Wild Blueberry and Peach Pie with Crumble Topping
Oh. My. Word. The wild blueberry/ peach combo with that little hit of almond and the crunch, crisp crumble topping is giving us all the feels! Frozen blueberries and canned peaches make this a year round treat!
Wild Blueberry and Peach Pie with Crumble Topping
- Total Time: 1 hour 10 minutes
- Yield: 1 9" pie 1x
Ingredients
Units
Scale
- 1 9″ pie crust ( recipe here)
- 4 cups frozen wild blueberries
- 1 28 oz can peaches, drained
- 1/2 cup sugar
- 1/3 cup flour
- 2 tbsp quick cook tapioca
- 1/2 tsp almond extract
- 1 tbsp lime juice
- 2 tsp lime zest
Crumble
- 1/2 cup brown sugar
- 1/3 cup flour
- 2/3 cup large flaked rolled oats
- 1 tsp cinnamon
- 1/3 cup butter
Instructions
- preheat oven to 450.
- Roll pie dough and place in a deep dish pie plate. Refrigerate until needed.
- Place the wild blueberries in a bowl, chop the peaches and add to the blueberries, add the flour, quick cook tapioca, almond extract, lime juice and zest. Mix well and let sit for 15 minutes.
- Prepare the crumble by adding the brown sugar, flour, cinnamon, rolled oats and butter in a bowl, work the butter in with your fingers until no loose flour remains.
- Stir the pie fillings and pour into the pie shell. Top with the crumble; covering all the filling.
- Bake for 50 minutes. Cool completely before cutting.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
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