Blueberry Peach Crumble Pie has juicy summer fruit under a buttery crumb topping, all tucked into a flaky pie crust. It’s the best parts of pie and crumble in one very easy dessert.
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What readers are saying
➡ A fantastic recipe! Made this for a cookout and folks were haggling for the last piece!
➡ I can’t stop making this recipe. It is so good and so easy.
➡ I made this beautiful and delicious pie with fresh peaches and blueberries from the farmer’s market and won third place at annual Clarke County pie contest in Berryville, Virgina!
The blueberry peach crumble pie formula
It’s a formula almost more than a recipe, and can be applied to so many different kinds of fruits ~ the combinations are endless. This is as easy as a crisp or crumble, but with a little more structure thanks to the crust. The formula goes like this:
- Fresh fruit: toss your fruit with a little sugar, some lemon juice, and cornstarch in a big bowl.
- Frozen crust: and then pile it into the frozen crust (no need to thaw it.)
- Crumble topping: top everything with a simple crumble made with butter, flour, oats and sugar.
- Bake it up until the crumble is golden and the fruit is bubbling throughout.
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.
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.
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.
- Try removing your frozen crust from the foil and popping it into one of your pie plates.
- Let the blueberry peach crumble pie cool completely if you want a neater cut. (I think it’s better to dig right in, myself.)
I recommend: Instant Clearjel
It’s a thickening agent that’s like cornstarch only much more effective. I’ use it all summer long with my fruit pies, crisps, and crumbles. If you’re bothered by overly juicy fruit desserts, give it a try. You can buy it here.
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Easy Blueberry Peach Crumble Pie
Ingredients
- 1 frozen pie crust, do not thaw
- 2 cups sliced or chopped peaches, more if necessary to fill your pie crust
- 2 cups blueberries, more if necessary to fill your pie crust
- 2 Tbsp Instant Clear Gel, substitute cornstarch
- 1 Tbsp lemon juice
- 2 Tbsp sugar
crumble topping
- 1 cup flour
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1/3 cup rolled oats
- 1/2 cup unsalted cold butter, cut in pieces
Instructions
- Preheat your 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.
- Put the fruit into your crust, spreading it out evenly.
- Sprinkle the topping all over the fruit and bake 50-60 minutes until the crust is browned and the fruit is bubbling throughout.
- Let the pie cool completely for neater cutting (but I can never seem to wait that long.)
Notes
- 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.
- 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.
Nutrition
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