Fresh Peach Blueberry Crumble Pie

This is an OUTSTANDING way to enjoy fresh summer peaches and blueberries! Frozen pie crust and a simple crumble topping make for a RELAXED baking experience for the new baker, young baker or non-baker!

Just peachy!

The kids here in Florida are already back in school, a sign that the lazy days of summer are winding down. Labor Day is just a week away, and soon it will be time to get out the pumpkin spice – but not today! Today, I’m still making the most of all the glorious fresh fruit that summer has to offer by combining two of my most favorite, peaches and blueberries, in an easy pie. This crumble pie is as pretty as it is delicious, bursting with juicy flavor and vibrant colors. Fresh peaches and blueberries are a perfect match.

Image of ingredients

“Rustic” is code for not perfect!

Crumble topping is my favorite way to top a fruit pie. It may be slightly different from what you usually think of with a peach pie, but it’s homey and rustic. In my book, “rustic” is a designer word for stress-free! Keeping with the stress-free theme, I used frozen pre-made pie crusts for the bottom crust.

Please note that I did say crusts, not crust. This recipe makes two deep-dish pies (or one pie and six mini-pies or tarts). If you want only one pie, cut the recipe in half, but this pie is so good that you will be happy you made two!

Pie crust with egg white and pastry brush
Apply a light coating of egg white to seal the crust to prevent it from getting soggy.

Easy crust hacks!

This pie is very juicy; keeping the crust from getting soggy requires some easy prep. The crusts need brushing with a whisked egg white. It takes only a minute to separate an egg and whisk the whites with a fork until slightly frothy. A pastry brush works great for this task, but a wadded paper towel will work in a pinch. Spread on a light coat to the bottom sides and rim. Pop in a pre-heated 400℉ for 4 minutes. The crust will be slightly shiny.

Peach slices, bowl of berries and zester with lemon
Easy prep: slice the peaches, wash the berries and zest the lemon

Mix and bake

Prepping the fruit takes just a couple of minutes. The blueberries need only rinsing, and the peaches need pitting and slicing. Lemon zest brightens the flavors and adds a little zing. If you don’t have a fresh lemon, substitute a half teaspoon lemon juice or the zest of an orange or lime.

crumble topping ingredients in bowl
Cut in the butter cubes with a fork or pastry blender to make crumble topping

Mix the fruit and lemon zest with the sugar, ginger, and cornstarch and scoop half the mixture in each crust. In another bowl, mix the brown sugar, cinnamon, and flour. Add the cold butter cubes and use a fork or pastry blender to cut in the butter until it resembles coarse crumbs.

pies n the oven
Bake until brown and bubbly

Sprinkle the topping over the pies and bake for 45-50 minutes. I bake the pies on a wire rack placed inside a foil-lined baking pan. You never know how juicy fresh fruit is going to be and if it should bubble over, the foil will provide easy clean up and rack keeps the pie tins protected.

Serve the pie warm or cool. It’s excellent with a scoop of vanilla ice cream or garnished with whipped toppings. Enjoy!

Fresh Peach Blueberry Crumble Pie

Recipe by Jane BruceCourse: DessertCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



This delicious and easy pie bursts with juicy fresh fruit and fragrant ginger and cinnamon. A frozen crust and buttery sweet crumble topping make baking fast and fuss-free. This is the perfect pie for new bakers, young bakers, and non-bakers!


  • 3/4 cup sugar

  • 2 tablespoons cornstarch

  • 1/2 teaspoon ground ginger

  • 4 medium (3 cups) fresh peaches, peeled, sliced

  • 1 pint fresh blueberries

  • 2 teaspoons freshly grated lemon zest

  • 3/4 cup all-purpose flour

  • 1/2 cup firmly packed brown sugar

  • 1/2 teaspoon ground cinnamon

  • 1/3 cup cold butter, cut into cubes

  • 1 egg

  • 2- 9 inch frozen pastry pie crusts


  • Prep: Preheat oven to 400℉ . Separate egg yolk and white. Save yolk for another use. Whisk egg white until frothy and brush on the bottom and sides of the frozen pie crust. Bake crust for 5 minutes and cool on rack. Slice peaches. Grate lemon zest. Cut cold butter into cubes.
  • Combine sugar, cornstarch and ginger in bowl. Add peaches, blueberries and lemon zest; toss lightly to coat. Spoon filling into pastry. Combine the flour, brown sugar and cinnamon in medium bowl. Cut in the cubed butter with pastry blender or fork until mixture resembles coarse crumbs. Sprinkle topping over fruit.
  • Bake 45-50 minutes or until crust and topping are golden brown and juice begins to bubble. (If crust is beginning to brown too much, cover edges with aluminum foil.) Serve warm or cool. Garnish with whipped topping, if desired.


  • Lemon zest: Substitute 1/2 teaspoon lemon juice or zest of a lime or orange.
  • Frozen fruit will not work well in this pie.

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