Epicure Recipes

Peach Blueberry Crumble Pie

Mother’s DayLow-sodiumOnion-freeGarlic-freeDessertSheet Pan

1 1/2 hours

8 servings

Print

Summer peaches and blueberries are a match made in heaven! This easy fruit pie can be made without the fuss of pastry.

Ingredients

  • 6 cups sliced peaches (fresh or frozen)
  • 1 cup blueberries
  • 1 tbsp lemon juice
  • 1⁄3 cup sugar
  • 1⁄4 cup all-purpose flour
  • 1⁄2 tsp Cinnamon
  • 1⁄2 cup brown sugar
  • 1⁄2 cup all-purpose flour
  • 1⁄4 tsp Cinnamon
  • 1⁄3 cup cold butter

Preparation

  1. Preheat oven to 425° F (220° C).
  2. Lightly butter a pie dish and set aside.
  3. In a mixing bowl, toss together peaches, blueberries and lemon juice.
  4. In a separate bowl, stir together sugar, flour and cinnamon. Sprinkle over fruit and toss gently to coat. Spoon into pie dish.
  5. To prepare topping, place dry ingredients in a small mixing bowl. Using 2 knives, cut in butter until mixture resembles coarse crumbs.
  6. 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.

Epicure Products Used

Nutritional Information

Per serving: Calories 240, Fat 8 g (Saturated 5 g, 0 0 g), Cholesterol 20 mg, Sodium 60 mg, Carbohydrate 43 g (Fiber 3 g, Sugars 31 g), Protein 2 g.