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Blueberry Peach Crumble Pie

Blueberry peach crumble pie with a flaky bottom crust, jammy blueberry-peach filling, and a deeply golden oat crumble topping. Bakes until the filling bubbles up through the crumble for a summer pie recipe that slices clean after cooling.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pie
  • 1 pie crust homemade or store-bought
  • 3 cup peaches peeled and sliced
  • 2 cup blueberries fresh
  • 0.5 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 0.5 tsp cinnamon
Crumble topping
  • 0.75 cup all-purpose flour
  • 0.5 cup rolled oats
  • 0.5 cup brown sugar packed
  • 0.5 tsp cinnamon
  • 6 tbsp unsalted butter cold, cubed

Equipment

  • 1 sheet pan

Method
 

Preheat and prep crust
  1. Preheat the oven to 375F and place a sheet pan on the middle rack to help brown the bottom crust.
  2. Press the pie crust into a 9-inch pie dish and crimp the edges.
Fill the pie
  1. Toss peaches and blueberries with granulated sugar, cornstarch, lemon juice, and cinnamon, then pour the filling into the crust.
Make crumble topping
  1. Combine all-purpose flour, rolled oats, brown sugar, and cinnamon, then cut in cold unsalted butter until the mixture looks like coarse crumbs.
  2. Scatter the crumble evenly over the fruit filling.
Bake and cool
  1. Bake for 50-55 minutes at 375F until the crumble is deeply golden and the filling is bubbling up through the topping.
  2. After 30 minutes, cover the pie edges with foil if they brown too fast.
  3. Cool at least 30 minutes before slicing so the filling sets.

Notes

For the cleanest slices, cool the pie for at least 30 minutes and let any extra juices thicken as the filling sets. Store covered in the refrigerator up to 4 days; reheat slices in a 325F oven for 10-15 minutes. Freezing is not recommended because the crumble and crust can soften after thawing. If you need a lower-sugar option, reduce granulated sugar to 1/3 cup and keep the cornstarch the same to preserve thick, jammy filling.