Easy Southern Blueberry Peach Crumble Pie Recipe
This Easy Southern Blueberry Peach Crumble Pie Recipe isfull of flavor and texture! From the home-made crust, to the fresh fruit filling, and finally the brown sugar and oat crumble... this pie has it all and it just might become your new favorite dessert!
Equipment
- 1 Pie dish
- 1 large bowl
- 1 small bowl
- Plastic wrap
- 1 Rolling Pin
Ingredients
For the Crust:
- 8 tablespoons unsalted butter
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 egg
- 1/2 tablespoon white vinegar
- 4 tablespoons ice-cold water
For the Filling:
- 2 cups ripe peaches or substitute frozen
- 2 tablespoons white sugar
- 1 tablespoon lemon juice
- 2 cups blueberries
- 2 tablespoons cornstarch
For the Topping:
- 1 cup all-purpose flour
- 1/3 cup of white sugar
- 1 stick of butter
- 1/3 cup of rolled oats
- 1/3 cup of brown sugar
Instructions
Making the Crust:
- First, place the all-purpose flour in a large bowl.
- Second, add the cold butter to the flour. You can cube it or grate it. I chose to grate the butter because the thin slices are easier to incorporate with your fingers. You want to mash the butter into the flour until it resembles a coarse meal, almost like sand.
- Third, add the egg, salt, cold water, and white vinegar to the flour and butter mixture.
- Mix all of the ingredients with your fingers until the dough forms.
- After the dough has come together, wrap it completely with plastic storage wrap and flatten it into a disc so that it’s easier to roll out later. Place the wrapped pie crust into the fridge to rest for at least 20 minutes.
- Once the pie crust has finished resting in the fridge, place it onto a lightly floured surface to roll out.
- Using a rolling pin, roll out the pie crust to the size of your pie-baking dish. Be sure to put flour on top of the dough and the rolling pin to make sure that it doesn’t stick.
- Then, roll your dough around the rolling pin to transfer it into the pie dish.
- Next, trim the extra dough (hanging off of the pie dish) with a knife but leave enough to have a thick crust on the edge.
- Crimp the edges of the crust any way that you like. You can use a fork or your fingers. I chose to do a ribbon method with my fingers.
Making the filling:
- First, toss the fruit, cornstarch, lemon juice, and sugar in a bowl and let it sit for 15 minutes.
Making the topping:
- First, mix the flour, white sugar, brown sugar, oats, and butter in a small bowl until it becomes a crumble.
Putting it all together:
- First, pour the blueberry peach mixture into the pie shell in a single layer.
- Second, pour the sugar and oat crumble mixture on top of the fruit in the pie shell and cover it completely.
- Third, place a couple of blueberries and small slices of peach in the center of the pie for presentation.
- Then, place into a 350-degree oven and bake for 55 minutes.
- Once the pie is finished baking, and has a nice golden brown crust, let the pie cool for about 20 minutes.
- Finally, serve while warm with a scoop of vanilla ice cream and enjoy!
Video
Notes
What are the Macros for the Easy Southern Blueberry Peach Crumble Pie Recipe?
Makes 8 servings (Nutritional information below is for 1 serving = 1 slice)
Calories – 485.75
Protein – 5.5 grams
Carbs – 60.25 grams(net)
Fat – 23.3 grams