Peach Pie Crumble with a Carmel Whiskey Sauce

Let summer flood your senses when you bite into this Peach Crumble Pie with a Caramel Whiskey Sauce. This enticing pie has a perfectly flaky crust, and a gooey, warm, peachy center. Topped with a buttery crumble and caramel whiskey sauce for a pie so addicting, you’ll be head over heels. 

I have to admit, I used to hate pies. Well, cooked fruit in general. It seemed so unnatural, I just couldn’t handle it, despite loving dessert in general. One day, I was introduced to a homemade pie that made a lightbulb pop on. I didn’t hate pies, I hated pies that were made poorly. This started a new found love of all things pie. 

Like any pie lover, I have my favorites. This Peach Pie Crumble is at the top of my list. However, I tend to reach for Caramel Peach Pie, Apple Buttermilk Custard Pie, and Cinnamon Banana Cream Pie just as often. In fact, that list is so much longer, but I’ll save you the time. Basically, even if you think you don’t like pie, you’ll love this crumble. 

How Do You Make Peach Crumble from Scratch?

1. Make the crust - Pulse ingredients in processor until dough forms. Wrap the dough in plastic and chill. Remove and roll out on a floured surface. Lay in a pie pan.
2. Make the filling - Combine all peach pie filling ingredients in a bowl. Pour into the prepared crust. Brush crust with egg wash.
3. Make the crumb topping - Preheat the oven. Combine all crumble ingredients in a bowl and sprinkle over the filling. Bake for 40-50 minutes.
4. Make the caramel whiskey sauce - Simmer water and sugar. Add in butter and cream cheese. Melt and add in whiskey and milk. Pour over pie slices and enjoy!

Tips and Variations

• Use other fruit - If desired, you can swap out the peaches and use other fruits like cherries or apples. 
• Skip the whiskey sauce - This pie is still so good even without the caramel whiskey sauce. If you’re looking to make it quicker, this is one step that can be removed. 
• Substitute for whiskey? - If you’re looking for a non-alcoholic option in place of whiskey, you can use the same amount of vanilla extract. If you don’t care if it’s alcoholic or not, you can use bourbon in its place as well. 
• Add sauce when serving - I would pour the sauce over each slice as serving. This ensures the crust doesn’t get soggy. Store both separately. 
• Make it cobbler style - Skip the crust, use a cake pan instead, and bake as normal. You can also go ahead and store it with the sauce in this version. In fact, it would be the best flavor this way. 

Common Questions About Peach Crumble Pie

Do You Peel Peaches for Crumble?

This is totally up to you. You don’t have to peel them as the peel cooks down and is edible and not harmful. However, if you simply don’t like the peel or its added texture, go ahead and peel your peaches. Either way is just fine and it comes down to personal preference more than anything.

What is the Difference Between Peach Cobbler and Peach Crumble?

A cobbler and crumble are similar, but a cobbler has a dough style topping. This is normally done in dollops. However, crumbles have a crumbled topping that’s normally made with a mixture of butter, sugar, and sometimes oats. 

Please feel free to share your experience with making this Peach Pie Crumble with Caramel Whiskey Sauce in the comments below or on social media!

These gorgeous photos have been shot for us by Samara from SamarafromScrtach.com

More Pie Recipes You’re Sure to Love:

• Double Crust Lemon Raspberry Pie
• Fresh Peach Pie
• Cherry Pie Bars
• No Bake Key Lime Pie
• Lemon Meringue Pie Bars

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Peach Pie Crumble with a Carmel Whiskey Sauce

Prep Time

20 mins

Cook Time

50 mins

 

Let summer flood your senses when you bite into this Peach Crumble Pie with a Caramel Whiskey Sauce. This enticing pie has a perfectly flaky crust, and a gooey, warm, peachy center. Topped with a buttery crumble and caramel whiskey sauce for a pie so addicting, you’ll be head over heels. 

Servings: 8 servings

Author: Jackie

Ingredients

Perfect Buttery Flaky Pie Crust

• 1-¾ cups all-purpose flour
• 1 teaspoon granulated sugar
• 12 tablespoons unsalted butter , sliced
• 3-4 tablespoons ice water

Peach Pie Filling

• 5 cups ripe but firm peaches sliced
• ¾ cup granulated sugar
• ½ tablespoon whiskey
• ⅓ cup all-purpose flour
• 1 ½ tablespoons unsalted butter thinly sliced
• 1 egg slightly beaten

Crumb Topping

• ½ cup all-purpose flour
• ½ cup light brown sugar
• ¼ cup unsalted butter softened
• ½ teaspoon cinnamon
• ¼ cup pecans chopped

Caramel Whiskey Sauce

• 1 cup dark brown sugar
• 6 tablespoons unsalted butter
• ½ cup heavy cream
• ½ teaspoon salt
• 2 tablespoons whiskey

Instructions

Perfect Buttery Flaky Pie Crust

1. In a food processor, pulse flour and sugar.

2. Add butter a few slices at a time and pulse to mix. Only pulse a few times as to not overmix.

3. Once all the butter is mixed in, add the ice water and pulse a few more times.
4. When dough has formed a ball, remove and wrap in saran wrap. Refrigerate for 1 hour.
5. On a floured surface, roll out dough until larger than your pie dish. Gently set into pie pan and cut off excess dough. Chill in refrigerator while preparing filling.

6. If using a pastry cutter, combine the flour and sugar. Cut in the butter until mixture resembles a coarse meal. Add the ice water and mix until mixture can be shaped into a disk. Wrap tightly and refrigerate. Once cold, follow the directions as stated above.

Peach Pie Filling

1. Combine peaches, sugar, whiskey, and flour in a bowl and mix gently.

2. Mix in the butter slices.

3. Pour fruit over crust.

4. Brush the edges with beaten egg.

Crumb Topping

1. Preheat oven to 400 degrees
2. Mix all ingredients together until combined and pour on top of peaches.
3. Bake Pie on a cookie sheet for about 40-50 minutes.

Caramel Whiskey Sauce

1. Combine all caramel ingredients in a small sauce pan EXCEPT the whiskey. Set pan over medium heat.

2. Once ingredients begin to melt and combine, begin stirring contastantly.

3. Continue stirring until the mixture begins to thicken, about 7-10 minutes. Once golden in color and coats the back of the spoon, remove from heat and stir in the whiskey. *Note- mixture will bubble when adding alcohol so stand back to not get burned.

4. Allow to cool for about 10 minutes, then transfer into a glass jar and allow to cool completely. Store cooled caramel in the refrigerator for up to one week.

   Drizzle on pie or over ice cream!