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

Peach Mango Crumble Pie

Brooke Homec
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 3 votes
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Prep Time 30 minutes
Cook Time 55 minutes
Resting Time 3 hours
Course Dessert
Cuisine American
Servings 12
Calories 238 kcal

Ingredients
 

Peach Mango Filling

  • 4 cups (616 g) peaches peeled and diced
  • 2 cups (330 g) mangoes peeled and diced
  • ¼ cup (50 g) granulated sugar
  • ½ cup (110 g) brown sugar
  • ½ teaspoon (0.5 teaspoon) cinnamon
  • ¼ teaspoon (0.25 teaspoon) nutmeg
  • ½ cup (70 g) all-purpose flour
  • juice of a lemon

Crumble Topping

  • ½ cup (110 g) brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon (0.25 teaspoon) salt
  • ¾ cup (93.75 g) all-purpose flour
  • ¼ cup (56.75 g) butter melted and cooled
  • ½ cup (54.5 g) 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
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