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!
- 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
- 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
- Preheat the oven to 425 degrees
- In a large bowl combine the peaches, cornstarch, cinnamon, sugar, caramel and vanilla. Let it sit while you prepare the crumb topping.
- Using a food processor, combine the flour, sugars and salt. Pulse in the butter and then add the oats.
- Line a pie plate with the prepared crust and pile in the peaches. Evenly cover the peaches with the oat topping.
- 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.