Peach Blueberry Crumble Pie

Peach Blueberry Crumble Pie Peach Blueberry Crumble Pie Summer peaches and blueberries are a match made in heaven! This easy fruit pie can be made without the fuss of pastry.
Summer peaches and blueberries are a match made in heaven! This easy fruit pie can be made without the fuss of pastry.
  • 25 min prep
  • 90 minutes
  • 240 calories
  • $0.95

Ingredients


Makes : 8 servings
  • Filling:
  • 6 C (1 1/2 L) sliced peaches (fresh or frozen)
  • 1 C (250 ml) blueberries
  • 1 Tbsp (15 ml) lemon juice
  • 1/3 C (80 ml) sugar
  • 1/4 C (60 ml) all-purpose flour
  • 1/2 tsp (2,5 ml) Cinnamon (ground)
  • Topping:
  • 1/2 C (125 ml) brown sugar
  • 1/2 C (125 ml) all-purpose flour
  • 1/4 tsp (1,25 ml) Cinnamon (ground)
  • 1/3 C (80 ml) cold butter

Preparation


 
  • Preheat oven to 425° F (220° C).
  • Lightly butter a pie dish and set aside.
  • In a mixing bowl, toss together peaches, blueberries and lemon juice.
  • In a separate bowl, stir together sugar, flour and cinnamon. Sprinkle over fruit and toss gently to coat. Spoon into pie dish.
  • To prepare topping, place dry ingredients in a small mixing bowl. Using 2 knives, cut in butter until mixture resembles coarse crumbs.
  • Sprinkle topping over filling. Place pie dish on parchment-lined Sheet Pan and bake for 15 minutes. Reduce temperature to 350° F (175° C) and continue to bake for 50 minutes. Cool to room temperature before serving.
Nutritional Serving Size
Calories 240
Fat 8 g
Saturated Fat 5 g
Transfat 0 g
Cholesterol 20 mg
Sodium 60 mg
Carbohydrates 43 g
Fibre 3 g
Sugar 31 g
Protein 2 g

Shop this recipe...

Sheet Pan
$25.00
Cinnamon (ground)