Stone Fruit + Blackberry Crumble Pie

Stone Fruit + Blackberry Crumble Pie

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August 29, 2016

Ingredients

1 frozen or refrigerated Pillsbury pie shell (or your own pastry for a single crust pie)

Filling:

2 lb. stone fruit, such as peaches, nectarines and plums, pitted and sliced

1/2-1 cup blackberries or raspberries

1/2 cup sugar

3 Tbsp. cornstarch or all-purpose flour

pinch salt

Crumble:

1/4 cup packed brown sugar

1/4 cup all-purpose flour

1/4 cup old-fashioned or quick oats

2-3 Tbsp. butter

Directions

1Preheat the oven to 400F.

2Slice the stone fruits into a large bowl. Add the berries. In a small bowl, stir together the sugar, cornstarch and salt. Sprinkle over the fruit and gently toss to coat. Dump it into the shell, shaking any leftover sugar from the bottom of the bowl overtop.

3In the same bowl, blend together the brown sugar, flour, oats and butter with a fork or your fingers, until well combined and crumbly. Scatter over the fruit. Bake for 1 hour, or until bubbly and deep golden. If the crust (or topping) is browning too quickly, cover it loosely with a piece of foil.

4Cool the pie completely on a wire rack before serving with ice cream or whipped cream. Serves 8.

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