Dear Fellow Bakers!

I regularly order a fabulous sour cream peach pie with a crumble top from a favorite restaurant. Attempts to duplicate this recipe have failed. The crumble top is crucial: it has no rolled oats, but I believe some brown sugar, and the crumbles are quite large. The filling is very creamy and thick, great right out of the fridge, where I like to store it. Sometimes it seems a bit light on the peaches, but I have come to realize they are almost secondary to the creaminess and the crumbles. Can anyone help? It is the recipe used at the Sarge Oak restaurant in Lafayette, Indiana.