Toss till combined. Set filling aside.
STEP THREE: MAKE CRUMBLE TOPPING. In a medium bowl combine brown sugar, cinnamon, salt, flour and pecans if using them. Stir in melted butter and mix until all ingredients are combined and clumps begin to form.
STEP FOUR: ASSEMBLE. Pour pie filling into chilled pie crust and top with crumble topping.
STEP FIVE: BAKE. Place pie on a large baking sheet. Bake at 400 for 20 minutes, then with the pie in the oven, decrease the temperature to 375 and bake for another 30-35 minutes. You want to filing to start to bubble. Allow pie to cool and set for a few hours before serving.
EXPERT BAKING TIPS
If using frozen peaches and/or mangoes allow them to completely thaw before. Once thawed, dry them with a paper towel to get any extra moisture out.
I like to use a pie crust shield so that my edges to not get too crisp. You can place it on to start, or watch for it to begin browning and then place it on at desired time.
I prefer cutting my peaches into chunks instead of thin slices. I find that they hold their shape better and its easier to eat.
Yes, when your pie cools the filling has a chance to set completely. This will help so that all the juices from the fruit thicken and it's not runny when eating.
Yes, I love to make my pies ahead of time and set in the fridge until ready to serve.
If you're wanting to reheat the whole pie you can stick it in a 350 degree oven for 10-15 minutes. If reheating a slice, I would suggest that microwave for about 20-30 seconds.
STORING AND FREEZING
Peach mango crumble pie can be stored in either an air tight container, or with plastic wrap on top for 3-4 days in the refrigerator to remain fresh. The crust and crumble will start to soften after the second day a bit, but it's still good.
This pie freezes perfect if you want to make in advance. You can freeze the pie crust and prepared filling separately for 2-3 months. Or, you can bake and freeze the whole pie. Allow to come to room temperature in the refrigerator before serving.
OTHER POPULAR PIE RECIPES TO TRY
Key Lime Pie Tart with Biscoff Cookie Crust
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do.
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Peach Mango Crumble Pie
- 1 9" homemade pie crust
Peach Mango Filling
- 4 cups peaches peeled and diced
- 2 cups mangoes peeled and diced
- ¼ cup granulated sugar
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup all-purpose flour
- juice of a lemon
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¾ cup all-purpose flour
- ¼ cup butter melted and cooled
- ½ cup chopped pecans optional
- Prepare pie crust. Freeze until ready to fill.
- Preheat oven to 400.
Make Pie Filling
- Place diced peaches and mangoes in a large bowl. Add sugar, brown sugar, cinnamon, nutmeg, flour and lemon juice. Toss till combined. Set filling aside.
Make Crumble Topping
- In a medium bowl combine brown sugar, cinnamon, salt, flour and pecans if using them. Stir in melted butter and mix until all ingredients are combined and clumps begin to form.
- Pour pie filling into chilled pie crust and top with crumble topping.
- Place pie on a large baking sheet. Bake at 400 for 20 minutes, then with the pie in the oven, decrease the temperature to 375 and bake for another 30-35 minutes. You want to filing to start to bubble.
- Allow pie to cool and set for a few hours before serving. I always chill mine in the refrigerator to allow the filling to completely thicken.
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