“A fantastic recipe! Made this for a cookout and folks were haggling for the last piece!” ~Bev
I was so happy with my recent Summer Jumble Fruit Crumble that I decided a pie version was in order. This formula can be applied to so many different kinds of fruits, and the combinations are endless. The formula goes like this: one frozen pie crust + fresh fruit + crumble topping. Peach and blueberry happens to be a fabulous combination, but you can mix and match the fruit to your heart’s content. How about raspberry with Italian plums or blackberries with nectarines? Carry this idea into fall with figs, pears, and apples. Make this blueberry peach crumble pie now and consider it a jumping off point for future pie creativity.
other crumbles we love
- Rhubarb Shortbread Crumble Tart
- Cherry Crumble Pie
- Blood Orange Crumble Bars
- Make Ahead Crumble Topping Recipe for the Freezer!
- Strawberry Rhubarb Crumble Pie
- Zucchini Walnut Crumble Bars
This is as easy as a crisp or crumble, but with a little more structure thanks to the crust. Toss your fruit with a little sugar, some lemon juice, and cornstarch in a big bowl and then pile it into the frozen crust (no need to thaw it.) Top everything with a simple crumble made with butter, flour, oats and sugar, then bake it up. It’s not rocket science, but it’s goooood.
The only thing left is to scoop out some vanilla ice cream, or add a dollop of whipped cream…creme fraiche or chantilly cream if you’re feeling fancy.
the Great Island kitchen recommends: Instant Clearjel
It’s a thickening agent that’s like cornstarch only much more effective. I’m planning to use it all summer long with my fruit pies, crisps, and crumbles. I was amazed at the results and I’m excited to bake with it this season. Btw, this isn’t sponsored, I’m just over the moon about it 🙂
tips for blueberry peach crumble pie
- Did you know you can make a big batch BULK crumble mix and stash it in the freezer for up to a year? It’s a fabulous way to enjoy simple fruit desserts all year long.
- Let the blueberry peach crumble pie cool completely if you want a neater cut. I think it’s better to dig right in, myself.
Easy Blueberry Peach Crumble Pie
- Set oven to 350F
- Toss the fruit in a large bowl with the cornstarch, lemon juice, and sugar. Let sit for 15 minutes to allow the juices to start to develop.
- Put the crumble ingredients in the bowl of a food processor and pulse until the mixture is crumbly.
- Sprinkle the topping all over the fruit and bake 50-60 minutes until the crust is browned and the fruit is bubbling.
- Let cool for neater cutting.
- I’ve been loving Marie Calendar’s frozen pie crusts lately. They come in a package of 2, so you can easily make another pie when you get the urge. (This isn’t sponsored, I just like them!)
- Add your favorite chopped nuts to the crumble.
- We love to eat the leftovers (if you have any) for breakfast. Just heat briefly in the microwave.