Peach Crumble Pie with Creamy Cheese Layer and Crispy Streusel

This peach crumble pie brings together fragrant stewed peaches, a silky cream cheese filling, and a crisp streusel topping. A biscuit crumb base comes together quickly without kneading, while the top bakes into a generous, golden crumble. The result is a dessert with bright summer flavor and neat, elegant layers, easy to make for afternoon tea or a family weekend table.

Ingredients

• Shortbread cookies, finely crushed — 2 to 3 cups (2.5 cups ideal; 1 cup = 240 ml)
• Unsalted butter, melted — 3.5 to 4 oz (110 g ideal)
• Fresh peaches — 4 to 5 pcs. (cut into cubes)
• Sugar — 2 to 3 tbsp (for the peaches)
• Cream cheese or thick farmer’s cheese — 14 to 18 oz (16 oz ideal)
• Heavy cream or sour cream — 1/2 cup (about 120 ml)
• All-purpose flour — 1 cup (for the crumble)
• Powdered sugar — for a light glaze (3 tbsp; if needed, 1 to 2 tsp heavy cream or water)

How to make peach crumble pie

1. Preheat the oven to 350°F (180°C). Line a 9-inch round pan or an 8-inch square pan with parchment paper, and lightly butter the sides.
2. Base. Finely crush the cookies. Measure out 2.5 cups; set aside 1/2 cup for the crumble, then mix the remaining 2 cups with 2.8 to 3.2 oz of melted butter until the mixture looks like damp sand. Press firmly into the bottom of the pan and chill for 10 minutes.
3. Peach filling. Combine the diced peaches and sugar in a saucepan. Cook over medium heat for 5 to 7 minutes, until softened and lightly syrupy. Remove from the heat and let cool until just warm.
4. Cream layer. Beat the cream cheese (or thick farmer’s cheese) with the heavy cream/sour cream until smooth and creamy, with no lumps.
5. Crumble. Mix the flour with the reserved 1/2 cup cookie crumbs. Add the remaining melted butter, about 0.7 to 1 oz, and stir quickly until moist, coarse crumbs form.
6. Assemble. Spread the cream mixture over the chilled crust and smooth the surface. Spoon the stewed peaches and syrup evenly over the top. Scatter the crumble in an even layer.
7. Bake. Bake for 30 to 35 minutes at 350°F (180°C), until the crumble is golden and the center is just set. Cool for 1 hour at room temperature, then chill completely.
8. Glaze and serve. Mix the powdered sugar with 1 to 2 tsp of heavy cream or water until thick yet drizzleable. Finish with thin lines of glaze, slice, and serve.

Nutrition per serving

Calories	≈ 360 kcal
Protein	≈ 6 g
Fat	≈ 21 g
Carbohydrates	≈ 36 g

Tips and variations

• Fruit: nectarines or apricots work well instead of peaches. If using frozen peaches, add them straight to the saucepan without thawing and cook 2 to 3 minutes longer to evaporate the extra moisture.
• Sweetness: if your cookies or cheese are less sweet, add 1 to 2 tbsp sugar to the cream layer.
• Aroma: a pinch of cinnamon or vanilla in the peaches brings out the fruit flavor beautifully.
• Texture: for a coarser crumble, add 2 to 3 tbsp rolled oats to the crumbs.
• Shape: for a topping that holds together better, press it lightly with your palm before baking.

FAQ

Can I use frozen peaches?

Yes. Add the frozen slices straight to the saucepan, cook for 2 to 3 minutes longer to evaporate the extra liquid, then cool and use as directed.

What can I use instead of cream cheese?

Use thick, well-drained farmer’s cheese and blend it with cream until smooth. A 1:1 mix of farmer’s cheese and sour cream also works well.

Why does the bottom get soggy, and how can I prevent it?

Press the base firmly and chill it for 10 minutes. Cook the peaches down to a syrup first, then let them cool so excess moisture does not soak into the crust.