• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
SALTED sweets
  • Home
  • Recipes
  • About Me
  • Privacy Policy

Home » Recipes » Pies

Peach Mango Crumble Pie

April 12, 2022 by brooke Leave a Comment

Jump to Recipe

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.

single slice of peach mango crumble pie with whip cream on the side and whole pie in the background.

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.

close up of whole peach mango crumble pie.

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.

INGREDIENT NOTES

  • 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.
side view of peach mango crumble pie in white pie plate.

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.

Pie crust prepped and in pie plate.

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.

peaches and mangoes
fruit topped with other ingredients for filling.
pie filling all combined.

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.

dry ingredients for crumble
adding melted butter to crumble.

STEP FOUR: ASSEMBLE. Pour pie filling into chilled pie crust and top with crumble topping.

pouring filling into pie crust.
pie filling set in crust.

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.

crumble topping on pie filling.
whole pie after baking.

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.

FAQ

Do I really need to allow my pie to cool completely?

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.

Can pie be made a day in advance?

Yes, I love to make my pies ahead of time and set in the fridge until ready to serve.

How do you reheat pie?

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.

side view of pie before it was baked.

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.

FREEZING

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.

pie slices on plates and large amount of pie left in pie plate.

OTHER POPULAR PIE RECIPES TO TRY

Luscious Lemon Sour Cream Pie

Oreo Chocolate Cream Pie

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. 

And please make sure to leave a star review below!

single slice of peach mango crumble pie with whip cream on the side and whole pie in the background.

Peach Mango Crumble Pie

brooke
Homemade peach mango crumble pie has a buttery, flaky crust with a sweet peach and mango filling, topped with a brown sugar crumble.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 55 mins
Resting Time 3 hrs
Course Dessert
Cuisine American
Servings 12
Calories 238 kcal

Ingredients
 
 

  • 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

Crumble Topping

  • 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

Instructions
 

  • 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.

Notes

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.
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.

Nutrition

Calories: 238kcalCarbohydrates: 42gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 10mgSodium: 92mgPotassium: 168mgFiber: 2gSugar: 30gVitamin A: 586IUVitamin C: 12mgCalcium: 29mgIron: 1mg
Keyword mango pie, peach mango crumble pie, peach pie
Tried this recipe?Let us know how it was!

More Pies

  • Old Fashioned Peanut Butter Pie
  • Pumpkin Pie with Graham Cracker Crust
  • Apple Crumble Tart
  • 5 Ingredient No Bake Cheesecake

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi! I'm Brooke,

Welcome to the SALTED sweets! I am a self-taught baker, dessert lover, and mom of three. My hope is to share my love language of sweet and simple baked goods with you. More about me...

Let's Connect

  • Email
  • Instagram
  • Pinterest

Recent Posts

  • Red Velvet Cheesecake Brownies
  • Small Batch Oatmeal Chocolate Chip Cookies
  • Small Batch One Banana Muffins
  • Small Batch Chocolate Chip Cookies
  • Egg Nog Bundt Cake
6 small batch one banana muffins staggered with some laying and some standing.

Small Batch One Banana Muffins

4 small batch chocolate chip cookies in a small tray.

Small Batch Chocolate Chip Cookies

An overhead shot of the whole egg nog bundt cake with cinnamon sticks and evergreen on top.

Egg Nog Bundt Cake

Chocolate covered pretzel rods with a white chocolate drizzle.

Chocolate Covered Pretzel Rods

Red velvet oreo cookies stacked together in a small tin.

Red Velvet Oreo Cookies

Spiced orange sugar cookies on a baking sheet with an orange slice.

Spiced Orange Sugar Cookies

Copyright © 2023 SALTED sweets on the Foodie Pro Theme