Brown Sugar Peach Crumble Pie

It was Pi(e) Day last week! It kind of snuck up on me, and I didn’t realize that it was Pi(e) Day until the morning of!

I got home, and Paul was amazing and made dinner, so I figured I should contribute to dessert. I made this pie, and it was relatively easy to do. I just whipped up some pie crust, bought some beaches, and the crumble was extremely easy to make as well.

The pie does take some time to cool down and set, and Paul and I didn’t really wait, so the first few slices looked a little lackluster. I actually waited until the pie had completely cooled and set up before I took a picture of a slice. It was a really good pie, and quite simple to make.

I’m going to keep this post short and sweet (like this pie!) Go make it today!


Yield: 1 8/9 inch pie (depending on pie plate)

For the pie:

1 recipe Flaky Butter Pie Crust
7-8 medium sized peaches, sliced thinly
½ c. brown sugar, packed
½ c. flour
2 tsp. lemon juice
¼ tsp. cinnamon

For the crumble topping:

½ c. brown sugar, packed
1 tsp. cinnamon
¾ c. flour
1/3 c. butter, melted

Prepare the pie crust according to the recipe.

Preheat the oven to 400°F. Line a pie plate with the prepared crust.

In a medium bowl, combine the peaches, brown sugar, flour, lemon juice, and cinnamon until peaches are evenly coated. Spoon the peach filling into the crust.

In a small mixing bowl, combine the brown sugar, cinnamon, flour, and butter. Mix until the topping is thick and crumbly. Sprinkle over peaches.

Bake for 20 minutes in the preheated oven. Turn the oven temperature down to 375°F, and bake for an additional 30-35 minutes. If the edges of the crust are starting to brown too much, put a pie shield or aluminum foil over the edges to prevent burning.

Allow pie to cool completely (for at least 3 hours) until filling is completely set. Serve with vanilla ice cream.


Cherry-Blackberry Crumble Bars


This past week, Paul and I bought some blackberries to experiment with some of our wedding cocktails. After all of our experiments, I had a bunch of blackberries left over. Considering the past couple days have been nothing but rich Devil’s Food Cake, I wanted something to cut the richness of the chocolate.

For me, berries are just the thing. However, I had blackberries left over, but not enough to make a full blackberry dessert. When I went to the store to grab a few things for dinner, they had a great sale on bags of cherries. I took to the internet, and found a tantalizing recipe for Plum Crumble Bars.

I decided to change it up a bit and exchange the plums for the blackberries and the cherries I bought. They were fairly easy to make, the longest thing I had to do to prepare the recipe was pit the cherries.

Here’s to a long, hot summer filled with all kinds of delicious fruit filled recipes!


Yield: 24 bars

¾ c. brown sugar
¼ c. sugar
1 tsp. baking powder
3 c. flour
½ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. allspice or 1/8 tsp. cardamom
¼ tsp. salt
1 c. cold butter
1 egg
1½ c. blackberries
3 c. cherries

Preheat oven to 375°F. Spray a 9 x 13 pan with cooking spray.

Rinse berries. Pit and halve cherries, and set aside. In a large bowl, combine the sugars, baking powder, flour, and spices. Whisk to combine. Dice the butter into small cubes, and with a pastry blender, cut in the butter to the flour mixture. Once the mixture resembles coarse crumbs, stir in the egg.

Press ¾ of the mixture into the bottom of the pan and press firmly. Spread the blackberries and cherries over the crust in an even layer. Sprinkle the remaining crumble mixture over the berries.

Bake for 30-35 minutes, until crumble on top is golden brown and berries are bubbling. Cool in pan completely before slicing and serving.