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.
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).
Here are some of the kitchen tools I used:
For the filling:
- 1 refrigerated pie crust
- 3 cups fresh or frozen blueberries
- 2 peaches, sliced (or 3 cups sliced frozen peaches)
- 1 lemon, zested and juiced
- 1/4 cup sugar
- 1/4 cup butter, cubed
For the crumble topping:
- 1/2 cup all-purpose flour
- 1/3 cup sugar
- 3/4 cup quick cook oats
- 1/4 cup butter, melted