Isn’t God abundantly kind to send us out of summer with a beautiful harvest of sweet, smooth peaches? The soft flesh of a yellow peach has always been a favorite of mine, and peach crisp and peach pies are always winners in my book. So I could hardly imagine anything better than folding those sweeties in to an all-butter pie crust and topping them with an oatmeal, brown sugar streusel crumble. “Instead of choosing between pie or crisp, why not just have both in one?”, I thought! So combine them I did. And since calorie counting was obviously not part of this equation, vanilla ice cream was another necessary addition. I can tell you I didn’t hear any complaints on this one. Just the clanking of empty bowls being scraped clean.
Blueberry Peach Crisp Pie
all-butter pie crust recipe, half the recipe for single crust
2 cups fresh blueberries
4-5 cups of fresh peaches, peeled and cut
5 Tbsp sugar
1/2 cup oatmeal
1/4 cup all-purpose flour
1/2 brown sugar, packed
1/2 tsp cinnamon
1/4 cup butter
vanilla ice cream, for serving
Prep. Prep the pie crust, leaving time to chill the dough if using the linked recipe above. Preheat the oven to 375 degrees. Roll it out and place in your pie pan, fluting or crimping the edges to your fancy. Wash the blueberries, and peel and slice your peaches. Toss with the granulated sugar, and set aside.
Mix. Combine the brown sugar, cinnamon, flour, and oatmeal in a small bowl, and cut in the cold butter. Pour the fruit filling into your prepared crust, and sprinkle with the crumble topping.
Bake. Bake for 40-50 minutes, until fruit is bubbly and crust is lightly browned. Let cool. Serve warm with vanilla ice cream, if desired.
//all photography is my own. please do not use without permission.\\