Imagine a dessert that captures the essence of a perfect summer day - sweet, juicy peaches and burst-in-your-mouth blueberries nestled in a creamy, dreamy filling, topped with a crunchy, golden crumble that will make your taste buds dance with joy! This Peach Blueberry Cream Crumble Pie isn't just a dessert; it's a slice of seasonal heaven that will transform your ordinary dinner into an extraordinary culinary experience. Whether you're hosting a family gathering or simply craving something spectacularly delicious, this pie promises to be the showstopper that leaves everyone asking for seconds.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pie crust
- 2 cups sliced peaches
- 1 cup blueberries
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon cinnamon
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 cup crumble topping
Instructions
- Preheat your oven to 375°F (190°C). This ensures that the pie will bake evenly and develop a nice golden crust.
- Prepare your pie crust according to the package instructions or your favorite homemade recipe. If using a store-bought crust, place it in a 9-inch pie dish and crimp the edges as desired.
- In a large mixing bowl, combine the sliced peaches and blueberries. Make sure to wash the blueberries thoroughly before adding them to the bowl.
- Sprinkle the 1/2 cup of sugar, 1 tablespoon of cornstarch, and 1/4 teaspoon of cinnamon over the fruit mixture. Gently toss the ingredients together until the fruit is evenly coated. The cornstarch will help thicken the filling as it bakes.
- Pour the fruit mixture into the prepared pie crust, spreading it out evenly.
- In a separate bowl, combine the 1 cup of heavy cream and 1/2 teaspoon of vanilla extract. Whisk until the mixture is slightly thickened but not whipped.
- Carefully pour the cream mixture over the fruit filling in the pie crust, ensuring that it seeps into the fruit.
- Sprinkle the crumble topping evenly over the top of the pie. This will create a delicious, crunchy layer once baked.
- Place the pie on a baking sheet to catch any drips and then transfer it to the preheated oven.
- Bake the pie for about 50 minutes, or until the filling is bubbly and the crumble topping is golden brown. Keep an eye on it during the last few minutes of baking; if the topping starts to brown too quickly, cover it loosely with aluminum foil.
- Once baked, remove the pie from the oven and allow it to cool for at least 30 minutes before serving. This cooling time helps the filling to set up a bit more.
- Serve the Peach Blueberry Cream Crumble Pie warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream on top.
Tips
- • Use fresh, ripe fruits for the most intense flavor - summer peaches and plump blueberries work best • Make sure to let the pie cool for at least 30 minutes after baking to allow the filling to set properly • For extra richness, serve with a scoop of vanilla ice cream or a dollop of fresh whipped cream • If the crumble topping browns too quickly, tent the pie with aluminum foil to prevent burning • For a more stable filling, ensure you mix the cornstarch thoroughly with the fruits • You can prepare the pie crust and crumble topping in advance to save time on baking day
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 3g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 65mg
