This Peach Slab Pie is full of sliced peaches swimming in a delicious mixture of cinnamon and sugar, then topped with a crisp oat topping.
Top it off with a scoop of vanilla ice cream and it’s a total winner!
I’ve created the best of both worlds with this super easy peach slab pie. The crust has a delightful shortbread cookie taste to it, that is similar to my Peaches and Cream Pie Bars. The topping is a delicious oat crumble that’s filled with oats, brown sugar and pecans.
Tips for making Peach Slab Pie:
- I use a half sheet baking pan that measures roughly 18″ x 13″. If you don’t have one this large, you can make two smaller slab pies with all the ingredients.
- Keep the butter for the topping cold when mixing to create a nice crumble, then bake immediately.
- Feel free to swap out any kind of nut in the topping to your preference. Almonds and Pecans are my favorite.
What type of peaches to use:
- Toss some drained canned peaches with some sugar, cinnamon and a little flour and then pour it into the pie.
- You can definitely use fresh peaches here. Just peel the peaches and slice them thin before tossing with the sugar mixture.
- Frozen peaches would work as well. Toss the frozen peaches in the sugar mixture first thing and let it sit on the counter for 30 to 40 minutes before adding to the pie dough.
Bake the peach slab pie for about 40 to 45 minutes until the filling is bubbly and the crust is golden brown!
It’s especially tasty when served warm with a scoop of vanilla ice cream on top.
The warm peaches swimming in a sweet cinnamon mixture are the perfect filling to the crumbly pie crust and crisp oat topping.
One bite and you’ll be hooked!
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Peach Slab Pie
For the Crust:
- 1 cup butter, room temperature
- 2 cups sugar
- 3 eggs
- 1 tsp vanilla extract
- 4 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
For the Peach Filling
- 87 oz canned peaches, 3 (29oz) cans * see notes for fresh peaches
- 1 cup sugar
- 1/4 cup all-purpose flour
- 1/2 tsp cinnamon
For the Oat Topping:
- 1 cup rolled oats
- 1 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup butter, cut into small pieces
- 1/2 cup almonds
- Preheat oven to 375 degrees F.
For the Crust:
- Cream together butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Add the eggs one at a time, beating well after each egg. Add in vanilla.
- In a separate bowl combine the flour, salt, and baking powder. Gradually add the dry ingredients to the wet and mix until a soft dough forms. Press into a 18" x 13" x 1" baking pan into an even layer, adding extra up the sides to form a crust.
For the Filling:
- Place the drained peaches* in a large bowl and add 1 cup sugar, 1/4 cup flour and 1/2 tsp cinnamon. Gently stir to coat and then pour over the pie crust.
For the Topping:
- In a separate bowl combine 1 cup oats, 1 cup packed brown sugar and 1/2 cup of flour. Use a pastry cutter or two forks to work in the small pieces of butter until the mixture resembles coarse crumbs. Stir in the 1/2 cup sliced almonds. Sprinkle the mixture over the peaches and bake for 40 to 45 minutes, or until the filling is bubbly and the topping is golden brown.
- Cool slightly in pan on a wire rack. Serve warm or cool completely.
PIN THIS IMAGE TO SAVE THE RECIPE
Shawn, This recipe sounds really interesting, but for sure need to know how many cups of sliced peaches? One reply you said 3 to 4 cups and another you said 6 cups. Your recipe says three peaches but that does not add up to 3 to 4 cups or 6 cups. Please reply.
Sorry, the recipe should have read 3 cans of peaches… but if you’re using fresh peaches, you would want to use about 12 peaches or 4 lbs. Really, you just want to make sure it’s enough to fill the crust.
Something is not right with this recipe. It calls for 3 peaches but in the notes it says of you are using fresh peaches that you need 12 medium peaches. My best guess us they meant 3 cans of peaches??? Sounds like a good recipe but it need corrected.
Agree but then would you add sugar?
Yes, sorry, the recipe should have stated 3 (29oz) cans of peaches. I’ve updated it to reflect that.
How many peaches do you need for this? It shows 3 peaches?
You’ll need three peaches, which should be about 3 to 4 cups of peaches sliced.
How many fresh peaches should I use? I love your recipes. Ant wait to try this one.
Depends on how big your peaches are. But you’re going to need at least 6 cups of sliced peaches. Hope that helps!
Kristi @ Inspiration Kitchen
I LOVE the name of this pie – I’ve never heard of “slab” pie, but I know I’m digging it! I love the step-by-step photos too – especially of how to do the crust. It looks delicious! Pinned!
We made this amazing peach slab pie for dessert tonight and it’s as delicious as it looks in Shawn’s photos and as making it was easy as, well… pie! Adding that scoop of vanilla ice cream to a warm piece of pie made it taste even better! Thanks for introducing this family to slab pies!! 🙂
Jocelyn (Grandbaby Cakes)
That slab pie looks so sensational girl! Wow!
Michele @ Alwayzbakin
Oh yum! I think slab pies are the greatest ideas EVER. This sounds to-die-for!
Carol at Wild Goose Tea
Yep you are right. It is the perfect summer pie I have never made a slab pie. I am going to give it a while. I always love streusel topping.
Liz @ Floating Kitchen
Yum! I love slab pies. Perfect way to feed a crowd. This would be great for labor day!
Thanks Liz! I totally agree! 🙂
Thank you for the recipe; you saved tonight’s dinner!
I just wanted to say that I was away since July 1 and only had internet access about 1/wk. I wanted to tell you that your blog was one of 3 that I had squeezed in between my work stuff during those weekly sessions. I have not gone food shopping yet so dinner is slated to be whatever I can find to top baked potatoes– and now this Peach Slab Pie (I always stash a pie crust in the freezer for emergencies). Also, I’ll be trying the topping with granola (the oats were used up making granola for our trip).
Oh you seriously made my day! Thank you so much for all your sweet comments. You have no idea how much I appreciate them. I hope you enjoy the pie! 🙂