Hello friends!
I don’t know about you, but I’m savoring these last few moments of summer while I can before fall comes. Fall is my favorite season, but I’m just not ready for summer to end yet!
We went peach and apple picking over the weekend and it was the perfect way to celebrate the changing of seasons. Since we had a ton of leftover peaches, I decided to bake a peach blueberry pie with streusel topping. I have to admit, I’m more of a cake person than a pie person, so when I make pies, I usually prefer to create interesting flavor combinations.
Peach and blueberry go so well together, and the streusel topping adds the perfect crunch. This recipe was so easy to make and absolutely delicious — give it a try and let me know what you think!
Peach Blueberry Pie with Streusel Topping
Ingredients
Peach Blueberry Filling
- 3 peaches peeled and sliced
- 1 cup blueberries
- ½ cup honey
- 2 tbsp instant tapioca
- Brown sugar
- Cinnamon
Streusel Topping
- ¾ cup flour
- ½ cup brown sugar
- ½ tsp cinnamon
- ⅓ cup butter
Instructions
- In a bowl, mix the sliced peaches and blueberries until evenly combined.
- Add in the honey and tapioca, and gently fold until the fruit is well coated.
- Sprinkle with brown sugar and cinnamon and toss until everything looks mixed.
- In a separate bowl, combine all the streusel ingredients using a fork. Streusel should be well mixed but just a bit crumbly for texture.
- Prepare 1 pie crust and crimp the edges. I used a pre-made pie crust from Trader Joe's.
- Fill the pie with fruit, leaving a bit of space on top for the streusel.
- Top with streusel and cover the edges of the pie with tin foil so it doesn't burn.
- Bake at 375° for 45 minutes or until the top is golden.
