Peach Raspberry Crumble Pie

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Enter the Peach Raspberry Crumble Pie—a dessert that’s basically all the summer vibes wrapped up in a flaky, buttery crust with juicy fruit and a crumbly, sweet topping. Trust me, this pie is like a little vacation for your taste buds without the awkward airport security lines. Let’s dive in!

Table of Contents

Why This Recipe is Awesome

First off, this pie is idiot-proof—yeah, even I didn’t mess it up, and I have zero patience for complicated baking stuff. Plus, the combo of peaches and raspberries is like a fruity love story that your mouth will thank you for. It strikes that perfect balance between sweet and tart, crumbly and juicy. And did I mention it’s quick to whip up? You’ve got a dessert that looks like you spent hours on it but was done before your favorite TV show ended!

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Ingredients You’ll Need

Ready to stock your kitchen? Here’s what you’ll need. No fancy, unpronounceable stuff here—just good ol’ deliciousness.

1 ½ cups fresh or frozen peaches (peeled & sliced)
1 cup fresh or frozen raspberries (if frozen, thawed a bit)
¾ cup granulated sugar (because life’s too short for bland desserts)
2 tablespoons cornstarch (to keep that filling from being a juicy mess)
1 teaspoon vanilla extract (the magical flavor booster)
1 tablespoon lemon juice (brightens everything up)
1 pre-made pie crust (yes, store-bought is a lifesaver here)
For the crumble topping:
- ¾ cup all-purpose flour
- ½ cup brown sugar (packed, obviously)
- ½ teaspoon cinnamon (just a little warmth)
- ¼ teaspoon salt
- ½ cup cold unsalted butter (cubed, and no, margarine won’t do)

Step-by-Step Instructions

Alright, strap in. Here’s how to make this magic happen in just a few simple steps:

Preheat oven to 375°F (190°C). Don’t skip this—hot oven equals crispy goodness.
In a big bowl, toss the peaches, raspberries, sugar, cornstarch, vanilla, and lemon juice until everything’s evenly coated and juicy.
Place the pie crust in a 9-inch pie pan (give it a little poke with a fork to stop bubbling) and pour your fruit mix right in.
In another bowl, mix flour, brown sugar, cinnamon, and salt for the crumble. Add the cold butter cubes and use your fingers (or a pastry cutter if you’re fancy) to mix until it looks like coarse crumbs.
Sprinkle that crumble over the fruit, covering it evenly but don’t press it down.
Pop the pie in the oven and bake for 40-45 minutes or until the topping is golden and the filling is bubbly AF.
Let the pie cool for at least 30 minutes before cutting or it’ll be a juicy disaster.

Common Mistakes to Avoid

Skipping the preheat: Rookie mistake. Your crumble won’t crisp up right.
Not adding cornstarch: Trust me, it’s the difference between slice-worthy filling and a fruit soup.
Using warm butter for the crumble: Cold butter is key! Warm butter = soggy topping.
Cutting too soon: The filling needs cooling time; otherwise, you’ll be scooping up juice off the plate.
Overcrowding the pie: Don’t skimp on crumble, but don’t pile it high so it smothers the fruit either.

Alternatives & Substitutions

Not feeling peaches or raspberries? No biggie:

Swap peaches for nectarines or even apples (hello, fall vibes).
Blueberries or blackberries can stand in for raspberries if that’s what you have handy.
No pie crust? Use puff pastry for a flakier twist or make a crumble bar instead.
Butter substitute? Nope. Butter’s the MVP here—don’t try to be sneaky.

IMO, sticking close to this combo keeps the pie smashing, but don’t be scared to experiment!

FAQ (Frequently Asked Questions)

Can I use frozen fruit instead of fresh?

Absolutely! Just thaw them a bit and drain excess juice if it’s a ton. The pie still rocks.

Can I make this pie gluten-free?

Yes! Swap the flour in the crumble for a gluten-free mix. Just check your pie crust too.

Can I prepare this pie ahead of time?

Yep! Make it the day before and heat it up a bit before serving for max yum.

Can I use margarine instead of butter?

Well, technically yes, but why hurt your soul like that? Butter is where the magic happens.

How do I store leftovers?

Cover with foil or plastic wrap, and keep in the fridge for up to 3 days (if you can resist that long).

Can I double the recipe?

Sure can! Just use two pie pans and double every ingredient. More pie, more joy.

What’s the best way to serve this pie?

A scoop of vanilla ice cream or a dollop of whipped cream makes it heavenly.

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Final Thoughts

Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! This Peach Raspberry Crumble Pie is proof that you don’t need to be a baking wizard to create something magic. It’s easy, delicious, and perfect for flexing those “look what I made” vibes. Enjoy every crumbly, juicy bite!