Peach Blueberry Pie with Crumble Topping

Make this Peach Blueberry Pie with Crumble Topping with ripe peaches and juicy blueberries. The crumble topping is sweet, crunchy, and buttery.

My GOODNESS, do I love pie. Especially this Peach Blueberry Pie with Crumble Topping. I really don’t think I know a pie that screams summer more than this one. Fresh, ripe peaches and juicy blueberries covered in a crunchy, buttery crumble. I’m literally running to the farmer’s market as we speak!

What do you use for the crust and crumble?

I use my classic pie crust recipe for the base of this pie. My pie crust recipe makes 2 crusts, so enough to make 2 pies or a covered pie. Either cut the recipe in half or freeze the other half for another time. I usually like to have one frozen crust in the freezer at all times for *emergencies*.

The crumble is just a mixture of butter, flour, coconut or brown sugar, and some cinnamon. It’s really fun to make the crumble with your fingers, I don’t think a pastry cutter or a fork…will cut it. See – I can be punny!

What’s in this peach blueberry pie?

I like to keep fruit pies SUPER simple, but I do have one trick. I always always OVERSTUFF my fruit pies so that they have plenty of fruit filling. For me, a good rule of thumb is at least 6 cups of fruit per pie, sometimes closer to 7. Your fruit should be doming on top and filled higher than the pie plate. It will cook down and you will love me. I learned this trick from a lovely, older gentleman at my church when I was a teenager.

Anyway, the filling is just blueberries, peaches, sugar, lemon juice, some starch, and a bit of nutmeg. I just adore nutmeg with blueberries.

Check out my other pie recipes here!

Peach Blueberry Pie with Crumble Topping

Make this Peach Blueberry Pie with Crumble Topping with ripe peaches and juicy blueberries. The crumble topping is sweet, crunchy, and buttery.

• Author: Miss AK
• Prep Time: 45 minutes
• Cook Time: 1 hour and 10 minutes
• Total Time: 2 hours and 5 minutes
• Yield: 8–12 1x
• Category: Pie
• Method: Baking
• Cuisine: American

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Ingredients

For the pie:

• Homemade or storebought pie crust – here’s my homemade recipe that’s perfect (This makes enough for 2 crusts.)
• 3 cups sliced peaches (about 4 peaches)
• 3 cups blueberries (2 pints)
• about 2/3 cup granulated sugar*
• juice of one lemon
• 3 Tbsp. tapioca starch (could sub arrowroot powder)
• 1/4 tsp. nutmeg

For the crumble

• 1 cup all purpose flour
• 1/3 cup granulated sugar
• 1/4 cup brown sugar or coconut sugar
• 1 tsp. cinnamon
• 1/2 cup butter (8 Tbsp.)

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Instructions

1. If you’re making your own pie dough, start by doing that. Here’s my recipe.
2. After making the dough, divide it into two discs, wrap in plastic, and chill in the fridge for at least 30 minutes.
3. Just before you’re ready to roll out your dough, wash and dry your peaches and berries. Slice the peaches.
4. Add the sliced peaches and blueberries to a bowl and add the sugar, lemon juice, and tapioca starch. Mix together gently to combine. Set aside.
5. Roll out your pie dough. Press into the pie pan and place back in the fridge for 30 additional minutes.
6. Preheat the oven to 425 degrees F.
7. When the dough has chilled again, pour in the peach blueberry pie filling.
8. Place the pie plate in the oven and bake for 25 minutes before turning the oven down to 350 degrees F.
9. While the pie bakes for the first 25 minutes, mix together the crumble ingredients with your hands or a pastry cutter until a nice crumble forms.
10. Remove the pie from the oven after you’ve set the heat to 350F and sprinkle on the crumble. Bake for an additional 40-45 minutes or until the crumble is golden brown and the filling is bubbling.
11. Cool on a wire rack almost completely before serving so the filling can set up.
12. Serve with fresh whipped cream, vanilla ice cream, or both.

Notes

• the amount of sugar you need depends on how sweet your blueberries and peaches are. For this pie pictured, I used just under 2/3 cup of sugar because my peaches were CRAZY ripe and sweet. If the berries are somewhat tart, or the peaches aren’t crazy sugary, use the full 2/3 cup