Blueberry Peach Crumble Pie

Blueberry Peach Crumble Pie with a flaky bottom crust and a golden oat crumble topping. Jammy blueberry-peach filling bubbles through the crumble for a deep-dish summer fruit pie slice.

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Prep Time 30

Cook Time 55

Total Time 1 25

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 460

Ingredients Equipment Method Notes

Ingredients

pie crust

1 pie crust Homemade or store-bought; 9-inch size.

fruit filling

3 cup fresh peaches Peel and slice.
2 cup fresh blueberries Rinse and drain.
0.5 cup granulated sugar
2 tbsp cornstarch
1 tbsp lemon juice
0.5 tsp cinnamon

crumble topping

0.75 cup all-purpose flour
0.5 cup rolled oats
0.5 cup brown sugar Packed.
0.5 tsp cinnamon
6 tbsp cold unsalted butter Cubed and kept cold.

Equipment

1 sheet pan

Method

Prep and fill

Preheat oven to 375F so it’s ready when the pie goes in.
Press pie crust into a 9-inch pie dish and crimp the edges to form a sealed rim.
Toss fresh peaches and fresh blueberries with granulated sugar, cornstarch, lemon juice, and cinnamon, then pour the mixture into the crust.

Make crumble and bake

Combine all-purpose flour, rolled oats, brown sugar, and cinnamon, then cut in cold unsalted butter until the mixture looks crumbly.
Scatter crumble evenly over the fruit filling so it covers most of the surface.
Bake for 50-55 minutes until the crumble is deeply golden and the filling is bubbling; cover the edges with foil after 30 minutes if they brown too fast.

Cool and slice

Cool at least 30 minutes before slicing so the filling sets and the crumble holds together.

Notes

Pro tip: For crispier edges, place the pie on a sheet pan before baking to catch drips and help the bottom bake through. Store covered in the refrigerator up to 4 days; reheat slices at 350F for 10-15 minutes. Freeze baked pie (cooled) up to 2 months. For a lower-sugar option, reduce granulated sugar by 1-2 tbsp and use unsweetened peach/blueberry if available.