Mini Skillet Strawberry and Peach Crumble Pie

This delicious Mini Skillet Strawberry and Peach Crumble pie is sweet, fresh, crumbly, and flaky. It’s a perfect summer dessert for you who love small batch baking.

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Crumble pie is one of my top favorite summer desserts and this cute one is filled with strawberries and peaches. Super flaky pie crust filled with fresh strawberries and peaches and topped with crunchy crumble. I love the flavor and texture of each bite!
So, if you’re a pie person and haven’t made a pie yet this year, let me encourage you to prepare all the ingredients, get in the kitchen, and make this mini skillet strawberry and peach crumble pie ASAP.

TABLE OF CONTENTS

Why You’ll Love This Recipe >

Ingredients Needed & Notes >

Equipment You’ll Need >

Step By Step Instructions >

Baking Tips >

Serving & Storage >

FAQ (Frequently Asked Questions) >

Recipe Card >

WHY YOU’LL LOVE THIS MINI SKILLET STRAWBERRY AND PEACH CRUMBLE PIE

• This pie is perfect with either fresh or frozen fruits or a combination of the two, meaning you can make this pie any time of year.
• It’s fresh, perfectly sweet, crumbly, and flaky.
• Can be made with homemade pie crust or store-bought pie crust.
• Made in a small 6-inch skillet. If you don’t have a big family, no need to worry about the leftovers.
• Serve this pie with a scoop of vanilla ice cream for the ultimate summertime indulgence.
• The pie is juicy but sturdy!

INGREDIENTS NEEDED & NOTES

Pie Crust – This recipe uses my go-to all butter flaky pie crust. You’ll need to prepare the pie crust dough first because the dough will need to have some time to chill before baking. Chilling the dough ensures that the pie crust won’t shrink and the butter doesn’t just melt out of the crust when baking. If you don’t have time to make the homemade pie crust, feel free to use your favorite store-bought pie crust.

Peaches – You’ll need 1 large peach or 1.5 medium peaches. You can use either fresh or frozen peaches for this recipe.

Strawberries – You’ll need 1 heaping cup of strawberry slices, that’s about 160 grams. You can use either fresh or frozen strawberries for this recipe.

Lemon – A little bit of fresh lemon zest and juice to enhance the flavor

Cinnamon – This is optional. I just love adding a little pinch of ground cinnamon to the crumble for extra flavor.

Sugar – Two types of sugar are used in this recipe, light brown sugar, and granulated sugar to enhance the flavor. Granulated sugar for the fruits, but if you think the fruits are sweet enough, feel free to reduce the sugar on your pie filling. Light brown sugar for the crumble topping.

Salt – To balance the flavor.

Butter – You can use salted or unsalted butter. I prefer unsalted butter because I don’t want my pie tastes too salty. If you use salted butter, I recommend skipping the salt.

Cornstarch – Just a little bit of cornstarch to thicken the filling.

Oat – This recipe use old-fashioned rolled oats to make the crumble topping more crunchy.

EQUIPMENT YOU’LL NEED

1. 6-inch cast iron skillet or 6-inch pie dish
2. Medium bowls
3. Rolling Pin
4. Scissors
5. Rubber Spatula
6. Aluminum foil

STEP-BY-STEP INSTRUCTIONS TO MAKE THIS MINI SKILLET STRAWBERRY AND PEACH CRUMBLE PIE

(Be sure to check the recipe card below for the full ingredients list & instructions)

Step 1 – Prepare the Pie Dough:

Here is the recipe and instruction for my homemade all-butter flaky pie crust. I suggest making the dough ahead of time because the dough will need to have some time to chill in the fridge. If you want to use store-bought pie crust, it’s totally ok!

STEP 2 – Prepare the Crumble Topping:

In a medium bowl, combine granulated sugar, light brown sugar, all-purpose flour, rolled oat, and cinnamon, then whisk until well combined. Cut the cold butter into small cubes then gently toss the butter through the flour-sugar mixture until each piece is well coated.
By using a pastry cutter or your fingers, cut the butter into the flour-sugar mixture until it resembles a coarse meal, pea-sized chunks with a few larger chunks of butter. Keep tossing the butter through the flour mixture as you work and make sure the butter is not melted. If it is too soft, let the mixture rest in the fridge for a while. Cover and refrigerate the crumble mixture until you’re ready to assemble the pie.

STEP 3 – Make the Pie Filling:

In a medium saucepan, combine all the ingredients then bring to a boil over medium heat. Stir constantly for about 2 minutes, then reduce the heat and simmer for about 8 minutes until the fruits are thick and jammy. Remove from heat and allow it to cool completely.

STEP 4 – Assemble the Pie:

On a lightly floured work surface, roll the chilled pie crust dough into a 9-inch circle in diameter. Carefully place the dough into a 6-inch mini skillet or pie dish. Tuck it in with your fingers, making sure it is smooth and nice, then flute or crimp the edges of the crust.
Pour the prepared fruit filling into the crust and sprinkle the crumble topping on top of the fruit filling. Place the pie in the freezer while you pre-heat the oven.

STEP 5 – Bake and Serve

Preheat the oven to 400F. Place the pie onto a medium baking sheet and bake for 15 minutes at 400F. Turn the temperature down to 375F and bake for another 30-35 minutes until the filling is bubbly and the edges are golden brown. If the edges and the crumble topping brown too quickly, you can place a piece of aluminum foil on top of the pie. Allow the pie to cool for at least hours at room temperature before serving. This time allows the filling to thicken up.

TIPS FOR MAKING THE BEST MINI SKILLET STRAWBERRY AND PEACH CRUMBLE PIE

You can prepare things ahead, so on the day you bake you only need to assemble the pie and bake it. I usually set the pie crust dough on my skillet and make the crumble topping the night before, but pre-cook the filling on the day I bake the pie.

1. Make the pie crust dough ahead of time. Make the pie crust dough the night before, set it on your mini skillet or your 6-inch baking dish, then cover with plastic wrap and chill overnight or store it in the fridge for up to 3 days.
2. Prepare the crumble ahead of time. It will need to have some time to chill in the fridge before baking for at least 1 hour or store in the fridge for up to 3 days.
3. Pre-cook the fruits to ensure the filling is not too watery and the final product doesn’t end up soggy. You can also pre-cook this ahead of time. it will last in the fridge for up to 3 days.
4. When you’re ready to assemble the pie, make sure the pie crust and the crumble topping are cold straight from the fridge, and the pre-cook fruits are cool at room temperature.
5. The crumble and the crust edges will bake faster than the rest of the pie, so keep a close eye on it, and if it browns too fast, you can take your pie out, cover the top with foil, and continue to bake.

SERVING SUGGESTIONS

This is the hardest step of pie baking honestly. You need to let the pie cool for at least 2 hours before serving. Allow the pie filling to thicken up so it will be easier to cut. Serve it with ice cream or whipped cream for the ultimate summer indulgence.

But this Strawberry and Peach Crumble Pie is baked in a mini skillet, almost personal size. So, If you want to dig in while the pie is still warm, I’ll tell you that’s a really great idea! I actually love enjoying warm pie with melty vanilla ice cream. Trust me, it hits different!

HERE’S HOW TO STORE THE BAKED PIE / LEFTOVERS

To keep your leftover Mini Skillet Strawberry and Peach Crumble Pie fresh, make sure it cools completely, then wrap it with plastic wrap or place the pie in an airtight container, and store it in the fridge for up to 5 days.
You can also store the leftovers in the freezer for up to 3 months. Make sure you remove the pie from the skillet if you decide to freeze it.

FAQ (Frequently Asked Questions)

How to keep pie dough from sticking to the rolling pin and the counter?

Lightly dust your rolling pin and your work surface evenly to prevent dough from sticking. You may need to repeat dusting with flour occasionally, that’s ok!
If the dough is too soft, refrigerate for about one hour.

How to prevent the edge of my pie crust from browning too much during baking?

Keep a close eye on it and if it browns too fast, you can take your pie out, cover the top with foil, and continue to bake.

How to thaw and re-heat my frozen baked pie?

To thaw the frozen pie – you can place it in the fridge overnight or thaw at room temperature for about 2 hours. Do not unwrap the pie.
To re-heat the frozen pie – preheat the oven to 350F, unwrap the pie, transfer it to a baking sheet, and place it in the middle rack of your oven. Re-heat for about 10 minutes.

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If you try this recipe, I’d love to hear what you think! Send me a message or write a comment below.
Also be sure to snap a picture and tag me on your social media posts with #thejobaker
Happy Baking!