Carolina Blueberry & Peach Pie with Spiced Crumble Top
Farm fresh, organic blueberries, peaches, and lemon come together with cinnamon-scented buttery crumble top is make easy and quickly.
Servings 2
Equipment
- 1 Glass baking dish
- 1 Mixing bowl, medium size
Ingredients
- 1 Cup Blueberries, fresh or frozen and thawed
- 1 Large Peach, rinsed, peeled, and thinly sliced
- 1-2 Teaspoons Lemon juice Use zest from 1/2 lemon also.
- 1/2 Teaspoon Cinnamon, ground
- 1 Teaspoon Cornstarch
- 1 Pie crust, raw
- 1 Teaspoon Butter, softened
- 1 Cup Flour Stir with fork to break up any clumps.
- 2 Tablespoons Sugar for pie filling
- 1 Tablespoon Sugar for spiced crumble top
Instructions
- Preheat oven to 350℉.
- In a medium mixing bowl add berries, lemon juice, zest, and part of the sugar. Stir to combine. Sprinkle cornstarch over the top and stir gently to combine.
- Gently lay pie crust over the baking dish and lightly press it into the corners of dish. Use a knife to cut off any extra crust hanging over the dish. Pour blueberry mixture into the crust. Add peaches in a layer over berries.
- In a small bowl, combine flour, softened butter, a dash of salt, cinnamon, and topping sugar together with clean hands. Mix ingredients until soft crumbles form. Spread all of topping mixture across top of pie.
- Bake uncovered until edges start to turn golden, about 30 minutes or so.
Using a store-bought pie crust makes this recipe come together quickly for a weeknight dessert treat.
Notes
Tip: You can add pecan pieces to the crumble topping for extra texture and crunch.