Stone Fruit + Blackberry Crumble Pie

Stone Fruit + Blackberry Crumble Pie

AuthorJulie

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

1

Preheat the oven to 400F.

2

Slice 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.

3

In 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.

4

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

Category,

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

1

Preheat the oven to 400F.

2

Slice 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.

3

In 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.

4

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

Stone Fruit + Blackberry Crumble Pie
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