FFf Eclectic Red Barn: Peach Slab Pie with Sugar Cookie Crumble

Sunday, August 4, 2019

Peach Slab Pie with Sugar Cookie Crumble

Peach Slab Pie with Sugar Cookie Crumble

If you follow me, you know I received almost a bushel of peaches recently. We ate lots and then I put the rest in the freezer. I wanted to make something for my husband to take into work. I had seen recipes for slab pie and thought that would be great with the peaches. Instead of putting another crust on top, I crumbled sugar cookie dough on the top. How could it not be good?

Eclectic Red Barn: Peach Slab Pie Bars. Share NOW  recipes with bloggers and readers. #recipes #peaches #homemade #eclecticredbarn #dessert

This recipe was easy. I already had the peaches sliced in the freezer, but you can use fresh ones or frozen ones. I thawed them out and then drained them since I knew that were really juicy. The recipe calls for 9 cups of peaches.  Although I put lots in the freezer, if I keep using them like this, we won't have any come winter. lol!

I used Pillsbury pie crusts since I already had them, but you could make your own crusts. Place one crust on top of the other and then roll out. I used a 15 X 10 X 1 inch cookie sheet. 
Once rolled out I placed it onto the cookie sheet and crimped the edges. 
Eclectic Red Barn: Pie dough on cookie sheet

I added the ingredients to the peaches and put them on top of the crust. I used 1/2 of a roll of sugar cookie dough and crumbled it on top of the peaches. 
Eclectic Red Barn: Slab pie with crumbled sugar cookie dough ready to bake

Then I baked it. My husband was outside working so I took him a warm piece and he loved it. He even ate a few on his trip back home. 
Eclectic Red Barn: Peach Slab Pie baked

You could also use nectarines. I think the sugar cookie on top made this extra yummy.

Recipe                                                       Print

Eclectic Red Barn: Peach Slab Pie with sugar Cookie Crumble

box Pillsbury™ refrigerated pie crusts, softened 
cup packed brown sugar
cup cornstarch (I also added about 1/4 cup of flour since my peaches were so juicy)
tablespoons lemon juice
cups frozen sliced peaches, thawed and drained (from four 10-oz bags) or fresh peaches
roll Pillsbury™ refrigerated sugar cookies


1. Heat oven to 375°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold extra crust even with edges of pan. Crimp edges.

2. In large bowl, mix brown sugar, cornstarch and lemon juice. Stir in peaches to coat. Spoon mixture into crust-lined pan. Break cookie dough half into coarse crumbs; sprinkle evenly over filling. (Wrap and refrigerate other half of cookie dough for another use.)

3.  Bake 55 to 60 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes. Cut and serve.

The post Peach Slab Pie with Sugar Cookie Crumble first appeared on Eclectic Red Barn.

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  1. Wow does this look good. I love this idea instead of making a pie. I could use a nice piece of this right now (with a scoop of vanilla ice cream)!

    1. Audrey,
      You are so sweet. I wish you could come over and enjoy a slice with me.
      Have a lovely day.

  2. This looks so good! I love peach recipes. xx

    1. Suchot,
      I love to bake with peaches. You can't go wrong especially fresh Georgia peaches.
      Thanks for your sweet comment.

  3. So blessed to see you at Tuesday Turn About, Bev... and your recipe looks super yummy!

    1. Julie,
      I was so delighted to be able to share at your party. I don't often have a new post to share.
      Have a lovely week.


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