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.

A single slice of blueberry peach crumble pie is presented on a white plate, resting on a white marbled surface. The pie has three visible layers: a light golden crust base, a middle layer filled with juicy blueberries and peach pieces showing rich purple and soft yellow colors, and a crumbly golden streusel topping sprinkled unevenly above the fruit. Sitting on top is a scoop of creamy white ice cream melting slightly on the crumble. A silver fork lies beside the pie slice on the plate. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Blueberry Peach Crumble Pie Recipe
Top Tip
How to Serve Blueberry Peach Crumble Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Blueberry Peach Crumble Pie Recipe

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.

Flat lay of a whole frozen unbaked pie crust in a simple white ceramic pie dish, a small white ceramic bowl filled with bright yellow peach slices, a small white ceramic bowl piled with plump fresh blueberries, a small white ceramic bowl of fine white flour, a small white ceramic bowl of light brown rolled oats, a small white ceramic bowl holding irregular chunks of cold unsalted butter, a small white ceramic bowl with granulated white sugar, a small white ceramic bowl with soft brown sugar, and a small white ceramic bowl containing fresh lemon juice, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A white pie crust with neat edges is filled with two fruit layers: bright orange peach slices and dark blue blueberries spread evenly over the bottom. On top, a woman's hand sprinkles light tan crumbly streusel over the fruits, giving a rough, crumbly texture contrast to the smooth fruit. The pie sits on a white marbled surface, showing natural light and slight shadows on the fruit and crust. photo taken with an iphone --ar 2:3 --v 7

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

A close-up view of a fruit crumble pie in a silver pie pan placed on a black cooling rack. The pie has three visible layers: the bottom layer is a light golden crust, the middle layer is filled with juicy, glossy blueberries and peach slices showing vibrant purple and yellow colors, and the top layer is a crumbly golden-brown streusel covering the fruit filling unevenly. Part of the pie is missing, revealing the soft fruit filling and a bit of crust beneath. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

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:

Can I use fresh fruit instead of frozen for this pie?

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.

What can I use if I don’t have instant clear gel?

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.

How do I prevent the crust from getting soggy?

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.

Can I customize the crumble topping?

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.