This summer dessert takes no time at all to make. The hardest part is removing the peach skins but even then- it comes together in a snap. The topping is the perfect cross between a sweet pie crust and a shortbread cookie which is always my favorite. Serve with vanilla bean ice cream and you're all set!
| Prep Time | 15 Minutes |
| Cook Time | 45 Minutes |
| Passive Time | 0 Minutes |
| Servings |
Servings
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Ingredients
Filling
- 2 Pounds Peaches A good way to estimate how many peaches you need is to set as many into your pie dish as you can and add two or three more.
- 1 Cup Blueberries
- 1/8 Cup Granulated Sugar
Topping
- 1/2 Cup Softened Butter
- 1/4 Cup Granulated Sugar
- 1 Cup flour
- 1 Tsp Baking Powder
- 1/2 Tsp Salt
- 1 Tsp vanilla extract
- 1 Tsp Nutmeg and/or cinnamon Optional!
Ingredients
Filling
Topping
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Instructions
- Preheat oven to 350. Spray pie pan or baking dish with non-stick spray.
- Prepare peaches by slicing an x into the bottoms just through the skins.
- Drop x'ed peaches into a pot of boiling water for three minutes then transfer immediately into an ice bath. Remove from ice water and gently peel the skins off of the peaches. Slice peaches and remove pits.
- Spread prepared peaches and blueberries into pie dish.
- Sprinkle with 1/8 cup of granulated sugar.
- Mix all topping ingredients together using an electric beater then spread out in clumps onto the top of the fruit.
- Place pie plate on a foil lined baking sheet with sides to catch and juices that might drip over the sides.
- Bake for 35- 45 minutes or until topping is golden brown.
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