Use fresh or frozen fruit to make this easy and delicious blueberry peach pie!
Barbecues, bike rides and potluck dinners make me think of the 1950s and Leave It To Beaver. Days when life seemed far more simple than the hustle and bustle we deal with now on a daily basis.
Our family still gets a taste of those vintage memories in our neighborhood, with kids frolicking outside, playing hide-and-seek or seeing who can race the fastest. They know to come in when the street lights come on—a childhood memory many of us have—and it’s then that have one last snack before it’s time to get ready for bed.
Some days that snack is pretzels or cheese sticks, other times it’s a popcorn or a granola bar. But every once in a while I put on my baking gloves and muscle out a homemade dessert like sheet cake, cookies or even a pie. Mmm…
This blueberry peach crumble pie is easy as … well … pie to make, and best served at room temperature or straight out of the fridge. Dessert couldn’t be any easier!
And, if you’re looking for a great dessert to take to a pot luck, bake this sucker in a disposable pie plate. Set it, and forget it, except for your slice (or three).
- 1 refrigerated pie crust
- 3 cups fresh or frozen blueberries
- 2 peaches, sliced (or 3 cups sliced frozen peaches)
- 1 lemon, zested and juiced
- ¼ cup sugar
- ¼ cup butter, cubed
- ½ cup all-purpose flour
- ⅓ cup sugar
- ¾ cup quick cook oats
- ¼ cup butter, melted
- Preheat oven to 400°F. Cover a baking sheet with foil and set aside.
- Peel the peaches and cut them into 1-inch chunks. Combine the peaches, blueberries, lemon juice, lemon zest and ¼ cup sugar in a medium mixing bowl. Set aside and let it rest for at least 15 minutes, but as long as overnight.
- Place the pie crust dough into a 9″ pie plate, taking care to gently push the dough just to the outer edge of the pan.
- Pour the blueberry and peach mixture into the pie plate; gently smooth with a spoon so the fruit is evenly spread around the pan. Dot with the butter cubes.
- Add the ingredients for the crumble topping to a food processor and pulse into a coarse crumb texture. Sprinkle the crumble topping on top of the pie – it’s okay if some of the fruit pokes through.
- Place the pie on the covered baking sheet and bake for 60 minutes, turning once half-way through the cooking time. The pie is done when the edges are golden and the fruit is bubbly. Let cool on a wire rack for 1 hour before serving.
- Delicious warm, room temperature or cold out of the fridge. Serve with vanilla ice cream or whipped cream (both is better).
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