If you love the wonderful combination of ripe peaches and fresh blueberries, then this Blueberry Peach Crumble Pie Recipe is going to become your go-to dessert this summer. It’s a delightful mix of juicy fruit and buttery crumble that’s easy enough to whip up on any day you crave something sweet and comforting.
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Why You'll Love This Recipe
I can’t tell you how many times I’ve made this pie when friends drop by or when I want to celebrate the end of a long day with something comforting yet fresh. It’s a perfect balance of sweet peaches and tart blueberries, topped with that irresistibly crumbly butter topping.
- Simple & Quick: Uses a frozen pie crust, so no need to fuss with rolling dough from scratch.
- Fresh & Fruity: Juicy peaches and blueberries give it a bright, summery flavor that shines through.
- Perfect Texture: The buttery crumble topping adds a lovely crunch that complements the soft fruit.
- Versatile: You can easily customize it by swapping in your favorite fruits or what’s in season.
Ingredients & Why They Work
When it comes to this Blueberry Peach Crumble Pie Recipe, using fresh, ripe peaches and blueberries really makes all the difference. Picking up a frozen pie crust not only saves time but helps keep things simple and foolproof.
- Frozen pie crust: Ready to go and perfect for saving prep time without sacrificing taste.
- Peaches: The star of the show, ripe and juicy for that sweet summer flavor.
- Blueberries: Add a tangy contrast and vibrant color to balance the peaches.
- Instant clear gel (or cornstarch): Keeps your filling perfectly thick and not soggy.
- Lemon juice: Brightens the fruit flavor and adds a gentle zing.
- Sugar: Sweetens the fruit to enhance its natural juiciness.
- Flour: Forms the base of the crumble topping for structure.
- Granulated sugar: Adds sweetness and helps with browning in the topping.
- Brown sugar: Gives the crumble a deeper, caramel-like flavor.
- Rolled oats: Introduce a subtle nuttiness and texture to the crumble.
- Unsalted cold butter: Essential for that rich, crumbly topping—cold is key for the best texture.
Make It Your Way
One of the best parts about this Blueberry Peach Crumble Pie Recipe is how easy it is to personalize. Whether you want to tweak the fruit combo or adjust the crumble, there’s plenty of room to make this dessert your own.
- Variation: I've tried swapping in raspberries or blackberries instead of blueberries for a tart twist that brightens the pie beautifully. It adds a lovely pop of color and flavor! You can also use nectarines or even apples in place of peaches if that’s what you have on hand, and it works just as wonderfully.
- Dietary tweak: For those who prefer gluten-free, using a gluten-free flour blend in the crumble topping is a solid choice, and it still gets that perfect crumbly texture.
- Seasonal swap: When peaches aren’t ripe, frozen blueberries and canned peaches (drained well) can be a convenient substitute — just adjust cooking time slightly to let the filling thicken up nicely.
Step-by-Step: How I Make Blueberry Peach Crumble Pie Recipe
Step 1: Preheat for Perfection
Start by setting your oven to 350 degrees Fahrenheit. This temperature is just right to slowly bake the pie, letting the crust turn golden and the fruit filling bubble up with all those sweet, juicy flavors.
Step 2: Toss the Juicy Fruit Filling
In a large bowl, combine your sliced peaches and blueberries. Sprinkle in the 2 tablespoons of instant clear gel (or cornstarch), 1 tablespoon of fresh lemon juice, and 2 tablespoons of sugar. Toss everything gently until the fruit is well coated. Then, let the mixture sit for 15 minutes—this little pause helps the fruit juices develop, making the filling wonderfully juicy without being runny.
Step 3: Whip Up the Crumble Topping
Next, prepare the crumble topping. In a food processor bowl, combine 1 cup flour, ⅓ cup sugar, ⅓ cup brown sugar, ⅓ cup rolled oats, and ½ cup cold unsalted butter cut into pieces. Pulse the mixture briefly until it resembles coarse crumbs with small butter bits scattered throughout. Keeping the butter cold here is key—it ensures a golden, crumbly topping that melts just right as the pie bakes.
Step 4: Assemble the Pie with Love
Pour your juicy fruit mixture into the frozen pie crust, spreading it out evenly so every bite has a perfect balance of peaches and blueberries. Then, generously sprinkle the crumble topping over the fruit, covering it evenly for that buttery, crunchy finish.
Step 5: Bake Until Bubbly and Golden
Place the pie in the preheated oven and bake for 50 to 60 minutes. You’ll know it’s ready when the pie crust has a gorgeous golden-brown hue and you can see the fruit filling bubbling through the crumble topping. That bubbling is the sweet sign that all the flavors have melded beautifully.
Step 6: Cool and Serve with a Smile
Once your pie is out of the oven, let it cool completely before slicing. This cooling step helps the filling set nicely, making your slices neat and easy to serve without any juicy leaks. Then, dig in and enjoy that perfect harmony of tart blueberries, sweet peaches, and buttery crumble!
Top Tip
These tips will help you get the best out of your Blueberry Peach Crumble Pie Recipe — from perfect texture to beautiful presentation, small details make a big difference!
- Use Cold Butter for Crumble: Keeping your butter cold when making the crumble topping is key to achieving that ideal crumbly, buttery texture that melts in your mouth.
- Let the Fruit Sit: Allowing the peaches and blueberries to rest with the cornstarch and sugar for 15 minutes really helps the juices develop, giving you a juicy but not runny filling.
- Frozen Pie Crust Convenience: Using an unthawed frozen pie crust saves time and ensures a flaky crust that won’t get soggy from the juicy fruit filling.
- Cool Completely Before Slicing: Patience pays off here—waiting for the pie to cool before cutting keeps your slices neat and helps prevent juicy spills.
How to Serve Blueberry Peach Crumble Pie Recipe
Garnishes
To dress up your Blueberry Peach Crumble Pie, consider a scoop of vanilla ice cream or a dollop of freshly whipped cream. A light dusting of powdered sugar or a few fresh mint leaves on top adds a simple but elegant touch. For a citrusy pop, a little lemon zest sprinkled over the crumble topping compliments the fruit beautifully.
Side Dishes
This pie shines best as a dessert centerpiece, but pairing it with a light salad like arugula with toasted almonds or a fresh fruit platter can balance out your meal. A cup of rich coffee or a hot cup of herbal tea also pairs perfectly for an afternoon treat or after-dinner dessert.
Make Ahead and Storage
Storing Leftovers
Store any leftover Blueberry Peach Crumble Pie covered loosely with foil or plastic wrap in the refrigerator. It will keep well for up to 3 days, maintaining its delicious flavor and texture.
Freezing
You can freeze your pie either before or after baking. To freeze before baking, assemble the pie as usual and tightly wrap it with plastic wrap and foil, then freeze for up to 2 months. When ready, bake straight from frozen, adding extra baking time as needed. For freezing after baking, let the pie cool completely, then wrap well and freeze up to 1 month.
Reheating
For best results, reheat your pie slices in a 350°F oven for about 10–15 minutes until warmed through and the crumble is crisp again. Avoid the microwave if you want to keep that delightful crumble texture.
Frequently Asked Questions:
Absolutely! Fresh peaches and blueberries work wonderfully in this Blueberry Peach Crumble Pie Recipe, especially during peak summer season. Just make sure to slice the peaches and toss the fruit with the cornstarch and sugar, then let it sit as directed to help the filling set properly.
Instant clear gel is a great thickener, but cornstarch is an excellent substitute and works perfectly here. Just make sure to toss it well with the fruit so the filling thickens nicely during baking.
Using a frozen pie crust that’s not thawed before filling helps prevent sogginess. Also, letting the fruit mixture sit for 15 minutes before filling allows excess juices to start thickening, which means less moisture soaking into the crust.
Definitely! Feel free to add chopped nuts like pecans or walnuts to the crumble for extra crunch. You can also swap rolled oats for chopped coconut or a mix of both depending on what you enjoy.
Final Thoughts
Baking this Blueberry Peach Crumble Pie Recipe is like capturing a bit of sunny summer in every bite. With juicy fruit, a buttery crumble, and an easy prep that fits into any schedule, it’s one of those desserts that feels special but is surprisingly simple to pull off. I hope you enjoy sharing this cozy, comforting pie with your loved ones as much as I do — it’s a delightful way to celebrate seasonal fruit and a satisfying treat any time of year.
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Blueberry Peach Crumble Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Blueberry Peach Crumble Pie combines juicy summer peaches and blueberries under a buttery, crumbly topping for a delightful and simple dessert that's perfect for any occasion.
Ingredients
Pie
- 1 frozen pie crust (do not thaw)
- 2 cups sliced or chopped peaches (more if necessary to fill your pie crust)
- 2 cups blueberries (more if necessary to fill your pie crust)
- 2 tablespoon instant clear gel (substitute cornstarch)
- 1 tablespoon lemon juice
- 2 tablespoon sugar
Crumble Topping
- 1 cup flour
- ⅓ cup sugar
- ⅓ cup brown sugar
- ⅓ cup rolled oats
- ½ cup unsalted cold butter, cut in pieces
Instructions
- Preheat Oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the pie.
- Prepare Fruit Filling: In a large bowl, toss the sliced peaches and blueberries with the instant clear gel or cornstarch, lemon juice, and 2 tablespoons of sugar. Let this mixture sit for 15 minutes to allow the fruit juices to develop.
- Make Crumble Topping: Combine the flour, sugar, brown sugar, rolled oats, and cold butter pieces in a food processor bowl. Pulse until the mixture becomes crumbly and evenly mixed.
- Assemble Pie: Pour the fruit filling into the frozen pie crust, spreading it out evenly. Then sprinkle the crumble topping evenly over the fruit.
- Bake: Place the pie in the oven and bake for 50 to 60 minutes, until the pie crust is browned and the fruit filling is bubbling.
- Cool Before Serving: Allow the pie to cool which will make slicing neater and easier.
Notes
- This pie is very versatile — you can customize it by using other fruits depending on what you have available or your preferences.
- Letting the fruit mixture sit for 15 minutes helps to create a juicier filling as the juices develop.
- Using a frozen pie crust cuts down on prep time and simplifies the process.
- Make sure the butter for the crumble topping is cold to achieve the perfect crumbly texture.
- Cool the pie completely before cutting to keep slices intact and prevent leaking fruit juices.
Nutrition
- Serving Size: 1 serving
- Calories: 402 kcal
- Sugar: 27 g
- Sodium: 202 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 31 mg

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