Peach Blueberry Crumble Pie

1 1/2 hours
8 servings
$0.95/serving

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

Ingredients

FILLING

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 tspCinnamon

TOPPING

¹⁄₂ cup brown sugar

¹⁄₂ cup all-purpose flour

¹⁄₄ tspCinnamon

¹⁄₃ cup 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 Information

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

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Cinnamon

Sheet Pan