If you’re looking for what to do with fruit that’s bruised or about to go bad, this peach plum blueberry crumble pie is your answer. Or, if you’re just looking for a seriously delicious fruit crumble pie recipe, you’ve found it!!
- “Mama, I want PIE”
- That’s a first. He’s never wanted a specific food after he’s gone to bed.
- “Sorry sweetie, we don’t have any pie”
- “But I want pie!!”
- “OK, well, we can make pie tomorrow, goodnight”
- And I slowly backed out of the room in hopes of no one waking. (all three kids share a room).
Peach Plum Blueberry Crumble Pie
- 1 pre-made pie crust
- 2 peaches pit removed and cut into chunks
- 2 plums pits removed and cut into chunks
- 1 cup blueberries
- 1/3 cup flour
- 1/4 cup granulated sugar
- 2 Tbs. brown sugar
- 1/2 tsp. cinnamon
- 1-2 tsps. lemon juice (juice from 1/2 a lemon)
- 1/4 cup butter melted and slightly cooled
- 1/2 cup flour
- 1/2 cup brown sugar
- 1 tsp. cinnamon
- Preheat the oven to 400
- Press pie dough into a greased pie dish or use a pre-made pie crust in a dish already. Set pie dish on a baking sheet.
- To make pie filling: in a bowl, combine fruit, flour, sugar, brown sugar, cinnamon and lemon juice and stir. Pour into pie crust.
- To make crumble topping: melt butter and let it cool slightly. Add in flour, brown sugar and cinnamon. Stir with a fork. It should be a crumbly texture. If it's too soft, add a little extra flour.
- Spoon crumble over fruit.
- Bake for 20 minutes. Then reduce the temperature to 375 and bake for an additional 30 minutes, or until edges are bubbly and pie dough looks like it's browned.
- Remove from oven and let cool for an hour. Serve and enjoy!